moving at a regular and fairly slow pace by lifting and setting down each foot in turn, when both feet are never off the ground at once.
Regular walking can help ease depression and increase a person's creative output increased by an average of 60%.
an activity of of traveling by foot in which one always maintains contact with the ground (unlike running) : moving at a regular and fairly slow pace by lifting and setting down each foot in turn, when both feet are never off the ground at once. Regular walking can help ease depression and increase a person's creative output increased by an average of 60%.
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odorless tasteless transparent fluid, liquid oxide of oxygen (hydrogen oxide). Water regulates body temperature and keeps eyes, nose, mouth, brain, the air in lungs, all cells, organs and body tissues moist. It helps protect the spinal cord, helps organs to transport, metabolize and absorb nutrients, and acts as a lubricant and cushion for joints. Kidneys, liver and intestines use water to help flush out waste. Recommended dietary allowance of water (including moisture in foods) depends on age, gender and health conditions. It is about 1-1.5 milliliters per kcal of energy expended in activities, in addition to water depleted with heat exhaustion. Changes in body size and composition resulting in the reduction in overall body weight. Lifestyle change involving diet, exercise, or both helps to reduce body weight, with the greatest change arising from the combination of diet and exercise. Unexplained weight loss, especially if it is significant or persistent, may be a sign of an underlying medical disorder. such as infection, diabetes, heart disease or depression. type of aged distilled alcoholic beverage made from fermented (malt) wheat, corn (maize), rye, or barley, and containing approximately 40 to 50% ethyl alcohol by volume. Whisky is typically aged in wooden casks, generally made of charred white oak. The name whisky is derived from a Gaelic word that means, “water of life.” The spelling whiskey is common in Ireland and the United States while whisky is used in Scotland and all other whisky producing countries. Types include Bourbon, Scotch, Irish and their sub categories differing in the fermentation of grains, distillation and aging in wooden barrels. Scotch Whisky, for example, can be single malt, blended malt, single grain and blended grain. Whiskey gets its ingredients determining its flavor, color and taste from the grains, products of microbial fermentation and constituents of the wood barrel that gradually dissolve into the spirit. Main microbe in whiskey industry is Saccaromyces yeast, mostly S.cerevisiae although various secondary species have been used with it. The most used whiskey distiller's yeast in the latter part of the 20th century was a S.cerevisiae strain called DCL M, M-strain, Quest M, Rasse M, M-1, D1 or WH301. The M-strain is an intraspecies hybrid of S.cerevisiae (as S.cerevisiae covers the former S.diastaticus species). In continental Europe there were specific strains for grain wort and malt wort (Rasse M, Rasse XII) and rye wort (R-strain) and even a raspberry-flavor producing strain "A" Notable bacterial representatives of whiskey include Lactobacilli: Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus paracasei,Lactobacillus pentosus, also Lactobacillus buchneri and Lactobacillus ferintoshensis. cereal grains that contain the entire grain kernel: the bran, germ, and endosperm. Whole grains are top heart-healthy foods. They also help to reduce the risk of stroke, type 2 diabetes, obesity, asthma, inflammatory disease, and some forms of cancer. Teff and oats are especially high in manganese, Kamut® khorasan wheat and durum wheat have plenty of selenium that helps regulate thyroid function and prevent cellular damage from free radicals. Barley is highest in fiber, and quinoa trumps all other whole grains in folate. alcoholic beverage, typically made of fermented grape juice, usually contain from 10 to 15 percent alcohol by volume. The main yeast species is Saccharomyces cerevisiae. Other microbes important in wine making include lactic acid bacteria Oenococcus oeni (Leuconostoc oenos) that perform malolactic fermentation, the “conversion” of malic acid into lactic acid. responsible for the roundness of Cabernet and some of the buttery qualities of Chardonnays. Lactobacillus can be also used in malolactic fermentations (e.g., Lactobacillus plantarum for Lallemand) but some species are contributing to spoilage. Lactobacillus kunkeei, for example, can increase the volatile acidity of wine in 48 hours. Lactobacillus fructivorans, aka “Fresno mold,” can fill a bottle of wine with cotton candy-like filaments. And Lactobacillus hilgardii may be responsible for the aroma of dead mouse that plagues the rare bottle of red. Schizosaccharomyces pombe is another yeast that could contribute to winemaking or produce off-flavors. And so is Brettanomyces (Bret) that can perfume a wine with rank notes of sewage and animal sweat or infuse it with aromas of leather and spice as it produces 4-ethylphenol, 4-vinylphenol, and isovaleric acid from grape-derived compounds. Pediococcus (Pedio) adds excessive diacetyl (a buttery or butterscotch aroma), biogenic amines, dirty sock aromas and, worst of all, “ropiness:” when microbes create long polymers of sugar molecules, dextrans. Pediococcus is very important in fermenting veggies like sauerkraut and may add desirable “complexity” to wines in these cases. Acetobacter produces large quantities of acetic acid (vinegary flavor), acetaldehydes (“bruised apple” aroma), and ethyl acetate, which contributes the notorious “nail polish remover” scent. Yeast Kloeckera/Hanseniaspora covers the surface of good, unspoiled grapes at harvest time and could contribute substantially to the early stages of fermentation, adding to the rich fragrance of spontaneous wines that start off low, slow, and cool. Botrytis cinerea (Botrytis) is a fungus that, for all its grey, fuzzy unpleasantness, often goes by the rarefied name “noble rot” as it could add special flavors to wines under the right conditions. Botrytis infects grapes during cool, wet weather and countributes to some of the world’s most prized wines: Sauternes, Tokaji, and trockenbeerenauslese. It helps to concentrate the sugars, discharging metabolites such as glycerol, and producing an enzyme (laccase) that contributes to the deep golden color of these wines. Specific film-dorming strains of Saccharomyces cerivisiae: beticus, montuliensis, cheresiensis, and rouxii known as Flor act like living plastic wrap, protecting the wine from direct exposure to air. These yeasts metabolize ethanol producing the huge amounts of acetaldehyde that bestow that unique nutty, bruised-apple quality to Sherry-style wines. Eaten as a vegetable, winter squash is a fruit with a hard rind, harvested in autumn and stored through much of winter. It comes in diverse forms and colors that could be used to brighten dishes. Flavors are generally mild-to-sweet, so squash won't overwhelm other ingredients and can easily be incorporated into many dishes. The winter squash family is naturally low in fat and calories, and delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese. Butternut Squash has a relatively sweet taste. Kabocha Squash (1, 3) has a nutty, earthy flavor with just a touch of sweetness. Green kabocha is relatively savory, the red kabocha but is much sweeter. Carnival Squash (4) resembles Acorn squash (12) and sweet dumpling squash (6) and has a mellow and sweet yellow flesh. Sugar (pie) pumpkin (5) has a classic pumpkin flavor. Sweet dumpling squash (6) and Delicata Squash (9) both taste like sweet potato. Spaghetti Squash is mild-tasting. Blue Hubbard Squash ha gray-blue skin and sweet-tasting orange flesh. Red Kuri Squash (10) has a chestnut-like flavor. Buttercup squash (11) is very mil in taste. Acorn Squash (12) is mildly flavored and is better eaten green - it can be too tough and fibrous when turned orange. Butternut Squash (2) has a bright orange slightly sweet flesh high in potassium, especially if eaten raw (grated or thinly sliced into salads or coleslaws). textile fabric made from soft hair forming the coat of sheep, goat, alpaca and some other mammals the fine soft curly or wavy hair forming the coat of a sheep, goat, or similar animal, especially when shorn and prepared for use in making cloth or yarn. The dense, soft, often curly hair forming the coat of sheep and certain other mammals, such as the goat and alpaca, consisting of cylindrical fibers of keratin covered by minute overlapping scales and much valued as a textile fabric. Activity involving mental or physical effort to overcome obstacles and achieve a purpose or result. Calories burned range from 1.3 METs per Hr when reading (One MET - metabolic equivalent is defined as 1 kcal/kg/hour and is roughly equivalent to the energy cost of sitting quietly) to 1.8 METs/Hr when taking notes in class, 2.0 METs per hour when working on computer, 3.5 METs/hr when mopping floors, 6.5-8.8 when vigorously shoveling and 9.0 when carrying heavy loads. Examples of most intellectually demanding jobs are air traffic controlling, cryptography, accurate simultaneous interpretation, software engineering, design of complex chip/devices, neurosurgery, mathematics and physics. Music is the most intellectually demanding artform, and motocross is one of the most mentally demanding sports. |
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