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Climate hypocrites are all tell, no show

Many celebrities are full of sermons about how you need to save the planet. Often, they are the very same ones maximizing their own carbon footprints by flying on private jets. This has long been known, but the internet has now made it significantly easier to quantify their hypocrisy.




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The Yeast All Around Us

The Yeast All Around Us

With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time. I am a professor of hospitality management and a former chef, and I teach in my university’s fermentation science program.

As friends and colleagues struggle for success in using yeast in their baking – and occasionally brewing – I’m getting bombarded with questions about this interesting little microorganism.

A little cell with a lot of power

Yeasts are single-celled organisms in the fungus family. There are more than 1,500 species of them on Earth. While each individual yeast is only one cell, they are surprisingly complex and contain a nucleus, DNA and many other cellular parts found in more complicated organisms.

Yeasts break down complex molecules into simpler molecules to produce the energy they live on. They can be found on most plants, floating around in the air and in soils across the globe. There are 250 or so of these yeast species that can convert sugar into carbon dioxide and alcohol – valuable skills that humans have used for millennia. Twenty-four of these make foods that actually taste good.

Among these 24 species is one called Saccharomyces cerevisiae, which means “sugar-eating fungus.” This is bread yeast, the yeast we humans know and love most dearly for the food and drinks it helps us make.

An invisible organism with worldwide influence. KATERYNA KON/SCIENCE PHOTO LIBRARY via Getty Images via The Conversation

The process starts out the same whether you are making bread or beer. Enzymes in the yeast convert sugar into alcohol and carbon dioxide. With bread, a baker wants to capture the carbon dioxide to leaven the bread and make it rise. With beer, a brewer wants to capture the alcohol.

Bread has been “the staff of life” for thousands of years. The first loaf of bread was probably a happy accident that occurred when some yeast living on grains began to ferment while some dough for flatbreads – think matzo or crackers – was being made. The first purposely made leavened bread was likely made by Egyptians about 3,000 years ago. Leavened bread is now a staple in almost every culture on Earth. Bread is inexpensive, nutritious, delicious, portable and easy to share. Anywhere wheat, rye or barley could be grown in sufficient quantities, bread became the basic food in most people’s diet.

 

Yeast makes bread fluffy and flavorful. Poh Kim Yeoh/EyeEm via Getty Images via The Conversation

 

No yeast, no bread

 

When you mix yeast with a bit of water and flour, the yeast begins to eat the long chains of carbohydrates found in the flour called starches. This does two important things for baking: It changes the chemical structure of the carbohydrates, and it makes bread rise.

When yeast breaks down starch, it produces carbon dioxide gas and ethyl alcohol. This CO2 is trapped in the dough by stringy protein strands called gluten and causes the dough to rise. After baking, those little air pockets are locked into place and result in airy, fluffy bread.

But soft bread is not the only result. When yeast break down the starches in flour, it turns them into flavorful sugars. The longer you let the dough rise, the stronger these good flavors will be, and some of the most popular bread recipes use this to their advantage.

 

The supermarket’s out of yeast; now what?

 

Baking bread at home is fun and easy, but what if your store doesn’t have any yeast? Then it’s sourdough to the rescue!

Yeast is everywhere, and it’s really easy to collect yeast at home that you can use for baking. These wild yeast collections tend to gather yeasts as well as bacteria – usually Lactobacillus brevis that is used in cheese and yogurt production – that add the complex sour flavors of sourdough. Sourdough starters have been made from fruits, vegetables or even dead wasps. Pliny the Elder, the Roman naturalist and philosopher, was the first to suggest the dead wasp recipe, and it works because wasps get coated in yeasts as they eat fruit. But please don’t do this at home! You don’t need a wasp or a murder hornet to make bread. All you really need to make sourdough starter is wheat or rye flour and water; the yeast and bacteria floating around your home will do the rest.

To make your own sourdough starter, mix a half-cup of distilled water with a half-cup of whole wheat flour or rye flour. Cover the top of your jar or bowl loosely with a cloth, and let it sit somewhere warm for 24 hours. After 24 hours, stir in another quarter-cup of distilled water and a half-cup of all-purpose flour. Let it sit another 24 hours. Throw out about half of your doughy mass and stir in another quarter-cup of water and another half-cup of all-purpose flour.

Keep doing this every day until your mixture begins to bubble and smells like rising bread dough. Once you have your starter going, you can use it to make bread, pancakes, even pizza crust, and you will never have to buy yeast again.

 

Yeast is used in laboratories and factories as well as kitchens. borzywoj/iStock/Getty Images Plus via Getty Images via The Conversation

 

More than just bread and booze

 

Because of their similarity to complicated organisms, large size and ease of use, yeasts have been central to scientific progress for hundreds of years. Study of yeasts played a huge role in kick-starting the field of microbiology in the early 1800s. More than 150 years later, one species of yeast was the first organism with a nucleus to have its entire genome sequenced. Today, scientists use yeast in drug discovery and as tools to study cell growth in mammals and are exploring ways to use yeast to make biofuel from waste products like cornstalks.

Yeast is a remarkable little creature. It has provided delicious food and beverages for millennia, and to this day is a huge part of human life around the world. So the next time you have a glass of beer, toast our little friends that make these foods part of our enjoyment of life.

By Jeffrey Miller, Associate Professor, Hospitality Management, Colorado State University. This article is republished from The Conversation under a Creative Commons license. Read the original article.

sb admin Mon, 05/11/2020 - 11:54
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Genetically Rescued Organism: Toward A Solution For Sudden Oak Death

Genetically Rescued Organism: Toward A Solution For Sudden Oak Death

Sudden oak death, caused by the pathogen Phythophthora ramorum, is one of the most ecologically devastating forest diseases in North America, responsible for the deaths of millions of oaks and tanoaks along the coast.

Science to the rescue? After the success of genetically modified organisms in things like insulin and food, a recent trend is Genetically Rescued Organisms. These GROs would use science to create natural resistance, like a vaccine for plants, and reduce the impact of altered species composition, released carbon pools, and greater fire risk the deaths bring.

Before that can happen, scientists need to better understand the basic biology of Phythophthora ramorum, including how well it sporulates on common plants.


Image by RegalShave from Pixabay

Scientists at the University of California, Davis, set out to investigate the sporulation potential of this pathogen on common California plant species. They collected leaves from 13 common plant hosts in the Big Sur-region and inoculated them with the causal pathogen. They found that most of the species produced spores, though there was a ride range, with bay laurel and tanoak producing significantly more sporangia than the other species. They also observed an inconsistent relationship between sporulation and lesion size, indicating that visual symptoms are not a reliable metric of sporulation potential.

 “Our study is the first to investigate the sporulation capacity on a wide range of common coastal California native plant species and with a large enough sample size to statistically distinguish between species," explained first author Dr. Lisa Rosenthal. "It largely confirms what was previously reported in observational field studies – that tanoak and bay laurel are the main drivers of sudden oak death infections—but also indicates that many other hosts are capable of producing spores.”

Citation: Lisa M. Rosenthal, Sebastian N. Fajardo, and David M. Rizzo, Sporulation Potential of Phytophthora ramorum Differs Among Common California Plant Species in the Big Sur Region, Plant Disease 17 Aug 2021 https://doi.org/10.1094/PDIS-03-20-0485-RE

sb admin Mon, 11/08/2021 - 17:47
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Modernizing .NETpad: .NET 9 Arrives with a Few (More) Small Improvements for WPF (Premium)

I was excited to see Microsoft bring the Windows Presentation Foundation (WPF) back from the dead this past year: At Build 2024 back in May, it announced that it would continue investing in this 20-year-old technology, starting with support for Windows 11 theming that would arrive as part of .NET 9. In fact, I was so excited about this that I brought my .NETpad project back from the dead as well, and I spent much of the summer modernizing my Notepad clone with the new features. I wrote 24 articles documenting this work, but I was stymied by the half-assed nature of the improvements.

Microsoft released exactly one WPF update during the several months of .NET 9 development, and it never added any of the features I discovered were missing. And so as we headed into today's release of .NET 9, my excitement was somewhat diminished. My assumption was that we wouldn't see those missing features implemented until .NET 10, if ever.

Well, Microsoft just released .NET 9. As part of that release, it published updated documentation for WPF (and all the other .NET technologies). And to my surprise, there are some updates to WPF that address at least one of those missing features.

So let's take a look.

To add support for Windows 11 theming to a WPF project, you need to add a reference to the new Fluent theme resource dictionary in its App.xml file. It looks like so:

<Application.Resources>
    <ResourceDictionary>
      <ResourceDictionary.MergedDictionaries>
        <ResourceDictionary Source="pack://application:,,,/PresentationFramework.Fluent;component/Themes/Fluent.xaml" />
      </ResourceDictionary.MergedDictionaries>
    </ResourceDictionary>
</Application.Resources>

But with the shipping version of .NET 9, there's a second, more elegant way to add Windows 11 theming support. Now, you can access a new Application.ThemeMode property of a new styling API to toggle the app's theme mode between Light, Dark, System, and None. And that's fantastic, because it addresses one of those missing features: To date, .NETpad has adapted itself to the system theme (Light or Dark), but there was no way to let the user pick a theme mode. (For example, if the system was set to Dark and the user wanted the app to use Light mode.) With this change, I can implement that feature.

Fortunately, .NETpad is ready for this change, too: If you followed along with my work this past summer, you may remember that I implemented the user interface for switching the app theme into its settings interface, but left the UI hidden because it didn't do anything. But I always felt that Microsoft would need to implement this features, so I left the code in there. Granted, I didn't think it would happen this quickly.

The shipping version of .NET 9 also adds explicit support for the Windows 11 accent color (as configured by the user in the Settings app in Personalization > Accent color). As it is, .NETpa...

The post Modernizing .NETpad: .NET 9 Arrives with a Few (More) Small Improvements for WPF (Premium) appeared first on Thurrott.com.




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Seattle's First Rally Ahead of Trump 2.0

The left tries to find its footing before Trump takes power again. by Hannah Krieg

Photography by Ananya Mishra

Seattle lefties gathered at the Space Needle this weekend to hype themselves up for what promises to be a rough four years under a second Trump administration. Speakers acknowledged that the future feels foggy, and that it's unclear what the first fights will be.

Unlike many of the protests around the country, Seattle’s wasn’t organized by the Women’s March or driven by Trump’s attacks on abortion, women, and LGBTQ rights. But it was an important opportunity for local activists to start saying some of our new realities out loud: that we’re about to have a president that seems determined to level Gaza, deport both documented and undocumented immigrants, undermine worker power, and continue to allow cops to kill with impunity. 

Perhaps unsurprisingly, though, not everyone left feeling hyped. The protest lacked the same energy that they harnessed in the wake of Trump’s election eight years ago, or even some of the other protests around the country this weekend. The calls to action—“resist, organize, fight”—felt too vague, especially when the left has had so little success organizing on the national stage. “It felt like we went from resistance to resignation and that this was just perfunctory," one attendee said. 

But we’re also only six days into this new paradigm. And we captured what promises to be the first protest of many as Seattle’s left finds their footing, and their energy.