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[Opening Activity] Organs in the digestive system recall  (19 Feb BE 2566 14_31)

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aa

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Picture of food in focus: Enoki mushroom
Kingdom: Fungi

https://en.wikipedia.org/wiki/Flammulina_filiformis

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Picture of food in focus: Blue cheese
Kingdom: Prokaryotes

https://en.wikipedia.org/wiki/Blue_cheese

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Picture of food in focus: mushroom
Kingdom: Fungi

https://en.wikipedia.org/wiki/Mushroom

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Picture of food in focus: Mushroom soup
Kingdom: Fungi

https://www.google.com/search?q=Basidiomycota+wiki&bih=746&biw=1536&hl=en&ei=2rIpY-f3OqCLseMP_b67sAM&ved=0ahUKEwjnzPaqsKP6AhWgRWwGHX3fDjYQ4dUDCA4&uact=5&oq=Basidiomycota+wiki&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIFCAAQgAQyBQgAEIYDOg4IABCPARDqAhCMAxDlAjoFCC4QkQI6BAgAEEM6BQgAEJECOgYIABAeEBY6CAgAEB4QDxAWSgQIQRgASgQIRhgAUKocWLIxYLI0aAFwAXgAgAF3iAG4BJIBAzQuMpgBAKABAaABArABBcABAQ&sclient=gws-wiz-serp&safe=active&ssui=on#:~:text=Basidiomycota%20%2D%20Wikipedia

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Picture of food in focus: Bread (yeast)
Kingdom: Fungi

https://en.wikipedia.org/wiki/Yeast

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Picture of food in focus: Natto Beans
Kingdom: Prokaryote

https://en.wikipedia.org/wiki/Natt%C5%8D

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Nattō, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit.

Sources differ about the earliest origin of nattō. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times.

Legendary origins

One story about the origin of nattō attributes it to the samurai Minamoto no Yoshiie (1039-1106), who was on a campaign in northeastern Japan between 1086 AD and 1088 AD. One day, his troops were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste.

Another story involves Prince Shotoku (574-622), who is said to have wrapped the oddments of boiling soybeans in straw bags for his horse. As people happened to eat these fermented beans and found them delicious, this type of fermented stringy beans soon gained popularity in Japan because of its unique taste and strong flavor.

Before nattō, there was a similar dish of fermented black soybeans food in China called 豉 (chǐ) or . These are salted, fermented-and-aged whole soybean seasonings or condiments invented in China and spread throughout East Asia as a merchandise. This type of food is usually made from fermented soybeans and with an ample amount of salt; however, the ingredients and producing method differ in Japan. Chinese use both black and yellow soybeans to produce douchi whereas Japanese nattō only uses yellow soybeans. The amount of salt used also makes difference between douchi and nattō on their taste and appearance.

The cultivation method of soybeans and rice was imported from China to Japan during the Yayoi period, and later on, the circulation of salt began to flourish in Japan. This provided an opportunity for the production of douchi to become popular in Japan. Because salt was expensive and valuable at the time, it has been suggested that nattō was invented by accident during the production of douchi.

There was also a wooden slip excavated in Heijō-kyō, which had the Chinese character 豉 written on it. The excavation of the slip is considered an evidence to support the hypothesis that the invention of nattō was based on the Chinese douchi imported to Japan.

The Chinese character 豉 entered Japan in the 8th century. It was pronounced "kuki" until the eleventh century, when nattō became a new name for fermented soybeans.

Commercialization in the Edo period

A change in the production of nattō occurred in the Taishō period (1912-1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus subtilis without the need for straw, thereby simplifying the commercial production of nattō and enabling more consistent results.

Nattō is 55% water, 13% carbohydrates, 19% protein, and 11% fat (table). In a 100 gram (3.5 oz) reference amount, nattō supplies 211 calories and is a rich source (20% or more of the Daily Value, DV) of several dietary minerals, especially iron (66% DV) and manganese (73% DV), and vitamin K (22% DV). Nattō contains some B vitamins and vitamin C in moderate amounts (table).

Nattō has a distinctive odor, somewhat akin to a pungent aged cheese. Stirring nattō produces many sticky strings. The dish is eaten cold with rice, mixed with the included soy sauce or karashi mustard. Other ingredients such as long onion or kimchi are often added.

Nattō is frequently eaten as nattō gohan ( nattō on rice). Nattō is occasionally used in other foods, such as nattō sushi (nattōmaki), nattō toast, in miso soup, tamagoyaki, salad, as an ingredient in okonomiyaki, chahan, or even with spaghetti. Sometimes soybeans are crushed before fermenting.

Many find the taste unpleasant and smelly while others relish it as a delicacy. Nattō is more popular in some areas of Japan than in others. Nattō is known to be popular in the eastern Kantō region, but less popular in Kansai.

For those who dislike the smell and texture of natto, "dried natto" and "fried natto" were developed around 1990. The smell and stickiness are reduced, making it easier to eat for those who do not like conventional natto. Another type of fermented soybeans called "Mamenoka (豆乃香)" has also been developed by improving the soybean and natto bacillus varieties to make it less sticky.

Nattō is made from soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours to increase their size. Next, the soybeans are steamed for six hours, although a pressure cooker may be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis, known as nattō-kin in Japanese. From this point on, care must be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40 °C (104 °F) for up to 24 hours. Afterward, the nattō is cooled, then aged in a refrigerator for up to one week to allow the development of stringiness.

In nattō-making facilities, these processing steps have to be done while avoiding incidents in which soybeans are touched by workers. Even though workers use B. subtilis natto as the starting culture, which can suppress some undesired bacterial growth, workers pay extra-close attention not to introduce skin flora onto soybeans.

Mass-produced nattō is sold in small polystyrene containers. A typical package contains two, three, or occasionally four containers, each 40 to 50 g. One container typically complements a small bowl of rice.

Nattō odor comes from diacetyl and pyrazines, but if it is allowed to ferment too long, then ammonia is released.

Many countries around Asia also produce similar traditional soybean foods fermented with other bacteria and fungi, such as shuǐdòuchǐ (水豆豉) of China, cheonggukjang (청국장) of Korea, of Indonesia, thuanao (ถั่วเน่า) of Thailand, of Nepal and the Himalayan regions of West Bengal and Sikkim, tungrymbai of Meghalaya, hawaijaar of Manipur, bekang um of Mizoram, of Nagaland, and piak of Arunachal Pradesh, India.

1. Hosking, Richard (1995). A Dictionary of Japanese Food - Ingredients and Culture. Tuttle. p. 106. ISBN 0-8048-2042-2.

2. ^ McCloud, Tina (7 December 1992). "Natto: A Breakfast Dish That's An Acquired Taste". Daily Press. It is a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.

3. ^ Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publish. pp. 328-329. ISBN 978-1603582865. Natto is a Japanese soy ferment that produces a slimy, mucilaginous coating on the beans, something like okra. [...] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.

4. ^ A., M. (30 March 2010). "Not the natto!". Asian Food. The Economist. ... natto, a food that has achieved infamy among Japan's foreign residents.

5. ^ Buerk, Roland (11 March 2010). "Japan opens 98th national airport in Ibaraki". BBC News. ... natto, a fermented soy bean dish that many consider an acquired taste.

6. ^ "Natto Fermented Soy Bean Recipe Ideas". Japan Centre. Natto are one of those classic dishes that people either love or hate. Like Marmite or blue cheese, natto has a very strong smell and intense flavour that can definitely be an acquired taste.

7. ^ "Preparing Nattou". Massahiro. Preparing Nattou step by step, without using rice straw.

8. ^ Deutsch, Jonathan; Murakhver, Natalya (2012). They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from Around the World. ABC-CLIO. p. 141. ISBN 978-0-313-38058-7.

9. ^ Kubo, Y; Rooney, A. P; Tsukakoshi, Y; Nakagawa, R; Hasegawa, H; Kimura, K (2011). "Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production". Applied and Environmental Microbiology. 77 (18): 6463-6469. doi:10.1128/AEM.00448-11. PMC . PMID 21764950.

10. ^ "糸引きの少ない納豆「豆乃香」の開発" (PDF) (in Japanese). Ibaraki Prefectural Industrial Technology Center. 2018-11-01.

11. ^ Kada S, Yabusaki MY, Kaga T, Ashida H, Yoshida KI (2008). "Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation" (PDF). Biosci. Biotechnol. Biochem. 72 (7): 1869-1876. doi:10.1271/bbb.80129. PMID 18603778. S2CID 30111356. Archived from the original (PDF) on 2017-12-07.

12. ^ Arora, Dilip K.; Mukerji, K. G.; Marth, Elmer H., eds. (1991). Handbook of Applied Mycology Volume 3: Foods and Feeds. CRC Press. p. 332. ISBN 978-0-8247-8491-1.

# data[].attributes.attachment_link.description
Nattō , spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto . It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.

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Picture of food in focus: Yogurt
Kingdom: Prokaryote
(https://en.wikipedia.org/wiki/Yogurt 'Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria.'
https://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus
https://en.wikipedia.org/wiki/Streptococcus_thermophilus)

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Picture of food in focus: Black fungus
Kingdom: Fungi (https://en.wikipedia.org/wiki/Auricularia_heimuer)

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What I like- I like human anatomy, no explanations.
:)
What i fear- Not being able to meet the standards.

What i hope- I hope that this year's science would be more interesting.

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1. I am always late
2. School is my secondary home.
3. I like my president.

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I chose an animal ‘sloth’ , because i like this animal. People around me also say that I look like a sloth. I also think that I have a personality like a sloth, because I like sleeping in the day, I am also shy.

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What I like - I like Science when things that I learn aren't too out-of-this-world or complicated.
What I fear - I fear not being able to understand something in Science, which is very worrying since it would mean that I would have to do a lot more revision.
What I hope - I hope Science won't be too complicated. I also hope that I would be able to understand everything easily.

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What I like- I like learning things when it is more fun and exciting, not too hard to understand.

What i fear- i fear a lot of work and homework and test. TT

What i hope- i hope to get more information about the biology and understand it more from this class

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What I like: I like biology especially human anatomy as I think it’s very fascinating to learn and see about ourself

What I fear: I fear that I would pressure my self too much and eventually give up

Hope: I hope to learn more about human anatomy

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I chose a dog because i think my personality towards friends are similaar to dogs. I might be alittle bit shy and scared with new people like dogs, but im originally very talkative. I sometimes also get mad for no reason. I dont like being alone.

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I choose capybara because "miqi" suggest i should use it because it look like me :>
and my weight is also around 58-60 (up to the meant i eat sometimes 58 sometimes 59 sometimes 60. :D And im kinda friendly. :)

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I choose a sloth because just honestly like to sleep, i can sleep at 8pm and wake up at 6pm :).

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I choose the Caracal, which is a type of big cat. I chose it because 1, it's very big, and I am, unfortunately, also very big.
Secondly, I chose it because the caracal has over 20 muscles inside of its ear, which gives it the ability to spin its ear around like a helicopter. This doesn't relate to me, but I think it's cool.
The caracal is also very good at hunting birds and can jump incredibly high. I cannot do this, so I see the caracal as a sort of role model. I think of it as future me, maybe one day I'll be able to jump 3 meters into the air and get into the NBA or something.

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I choose a cat because I think my personality and habits are similar to a cat. I sleep a lot like a cat. I also think I’m moody like a cat, because sometimes I’m in a good mood and sometimes I’m in a bad mood like cats which have a lot of mood swings.

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1. I break at least 1 bone a year.
2. Perth broke my finger.
3. I am 13.

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1. I have 2 rabbit
2. I can play the violin
3. I don’t like dark chocolate

# data[].attributes.headline
AuengAoey ( Chamavee Porncharoenchaisil )

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AuengAoey ( Chamavee Porncharoenchaisil )

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2 truths and 1 lie

1. I can read hangul
2. I like thai actor Gun Atthaphan
3. I can play the piano

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2 truths and 1 lie

1. I love Cookie (the cat)
2. I play Genshin Impact
3. I like learning

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2 truths and 1 lie

1. I have over 1000 hours in a game called Runescape
2. I have an Instagram account with over 1000 pictures of cats
3. I have under 1000 books in my house

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What I like about teaching science especially Biology - It's fun! There are many different things we can talk about that helps us to understand life and our bodies better!.

What I fear about teaching it  - Students not understanding the conceptd, memorising without understanding the concepts, not knowing what to memorise or memorising but not knowing how to answer the questions...

What I hope to see in class - We learn and have fun together. Communicate with me.
We uphold the values of Respect, Harmony, Care + Responsibility and Resilience

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I chose a sunflower because I like flowers - be it fresh flowers, accessories with flowers, floral prints on my outfits.

In terms of personality, I am a "morning" person or like a lark - I wake up quite early (when the sun rises) and am more alert in the day than at night.

Sunflowers also generally cheer people up and I think that is quite similar to my cheerful and optimistic personality.

PS:
“Larks” - people who go to bed before 11 pm and get up before 8 am.
“Owls” - people who go to bed at or after 11 pm and get up after 8am

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2 truths and 1 lie (3 statements)
1. l was born in Lao and grew up in Singapore.
2. I am a fan of actor James Jirayu.
3. I like to eat avocados.