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After cultivating lettuce in space three years ago, crew members aboard the International Space Station could be growing beans in 2021, new research by NASA suggests.
The beans could be planted in high-tech planters developed at the Norwegian University of Science and Technology (NTNU).
The planters can regulate all the water, nutrients, gas and air the plants need.
NTNU said it was collaborating with Italian and French researchers in their quest to cultivate plant-based food for long space journeys.
The food grown in space could be crucial to sustain the crew in future deep space missions.
The longest stays at the International Space Station have been six months, while people travelling to Mars will need to be prepared to stay in space for at least a year.
The European Space Agency plans to build a lunar base in 2030 as a stopover on the way to Mars. NASA plans to fly directly to the planet with a target landing date of 2030.
In the study, published in the journal Life, the researchers performed three experiments — the first two experiments determined the effect of restricted rooting- and nutrient solution volumes, and based on this a third experiment was performed to assess plant responses to various nitrate nutrient solution concentrations.
“We found that plants can, in a way, ‘smell’ the amount of nutrients available to them. When the nitrogen concentration is very low, the plant will absorb more water and thus more nitrogen until it reaches an optimal level,” said Silje Wolff, a plant physiologist at the Centre for Interdisciplinary Research in Space (CIRiS), which is part of NTNU Social Research.
“The plant has a mechanism that turns on when the nitrogen level is adequate. Then it adjusts both nitrogen and water absorption down,” Wolff added.
The researchers said that everything that can be tested on Earth has now been carried out.
The next step is to grow beans in space to observe the effect of no gravity on plants’ ability to transport water and absorb nutrients. Simulating the absence of gravity cannot be done on Earth.
The beans would be placed in a centrifuge to sprout and grow in the space station. The centrifuge would be rotated to create different amounts of gravity.
“The art of getting something to grow in space can be transferred to our planet,” Wolff said.
“This is how we create a setup that produces both the microgravity conditions in the space station and the 1-g (gravity) force that exists on Earth.”
That will allow her to compare how the different gravitational levels affect the plants in space.
“The dream of every astronaut is to be able to eat fresh food – like strawberries, cherry tomatoes or anything that’s really flavorful. Someday that will certainly be possible. We envision a greenhouse with several varieties of vegetables,” Wolff said. (IANS)
During the festive season, kitchens are filled with people trying to find a space for them to work, while they contribute to the eventual feast. In India, festivals are one of the most important things that bind families and friends together over food. Diwali is of those festivals that apart from being known for the colors and lights, is known and remembered by the elaborate dishes that each family doles out.
In Karnataka, parts of Gujarat and Maharashtra, and South India in general, making obbattu/ holige/ puran poli is a festive ritual. Known as Holige, more popularly in Kannada, this dish is eaten as a dessert because of its sweetness but can be eaten as a meal in itself because of its nutritious value.
Holige is traditionally a flatbread filled with jaggery, coconut, chickpeas, or channa dal. Sometimes, it has vegetables and fruits. It is popularly made to celebrate Ugadi, the Kannada new year but is also eaten during Diwali. Making Holige involves multiple steps and be incredibly fun to do when done together as a family.
The ingredients laid out to begin cooking holige Image credit: Wikimedia Commons
Making Holige is very similar to making parathas. A sweet filling consists of smashed dal or chickpeas seasoned with spices like cardamom, which is rolled out. a maida-based dough which will make the outer covering is rolled into a thin circle. After cooking the dal with jaggery, it is placed in the centre of the dough and cooked until it resembles a paratha. The marbling on the dough with a characteristic yellow background is the typical Holige. Ghee is smeared at every stage and at every turn of the Holige on the pan to ensure that it holds its shape.
Holige is made only one at a time and eaten immediately off the stove as it tends to exude a lot of moisture. This comes from the melted jaggery and ghee. Holige makes for an extremely delicious dessert and is perhaps one of the most awaited festive specialties. Depending on the state it is made in, it is served with varying accompaniments.
Keywords: Holige, Diwali festival, Dessert, Obbattu, Karnataka, the festive season, Kannada new year
Kerala Kalamandalam that teaches the globally recognized art form of Kerala -- Kathakali, has for the first time in its history of 90 years, admitted girl students.
In class VII of Kalamadalam, out of 10 students admitted, 9 are girl students for its Kathakali course. Kathakali is a highly masculine art form with even the female characters being portrayed by men. The attempt is being welcomed across the world.
However several women had started practicing Kathakali in 1970 and 1990 and K.K. Gopalakrishnan, renowned art critic of Kerala in his research book, 'Kathakali Dance - Theatre', said that some women from foreign countries had trained for some short-term courses in Kerala on Kathakali.
Most of these performing women artists were either trained privately by Kathakali masters but this is the first time that Kalamandalam is taking in girl students for its long-term programme.
T.K. Narayanan, Vice-Chancellor, Kerala Kalamandalam told media persons that giving admission to girl students in Kalamadalam was a demand for several quarters since long and that this academic year the governing body has decided to give admission to girl students in a full-time programme at Kalamandalam.
Training at Kalamandalam from school days would expose the students to the teaching and guidance of experts and a diverse pool of teachers of the institute who have huge exposure and deep knowledge of the subject. (IANS/JB)
Keywords: Kerala culture, Kathakali, Dance Culture, kathakali Tradition, Kerala Kalamandalam
Delhi Chief Minister Arvind Kejriwal on Tuesday said the Delhi government would arrange free-of-cost travel for senior citizens from Delhi to Ayodhya.
"I want every Indian should be fortunate enough to have a 'darshan' (visit) of Ram Lalla. I am a small man but Lord Ram has given me enough and I will use my position to help people to come for darshan here," Kejriwal added after offering prayers at the Ram Janmabhoomi temple in Ayodhya on Tuesday.
Speaking to the media, he said, "I pray to Lord Ram to help India move ahead in the world and bring prosperity for 130 crore people."
Kejriwal, who visited the Hanuman Garhi temple, said he was fortunate enough to be in Ayodhya and seek blessings from Lord Ram for the welfare of Delhi, Uttar Pradesh, and the rest of the country.
The Delhi Chief Minister had arrived at the temple town on Monday and attended the 'Sarayu aarti' where he interacted with saints and seers. (IANS/JB)
Keywords: Ayodhya, Ayodhya Ram Mandir, Delhi CM Arvind Kejriwal, Ram Mandir for senior citizens, Ram Janmabhoomi temple.