Proverbs 22:6 Online Tutorial

26/03/2024

Hey, YOU, I know it can be tough to get started on a project when you don't have all the right equipment or feel like you're missing something important. But don't worry! You don't need fancy gadgets to create something amazing. Let your imagination run wild and use whatever you have on hand to bring your vision to life! Just remember, the most important thing is to have fun and enjoy the process. So go ahead and get started, you got this! 💪🏽💪🏽

01/10/2023

1 venti iced latte with 4 shots espresso, 4 pumps caramel sauce, 2 pumps vanilla, 5 pumps white mocha, please. ☕

Today, we celebrate the International Coffee Day by delving deep into the chemistry of coffee, more specifically, the Maillard reaction! This chemical phenomenon is responsible for the mesmerizing transformation of raw coffee beans into the delightful roasted beans that fill up our cups and our busy days. From floral to smoky, it's the Maillard reaction that crafts those cherished coffee flavors we adore.

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The Chemistry of Coffee ☕

Coffee is a caffeinated beverage prepared from roasted coffee beans. It may be enjoyed as a stand-alone drink, or as an ingredient in making drinks like iced coffee, cafe au lait, latte, cappuccino, etc [1]. Its flavor is mainly bitter, but other flavors like acidity and smoky notes may also be present in the drink. The signature taste and aroma of coffee comes from how it is roasted. [2][3] Roasting coffee beans changes the chemical components of the coffee beans, aside from preparing it for grinding and brewing. [3]

One of the important chemical reactions that occur during the roasting of coffee beans is the Maillard reaction. Named after Louis Camille Maillard [2], it is a group of reactions responsible for transforming the raw coffee beans into delectable roasted coffee beans. This produces the various notes like floral, chocolate, and earthiness present in the coffee. During this process, the amino group of amino acids and carbonyl group of reducing sugars present in the coffee beans react in the presence of heat [3][4] in order to form unstable glycosylamine which forms various products that makes coffee unique including 2-furfurylthiol [2], which gives coffee its strong coffee aroma and flavor. Depending on the preference of the roaster, it is possible to highlight the various components like acidity or earthiness of the produced coffee [4] by altering the conditions during the Maillard reaction.

[1] Czarniecka-Skubina, E.; Pielak, M.; Sałek, P.; Korzeniowska-Ginter, R.; Owczarek, T. Consumer Choices and Habits Related to Coffee Consumption by Poles. International Journal of Environmental Research and Public Health 2021, 18 (8), 3948. DOI:10.3390/ijerph18083948.

[2] American Chemical Society. Why Does Your Coffee Taste and Smell Delicious?.https://www.acs.org/content/dam/acsorg/pressroom/reactions/infographics/why-does-your-coffee-taste-and-smell-delicious.pdf (accessed 2023-09-20).

[3] Baggenstoss, J.; Poisson, L.; Kaegi, R.; Perren, R.; Escher, F. Coffee Roasting and Aroma Formation: Application of Different Time−temperature Conditions. Journal of Agricultural and Food Chemistry 2008, 56 (14), 5836–5846. DOI:10.1021/jf800327j.

[4] Parliment, T. H. An Overview of Coffee Roasting. ACS Symposium Series 2000, 188–201. DOI:10.1021/bk-2000-0754.ch020.

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18/03/2023

22/08/2022

16/08/2022

Ang sihay (silid ng maybuhay) o selula (cell) ay ang binansagang 'basic unit of life'. Ang ating katawan ay binubuo ng trilyun-trilyong mga sihay. Ang mga sihay na ito ang nagbibigay sa atin ng istruktura, kumukuha ng mga sustansya mula sa ating mga kinakain at iniinom, lumilikha ng enerhiya mula sa mga nutrisyong ating natatanggap, at iba pang mga natatanging taan (function).

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Ang Maugnaying Talasalitaang Pang-agham (Ingles-Pilipino) ay tinipon ni Gonsalo del Rosario ng Lupon ng Agham. Ang Lupon ng Agham (Committee on Science) ay nilikha ng Akademya ng Wikang Filipino noong May 24, 1964 para sa paghahanda ng mga scientific bibliographies at istandardisasyon ng mga scientific terminology sa wikang pambansa. Ito ay alinsunod sa polisiya ng United Nations Educational, Scientific and Cultural Organization (UNESCO) kung saan kasapi ang Pilipinas. Ang Maugnaying Talasalitaang Pilipino ay katipunan ng mga salitang pangkaalaman at pang-agham na batay sa mga salitang-ugat ng mga wikain sa Pilipinas.

Muling nagbabalik ang , kung saan tayo ay nagtatampok ng ilang mga 'trivia' ukol sa ating wikang pambansa. Alinsunod sa Proclamation No. 1041, ang buwan ng Agosto ay ang 'Buwan ng Wikang Pambansa'.

27/07/2022

Stay alert and safe!

30/12/2021

Dr. Jose Rizal was a man of many talents. Aside from being a literary genius, he was also a physician, ophthalmologist, naturalist, innovator, polyglot, reformist, land surveyor, painter, and sculptor.

Even despite persecution from Spanish authorities—which ultimately led to his forced exile in Dapitan, Zamboanga, in 1892—he continued to pursue his scientific passions such as collecting and studying samples of local wildlife, some of which were eventually named after him. However, Rizal’s biggest contribution to science is perhaps his discovery of a snail that would eventually play a crucial role in combating a major deadly tropical disease.

In 1894, while exiled in Dapitan,, Rizal collected a sample of a local snail, placed it in a vial and sent it to German naturalist Otto Franz von Möllendorff, who was in Manila at the time. Möllendorff identified the snail as a new species, named Oncomelania hupensis quadrasi after Jose Florencio Quadras, the Spanish naturalist who was his co-author in the identification study that was published in 1895. Quadras is also the author of the book “Catálogo de la colección de moluscos de Filipinas,” published in 1893.

In 1932, Filipino scientist Dr. Marcos Tubangui identified Oncomelania hupensis quadrasi as an intermediate host of Schistosomiasis japonica, the parasite that can infect peoples’ blood in a disease called Schistosomiasis. Tubangui and his team went to Palo, Leyte, and studied samples of O. h. quadrasi to confirm if it was indeed the intermediate host of the parasite.

The identification O. h. quadrasi both as a snail species and host of the Schistosomiasis parasite has led to various countries’ adoption of measures to reduce the number of O. h. quadrasi snails in freshwater sources, as well as to improve access of communities to clean water and to develop drugs for the treatment of Schistosomiasis.

For more on Dr. Jose Rizal’s scientific achievements, visit the Department of Science and Technology Philippines (DOST Philippines) page on Dec. 30, 2021, the day of 125th death anniversary, for a live webinar titled “Rizal: The Filipino Scientist.”

Sources:

Leonardo L, Varona G, Fornillos RJ, Manalo D, Tabios IK, Moendeg K, de Cadiz A, Kikuchi M, Chigusa Y, Mistica M, Hernandez L, Palasi W, Fontanilla IK. Oncomelania hupensis quadrasi: Snail intermediate host of Schistosoma japonicum in the Philippines. Acta Trop. 2020 Oct;210:105547. doi: 10.1016/j.actatropica.2020.105547. Epub 2020 May 29. PMID: 32479837.

McMullen, Donald B.; Graham, Owen H. (1947). The Control of Schistosomiasis japonica. American Journal of Epidemiology, 45(3), 274–293. doi:10.1093/oxfordjournals.aje.a119135

Davis G. M. (1979). "The origin and evolution of the gastropod family Pomatiopsidae, with emphasis on the Mekong river Triculinae". Academy of Natural Sciences of Philadelphia, Monograph 20: 1–120

Fernandez, Rudy (June 19, 2003) Draco rizali and other lesser known facts about Rizal. The Philippine Star.
https://www.philstar.com/nation/2003/06/19/210661/draco-rizali-and-other-lesser-known-facts-about-rizal

Batongbakal, Luisito Jr. 36 Amazing Facts You Probably Didn’t Know About Jose Rizal. FilipiKnow. https://filipiknow.net/jose-rizal-facts/