Maybe something you didn't know yet?

I'm a biologist excited about all disciplines of biology but mostly plants and natural history! You'll see a variety of my interests, my opinions, and my writing on the matter. (If I make any mistakes, do yell at me!)

[plantpleb]

Two Types of Cardamom

It’s been a minute. I’m back now and I will try to keep this going.

Recently I was asking a question on Reddit after posting a dessert recipe for Diwali about cardamom. I said green. They mentioned that they also had black pods from experimenting with China’s cuisine. I figured it’d be an interesting topic to write about since both are surprisingly similar.

There are two types of cardamom sold on the market:

Green cardamom - Elettaria cardamomum

Black cardamom -  Amomum subulatum

Origins:

Although they are different species, both are part of the ginger family. Green cardamom originates in Southern India, in addition to Sri Lanka and the spice islands of Indonesia. However, black cardamom hails from present Bhutan and the surrounding lands.

Flavor profiles:

Green cardamom has a complex, aromatic, flavor that is warm and minty. Widely used in desserts in the western world. In India and the countries surrounding Malaysia, they are used to flavor curries, rice pilafs, and more famously - Biryani. The essential oils are contained in the green pods; the typical method of releasing flavor is by smashing the pods and either powdering the seeds or leaving them whole to slowly infuse.

Black cardamom has an aromatic camphor profile and some methods of harvest result in smoky notes. It’s used for savory cooking in the regions surrounding the Himalayas, west from Pakistan all the way through China. Famous dishes, such as Pho and Biryani, use the spice. The former uses the non-smoky variety. The method of preparation is exactly the same as above.  

Both spices are exorbitantly expensive because of the labor-intensive harvesting methods. Green cardamom is valued at around 30 USD a pound. A close cousin, Turmeric, also makes the list. Oddly enough, the history of Southeast Asian cuisine and it’s dependence on Zingiberaceae is worth mentioning.  

[plantpleb]

I collected this great sample that has both flowers and buds in early spring. Had to use books as weights but I did use newspaper and cardboard to protect the sample. You can see the dehydration of the leaves, resulting in the black appearance, since it wasn't heated with an air current.

[plantpleb]

Pectin = Jam

Being consumed alongside bread at the breakfast table across the world, jam has been satiating appetites for hundreds of years. The French, especially Pasteur, introduced the viscous consumable to the world. Pasteurization led the way to large-scale production of jams, among other preserves. Way back in the jam timeline include not only the import of sugar from the Arabs in the middle east but also the introduction of jam post-crusade. 

The process of fruit to jam is quite simple: --

Pick ripe fruit, boil till soft in saturated sugar water(or honey), and let cool in a separate container. 

Now the science: --

Pectin is a carbohydrate sugar in plant cell walls for structural support. In fruits, this means to hold shape. 

The difference between an immature fruit and a ripe fruit is the molecule. The green banana has protopectin and the yellow banana has pectin. Overripe fruits are softer and the pectin is highly soluble in water. 

When pectin goes into a high temperature sugar water mixture, the molecule activates and starts trying to repair the integrity of the cells. And when cooled, this process creates the texture of jam. [Very similar to making agarose gel] 

[plantpleb]

Saccharomyces cerevisiae is the species of yeast that is cultivated by humans to produce nutritious beer and savory bread. It is the individual among several thousand other yeast that, according to Pollan, co-evolved alongside our own species.

Yeast are single-celled, commonly found on soil and plant matter, and possess the ability to convert simple sugars into alcohols. Note that there are friendly and salty species of yeast; those that live on animals can be dangerous to warm-blooded organisms. Fermentation, the process that revolutionized our species and turned flat bread into a mouthful of spongy sweetless(focaccia).

Attempted to make bread? I did. New hobby. 

The yeast in the dough is able to do this by consuming the glucose and expelling alcohol and carbon dioxide. Trapped by the elasticity of the dough, the bi-products silently await the great baking where the walls crystallize and the temperatures soar over 1000 degrees.

Fun fact - why is beer alcoholic and slightly carbonated? That’s because the bi-products are suspended into liquid and allowed to accumulate. So it’s not just magic. o

[plantpleb]

Annals of Medicine, New Yorker : https://www.newyorker.com/magazine/2018/02/05/what-does-it-mean-to-die

Offers a great view of the definition of death. It’s an ethical standpoint vs medical consulting; can’t really express my views on it. Also, New Jersey.

[plantpleb]

Recycling Chaos In U.S. As China Bans 'Foreign Waste'

The U.S. ships a big chunk of its recycled goods to China. But China doesn't want them anymore, and that's leaving the recycling industry in turmoil.

https://www.bloomberg.com/news/articles/2017-12-06/china-s-blow-to-recycling-boosts-u-s-s-185-billion-plastic-bet

Recycling: the process of converting waste materials into products for human use. Although recycling is necessary for a sustainable environment and society, only 1/4 of waste in the US is actually put through the process. This process(the majority) is outsourced to countries - mainly China, Mexico, Thailand, and other European nations - which converts the plastics into materials to put back into circulation. Consequently, China, the largest importer of US waste, has now placed stringent regulations on new waste. 

Ban on import waste didn’t begin now; back in 2013, a Quartz Media article states that China has banned clear, plastic, fruit containers (the boxes that are used for selling berries) and plastic film bags (grocery bags). Another interesting, and regrettable, fact: the plastic grocery bags are difficult to recycle due to their weight, or lack of, and form. 

Last but not least the Bloomberg article, which focuses on this recycling waste dilemma positively by explaining that China will need new polyethylene to maintain function, boosting US economy with billions of dollars over the next several years. Sure, that’s great and all, but what is the US going to do about current waste in the country. As a leading superpower there hasn’t been much information about how to solve this recycling issue. According to Forbes, the country is in 18th place on the recycling charts

Major takeaways

* 3/4 of US waste ends up in landfills

*US recycling infrastructure sucks and, or, needs to be cheaper

*US needs to come up with greener methods

*All states should give incentive for plastic, aluminum, and glass bottles for recycling (Side story: I had a can of soda in Germany and threw it in a waste bin on the curb, while waiting to walk across the street, and a bum immediately retrieves the can for recycling. I say to my friend “That was really quick” and he responds “We get 1/4 of a euro for recycling cans.” Consumers will effectively sort waste if the US implements such a strategy.)

*Stores should discontinue plastic bags (Another side story: Many countries, not including the US, charge for plastic bags - averaging 10cents per bag. This happens all over Europe, and even in India(if you didn’t expect it). Consumers should make a habit of bringing a reusable(yes, like Whole Foods or a tote) bag for shopping. Honestly, it doesn’t make sense for stores to give away free plastic bags.)

*Americans lead the world in food waste, $1600 worth per anum, based on aesthetic quality, cultural dynamic, and expiration dates. (Americans have a problem eating bones, and the remaining meat still on them. France and Italy, among other EU countries, have banned throwing away food, instead forcing supermarkets them to donate or compost. Food donations to homeless shelters should also include perishables, such as holiday leftovers and remaining food from large parties, since they will be distributed immediately.)   

[crypto-botanist]

Hi! I love your blog! So, I love botany, always have, I love plants, and I've been thinking about going into the botany field so I wanted to ask if you have any book recomendations for beginners?

Hello! Thanks for the nice vibes, and i will try to answer your question as well as I can. Unfortunately I don’t exactly have a straight answer for you. Relevant literature would be different depending on the specific subjects you’re interested in. Great sources for carnivorous plants are “The Savage Garden: Cultivating Carnivorous Plants” by Peter D'Amato, and “Growing Carnivorous Plants” by Barry Rice. Other than that…there are just so many about a variety of subjects from wild edibles, to herbs, to papermaking with plants and everything in between. I do a lot of personal research online, which I know can often be inaccurate. However if you read at least 4-5 articles from different sources on a topic, it will give you a pretty firm grasp on the subject. Sorry this isn’t very helpful or specific, but if you are interested in a particular plant or subject I would be happy to help you find resources!

[plantpleb]

The Botany of Desire by Michael Pollan is a great starting point for a general relationship between plant and human interactions.

The Secret Life of Plants is also pretty cool, though most of the research is outdated, because you can get an understanding of how our knowledge developed.

I believe there are documentaries for both of them on YouTube as well.

Plants of the Gods by R.E. Schultes was recommended to me by a former colleague, although I've never gotten a chance to check it out yet. It's about ethnobotany.

Enjoy!

[plantpleb]

INSECTA | A FREE MOVIE DOCUMENTARY

INSECTA is a free movie documentary that journeys alongside insect scientists and Coyote Peterson to explore the most painful stings.

Check out this documentary about insect stings, taxonomy, and fun.

[sunraychel-blog1]

Hi there, I’m Rachel! Everyone keeps messaging me and asking me “what was your secret to losing weight?” so I decided to make this post. This is how I was able to lose 40 pounds in 2 months with almost no exercise or change in diet.

A few months ago, my friend who’s studying to becoming a dietician told me about a fruit from Southeast Asia called Garcinia Cambogia. The fruit increases your metabolism & helps slightly suppress your appetite so you don’t overeat. Despite feeling skeptical I decided to try it. I ordered a pure extract of the fruit online. Now I’m able to eat the same food, and burn more fat at the same time. This is what I do every morning: mix the supplement with lemon water + honey to jumpstart my metabolism for the day, then drink it once more before dinner. That’s it. I ate the same way as before, worked out once a week & my fat melted away like butter. The way I see it, if it worked for me.. it can work for anybody.

EDIT: people keep asking me where you can get the supplement. I got mine here, because you can get a free month supply for only $5 shipping with the coupon at the bottom!! I’ve spent more than that on a salad before 🤦🤦

[cozeywarm]

Can someone from the science side of tumblr explain how this works

[education]

Garcinia cambogia is a small, tropical tree fruit shaped like a pumpkin. In the late 1960s, scientists discovered an acid in the fruit similar to citric acid in fruits like oranges and lemons. That acid, called hydroxycitric acid, or HCA, blocks the enzyme that converts sugars and starches into fat for long term storage. With this fruit you can literally eat more pasta and bread, and gain less weight.

[audreyhepburnfanblog]

SPREAD THIS LIKE WILDFIRE! Today is the last day you can get a free bottle

[callmemasteryoupet]

Sharing because more pasta and bread. <3

[plantpleb]

The genus Garcinia has over 200 species spread across the tropical and sub-trpoical regions of the world. Ever heard of Garcinia mangostana? Commonly known as the mangosteen, a fleshy fruit wrapped around an inedible, deep purple, rind. On to Garcinia cambogia, frequently advertised over the net as an appetitie suppresant, a aid in weight-loss, and a natural dietetic due to its high hydroxycitric acid (HCA) levels. 

Well, most of it is bullshit and unproven. Although high doses of HCA are effective in suppressing weight gain, the acid still causes testicular atrophy in rats. Results from other studies have shown contradictory evidence that HCA is beneficial to humans. In either case, there isn’t enough information for the publicity and google search results this species is receiving. 

GNC’s website markets: “ Garcinia Cambogia also known as Malabar Tamarind, contains Hydroxycitric Acid (HCA), which can help support healthy weight loss*. Garcinia is a plant native to India, Southeast Asia and Polynesia. Its fruits have been eaten by local populations for centuries. “ Local populations use the species due to it’s similarity in taste to tamarind. Indian cuisine uses tamarind juice for an assortment of stews and meats. Juice. Tamarind flesh is soaked in warm water until soft, squeezed and skimmed through a mesh strainer, and the solids disposed. Pickle, made with Garcinia cambogia, is what they state has been eaten by local populations. 

Sources:

https://www.hindawi.com/archive/2014/823705/

http://www.sciencedirect.com/science/article/pii/S027869150400331X

http://www.gnc.com/diet-garcinia-cambogia/402924.html

https://ntp.niehs.nih.gov/ntp/htdocs/chem_background/exsumpdf/garciniacambogiaext_508.pdf

[plantpleb]

Perspective | We don’t need to save endangered species. Extinction is part of evolution.

The only creatures we should go out of our way to protect are Homo sapiens.

More ideology than science here! Assuming we shouldn’t aid “endangered species”, a term Pyron believes shouldn’t exist, and only care for our own survival is dangerous thinking. Science is about exploration, discovery, and function of all, living and non-living, life on Earth. 

The Anthropocene -current geological period named after humans - coined at the turn of the new millennium, and spread across the web last year when it became official. Consequently, unlike past geologic periods with gradual change stretched over millions of years, 70+ years destroyed what took evolution magnitudes. 

Moreover, we’ve only discovered nearly 15% of species living on this planet; there may be unique, undiscovered, creatures with extraordinary functions hating on this article right now. Pyron’s thinking of the future involves having precise control over the occurring changes for our benefit; this is not something we know, or can know, in the immediate future. 

This is an uninspiring, soul-sucking, view that needs candid discussion in science. 

[plantpleb]

Searching for Motives in Mass Shootings

The epidemic is an invitation to think about why so many Americans are trying to shoot up night clubs, churches, and schools in the first place.

Another great article in the New Yorker about the string of mass shootings to plague the country, the government’s speculative response regarding racial and political motives, and a pathetic reason as to why gun laws stay the same. 

[plantpleb]

Dr. Lisa Whitenack is an Associate Professor of Biology of Allegheny College. She is a shark paleobiologist, studying modern and fossil shark teeth over their 400 million year history. While she is…

Posting an article originally listed on Ecolog about sexual harassment in the sciences. Not just in media-not just in politics-everywhere else too! This type of behavior is inappropriate, demeaning, and unethical. A workplace is not a high school with sophomoric, trumpist, bullies preying on successful, educated, women. Please re-blog. 

[geopsych]

Seasons change.

[plantpleb]

This before and after picture is pretty neat. Props to @geopsych for taking the time to go back and snap a photo.

[plantpleb]

Saw this on Facebook and thought you people would like it. It’s called Your Food’s Roots and It’s about the differences between store-bought, white, and whole-grain bread. I might do some reading and post about this in further detail. 

[plantpleb]

Travel thoughts & advice

Traveling isn't completely what travel blogs, magazines, articles, and photos depict to their audience. Like I'm doing on my Instagram. It's much more; you see what you haven't seen before, meet and talk to people you'd never go out of your way to do back home, walk over a dozen miles in a day, and eat cuisine you'd wouldn't get the chance to have.

It doesn't have to be expensive. Hostels are cheap, some have free breakfast and sometimes dinner, and supermarkets cater to everyone. 50% of the money I've spent so far has gone to transportation while the rest has been hostels and, food.

Companions are fun, sure, but you always need some time for your own thoughts. If you want to travel, just look for a cheap ticket and go for it, even if you're the only one. Prepping for travel isn't gonna put a hole in your wallet either-improvise: use ziplock instead of packing cubes, get a cheap cloth towel that dries fast, wear sneakers that have been broken in months ago, and don't bring more than you need to.

Europe isn't culture-shock. English is pretty easy to find in countries that use euro. Yes, euro is singular no matter the amount. I learned that from an Irish girl in Krakow. Eastern European countries, maybe it'll be harder but people still speak English.

Loneliness affects everyone. That's when you'll need to brace up and make friends. Not everyone will talk to you tho, and that's fine because 99.9% will. It's not the end of the world if you can't access the internet. Really traveling makes you go out of your comfort zone and see the world without our first world problem mentality.

I'm still on the move for another week before I get back to life. :( I'd love to do it again next year! Some pictures below~

[plantpleb]

Buds of magnolia on Wawel Castle garden and sun on my eyes

[plantpleb]

U r really cool

Thanks anon?