Pendeteksian merkuri dalam organ ikan

Merkuri merupakan elemen racun yang dapat membunuh ikan.

Tingkat jejak merkuri organ ikan dapat dideteksi dengan menggunakan penyelidikan dua photon fluorescent yang didesain oleh para ilmuwan Korea.

Merkuri merupakan elemen racun terkenal yang dapat merusak DNA dan mengganggu pusat saraf dan sistem endokrin. Hal ini dilepaskan kedalam lingkungan melakukan aktifitas volkanik, prouksi batu bara dan limbah industri. Ikan yang hidup pada air yang tercemar secara khusus rentan terkena keracunan, sebagaimana merkuri dapat diambil melalui mulut atau kulit dan membusuk dalam organ mereka.

Pendeteksian jumlah jejak ion polutan merkuri sangatlah penting untuk mendeteksi tahapan awal dari kontaminasi jelas Bong Rae Cho pada University of Korea, Seoul. Satu photon merkuri memeriksa yang dapat mendeteksi tingkat racun merkuri pada sampel ikan tersedia namun jaringannya pertama – tama masih diperlakukan dengan asam nitric pada microwave. Pemeriksaan dari Cho menggunakan dua photon pada energi yang lebih rendah dapat mempenetrasi sampel secara mendalam tanpa perlu perlakuan lebih lanjut.

Distribusi merkuri dan akumulasinya di organ dapat dicitrakan dan jejak konsentrasi dapat diperkirakan dengan menggunakan pemeriksaan. ‘Pemeriksaan kami akan mempunyai aplikasi yang bermanfaat dalam mendeteksi ion – ion merkuri hampir pada jaringan makluk hidup apapun, seperti ikan, organ manusia, dan sayuran,’ kata Cho.

Cho menambahkan bahwa hubungan antara isi ion merkuri dan pendistribusiannya pada area beracun yang diberikan oleh pemeriksaan dapat meningkatkan pemahaman mengenai ion merkuri yang berada jaringan tubuh manusia dan kemungkinan membantu menemukan pengobatan.

‘[Pekerjaan ini] secara impresif mengkombinasikan fitur desain pemeriksaan yang asli, pentingnya analitikal dan maha karya instrumentasi untuk menahan permasalahan determinasi ion merkurik pada sel yang hidup, dengan menyadari tingginya tingkat selektifitas dan rendahnya batas deteksi dalam jangka pengukuran yang pendek.’ komentar Knut Rurack, seorang ahli dalam sensor bioanalitikal pada BAM Federal Institute for Materials Research and Testing, Berlin, Jerman.

Tim ini juga mengembangkan dua pemeriksaan photon dalam mendeteksi polusi metal berat lainnya, seperti kadmium dan timah. Seperti pemeriksaan ini mengarah pada suatu cara menuju penyelesian jaringan lingkungan seperti polusi metal berat dan mempunyai potensi yang dapat digunakan dalam aplikasi medis atau digunakan oleh agensi lingkungan di masa mendatang, Cho menyimpulkan.

Coconut (Cocos nucifera)

Coconut
(Cocos nucifera)


The Tree of Life

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.

Coconut In Traditional Medicine

People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:


* Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
* Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
* Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.
* Expels or kills tapeworms, lice, giardia, and other parasites.
* Provides a nutritional source of quick energy.
* Boosts energy and endurance, enhancing physical and athletic performance.
* Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
* Improves insulin secretion and utilization of blood glucose.
* Relieves stress on pancreas and enzyme systems of the body.
* Reduces symptoms associated with pancreatitis.
* Helps relieve symptoms and reduce health risks associated with diabetes.
* Reduces problems associated with malabsorption syndrome and cystic fibrosis.
* Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
* Helps protect against osteoporosis.
* Helps relieve symptoms associated with gallbladder disease.
* Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.
* Improves digestion and bowel function.
* Relieves pain and irritation caused by hemorrhoids.
* Reduces inflammation.
* Supports tissue healing and repair.
* Supports and aids immune system function.
* Helps protect the body from breast, colon, and other cancers.
* Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
* Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
* Helps prevent periodontal disease and tooth decay.
* Functions as a protective antioxidant.
* Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
* Does not deplete the body's antioxidant reserves like other oils do.
* Improves utilization of essential fatty acids and protects them from oxidation.
* Helps relieve symptoms associated with chronic fatigue syndrome.
* Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
* Reduces epileptic seizures.
* Helps protect against kidney disease and bladder infections.
* Dissolves kidney stones.
* Helps prevent liver disease.
* Is lower in calories than all other fats.
* Supports thyroid function.
* Promotes loss of excess weight by increasing metabolic rate.
* Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.
* Helps prevent obesity and overweight problems.
* Applied topically helps to form a chemical barrier on the skin to ward of infection.
* Reduces symptoms associated the psoriasis, eczema, and dermatitis.
* Supports the natural chemical balance of the skin.
* Softens skin and helps relieve dryness and flaking.
* Prevents wrinkles, sagging skin, and age spots.
* Promotes healthy looking hair and complexion.
* Provides protection form damaging effects of ultraviolet radiation form the sun.
* Helps control dandruff.
* Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
* Has no harmful or discomforting side effects.
* Is completely non-toxic to humans.

See Research to read some of the published studies regarding the above mentioned uses of coconut products.

Coconut Oil

While coconut possesses many health benefits due to its fiber and nutritional content, it's the oil that makes it a truly remarkable food and medicine.

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

Coconut oil has been described as "the healthiest oil on earth." That's quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.

Copyright © 2004 Coconut Research Center

This website is for educational purposes only. The information supplied here comes from a variety of sources and authors and not every statement made has been evaluated by the FDA. This information is not intended to diagnose, treat, cure or prevent any disease.

MENGENAL TENTANG EFFECTIVE MICROORGANISME (EM)

Mengenal tentang Effective Microorganism (EM)

Apa itu EM?

EM adalah kultur campuran dari mikroorganisme yang meng- untungkan bagi pertumbuhan tanaman. Sebagian besar mengandung mikroorganisme Lactobacillus sp. bakteri penghasil asam laktat, serta dalam jumlah sedikit bakteri fotosintetik Streptomyces sp. dan ragi. EM mampu meningkatkan dekomposisi limbah dan sampah organic sehingga sangat bagus digunakan untuk mempercepat pengomposan sampah organik atau kotoran hewan, meningkatkan ketersediaan nutrisi tanaman serta menekan aktivitas serangga hama dan mikroorganisme pathogen.

EM diaplikasi sebagai inokulan untuk meningkatkan keragaman dan populasi mikroorganisme di dalam tanah dan tanaman, yang selanjutnya dapat meningkatkan kesehatan, pertumbuhan, kuantitas dan kualitas produksi tanaman secara berkelanjutan. EM tidak mengandung mikroorganisme yang secara genetic telah domodifikasi tetapi terbuat dari kultur campuran berbagai spesies yang terdapat dalam lingkungan alami.

Sejarah EM

Pembangunan pertanian secara alami dan akrab lingkungan telah lama dikembangkan di Jepang dengan tujuan untuk menghasilkan bahan makanan yang aman serta bebas dari bahan-bahan kimia yang berbahaya dan beracun. Pembangunan pertanian alami ini semula hanya menerapkan system pertanian organic, tetapi ternyata hasilnya relative sedikit atau mempunyai produktivitas rendah.

Dalam tahun 1980-an, Prof. Dr. teruo Higa dari University of The Ryukyus, Okinawa Jepang memeprkenalkan konsep EM atau Effective Microorganisme (EM) setelah mengadakan penelitian hampir 20 tahun tentang kehidupan mikroorganisme. Dalam penelitian tersebut sekelompok mikroorganisme effective yang bermanfaat oleh Prof. Dr. Teruo Higa telah dikembangkan dan digunakan sebagai salah satu cara memperbaiki kondisi tanah, menekan pertumbuhan mikroba yang menimbulkan penyakit dan memperbaiki effisiensi penggunaan bahan organic oleh tanaman yang kemudian disebut dengan Effective Microorganisme yang di singkat EM.

Periode riset professor Higa dimulai sejak tahun 1968 dan untuk pertama kali hasilnya diperkenalkan kepada para ahli dunia. Pada tahun 1980 hasil-hasilnya dibidang pertanian sangat menakjubkan dan para ahli dunia memberikan julukan "microorganisme sakti dari Jepang " Untuk menandai penemuannya pada tahun 1980 didirikan lembaga " International Nature Farming Research Center" (INFRC). Para ahli dari berbagai kawasan dunia menginginkan Teknologi EM ini untuk dikembangkan dan tahun 1989 didirikan Asia Pasifik Nature Agriculture Network (APNAN) dan tahun 1991 untuk kawasan Amerika latin/Amerika selatan didirikan "South Amerika Nature Farming Agriculture Network" (SANAN) tahun 1994 didirikan EM Research Organizatioan (EMRO).

Teknologi EM terkini

Teknologi EM merupakan bioteknologi yang dikembangkan sejalan dengan prinsip-prinsip pertanian yang berwawasan lingkungan, mengurangi atau menekan penggunaan pupuk kimia dan pestisida dengan memanfaatkan system alami untuk meningkatkan produktivitas tanah, mengurangi biaya produksi serta menghasilkan bahan yang tidak terkontaminasi bahan kimia.

Teknologi EM kini telah diterapkan lebih dari 160 negara didunia dengan berbagai merk dagang EM yaitu EM Master, EM1, EM2, EM3, EM4. Perbedaannya hanya terletak pada komposisi (jumlah) masing-masing microorganisme yang menyusunnya. Semua jenis formula EM tersebut diatas terdiri dari 5 kelompok microorganisme yakni bakteri photosintetik, bakteri Asam Laktat, Actinomycetes, Ragi dan Cendawan Fermentasi.

Usaha pengembangan Teknologi EM di Indonesia digalakkan sejak tahun 1990, oleh Indonesia Kyusei Nature Farming Societies (IKNFS) dengan pemimpinnya Ir. GN Wididana M.Agr. yang juga merupakan salah satu murid dari Prof. Dr. Teruo Higa. IKNFS adalah lembaga non pemerintah yang bergerak dibidang penelitian dan pengembangan pertanian akrab lingkungan dan berkelanjutan.

Teknologi EM yang dikembangkan di Indonesia sampai saat ini adalah dikenal dengan merek dagang EM-4, terdiri dari 90% Lactobacillus dan 10% sisanya adalah 4 jenis lainnya; apabila diurai terdiri dari 10 genus dan 80 spesies.

Laurid Acid

click on the picture above to interact
with the 3D model of the
Lauric acid structure
(this will open a new browser window)
Picture of Lauric acid


C12 H24 O2











Picture of Lauric acid


Lauric acid, or dodecanoic acid, is the main acid in coconut oil and in palm kernel oil, and is believed to have antimicrobial properties. It is a white, powdery solid with a faint odor of bay oil or soap. Lauric acid, although slightly irritating to mucous membranes, has a very low toxicity and so is used in many soaps and shampoos. Sodium lauryl sulfate is the most common lauric-acid derived compound used for this purpose. Because lauric acid has a non-polar hydrocarbon tail and a polar carboxylic acid head, it can interact with polar solvents (the most important being water) as well as fats, allowing water to dissolve fats. This accounts for the abilities of shampoos to remove grease from hair. Fatty acids are a carboxylic acid with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Fatty acids derived from natural fats and oils may be assumed to have at least 8 carbon atoms. ost of the natural fatty acids have an even number of carbon atoms, because their biosynthesis involves acetyl-CoA, a coenzyme carrying a two-carbon-atom group.

Saturated fatty acids do not contain any double bonds or other functional groups along the chain. The term "saturated" refers to hydrogen, in that all carbons (apart from the carboxylic acid [-COOH] group) contain as many hydrogens as possible. Saturated fatty acids form straight chains and, as a result, can be packed together very tightly, allowing living organisms to store chemical energy very densely. The fatty tissues of animals contain large amounts of long-chain saturated fatty acids.

The human body can produce all but two of the fatty acids it needs. These two, linoleic acid (LA) and alpha-linolenic acid (LNA), are widely distributed in plant oils. In addition, fish oils contain the longer-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Since they cannot be made in the body from other substrates and must be supplied in food, they are called essential fatty acids. Mammals lack the ability to introduce double bonds in fatty acids beyond carbon 9 and 10.Hence linoleic acid and linoleinic acid are essential fatty acids for humans. In the body, essential fatty acids are primarily used to produce hormone-like substances that regulate a wide range of functions, including blood pressure, blood clotting, blood lipid levels, the immune response, and the inflammation response to injury infection.

Formal Chemical Name (IUPAC)
Dodecanoic acid

References

http://en.wikipedia.org/wiki/Fatty_acid

Update by Karl Harrison
(Molecule of the Month for August 2007 )