After meal, you are always advisable to have a gap for atleast 15–20 minutes even before drinking water. The logic is, when you start eating your food, digestive juice starts to secrete for digestion and if you drink water in between, this will dilute the digestive juices and you may face problem in digestion.Specialists usually suggest to have any fluid at least 30–45 minutes before and after your meal.
If a person were to down HCl or sulfuric acid or any other strong acid though...that's a whole different story. Proteins are almost instantly denatured, breaking down cellular structures and causing necrosis. Rapid dehydration occurs, causing cells to lose water rapidly. And when cells are damaged this much, apoptosis occurs; cells that lose water detach from one another as well. This leads to ulcers forming in one's alimentary canal (throat, esophagus, etc). It is excruciating.
1. Chocolate decreases stroke risk
A Swedish study found that eating more than 45 grams of chocolate per week—about two bars worth—led to a 20 percent decrease in stroke risk among women. Chocolate contains flavonoids, whose antioxidant properties help fight strokes.
2. Chocolate reduces the likelihood of a heart attack
Other studies show that eating chocolate prevents blood clots, which in turn reduces the risk of heart attacks. Blood platelets clump together more slowly in chocolate eaters.
3. Chocolate protects against blood inflammation
Eat one Hershey’s dark chocolate bar per week, and your risk of heart disease will decrease.About 6.7 grams of dark chocolate per day keeps the blood inflammation-inducing proteins away. Just like your mother always told you.
4. Chocolate helps with maths
British psychologists found that flavanols (a class of flavonoids, which are found in chocolate) helped people with their mental math. Study subjects had an easier time counting backwards from a randomly-generated number between 800 and 999 after drinking a cup of hot chocolate than they did without the cocoa. “The findings suggest students who binge on chocolate when revising for exams may gain a real benefit from doing so.”
5. Chocolate may prevent cancer
Cocoa contains a compound called pentameric procyanidin, or pentamer, which disrupts cancer cells’ ability to spread. When researchers from the Lombardi Comprehensive Cancer Center at Georgetown University treated cancer cells with pentamer back in 2005, the proteins necessary for cancer growth were suppressed and the cells stopped dividing.
6. Chocolate reduces the risk of diabetes
The Italians know a thing or two about good eating.And a small study from the University of L'Aquila, in Italy, found that eating chocolate increase insulin sensitivity, which reduces the rise of diabetes.
7. Chocolate is good for your skin
“Some people say that I eat too many chocolate bars …” Remember that aceninfomericial from the 90s? No? Well, it doesn’t matter. Not only does it not cause breakouts, it’s actually good for your skin! (Well, dark chocolate at least.) Flavonoids found in dark chocolate protect women’s skin from the sun’s UV rays, according to German scientists. But that doesn’t mean you can skip the sunscreen.
8. Chocolate can control coughs
The most delicious way to kick your cough, apparently, is chocolate. One of the sweet’s chemical components, theobromine, seems to reduce the activity of the vagus nerve, the part of the brain that triggers coughing fits. Scientists are even working on a cough-quelling drug that uses theobromine in place of codeine—a narcotic common in cough medicine.
9. Chocolate improves blood flow
In 2008 Harvard scientists forced test subjects to undergo “two weeks of enhanced chocolate intake.” A fortnight of chocolate face-stuffing, they found, sped up blood flow through their subject’s middle cerebral arteries. In other words, more chocolate means more blood to your brain.
10. Chocolate strengthens your brain
Researchers at the Johns Hopkins University found that dark chocolate shields cells in your brain, and accordingly protects it from damage caused by stroke. Epicatechin, a compound found in chocolate, significantly reduced the brain damage in mice who suffered strokes, they found. Scientists at California's Salk Institute also found that epicatechin improved mice’s memories.
11. Chocolate makes you live longer
Jeanne Louise Calment lived to the age of 122—the oldest anyone has ever lived. She ate two and a half pounds of dark chocolate per week. Harvard researchers found that eating chocolate actually adds two years to your life expectancy.
But don’t just start binging on chocolate! Most of the chocolate you buy in the grocery store is heavily processed, which means that it has lost many of its healthy chemicals. And some of the research supporting chocolate’s healthy characteristics was paid for by chocolate manufacturers.
When bacteria grows and multiplies exponentially, it convert lactose in milk to lactic acid, and this lactic acid is sour, more lactic acid, simply means bacteria kept multiplying and in fact this yogurt/curd is more healthy.
As you are using curd to indicate yogurt I believe you are from India, in India, yogurt is/was called KHATTA, means sour, and people put salt and pepper and guzzled in gallons, and worked in the fields like tigers, in the burning sun on the earth, we never ever considered it bad, that was long long time ago, but timing have changed and tastes may changed, and new generation is very picky and following west, that yogurt/curd should be sweet.
However what Hooke actually saw was the dead cell walls of plant cells (cork) as it appeared under the microscope. Hooke’s description of these cells was published in Micrographia. The cell walls observed by Hooke gave no indication of the nucleus and other organelles found in most living cells. Well if u say about non living cell then it was first invented by Robert Hooke.
But about living cell , was invented by Leeuwenhoek.The first man to witness a live cell under a microscope was Anton Van Leeuwenhoek, who in 1674 described the algae Spirogyra. Van Leeuwenhoek probably also saw bacteria.
Eukaryotic cells contain a variety of structures called organelles, which perform various functions within the cell. Examples of organelles are ribosomes, which make proteins, the endoplasmic recticulam, which sorts and packages the proteins, and mitochondria, which produce the energy molecule adenosine triphosphate (ATP).
Prokaryotic cells do not have a true nucleus that contains their genetic material as eukaryotic cells do. Instead, prokaryotic cells have a nucleoid region, which is an irregularly-shaped region that contains the cell’s DNA and is not surrounded by a nuclear envelope. Some other parts of prokaryotic cells are similar to those in eukaryotic cells, such as a cell wall surrounding the cell (which is also found in plant cells, although it has a different composition).
What is friction?
The resistance that one surface or object encounters when moving over another.a lubrication system which reduces friction’ It's or...
