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With Rosemary Gladstar's expert advice, anyone can make their own herbal remedies for common ailments, such as aloe lotion for poison ivy, dandelion-burdock tincture for sluggish digestion, and lavend…
With Rosemary Gladstar's expert advice, anyone can make their own herbal remedies for common ailments, such as aloe lotion for poison ivy, dandelion-burdock tincture for sluggish digestion, and lavender-lemon balm tea for stress relief. Gladstar profiles 33 of the most common and versatile healing plants and then shows you exactly how to grow, harvest, prepare, and use them. Stock your home medicine chest with safe, all-natural, low-cost herbal preparations, and enjoy better health!
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You don't need a sprawling backyard or spacious raised beds to grow delicious fruits, vegetables and herbs of your …
You don't need a sprawling backyard or spacious raised beds to grow delicious fruits, vegetables and herbs of your own. In The Edible Balcony, longtime urban gardener Alex Mitchell shows how to transform whatever space you have, from a balcony or rooftop to a fire escape or window box, into a profusion of fresh, seasonal produce.
While raising your own produce is eco-friendly in itself, you’ll learn how to plant, grow and water as sustainably as possible to ensure your edible Eden remains green and productive all year long. Plus, with a collection of innovative, step-by-step projects for designing colorful pots and plant supports with recycled containers and other household paraphernalia, you’ll double your eco-friendliness, avoid hours of shopping, and be able to infuse your space with your own personal flair and style. Who knew saving time, money and the environment could be so much fun?
A collection of practical advice, fabulous container projects, and stunning examples of how gardeners around the world are successfully transforming urban spaces into abundant fruit and vegetable plots, The Edible Balcony is your guide to creating attractive, responsible and thoroughly rewarding small space gardens—and perhaps never having to settle for grocery store produce again.
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A community of more than 5,000 young farmers and activists, the Greenhorns are committed to producing and advocating for food grown with vision and respect for the earth. This book, edited by three of the group's leading members, comprises 50 original essays by new farmers who write about their experiences in the field from a wide range of angles, both practical and inspirational. Funny and sad, serious and light-hearted, these essays touch on everything from financing and machinery to family, community building, and social change.
About the authors:
Zoë Ida Bradbury runs a farm in southern Oregon with her mother and sister, where they use a team of draft horses to cultivate more than 100 different crops for local restaurants, food banks, and a community-supported agriculture program. She is a Food & Society Policy Fellow and has written extensively about agricultural issues for magazines and newspapers. She is one of the editors of Greenhorns.
Severine von Tscharner Fleming farms in the Hudson Valley of New York. She is founder and director of Greenhorns, an organization that works nationally to promote, support, and recruit young farmers. Severine cofounded the National Young Farmers' Coalition and directed the documentary film The Greenhorns. She is one of the editors of Greenhorns.
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Much of modern garden design is about controlling nature to achieve a desired effect. But for the eco-conscious hom…
Much of modern garden design is about controlling nature to achieve a desired effect. But for the eco-conscious homeowner, the best garden designer is Mother Nature, and following her lead can result in a beautiful low-maintenance landscape that requires fewer resources, attracts natural wildlife, and saves time and money.
In The Naturescaping Workbook, author Beth O'Donnell Young sets forth an easy-to-follow, do-it-yourself plan for gardeners of all skill levels. Her step-by-step approach teaches gardeners to understand their own natural habitat and to nurture the native eco-systems that exist in their yard. And the payoff is huge. By simply becoming aware of the natural wonders in the backyard, anyone can gain a more beautiful garden and take a big step toward bringing nature home.
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Most flowers on the market today are imported, mass-produced and chemical-laden. The 50 Mile Bouquet introduces som…
Most flowers on the market today are imported, mass-produced and chemical-laden. The 50 Mile Bouquet introduces some of the innovative voices of the dynamic new Slow Flower movement: the organic flower farmers, the sustainably-motivated floral designers ... and the flower enthusiasts who are increasingly asking, "Where and how were my flowers grown, and who grew them?" With documentary-feature reporting and full color photographs, this visually elegant book takes us into the farms and design studios of these slow-flower folks to follow the green journey of the 50 mile bouquet. This is the first book to spotlight this major transformation in how cut flowers are grown, designed and consumed, which closely mirrors the locavore/slow food revolution in the culinary world.
The 50 Mile Bouquet is the slow flower guide to organic flower-growing, gathering and design.
Foreword by Amy Stewart, author of Flower Confidential.
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Best-selling author and gardening columnist Marjorie Harris offers a timely and entertaining guide for gardeners at…
Best-selling author and gardening columnist Marjorie Harris offers a timely and entertaining guide for gardeners at every stage of life. Whether you’re moving into your first apartment or condo, upgrading to a house, or downsizing to smaller digs, Harris shares the best tips on how to create a beautiful garden for any space — all on a budget.
The highly anticipated sequel to her popular book Thrifty: Living the Frugal Life with Style, Thrifty Gardening marries Harris’s passion for gardening with her thrifty lifestyle savvy so that everyone can create a natural oasis whatever their living situation is — and without breaking the bank.
Millions of people now are gardening in America today. And the good news is that the "tipping point" for organic gardening is here to stay. Green is the new black. Grow Organic is an easy-to-read book…
Millions of people now are gardening in America today. And the good news is that the "tipping point" for organic gardening is here to stay. Green is the new black. Grow Organic is an easy-to-read book that includes eight chapters on everything from soil management, to companion planting, to beneficial bugs for flowers and veggies. Each chapter contains quick tips for beginning gardeners and advanced quick tips in every chapter for experienced gardeners more than 250 in all. Co-authors Doug Oster and Jessica Walliser have nearly 50 years of gardening experience between them. Each chapter also includes "Tell-All" sections that share special methods they ve learned in their own gardens 'been there, done that' lessons.
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Rain gardens encompass all possible elements that can be used to capture, channel, divert and make the most of the …
Rain gardens encompass all possible elements that can be used to capture, channel, divert and make the most of the rain and snow that fall on a property. Using the innovative and attractive approaches described here, it is possible to enhance outdoor spaces and minimize the damaging effects of drought, stormwater runoff, and other environmental challenges. Nigel Dunnett and Andy Clayden have created a comprehensive guide to water management techniques for the garden and built environment. Filled with practical, manageable solutions for small and large-scale implementations and utilizing authoritative research with state-of-the-art case studies from all over the world, Rain Gardens is the first book on sustainable water management schemes suitable for students and professionals.
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Do you ever lament that you’d love to be able to garden more, but just don’t have the time? The demanding pace of m…
Do you ever lament that you’d love to be able to garden more, but just don’t have the time? The demanding pace of modern life leaves little space for the pleasures of gardening. On the other hand, gardening itself could be the culprit: elaborate, traditional perennial borders; water-hungry or disease-prone plants; needy lawns; and high-maintenance plants that require staking or clipping all suck up precious hours.
Simply put, we need to start gardening in a whole new way. In this inspiring book, Val Easton shows exactly how to have a low-maintenance garden that doesn't sacrifice style. You won't have to give up your favorite plants or settle for expanses of ugly bark nuggets. You just have to unlearn some bad old habits and pick up some good new ones.
So, how do you go about making a "new" low-maintenance garden? First, design your garden with maintenance in mind—good-looking hardscape will both save weeding time and showcase your favorite plants. Second, simplify your garden routines—learn the most efficient planting and maintenance techniques and don't get stressed if everything isn't letter-perfect. Third, learn how to work with nature rather than against it. And finally, embrace home-grown fruits, herbs, and vegetables; well planted containers; and thoughtfully chosen plants.
The New Low-Maintenance Garden doesn't just tell you how to garden in a whole new way—it shows you, through profiles and beautiful photographs of real gardens that embody low-maintenance techniques.
The pressures of life are not likely to ease up anytime soon, but the lessons of this timely book will help you banish guilt over undone garden chores and revel in your garden successes.
With hectic lifestyles and busy schedules, people are finding it more and more appealing to enjoy their leisure tim…
With hectic lifestyles and busy schedules, people are finding it more and more appealing to enjoy their leisure time at home rather than packing their bags in search of peaceful retreats. But how can they confidently create a garden retreat? By following Cohen and Benner’s trusted advice and building a nonstop garden, they’ll have more creative planting options, a garden that provides year-round interest, and - most importantly - a yard that requires less maintenance than a traditional perennial border.
The Nonstop Garden gives gardeners all the information they need to create a productive, beautiful garden from the ground up. This easy-to-use guide is split into four main parts: the nuts and bolts of designing a mixed garden, the garden’s main attractions (trees and shrubs), the garden’s supporting cast (bulbs, annuals, edibles, and vines), and finishing touches (ornamentation, containers, and garden structures). The Nonstop Garden also includes ten fail-safe design plans that can be incorporated into any garden. Gardeners can choose from a native garden, a scented garden, a gold-colored garden, a garden for wet sites, a vibrant-colored garden, a cool-colored garden, a winter garden, a shade garden, and a design plan for the daunting area known as the hellstrip. Building a better, smarter garden has never been so much fun.
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The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.
Fermented vegetable pickles, historically produced for food preservation, are now produced on a commercial scale. Studies have targeted pickles such as commercially fermented cucumber pickles1,2, cabbage pickles3,4, fermented kimchi5,6, and fermented region-specific vegetables7,8,9,10,11 to clarify the changes in the composition of the microbiota during the production process. Most studies emphasised the abundance and variety of lactic acid bacteria (LAB). The initial microbiota of vegetables consist of various bacteria with only a limited number of LAB; the LAB increase in abundance during fermentation in an anaerobic atmosphere, producing lactic acid and thus lowering the pH2,12. Undesirable bacteria, such as Gram-negative bacteria, are generally vulnerable to low pH, which enables LAB to thrive in the pickling environment. Investigation of the effect of non-LAB on vegetable fermentation has mostly concerned spoilage13,14, and few studies describe positive effects of such bacteria on the quality of the products15.
A Japanese fermented pickle called nukazuke is made by pickling vegetables with rice-bran mixed with salt and other optional ingredients such as spices, fruit peels, or sodium glutamate. The fermented rice-bran bed contains a well-balanced mixture of Gram-positive and Gram-negative bacteria as well as yeast, which generates favourable flavour in the product pickles16. Previously, by culture-dependent methods, LAB were shown to be the main bacteria when using a long-aged rice-bran bed as a seed culture17, and on fermenting raw rice-bran bed spontaneously in laboratory conditions18. However, the roles of non-LAB, including Gram-negative bacteria, in rice-bran beds have not been fully evaluated. Furthermore, the transitions of the microbiota and metabolites in rice-bran beds during commercial fermentation are still unclear. The fermentation profiles during the pickling process are suggested to be different between homemade samples and industrial samples6, which highlights the importance of analysing samples obtained from industrial manufacturers to find knowledge to improve commercial production.
This study aimed to clarify the relationships between microbiota and amino acids and organic acids in rice-bran beds. The pickles were produced by industrial manufacturers under two different conditions, which are expected to influence bacterial growth: condition C pickles were produced in a colder district; and condition W pickles were produced in a warmer district. The difference in production conditions is assumed to result in different microbiota, which is expected to illuminate the relationship between microbiota and metabolites. The results from this study suggest that halophilic Gram-negative bacteria influence glutamic acid production during the pickling process, which indicates the possibility of an important role of non-LAB in improving pickling quality.
Salinity during the pickling process
The salinity of the final samples was measured to identify differences in pickling conditions. The mean salinity and standard error were 3.6% ± 0.2% in condition C and 10% ± 1.7% in condition W, a statistically significant difference (p = 0.004; Supplementary Information Table S1).
The difference in the pickling process and the effect on the microbiota
In both conditions (C and W), dehydrated vegetables were pickled in a rice-bran bed, but the drying method of the vegetables and the temperature during the pickling process were different (Fig. 1). In condition C, the raw vegetables were dehydrated by smoking and then the resulting intermediates were pickled in rice-bran beds during winter (between − 2 and 1 °C on average). In condition W, the raw vegetables were dehydrated under the sun and then these intermediates were pickled through the year (between 6 and 27 °C on average).
To investigate the effect of the difference in conditions, the changes of microbiota were analysed using 16S rRNA gene sequences. In total, 3,042,136 reads were obtained from 29 samples (see Table 1 for details of the sample sizes) after mitochondria- and chloroplast-associated reads were removed. The reads contained 4,414 amplicon sequence variants (ASVs), representing 714 genera based on Greengenes database annotation. The average relative abundance of microbiota at the genus level in equivalent samples is shown in Fig. 2A, and details for each sample are shown in Supplementary Information Fig. S1. Bray–Curtis distances of microbiota were calculated for beta-diversity analysis (Supplementary Information Fig. S2). Permutational multivariate analysis of variance (PERMANOVA) tests showed that the differences between the two conditions in terms of the microbiota in the raw materials (p = 0.221), intermediates (p = 0.197), and initial rice-bran (p = 0.129) were not significant, but the difference in the final products was significant (p = 0.005). Thus, the pickling conditions resulted in significant differences in the microbiota, but the district from which the vegetables were harvested and the method by which they were dehydrated did not result in significant differences in the microbiota at those stages of the process. In condition C, the microbiota in the final products belonged to a wide variety of genera, but there was less variety in condition W. Among the predominant genera in condition W were Lactobacillus, Halomonas and Halanaerobium. Halophilic genera made up > 50% of the final microbiota, consistent with the higher salinity in condition W (Fig. 2A; Table S1). Principal component analysis (PCA) described in more detail the changes in the microbiota during the production process (Fig. 2B). The final samples from condition C were plotted in all quadrants. In contrast, the final samples from condition W were plotted in the third quadrant; Halomonas, Marinobacter and Halanaerobium were key components distinguishing the microbiota at this stage from the other sampling points.
Changes of concentrations of free amino acids and organic acids during the pickling process
Liquid chromatography-mass spectrometry (LC–MS) was used to observe changes in the concentrations of 24 free amino acids and organic acids during the picking process. An overview of the results is shown in Fig. 3A, and the raw data are shown in Table S2. Comparison of the concentrations of free amino acids and organic acids in the final products was performed with the average value from final pickles and final rice-bran beds, because the content of the final pickle and rice-bran bed is reasonably assumed to be in equilibrium. The results show a prominent difference in the concentrations of glutamic acid and lactic acid between conditions C and W. Glutamic acid and lactic acid were the top two metabolites (in terms of final concentration) in condition W but not in condition C. The glutamic acid and lactic acid concentrations markedly increased during the production process in condition W. Contrast to condition W, the glutamic acid concentration decreased from that in the initial rice-bran bed to the final product in condition C. The concentration of the other free amino acids and organic acids was almost unchanged, which suggested that glutamic acid was not diluted by the water from the vegetables but was transformed into other compounds chemically or biologically. To determine the changes in glutamic acid and lactic acid concentrations more precisely, enzymatic analysis which enables evaluation of samples directly after extraction was performed. The results from enzymatic analysis (average, Fig. 3B; raw data, Table S3) were consistent with the results from LC–MS. Glutamic acid was degraded almost completely from the initial rice-bran bed to the final product in condition C, while the glutamic acid and lactic acid concentrations were increased in the final product in condition W. In condition W, from the intermediate state, the glutamic acid concentration was increased by 31-fold and the lactic acid concentration was increased by 13-fold in the final products; from the initial rice-bran bed, both the glutamic acid and lactic acid concentrations were increased by 7.8-fold in the final products. Significance of the difference in the glutamic acid and lactic acid concentrations in the final products between conditions C and W was tested using the Wilcoxon rank sum test, which indicated that the glutamic acid and lactic acid concentrations were significantly different (p = 0.02 for glutamic acid, p = 0.01 for lactic acid).
Correlation between bacterial relative abundance and glutamic acid and lactic acid concentrations
Canonical correspondence analysis (CCA) can be used to identify correlations between microbiota and metabolites19. The results of such analysis for our data indicated that Halomonas, Marinobacter and Psychrobacter (shown as red bubbles in Fig. 4) were potentially correlated with glutamic acid concentration. Kocuria, Halanaerobium, Lactobacillus and Chromohalobacter (shown as blue bubbles in Fig. 4) were potentially correlated with lactic acid concentration. The low variability of constrained axes, i.e. 7.8% for Axis 1 and 3.6% for Axis 2, can be explained by a limited number of genera correlating with glutamic acid and lactic acid concentrations. For further identification of genera that influenced glutamic acid and lactic acid concentrations, correlation analysis using relative genus abundance and enzymatic assay was performed. The results (Table 2) showed that the relative abundance of Marinobacter and Halomonas correlated positively with the glutamic acid concentration in condition W. The relative abundance of Kocuria and Halanaerobium, which are non-LAB, positively correlated with the lactic acid concentration in condition W. These genera may play a key role in the increasing glutamic acid and lactic acid concentrations in condition W. No genus showed a negative correlation between its relative abundance and the glutamic acid concentration in condition C. For confirmation of these findings, ANalysis of COmposition of Microbiomes (ANCOM) was performed to reveal significantly abundant genera in the final products. Three genera such as Marinobacter, Halomonas and Lactobacillus were significantly abundant in the final product of condition W (Fig. 5). The results discussed above suggested that Marinobacter and Halomonas may relate to glutamic acid content during the pickling process. No genus showed significant abundance in condition C. Thus, neither correlation analysis nor ANCOM could show the results corresponding to CCA from condition C.
Based on the results described above, there was a possibility that the decrease of glutamic acid observed during the process in condition C was caused by nonbiological factors. PICRUSt analysis was performed using relative genus abundance in the final products to evaluate the metabolic features of the microbiota to help deduce the reason for the decreasing glutamic acid concentration in condition C. PICRUSt analysis (Table 3) identified 13 Kyoto Encyclopedia of Genes and Genomes (KEGG) ortholog groups20 showing significant differences between conditions C and W in the gene content of the microbiota in the final product. Among them, the relative abundance of all ortholog groups annotated to glutamic acid transporters was higher in condition C than in condition W. This result suggested that the microbiota in condition C had relatively higher ability for glutamic acid transport than those in condition W, which enhanced the intake and consumption of glutamic acid in condition C.
This study examined the effects of microbiota derived from the production of commercial pickles on the content of free amino acids and organic acids in the pickles. The pickles manufactured in Akita (condition C) were made at colder temperature with smoke-dried vegetables, while pickles made in Aichi (condition W) were produced at warmer temperature using sun-dried vegetables.
Highly diverse microbiota were found in the final product from condition C compared with condition W. This result is presumably due to differences between conditions C and W. On one hand, the salinity and lactic acid content in the final products in condition C were significantly lower than those in condition W, which would enable most species of bacteria to grow without inhibition. On the other hand, features of condition C include low temperature and chemical substances generated by smoking, such as phenols and ketones21, which generally repress the growth of bacteria. Based on the fact that the most abundant genus in the final products from condition C was Sphingomonas, an aerobic genus, the repression of bacterial growth would contribute to keep the conditions aerobic. The maintenance of relatively aerobic conditions may favour greater bacterial diversity. The high content of glutamic acid in the initial rice bran of condition C was also a difference from condition W. This difference could help various bacteria, especially glutamate auxotrophic bacteria, to survive during the final process under condition C. Glutamic acid is an important amino acid used as a substrate for protein synthesis and transamination22. The results from PICRUSt analysis showing a higher abundance of transporter genes for glutamic acid in the microbiota of the final products in condition C may indicate the survival of glutamate-requiring bacteria. It thus appears that a combination of conditions, i.e., a high concentration of glutamic acid, low salinity, moderate pH, and an aerobic environment, leads to a higher diversity of microbiota in the final products from condition C.
However, condition W, with a higher level of salinity, selects for halotolerant bacteria, which decrease the oxygen level, promoting lactic acid fermentation as a result of anaerobic respiration. The lactic acid produced decreases the pH, which selects further for acid-tolerant bacteria, making the microbiota less diverse. These findings correspond to those in a previous study in which a wide variety of bacterial families in the initial rice-bran bed gradually decreased and only a limited number of families survived in warm conditions after fermentation for 2 months18.
The microbiota in the final product in condition W included several predominant genera, especially halophilic bacteria, that would affect the glutamic acid concentration, which was found to increase during the production process; their relative abundance was due to the environmental conditions including warmer temperature. CCA, correlation analysis and ANCOM suggested that Halomonas plays an important role in the increase of glutamic acid concentration in the pickles in condition W. Previous study implicated Gram-negative bacteria in adding complex flavours during the pickling process using a rice-bran bed16. The present study suggests for the first time that Halomonas is relevant to the increase of glutamic acid, which is an umami substance in fermented pickles. The differences in final glutamic acid concentration in conditions C and W indicate that the concentration of glutamic acid in fermented pickles is influenced by the microbial community, rather than by directly added glutamic acid. This suggestion further emphasises the importance of the microbiota for the quality of fermented pickles. Halomonas has been studied mainly in terms of bioremediation and metabolic engineering23 and there are limited studies about this genus in fermented foods or amino acid production. Halomonas was reported to be dominant in Korean fermented shrimp24 and Chinese dry fish25. In another study, Halomonas were found on the surface of cheese, but their effect on the quality of cheese is still unclear26,27. Glutamic acid is produced from 2-oxoglutaric acid in the tricarboxylic acid cycle by glutamate dehydrogenase (GDH) using either NADH or NADPH as a coenzyme. All Halomonas bacteria available in the KEGG pathway database have GDH that can use NADH as a coenzyme28. This feature is advantageous in condition W, because glutamic acid production accompanies the consumption of excess NADH in anaerobic conditions. The present study suggests the novel possibility of halophilic bacteria improving the quality of vegetable fermentation by affecting the glutamic acid content during pickling.
The relationship between lactic acid production and LAB was not clear in this study. The pickles in condition C contained only a small amount of lactic acid, which made the analysis very difficult. Only CCA suggested the involvement of Lactobacillus in lactic acid production, and no other analysis indicated correlation between LAB and lactic acid concentration. Moreover, analyses of the microbiota in condition W showed the possibility that Halanaerobium and Kocuria, non-LAB, produce lactic acid. This result does not correspond with studies in which Lactobacillus were predominant in rice-bran beds and lactic acid fermentation was performed by LAB, especially Lactobacillus17,18,29. Kocuria is the less likely to produce lactic acid during the pickling process because it is an aerobic genus30 but Halanaerobium, an obligately anaerobic genus, may perform anaerobic respiration to produce lactic acid31 during pickle production. Our results may be a novel finding about Halanaerobium, but there is still the possibility of an artefact. Previous study indicated that the microbiota of pickles fermented using rice-bran beds change, decreasing the relative abundance of LAB toward the end of the production process16. Our samples of final products in condition W may have been taken from the tanks after complete lactic acid fermentation.
The limitations of interpreting the results of correlation analysis should be mentioned. The relative abundance of genera does not describe the actual microbial population but the proportion of the total population of living cells and dead cells occupied by that genus. In addition, the samples used in this study were taken only at the beginning and the end of pickling, but not in between. Therefore, the suggestion that a specific genus produces a specific metabolite based on the results of correlation analysis is hypothesis. However, only the final step of the pickle production process involved fermentation, and samples from the other steps (e.g., raw vegetables and intermediate [dried] vegetables) may reasonably be expected to contain smaller populations of bacteria than the samples from final step. Also, the physiological features of the genera described above support the suggested correlations between genera and metabolites. Thus, the interpretations given in this study are expected to be meaningful to some extent. Further analysis, such as culture-dependent study with isolated bacteria from pickles, is needed to evaluate the interpretations given above.
This study indicates the possibility that halophilic bacteria influence glutamic acid content by comparing fermented pickles produced in rice-bran beds in different conditions. The science of vegetable fermentation still requires a lot more investigation because the microbiota vary greatly depending on the conditions used for production, the vegetables used, and the salinity. The findings in this study suggest the idea that not only LAB but also other bacteria must be investigated to determine the whole mechanism of the pickling process.
Materials and methods
Sample collection and processing
Samples were provided by manufacturers from (i) Akita Prefecture, a northern, colder district in Japan (Manufacturers A to C); and (ii) Aichi Prefecture, a central, relatively warmer district in Japan (Manufacturers D to F). The samples included Japanese white radish (raw material), dehydrated radish (intermediate), the initial rice-bran bed, and the final pickle and rice-bran bed, produced in winter 2017 to 2018 (Table 1). In this study, the final product is defined as the final pickle and the final rice-bran bed. The chosen manufacturers make their pickles using locally grown radish. Pickles were produced as shown in Fig. 1. Briefly, in the Akita procedure (condition C), the raw materials were first dried by smoke without using salt. The intermediates were then pickled in a seasoned rice-bran bed without temperature control. In the Aichi procedure (condition W), the raw materials were first sun-dried, then pickled in a seasoned rice-bran bed without temperature control. Manufacturer D (who used condition W) performed a salting process before pickling in the rice-bran bed, but the other manufacturers used no salt for the drying process. The duration of the pickling process was that used in the conventional production procedure of each respective manufacturer.
Bacterial cells were collected from all samples for DNA extraction. The peeled skin of raw materials, intermediates, and final pickles was cut into approximately 140 cm2 pieces in aseptic conditions, then washed vigorously in 10 mL sterile 0.85% NaCl solution for 15 s. Debris was subsequently removed from the washing liquid by passing it through a 40-µm pore-size filter. Next, the filtered solution was centrifuged at 8000 × g at 4 °C for 10 min, after which the bacterial cells were collected. Cells were also collected from approximately 3 g of the initial and final rice-bran bed by applying the same method. Cells were stored at − 20 °C until DNA extraction was performed. The salinity of the final pickle and rice-bran bed was measured with squeezed juice of the pickle and washing solution of the rice-bran bed prepared by adding ultrapure water, respectively. The juice and the washing solution were applied to an LAQUAtwin-Salt-22 ion meter (Horiba, Kyoto, Japan) to determine the salinity at least in duplicate. The statistical significance of the difference in salinity between two conditions was analysed using the Wilcoxon rank sum test (p < 0.05).
DNA extraction and 16S rRNA gene sequencing
The collected cells were resuspended with 1 mg mL−1 lysozyme (Wako Pure Chemicals, Tokyo, Japan) in Tris–EDTA buffer and incubated at 37 °C for 5 min. DNA was then extracted from the processed cells using a Genomic DNA Clean and Concentrator Kit (Zymo Research, Irvine, CA, USA). The V3–V4 region of the 16S rRNA gene was PCR-amplified from the extracted DNA using universal primers with Illumina MiSeq (Illumina, San Diego, CA, USA) barcode and adaptor sequences32. The PCR conditions were: initialisation at 94 °C for 30 s; followed by 30 cycles of denaturation at 94 °C for 15 s, annealing at 50 °C for 30 s, and extension at 72 °C for 1 min; then final extension at 72 °C for 5 min. The size and concentration of the amplified DNAs was analysed using an Agilent DNA High Sensitivity DNA Kit and an Agilent 2100 Bioanalyzer (Agilent Technologies, Santa Clara, CA, USA), after which equimolar amounts of DNA from each sample were loaded into the Illumina MiSeq system. The raw FASTQ files for the 29 samples (Table 1) were deposited in the DNA Database of Japan (DDBJ) under DRA accession number DRA009842, and were associated with the BioProject titled “Microbiota in fermented pickles with rice-bran bed” under BioProject accession number PRJDB9501.
Processing 16S rRNA sequence data for analysis of microbiota
First, reads containing N(s) were removed, after which PhiX reads identified by bowtie233 (version 2.1.0) were eliminated, and finally unpaired reads were deleted using in-house scripts. Processed reads were then filtered, denoised and merged using the dada234 functions in the R program (version 1.8). In dada2, the forward and reverse reads were truncated to 270 bp and 220 bp respectively, after which the primer sequences were trimmed. Reads with a labelled Phred score < 5 at the first nucleotide or an expected error35 > 2 for a forward read or > 5 for a reverse read were removed. After the remaining reads were denoised and merged, an ASV36 table was constructed, and chimeric reads were removed. The resulting ASV table and reads were imported into QIIME 237 (version 2018.11) for further analysis. Default values were used for all optional parameters in the QIIME 2 commands. Taxa were assigned to ASVs at the genus level using the Greengenes (version 13.8) database38. ASV sequences for mitochondria and chloroplasts were removed from the sequence table. An overview of microbiota in the condition was described by calculating the average relative abundance at each sampling point. Similarity of microbiota at the genus level was illustrated by PCA using R. Beta diversity analysis was performed using a built-in function in QIIME 2. Reads from all samples were rarefied to 7997, which was the smallest read in the dataset, then we calculated the Bray–Curtis distance of microbiota at the genus level. Significant difference in microbiota between two conditions was analysed by PERMANOVA test (p < 0.05). ANCOM39 was used to detect significant differences in the relative abundance of genera between conditions using the Wilcoxon rank sum test with taxa-wise multiple testing correction (p < 0.05). The detection ratio was set to 0.8. Finally, PICRUSt analysis was performed to evaluate the potential ability for glutamic acid intake and metabolism in microbiota40 using a QIIME 2 (version 2019.7) plug-in module with default values for optional parameters except the hidden-state prediction method, which was set to ‘mp’. The output file of KEGG ortholog metagenome predictions was used for further analysis. The relative abundance of KEGG orthologs which are relevant to glutamic acid was calculated from the gene content to detect significant difference between two conditions using the Wilcoxon rank sum test (p < 0.05).
Measurement of concentrations of free amino acids and organic acids by LC–MS and enzymatic assay
Raw materials, intermediates and final pickles were roughly chopped, after which approximately 1-g aliquots were homogenised in an equivalent amount (w/w) of ultrapure water using a high-power homogeniser (ASONE, Tokyo, Japan) at 3000 rpm for 5 min on ice. The homogenate was then centrifuged at 20,400×g at 4 °C for 5 min, after which the supernatant was reserved for analysis. Rice-bran bed samples were also homogenised using the same method, but the level of dilution (w/w) was changed between 1 and 5 depending on the water content of the rice-bran bed sample. Then, 40 µL of the supernatant were mixed with 10 µL of internal standard solution (5 g L−1 methionine sulfone). Next, 175 µL of deproteinisation solution consisting of methanol and chloroform (2.5:1, v/v) were added and mixed vigorously. The mixture was subsequently incubated with vigorous shaking at 37 °C for 30 min, then centrifuged at 20,400×g at 4 °C for 5 min. Next, 200 µL supernatant were mixed well with 88 µL ultrapure water and centrifuged at 20,400×g at 4 °C for 5 min. Finally, 200 µL supernatant were mixed well with 100 µL ultrapure water and passed through a 0.45-µm pore-size filter to remove insoluble particles. The final aqueous solutions were analysed using an LCMS-8050 system (Shimadzu, Kyoto, Japan) with a Discovery HS F5-3 column (Sigma-Aldrich, St Louis, MO, USA). The analysis was performed using the Primary Metabolite Ver. 2 method package (Shimadzu). The conditions for liquid chromatography were: mobile phases, solution A, 0.1% formic acid in water Optima LC/MS (Fisher Chemical, Waltham, MA, USA), and solution B, 0.1% formic acid in acetonitrile Optima LC/MS (Fisher Chemical); flow rate, 0.25 mL min−1 in gradient mode; gradient program, 100% solution A at 0–2 min, 100%–75% solution A at 2–5 min, 75%–65% solution A at 5–11 min, 65%–5% solution A at 11–15 min, and 5% solution A at 15–20 min; column oven temperature, 40 °C. The conditions for mass spectrometry were: ionisation mode, electrospray ionisation; analysis mode, multiple reaction monitoring; nebuliser gas flow rate, 3.0 L min−1; drying gas flow rate, 10 L min−1; heating gas flow rate, 10 L min−1; interface temperature, 300 °C; desolvation line temperature, 250 °C; and heat block temperature, 400 °C. The external standard was used to calculate the concentration of the compound in mg L−1. The internal standard was used to estimate the dilution rate and experimental error. The concentration of each compound was transformed into mg kg−1 based on the sample weight. The density of homogenised solid samples was assumed to be 1 g mL−1.
Enzymatic assay was performed to determine the concentration of glutamic acid and lactic acid using the supernatant of homogenised sample before deproteinisation in duplicate. Glutamic acid concentration was assayed using a YAMASA NEO l-glutamate Assay Kit (Yamasa, Chiba, Japan) and lactic acid concentration was measured using an F-kit Lactic acid (Roche, Basel, Switzerland) following the instructions from the manufacturers. An overview of transition of the concentrations of free amino acids and organic acids was obtained by calculating the average at each sampling point. The statistical significance of difference between two conditions in terms of glutamic acid or lactic acid concentration was tested by Wilcoxon rank sum test (p < 0.05).
Correlation between relative genus abundance and metabolite concentration
Further statistical analysis was performed to detect correlations between the relative abundance of a genus and glutamic acid and lactic acid concentrations determined by enzymatic assay, using R. Genera were excluded from the correlation analysis if their relative abundance was < 1% on average during the whole production process because minor genera should have little effect on metabolite concentrations. CCA was performed using vegan library41. Correlation coefficients and correlation significance were calculated by the Pearson method. Significant correlations (p < 0.05) were examined to select meaningful correlations.
The datasets generated during 16S rRNA sequencing are available in the DDBJ/EMBL/GenBank databases under accession number DRA009842. All data generated during LC–MS analysis and enzymatic assay are included in this article.
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This work was financially supported by Gurunavi, Inc. The samples used in this study were provided by six commercial pickle manufacturers. ELSI at the Tokyo Institute of Technology assisted with the MiSeq analysis. We thank James Allen, DPhil, from Edanz Group (https://en-author-services.edanzgroup.com/ac) for editing a draft of this manuscript.
The authors declare no competing interests.
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Sawada, K., Koyano, H., Yamamoto, N. et al. The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds. Sci Rep 11, 1791 (2021). https://doi.org/10.1038/s41598-021-81105-x
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domain: chemistry


The scanner uses a stereo 3.5 mm headphone output. The middle contact is made available for the
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(see arrow). The resistor is fixed to the PCB by a little glue from a glue gun. The resistor's other lead is connected to the wire running from LND9.
Using a stereo 3.5 mm plug, the headphone signal is available between the tip and ground. The discriminator output is available
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text:
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domain: hobby


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|Include In Article|
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domain: artistic


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domain: food


text:
dental.pdf (875.16 kB)
Developing and Pretesting Case Studies in Dental and Dental Hygiene Education: Using the Diffusion of Innovations Model
journal contributionposted on 2013-11-26, 00:00 authored by Deborah L. Cragun, Rita DiGioacchino DeBate, Herbert H. Severson, Tracy Shaw, Steve Christiansen, Anne Koerber, Scott L. Tomar, Kelli McCormack Brown, Lisa A. Tedesco, William D. Hendricson
Case-based learning offers exposure to clinical situations that health professions students may not encounter in their training. The purposes of this study were to apply the Diffusion of Innovations conceptual framework to 1) identify characteristics of case studies that would increase their adoption among dental and dental hygiene faculty members and 2) develop and pretest interactive web-based case studies on sensitive oral-systemic health issues. The formative study spanned two phases using mixed methods (Phase 1: eight focus groups and four interviews; Phase 2: ten interviews and satisfaction surveys). Triangulation of quantitative and qualitative data revealed the following positive attributes of the developed case studies: relative advantage of active learning and modeling; compatibility with a variety of courses; observability of case-related knowledge and skills; independent learning; and modifiability for use with other oral-systemic health issues. These positive attributes are expected to increase the likelihood that dental and dental hygiene faculty members will adopt the developed case study once it is available for use. The themes identified in this study could be applied to the development of future case studies and may provide broader insight that might prove useful for exploring differences in case study use across dental and dental hygiene curricula.
Publisher StatementThis is a copy of an article published in the Journal of Dental Education © 2011 American Dental Education Association. The final publication is available at http://www.jdentaled.org/
PublisherAmerican Dental Education Association

domain: health


text:
To say that Sean Dyche believes that goal-line technology should be introduced in the SKY Bet Championship after almost being robbed of a point at Brighton is an understatement.
Interviewed on SKY television post-match, Clarets' boss Sean Dyche was almost choking on feathers as he attempted to contain his anger at an incredible decision.
Michael Keane’s 88th minute header clearly crossed the line. The goal however was not given as the Clarets looked to find a second equaliser in a tremendous top of the table Championship match-up between the first and second placed teams.
Photo source: Burnley Football Club.
Not to be denied, the Clarets saw justice was done when Keane replicated his earlier effort just three minutes later to earn Burnley a well deserved 2-2 draw.
The "golden handshake" for promotion to next season's Barclays Premier League is estimated to be worth in excessof £120,000,000 (that's one hundred and twenty million pounds folks!)
How can the FA allow these dreadful decisions to happen?Sean Dyche in my own opinion quite rightly questioned the non- introduction of goal-line technology in the Championship when the prestige and riches of top flight football are seriously jeopardised by awful refereeing decisions?
He said: “I would be surprised over the next few years, with all that’s on offer in the Championship, we don’t see technology being drip-fed down."
Dyche added, “That’s no disrespect to Leagues One and Two, because I played there, but with the enormity of the Championship and the finances is generates, I would be surprised if they don’t start looking at it."
“On days like today, when it was that obvious that the ball was over the line and it doesn’t get given, you have no choice but to question the officials."
“Therefore, they obviously need help and I think it’s appropriate at this level of the market that it comes into play.”
Dyche went on to say, “I clearly couldn’t see the goal that wasn’t given from where I am, but what I could see is a group of players that was so instant."
“We all know you can’t always judge a player’s reaction to an incident, but when it is that instant and literally every player acts in that way within a millisecond, then usually that’s a sign."
“I am very disappointed that wasn’t officiated in the correct manner."
Famously, former Burnley boss Stan Ternent claimed following a dodgy refereeing decision against his Clarets that, "a blind man on a galloping horse could have spotted this one!"

domain: sports


text:
Abbreviations : Report Help
The genus is distinguished on the basis of genetic characters.
No surface morphology is visible by EM. The crystal structures of human parechovirus 1 and 3 and Ljungan virus 1 have been resolved (Zhu et al., 2015, Shakeel et al., 2016).
Virions are acid stable. The buoyant density in CsCl is 1.36 g cm-3.
Genome (Smits et al., 2013, Hyypia et al., 1992, Ghazi et al., 1998, Niklasson et al., 1999, Joffret et al., 2013): 7,339–7,608 nt (5′-UTR: 710–730 nt; ORF: 6,543–6,753; 3′-UTR: 87–111 nt). The 5′-UTR contains a typical type II IRES. The cre has been identified in the 1AB region for human parechoviruses and is thought to lie within the 3B region of Ljungan viruses.
The deduced polyprotein ranges from 2,180–2,250 aa. The polyprotein contains only a single protease (3Cpro). Members of Parechovirus B, C, D possess a 2A protein with NPG↓P motif. all parechoviruses have 2A protein with a H-box/NC motif.
Human parechoviruses replicate in the respiratory and gastrointestinal tract. Infection is particularly prevalent in infants and young children but it is probably often asymptomatic apart from infections with human parechovirus (HPeV) type 3 which can present with severe neonatal sepsis and central nervous system damage. In addition to respiratory infections and diarrhoea, infections of the central nervous system (encephalitis, meningitis, ataxia) have been reported. HPeV types 1 and 6 have been found in monkeys with diarrhoea, although disease association was not proven. The cytopathology may be unusual in including changes in granularity and chromatin distribution in the nucleus, when viewed in the electron microscope. Ljungan viruses appear to infect predominantly rodents (voles) and have been proposed to infect humans, however, conclusive data is awaited. Some human parechoviruses (types 1, 2, 4, 5 and 6) possess an RGD tri-peptide (towards the carboxy-terminus of 1D) which is involved in integrin receptor-binding. The integrins αvβ3 and αvβ6 have been shown to be the primary receptors for HPeV-1 in A549 cells. Receptor usage for the remaining human parechoviruses and Ljungan viruses is not known. Sebokele virus was detected in mice (Hylomyscus spec.) in the Central African Republic. Ferret parechovirus was detected in rectal swabs of ferrets (Mustela putorius furo).
Human parechoviruses are divided into 18 genetic types and there is no cross-neutralization between types 1, 2 and 3. There may be a cross-reaction between types 2 and 5, however, the remaining types have not been tested. Ljungan viruses are divided into five genetic types, but antigenic relationships have not been studied. Parechovirus C and D each contain one type.
Parecho-: from par(a)echo from pará Greek for beside, and echo, the former name of the type species, an acronym for "enteric, cytopathic, human, orphan"
At least 25 types have been characterized genetically by phylogenetic clustering: Parechovirus A (18 types), Parechovirus B (5 types), Parechovirus C (1 type), Parechovirus D (1 type).
Members of a species of the genus Parechovirus:
The divergence (number of differences per site between sequences) between members of different Parechovirus species ranges from 0.44–0.63 for P1 and 0.34–0.59 for 3CD.
Manhatten parechovirus [rat/NYC-A11/USA/2013]
parechovirus-like picornavirus [falcon/HA18_080/2014/HUN]
Yili teratoscincus roborowskii picornavirus 2 [LPWC210215]
Phylogenetic analysis indicates that these viruses may be members of novel Parechovirus species.
Support for preparation of the Online Report and Report Summaries has been provided by:

domain: literature


GE has introduced new members to its family of 2.5 MW wind turbines. All of the new models are designed to increase annual energy production (AEP) over the existing 2.5 MW wind turbine, according to the company.
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GE's 2.75-103 is a combination of the 2.75 uprate and the 103-meter rotor, which utilizes the company's 50.2-meter proprietary blade design. In addition, the new 2.75-103 wind turbine is optimized for IEC TC III.


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Ian Wright has admitted he doesn’t understand the criticism from Wolves players of the way Arsenal celebrated their recent 10-man win.
Ruben Neves and Conor Coady were two Wolves players to publicly speak out and complain about the manner of Arsenal’s celebrations following the Gunners’ recent 1-0 victory away from home.
Quite what provoked them is unclear, but they put their celebration police outfits on and whined about it anyway.
Ian Wright certainly didn’t understand the reaction from Wolves. Speaking on the Wrighty’s House podcast, he took issue with Neves’ comments in particular.
“I was vexed with Neves, coming out and saying ‘look at how Arsenal are celebrating’,” Wright said. “What’s wrong with you?
“That’s an unbelievable result for Arsenal, (considering) the way that you lot have been playing. 1-0 down with 10 men away from home and we get the goal [win]. That is cause for celebration!”
“We saw the way they celebrated the win and that shows the level we are,” Neves had said. “I didn’t see Arsenal celebrating like this in the past 10 years – it was like they won the league.”
Conor Coady then joined in on the same topic in a different interview the following day.
“They celebrated quite hard, didn’t they?” Coady said. “So we’ve seen the celebrations, I’ll be honest with you from our point of view, we really didn’t like them.
“It’s something where we’ve got two weeks’ time now to try and put it right going back to the Emirates and try and put on a good game again.”
In reality, there was nothing abnormal about the way Arsenal celebrated. The reaction was completely explained by the context of the game and the nature of the task following the red card.
But it seemed to fire Wolves up to go and beat Spurs a few days later.
I’m not sure many Arsenal fans will take issue with that turn of events, as long as it’s followed by another win for Arsenal against Wolves next week.


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You might be curious about: How can I produce my matrimony better? Very well, here are some recommendations:
One of the least complicated ways to boost a relationship should be to keep it confident. Remember the factors you got married, and your spouse-to-be’s quirks. By simply staying positive, you will keep the relationship good. Give thanks to your partner to your marriage. Each day, remember to express gratitude to your partner focus on in your your life. Your joy will depend on the partner’s appreciation. In this way, you can avoid struggling with, arguing, or maybe divorce.
Boosting physical presence is mostly a proven way to improve a relationship. If you’re the homemaker, hang out with your spouse than you normally do. You may not have as much arguments in case you spend more time jointly. It’s also important to dedicate quality time with each other because insufficient communication can result in divorce. Investing more time using your spouse every day will go a long way in protecting the relationship.
Be willing to acknowledge every single other’s abilities and failings. Marriage is all about compromise, and allowing for each other being themselves may be the foundation to get a healthy relationship. If one of you is better for math or perhaps finances, to get example, don’t get mad when your partner misbalances the checkbook. In the same way, if your spouse is better at preparing, don’t let your lover reap the benefits of that simply by ignoring the puppy. Using your advantages in a marital relationship will bring about greater common happiness and fewer stress, and definitely will help you the two feel even more fulfilled.
One of the most tricky things for almost any couple to deal with in a romantic relationship is definitely communication. Although people think that communication is usually speaking and listening, it is much more. Learning to be more mindful of how to speak more effectively can be an essential a part of making a marriage work. Not merely will it choose your relationship better, but it can keep your http://talltreescoaching.com/?p=25407 relationship solid. You’ll be amazed how much better your romance will be once you understand how lovefort login to communicate with each other.
The benefits of marriage go above money. A the wife and hubby has usage of better wellbeing and14911 better mortgage loan terms than single people. In addition to this, you will additionally be able to get better credit rating and loan terms. As an example, eliminating the marriage penalty requires major within the tax code, so it’s a smart idea to look into different ways to make your marriage operate. However , removing this completely would be extremely complex, so lawmakers have created workarounds.
Among the easiest ways to choose a marriage better is to timetable weekly night out nights with your spouse. Couples who have date hours often report more satisfaction and sex with each other. They also typically remember the main reason they fell in love. Consistency of quality time put in with your spouse is vital to the fluidity of the relationship. Besides, you’ll be more content if you can get away from your daily routines and worries to shell out time together.

domain: psychology


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One of the things I’ve enjoyed the most in recent years since moving to Montreal is becoming a frequent user of the public library system, just like I did when I was a kid. More specifically, this got me back into reading French comics (bandes-dessinées), which I had a bit drifted away from over the years because of my lack of access (while living in Japan). So the past couple of years have seen me not only discovering plenty of new series, but also catching up on some, or going back and re-reading a few (or a mix of all of these).
When the quarantine period hit Montreal, I definitely started missing my close-to-weekly library visits, to get a haul of books, but then a few weeks ago I remembered that they also offer digital lending, and have been back at reading my dear bandes-dessinées. Sure, the digital collection on offer is restrained, but I’m still finding plenty to read, and in this post I’ll just highlight one series I’m glad I can continue reading.
Jérôme K. Jérôme Bloche is a series by Alain Dodier that started in 1985, and is currently at 27 books, the last one released over the past year. It tells the story of a private detective who takes on, for the most part, pretty mundane cases. But the stories are really well told, fun to read, and I like the setting (Paris) and the character (doesn’t take things too serious, often to the detriment of making a decent living). It’s slice-of-life stuff mixed with various levels of mystery, and I really enjoy it. Although I remembered the name, I can’t remember if I really read any of the books when I was younger, but after reading the most recent books, I decided to go back and read it from the start, and just finished the 15th one. Highly recommended if you read French — although it’s quite possible that it’s been translated to English.


Starting from the days of Pacman to today’s games; video games have been evolving faster than anything else. There has been always a competition to deliver a better version of game than its counterpart and people have always loved the way new games have been catered to serve game junkies. For many, games have turned out to be an addiction today. In this gaming freak world Xbox has played a vital role. And with the advent of Xbox 360 Kinect, things are getting even more interesting.
The Xbox 360 has been around for 4+ years now and has seen hundreds of games released for it. With the Kinect Xbox 360 now in it’s mid-life cycle, the console has a lot to be happy about. Not only has Microsoft been able to tie up some great exclusive titles, the company’s online gameplay experience can’t be matched. Now with bonuses like the ability to stream instant-watch Netflix titles, owning an Xbox 360 has never been sweeter. This isn’t a definitive list, but more of a conversation piece to honor the great Xbox 360 games everyone knows about, but also give a little attention to some underground gems you might have missed.
1. Dead Rising 2
Don’t be skeptical, it is a zombie movie. I had zombies and killing in my head before starting this. This game delivers way beyond that. It is full of suspense, thrilling environment, bloodshed and it is really nice to see 7000 (seriously?) zombies on the screen anytime during the game play. Game becomes more interesting when the player is given the option of manufacturing custom weapons. This game is a maestro in multi playthroughs. Even after playing this a hundred times by now, I feel like there is still a lot more to be discovered in this game. According to me, this is one of the best five games for Xbox for the year 2010.
2. Assassins Creed Brotherhood
It’s Italy and you are gonna have fun with parkour movements, crowd-blending stealth, assassinations and melee fighting system. It’s one of the best third person action adventure games I have played ever. It is loaded with the features from its predecessor along with some newly introduced perks. This is one of the best designed plots where the player can experience Italy of 2012. 20 hours of single player gaming is not enough? Go for the multiplayer mode; you would love it.
3. Red Dead Redemption
I saw the DVD cover and it reminds me of the game ‘Wild wild West’. This genre never attracted me though. The only reason I got this game was because of the developers; the Rockstar Games. I started playing this and it was like experiencing America in 1911. Like most of the Rockstar games, this too have the option of interacting with the environments, taking different transportation mediums except of swimming. Loaded with different ammo makes the players feel like God!
4. Need for Speed: Hot Pursuit
The king of racing game franchise NFS brings Hot pursuit this year to Xbox console. This is not reckless driving; this is the ultimate car chase competition. Lot of cops, rash opponents, Hollywood kind of car chases and faster cars make this an awesome game to have on Xbox. If you love Burout series and well acquainted with it, then NFS Hot pursuit would feel like home. You are not only going to drive rashly, you are going to beat your opponents and cops for a win. This game is the best for Adrenaline flow.
5. Call of Duty: Black Ops
First person shooting games; you really gotta have guts for playing these games, especially when it’s a Call of duty series. This is the 7th game in the Call of series games. The sales scored 7 million within 24 hours of its release. The game is set exactly as other FPSG; same weaponry, attack skills, standing, crouching movements. The extras are where the games makes a difference; custom weapon, character, plot. The AI behaves as a human and not a bot. This game does not need its player to behave fast, it requires a gamer who can be fast, clever, smart and make decisions in short period of time. This is one of the must play games of 2010. Did I forget to mention this? This game also features a Zombie mode. 🙂


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Dubai, which is emerging as the wellness and fitness hub of the world is now set to witness Asia’s first ever World Biohack Summit (WBHS) on May 30, 31 – 2023 at Grand Hyatt.
Sajeev Nair, co-founder & chairman of Limoverse Technologies, the host of the event said, “This is an event that continues with the great culture of fitness inspired by the leadership of Dubai. This event will accelerate the vision of Dubai becoming the fittest city, as biohacking is the most scientific and holistic way to be fit.”
Indeed, biohacking is emerging as the ultimate health optimization model across the developed world, as different technologies, advancements and breakthroughs like genomics, personalization, lifestyle modifications, AI, wearables, quantified self tools, and even the time-tested principles of ancient wellness schools come together to deliver the very best to the adopters of biohacking principles.
Also as the Chief Curator of this event, Sajeev Nair informed that this upcoming Dubai Edition of the WBHS will have other firsts to its credit too. Firstly, the event will be a perfect convergence of the most advanced research-based biohacks and the best of ancient wellness wisdoms including yoga, ayurveda, herbals, traditional chinese medicine, and more.
Secondly, instead of the controversial chips and inserts that people often mistakenly associate with biohacking, this summit will give equal or more importance to research-validated and personalized lifestyle modifications in diet, nutrition, supplements, exercises, fasting, sleep, meditation, breathing techniques, de-stressing, detoxing etc., apart from several other more radical biohacking techniques like latest wearables & quantified self tools, AI based fitness equipment, neurofeedback systems, cryotherapy, red light therapy, float therapy, nootropics, super specialized health foods etc.
The event will feature more than 20 expert speakers, 50+ exhibitors from around the world, including from ancient wellness systems and thousands of participants who are passionate about taking charge of their health
The WBHS, Dubai, has been designed by the organizers as the perfect meeting ground for wellness brands, trainers, healthcare startups and other stakeholders in the industry.
Yet another first of the World Biohack Summit would be its innovative ticketing methods using NFTs, creating utility value beyond the event, and simultaneous virtual hosting in the metaverse of Limoverse. Dubai based Limoverse is the world’s first ever blockchain based health & wellness ecosystem and metaverse.

domain: news