Collagen is a protein that the body makes naturally. It makes up about 33% of the total protein in the body and 70% of the skin structure. It keeps the skin elastic and smooth and reduces wrinkles and pigmentation. However, from the age of 25 onwards, the body begins to age. Collagen will gradually be deficient. The amount of collagen produced will not be able to make up for the lost amount, so the condition of the skin degrades very quickly. Collagen – a precious gift for health (Artwork) Recognizing this importance, the method of beautifying the skin with collagen was born to meet the needs of women. There are many ways to supplement collagen for the body such as: applying collagen-based products, injecting collagen, infusing collagen or taking collagen… Among them, drinking collagen is more popular both in terms of convenience, ease of storage and having Fast acting, easily absorbed into the body of the user. Does taking collagen make you fat? Know that collagen supplements are great. However, “does collagen make you fat?” It is a matter of great concern to many women today. Because, beautiful skin but having to be beautiful is the last desire of women. According to Dr. Thanh, collagen is a form of protein, but unlike the protein in meat, it will not make you gain weight like when eating regular meat. However, this also does not mean that you can comfortably drink collagen. By the fact that there are still many collagen supplements that can make you gain weight faster than usual for different reasons such as: – Collagen supplements extracted from the skin and tissues of pigs, cows, chickens, … contain high fat content, when added a lot will definitely make you gain weight. – Collagen supplements are in the form of long fibers, large molecular weight, poor absorption into the skin, easy accumulation, excess in the body causing weight gain. – Collagen supplements contain additional vitamins and minerals, so when supplemented with high amounts and used for a long time, you will be at risk of gaining weight faster than usual. In addition to the ability to beautify the skin, supplementing collagen for the body also contributes to improving health, enhancing the body’s absorption and metabolism, thereby helping us eat and sleep better. And weight gain is an inevitable consequence. Thus, the answer to the question “Does collagen make you fat” is “Yes”. Taking collagen can make you gain weight. So how to drink collagen to have beautiful skin without getting fat? Does taking collagen make you fat? (Illustration) Note when choosing collagen to drink collagen, fat will no longer be a big problem? There are many ways to choose the right type of collagen, which does not cause weight gain. You should pay attention to the following 3 points: How to supplement with collagen to not get fat? (Illustration) Firstly, you should choose products with fish skin extracts, which have a structure similar to the human body. Thus, the new body can easily absorb, not stagnate, avoid fat gain. Second, hydrolyzed collagen types with micro collagen fibers are also the type that quickly enter the body. The speed of these molecules when combined with amino acids will be transported very quickly in the body for optimal efficiency without fat. Third, women also need to pay attention to the dosage and use according to the course to avoid overload, avoid adding too much collagen, leading to the body not able to absorb it. As long as you choose the right type of collagen, you will no longer be afraid of obesity when using it.

Lightning can produce from 2 – 16% of the amount of hydroxyl. The hydroxyl radical is important in the atmosphere because it triggers chemical reactions and breaks down air pollutant molecules like methane. Decomposition of atmospheric pollutants Lightning may play a bigger role than we thought in a fundamental process that helps clean our air of pollutants, according to the results of a new study. Lightning strikes during storms produce large amounts of molecules called oxidizing radicals, which can break down gases such as carbon monoxide and methane in the atmosphere. These are atmospheric pollutants that can contribute to global warming and damage to the ozone layer. Carbon monoxide and methane enter the atmosphere from both natural and industrial sources. Methane is produced by the decomposition of plants, but is also released by oil and gas development and agriculture. Carbon monoxide and other polluting hydrocarbons can be generated by industries and wildfires. However, natural processes in the atmosphere, driven mainly by sunlight, have produced molecules called radicals, the most important of which are hydroxyls. These molecules are very chemically active (meaning that they are more likely to react with other molecules) and can react with pollutants to form new compounds that are harmless or potentially harmful. can be easily attached to water and released into the air. New research led by Pennsylvania State University meteorology professor William Brune has found that lightning produces far more hydroxyl molecules than previously known. His work shows that more than 10% of the supply of these scavenging radicals in the atmosphere can be generated by lightning storms. Use an airplane to fly through the storm Lightning’s ability to clean the atmosphere. The work involved flying NASA’s DC-8 research plane through deep convection thunderstorms to collect data. According to Professor Brune, this is not as dangerous as one might think. “Very interesting indeed. The pilots are phenomenal. They know what they’re doing. They know how to keep planes safe. But it’s really interesting because you can see deep convection and this is very close and personal,” said Prof. Brune. “We did this study in 2012, flying over central China. America and try to see what’s going into the storm chemically, what’s going to come up above. And to our surprise, we saw a very large amount of OHs (hydroxyl molecules). At first, we did not believe the signals received. They are huge, a thousand times larger than the largest mass we have ever seen.” The data collected from the aircraft was compared with data collected from radio receivers on the ground that track lightning flashes in the clouds. Both data sets confirmed the production of high amounts of hydroxyl radicals due to lightning strikes. Hydroxyl radicals are produced when the energy of lightning strikes breaks down water vapor in the atmosphere. “You can think of it like water that has removed the hydrogen atom and then wants to get that hydrogen back. So it becomes very active as it goes and tries to get the hydrogen back,” he said. That means the hydroxyl radical is very reactive with methane or carbon monoxide molecules. Climate change models need to be updated According to the scientists, about 1,800 lightning storms circulate around the planet, which leads the researchers to estimate that this phenomenon produces between 2% and 16% of the amount of hydroxyl present in the atmosphere.

A single lightning bolt can release up to a billion volts, tens of thousands of amps, travel at more than 434,000 km/h and in just a few millionths of a second reach 30,000 degrees Celsius – hotter than the surface of the Sun. Professor Brune admits that it is difficult to gauge the effectiveness of this process on a global scale. The results of this study were based on a limited number of flights over a small portion of the United States. There is still a lot of information that needs to be gathered to create a global picture. However, Professor Brune believes that the hydroxyl generated by lightning has a significant worldwide impact. Previous models suggested that lightning was not a significant contributor to the clean-up of the atmosphere. “Our best estimate right now is from 2%, which is quite important, to more than 10%, which is very important, for the total cleanup of the atmosphere. These estimates may change as our planet warms. Some climate change models show an increase in thunderstorm activity, which means more hydroxyl production and more cleaning of the atmosphere in the future. Other climate models suggest that there may not be much lightning, but lightning strikes will be more intense and may also alter the numbers. In any case, future models of climate change and global pollution will have to take into account this new information about the cleaning of the atmosphere, according to Professor Brune. Existing models may need updating.

How to get rid of Miss Vi? To get out of pandemics like Co Vi, it is now clear that it is not possible to rely solely on social distancing measures and aggressively tracing the virus. Closures and tracing are very important measures, and the Vietnamese government has excelled in the early stages of fighting the epidemic with these measures alone. But in an open world, the border door can’t close no matter how hard it is, tracking the ghost of Co Vi successfully this time but still wondering when it will come back. But if you keep busy with “national resistance”, “defensive counterattack”, you will be hungry all the time. Relying on medical treatment is even worse, because firstly, there is no medicine to guarantee that 100% of people infected with Co Vi will survive; the second (and more important) is that when there is an outbreak, the health system simply collapses, you have very little chance of being hospitalized, and if you do get into the hospital, there will be no more oxygen to breathe. . Some of my friends whispered to each other (=Phew) measures to eradicate Co Vi such as drinking hot water, eating garlic, steaming with leaves, or simply… fiercely drinking! If you apply it to yourself, it won’t hurt anyone other than your spouse, children, or grandchildren, but I beg you not to incite Phai to do the same, because that is verbal karma. Miss Vi is “contagious or dead” and our way out Co Vi’s principle of existence (and many other infectious viruses) is “infect or die”. Viruses are not cells, so they cannot reproduce outside of the body, and when outside the body, Co Vi does not last long. When the majority of the population is immune, the probability of transmitting Co Vi decreases, even those who are not immune are protected, the epidemic will be basically extinguished. This is the phenomenon of “herd immunity”, which has long been observed and concluded by scientists with many previous pandemics. Herd immunity can occur during natural epidemics. After about 70% of the population has been infected with Co Vi, about 1-5% will die, the rest will become immune. Assuming Vietnam followed this model, it would have to sacrifice about a million people. Certainly most of us disagree with this measure. There is another way that does not require such sacrifices to achieve herd immunity, which is to vaccinate the majority of the population. Immune cells can be “trained” to recognize Co Vi by the S protein molecule on its surface. When real Co Vi invades, immune cells secrete antibodies that “lock hands” with these S proteins. Co Vi’s protein S mimics the body’s ACE (angiotensin-converting enzyme) molecular structure to adhere to cell surfaces. If protein S is surrounded by antibodies, then Co Vi also “botay.com”. Not everyone wants a vaccine But in the world there is a part of people who think they will not get vaccinated. Some even think that this is a conspiracy of certain forces to invest a lot of money to profit on the sacrifice of their fellow human beings. Others will not go for injections because they find it annoying, or afraid of spending money. Attitude to vaccination is a personal choice, but is greatly influenced by social relations, by the community to which the individual belongs. Here, I would like to introduce two social issues that have a great influence on the attitude to accept vaccination, which have been analyzed quite meticulously by sociologists. 1. Religion and vaccines (Main reference: Pelcic et al 2016. Religious exception for vaccination or religious excuses for avoiding vaccination Croat Med J 56(5):516-521) Religious beliefs have a huge influence on vaccination acceptance attitudes. All major religions have favorable attitudes towards vaccination. The first precept of Buddhism is abstaining from killing, so Buddhists accept vaccinations to keep themselves and others healthy. On the other hand, Buddhism considers all species to be non-killing beings, and believes that humans can also be reincarnated into other beings. Thus killing animals for vaccine research may be contrary to Buddha’s teachings. The Catholic Church does not prohibit vaccination. Historically, Catholic and Anglican missionaries (Catholics in England and some former British colonies) have inoculated with smallpox in North America. Today’s development of biomedical research leads to an issue that may contradict Catholic doctrine, which is that some vaccines are produced on cultured cell lines of fetal origin, specifically Meruvax. , Rudivax and MR-VAX (Rubella prophylaxis), A-VAQTA and HAVRIX (hepatitis A), Varivax (chickenpox), and Polivax (smallpox). But when there are no other vaccines to choose from, parishioners are still encouraged to vaccinate to protect young children and the community, especially pregnant women. In Islam, food is divided into two categories, halal is allowed, and haram is not. Pork is haram, so pharmaceuticals that use gelatin (a glue made from animal skin including pig skin) should not be used. However, the Koran also speaks of “law of necessity”, in case the believer does not have a halal to choose from, forcing the use of haram will not be considered a sin. Immunizations are meant to protect life, as “izalat aldharar” (prevention of harm), and “maslahat al ummah” (for the public good). So even if a certain vaccine is related to pigs, it is still possible to apply “forced law when necessary”. Some religions or religious sects may be anti-vaccination. Protestantism does not have a central system, so local churches have very different attitudes on vaccination. Some Protestant priests do not raise the issue of vaccinations in their sermons because they think this is a generally accepted attitude of the whole society. Others leave it to the laity to interpret and choose their attitude towards vaccines. Still others have publicly condemned vaccines, arguing that vaccination is an intervention against God’s will (interfering with Divine Providence). 2. Belief in science and attitudes towards vaccines Key references: Sturgis et al. Trust in science, social consensus and vaccine confidence. Nature Human Behaviour May 17, 2021. This is a study published last week by three authors Patrick Sturgis, Ian Brunton-Smith and Jonathan Jackson from the London School of Economics and Politics (LSE), the University of Surrey (UK) and the University of Sydney Law School (Australia). . https://www.nature.com/articles/s41562-021-01115-7.pdf. The authors analyze data obtained from the Wellcome Global Monitor (Gallup Institute) survey, conducted since 2018 (before the Covid-19 pandemic), about people’s trust in science and the attitude to accept vaccines in Vietnam. 144 countries. The average number of participants in each country was 1000, with China, India and Russia alone being sampled 2000 people from each country. In this poll, the global average result is that more than four-fifths of the population believe in science, the highest in North America, Western Europe, Australia and New Zealand, the lowest in South America, Eastern Europe and Africa. Chau. The percentage of men who believe in science is higher than that of women. Scientific trust is also higher among the educated and high-income population. In countries where the gap between rich and poor is low, there is often high scientific trust. Regarding the attitude of accepting vaccines, about 92% of the global population think that vaccination of children is necessary, 78% think that vaccines are safe, and 84% think that vaccines are effective. This attitude also varies markedly across countries. Again, this is the result of an investigation from 2018, that is, about vaccines in general, not just the vaccine against Co Vi. Next, the authors analyzed the correlation between trust in science and vaccine acceptance attitude. A major part of the results can be illustrated by Figure 1, where countries are divided into five groups according to the assessment of science trust and vaccine acceptance from high to low (left to right). In the highest group, the consensus between scientific belief and vaccine acceptance attitude is highest (blue graph has the steepest slope). This correlation decreases, in the lowest group, the graph is horizontal, which means that there is almost no consensus between scientific beliefs and vaccine acceptance attitudes. Illustration: The relationship between scientific beliefs and vaccine acceptance attitudes. Credit: Nature Human Behaviour 2021. Someone may counter that “I know Mr. A is very rich and Mr. B is highly educated, but neither of them accept vaccines”. Please answer that the above research results are based on the science of statistical probability. That is, the results are only true for the majority, not necessarily for individuals. And statistical probability also tells us that when we deduce from a few particular observations to apply to the majority, the probability of right/wrong can be only 50/50.

Damien Desrocher, 28 years old from the town of Wahagnies, Northern France has a very unique and successful startup method. It is the production of soap bars from snail mucus. Desrocher started using snail mucus to make soap and sell it at the market in the town of Wahagnies, Northern France from December 2020 and received unexpected success. In order to collect a lot of snail mucus, the 28-year-old man had to think of many and extremely ingenious ways not to harm or kill any snails. Damien Desrocher shared: “I only use my fingers to touch the snails, it’s very light and doesn’t hurt them. It looks very simple, all the process depends on your ingenuity.” “Once you observe and see the behavior of snails, you will find they are really adorable. Snails are one of my favorite animals,” says Desrocher. On the feet of snails there is a type of gland that can secrete a very sticky fluid to help them move. Therefore, every place they crawl through leaves a sticky residue. After this sticky fluid dried, a sparkling watery streak was formed. This snail fluid is used to remove wrinkles and acne scars, which is loved by many women because it is really effective. One snail will produce about 2 grams of slime, while to make 15 100-gram Damien Desrocher bars of soap requires about 80 grams of snail mucus. Thus, with only 40 snails, Damien Desrocher was able to produce 15 bars of soap weighing 100 grams. Although novel in the West, snail mucus is a familiar beauty ingredient in Korea because of its anti-aging and skin-restoring properties – including collagen and elastin molecules – in it. The snail itself also uses the slime it secretes to repair the shell when damaged. Currently, Mr. Desrocher has a total of 60,000 snails. When entering the breeding season, most snails will be moved to a larger location to live, in the yard of only about 4,000 snails. With excellent nourishing ingredients, snail mucus helps to stimulate collagen and elastin formation, protect skin from free radicals, soothe skin, repair damaged tissues and restore hydration. It is also added to treat dry skin, wrinkles and stretch marks, acne and rosacea, age spots, burns, scars, razor bumps and even flat warts. The application of snail mucus actually began in ancient Greece, where the father of medicine Hippocrates prescribed snail grinding and yogurt to cure inflammation. Please watch the video: Top 10 Longest Living Animals on Earth. Source: Yan News

The brain produces enough electricity to light a small light bulb Our brain has about 100 billion cells called neurons. When we move, look, think, dream or laugh, electrical and chemical signals are racing between the billions of neurons on this neural highway. So even though one neuron generates a very small amount of electricity, all of them together can generate enough electricity to light a low-wattage light bulb. Illustration. The sense of smell can take you back in time When we smell something that has a connection with something significant in our past, the first thing we experience is the emotion we had at that moment, then memory often follows. Sometimes we won’t remember the event or situation, but the emotion will be there. This ability actually has a very simple evolutionary explanation. There’s a part of our brain that’s dedicated to detecting chemicals that will signal us if something is approaching, that’s what our sense of smell does. This was very important to our existence in the past. Illustration. We can lift a 60kg person but cannot lift a 60kg rock When we lift “live weight” it is easier because the person can adapt to gravity and distribute their weight in more directions. If this person chooses, they can also put their arms around you, which will make things easy. While lifting an object, such as a rock, the rock cannot choose the distribution of its gravity and weight. Gravity is in the default position and this makes lifting it a lot harder. Illustration. Women’s brains shrink during pregnancy A study confirms that “pregnancy brain” is more than just a phrase used to explain the emotional roller coaster a mother-to-be goes through. The brain actually shrinks during pregnancy, but this is not a negative thing. As it gets smaller, it becomes more effective and the woman prepares for becoming a mother. In fact, the loss of gray matter occurred in the part where it would enhance her understanding of other people’s beliefs, emotions, and nonverbal cues. These changes will boost her ability to bond with her infant and make her aware of threats so she can protect her baby and herself more quickly. To have super strength, the digestive system has to shut down Fatigue, pain, and fear are all things that prevent us from trying to use our strength in our daily lives. We’ve all heard stories about a man lifting a car to save his loved one. That superpower actually comes from adrenaline, but for it to work fully, it needs to shut down the digestive system and immune response. Then the combination of increased energy levels and increased oxygen levels strengthens our muscles beyond normal. Illustration. We can see with our ears Blind people can walk by using canes or clicking on echoes that tell them about their surroundings. But scientists have actually studied the brain of a blind man named Daniel Kish. He described his vision as “something like seeing the world in dim rays”. So when his brain is being studied, the part that controls his visual context actually lights up as he listens to the echoes that help him navigate by clicking. However, when he was listening to other sounds, the area was pretty quiet. This led the scientists to conclude that Daniel was indeed experiencing something like visions. Illustration. Headaches signal bad weather For some people, headaches are not just a signal that we are too tired or overworked, but also a prediction of the weather. In fact, research has confirmed that a number of headaches, ranging from mild to severe, are caused by weather changes. While for some people it can be a rapid increase in temperature or pressure and usually during a storm. During a storm, warm and cold air mix and create a change in air pressure (barometric pressure). In fact, this is how thunderstorms, rain and wind are created. This type of air pressure actually exerts force on a certain area, and in the case of headaches, this “zone” is you. Illustration. The brain has the capacity to store 2.5 petabytes of memory Our brain has about 1 billion neurons. Each cell makes 1,000 connections with other neurons, a trillion connections in total. This gives the brain about 2.5 petabytes – 1 million gigabytes of storage. If we compare it to the length of a digital video, it would be 3 million hours for TV shows, making the video run non-stop for over 300 years. Embryos can heal mother’s wounds There have been many studies involving pregnant women and their unborn babies. The results of these studies have given scientists a new light on the strength of the fetus. During pregnancy, the cells of the embryo move out through the placenta and reside in different parts of the woman’s body. This can affect the mother’s health. In fact, these cells remain inside the body for more than a decade even after the baby is born. They can help the mother heal from injuries during pregnancy. The human ear has the ability to “hear” molecules Illustration. You can take 2 glasses and pour hot water in one and cold water in the other, and when you do this, you can hear the difference. This is because the molecules in cold water have less energy, producing low-frequency tones while hot water has more energy and produces higher-pitched tones, and we can hear and distinguish well between the two.

Clinical trials of the Pfizer vaccine showed up to 95-96% effectiveness against invading coronaviruses. According to the New York Times , each batch of Pfizer-BioNTech vaccine with 7.5 million doses is produced in 60 days. The most advanced mRNA technology The Pfizer-BioNTech vaccine uses mRNA technology. This vaccine is recommended by the US Centers for Disease Control and Prevention (CDC) for use in people 12 years of age and older. The SARS-CoV-2 virus carries proteins that allow it to enter human body cells. These proteins – known as spike proteins – are the subject of research in the production of vaccines and drugs to treat Covid-19. Coronavirus. Photo: New York Times. Pfizer-BioNTech’s vaccine is based on the genetic makeup of the SARS-CoV-2 virus to create artificial protein spikes. Vaccines use messenger RNA (mRNA), a type of genetic material that human cells process to make proteins. The messenger RNA molecules are very fragile, so they will be broken down by natural enzymes in the human body if injected directly into the human body. To protect the mRNA in the vaccine, Pfizer-BioNTech wraps the mRNA molecules in an oil bubble made of microscopic fat particles. mRNA molecule. Photo: New York Times. Due to their unstable nature, the mRNA molecules in the vaccine will be degraded at normal temperatures. Therefore, vaccines of Pfizer-BioNTech need to be stored at deep cold temperatures, at least -70 degrees Celsius or less. To keep the vaccine of Pfizer-BioNTech stable, special containers are required, including dry ice, heat sensors and GPS trackers. Inject vaccines into the body After vaccination, the molecular particles in the vaccine will collide and fuse with human body cells, releasing mRNA. Human body cells will read the genetic content contained in the mRNA and from there produce protein spikes. The mRNA molecule from the vaccine is eventually destroyed by human cells forever. Vaccine molecules interact with cells. Photo: New York Times. Some protein spikes will form spikes, which rise to the surface of the cell and protrude outward. Cells that have been affected by the vaccine also break down the protein into small pieces on the surface. The protein spikes protruding from the cell, and the protein molecule on the cell surface, will eventually wake up the human immune system. When cells that have interacted with the vaccine die, their fragments contain many protein spikes and protein fragments. These fragments will be picked up by a type of immune cell called molecular antigen-presenting cells (APCs). APC cells activate helper-T cells. Photo: New York Times. Fragments of protein spikes will stick to the surface of APC cells, until helper-T cells detect these fragments. The helper-T cells then trigger the immune system to produce antibodies against the coronavirus. Antibody production Other immune cells, called B cells, can collide with the coronavirus spike protein on the surface of the cell that has interacted with the vaccine, or the floating protein spike debris. Some B cells can adhere to protein spikes. Helper-T cells activate B cells that help produce antibodies. Photo: New York Times. When B cells are activated by helper-T cells, they begin to produce antibodies that attack the spike protein. Antibodies neutralize corona virus. Photo: New York Times. The antibody produced will attach to the spike protein of the invading corona virus. Antibodies mark the virus for later destruction by the body’s immune system. More importantly, the antibody prevents the viral spike protein from attaching to the healthy cells of the human body. To destroy the virus, APC cells activate another type of immune cell called cytotoxic-T cells. This cell is responsible for finding and destroying cells that have been infected by the virus through the signal of protein spike fragments on the surface. Cytotoxic-T cells destroy infected cells. Photo: New York Times. Remember information about corona virus Pfizer-BioNTech’s vaccine is given in two doses, 21 days apart, to help the immune system work most effectively against the corona virus. But because of the lack of time to study, scientists cannot be sure how long the immunity created by the vaccine will last. Preliminary research shows that within 10 days of receiving the first dose, the vaccine begins to build a strong immune system against the virus. It is likely that, after several months of vaccination, the number of antibodies and cytotoxic-T cells will gradually decrease. But the immune system also contains special cells that store information about the corona virus for years, even decades. Each vial of vaccine contains 5 injection doses of 0.3 ml. Vaccines need to be thawed and diluted with saline. After dilution, the vaccine must be used within 6 hours.

Damien Desroche raises 60,000 snails to make soap and sell it on the market It is hard to imagine but snail saliva is used to remove wrinkles and acne scars and is trusted by many women. In the hands of 28-year-old Damien Desrocher is a slimy, sticky, frothy, drool from thousands of snails he keeps in a large dragonfly in his backyard. Born and raised in the town of Wahagnies, in northern France, Damien Desrocher began using the greasy drool many feared to make soap and sell it in local markets. In order to get a lot of snail drool, the 28-year-old man had to think of many and extremely ingenious ways not to harm or kill any snails. Damien Desrocher said: “I just touched it with my finger, very light and not violent. It looks very simple, the whole process depends on your ingenuity.” Soap bars made from snail slime made by Damien Desrocher Formerly a computer technician working for the Air Force, Damien Desrocher decided to start raising snails in his hometown because he wanted to enjoy life back to nature. “Once you watch every move of snails, you find them really adorable. It’s my favorite animal,” Damien Desrocher said. Currently, Damien Desrocher has a total of about 60,000 snails. When they enter the breeding period, he will move to a larger site, in his yard with only about 4,000 of them. On the feet of snails there is a type of gland that can secrete a very sticky fluid to help them crawl, so every place they crawl through leaves a sticky residue. After this sticky fluid dried, a sparkling watery streak was formed. One snail will produce about 2 grams of slime, while to make 15 100-gram Damien Desrocher bars of soap requires about 80 grams of snail saliva. It only takes about 40 snails to make 15 100-gram bars of soap. Business is quite favorable, so Damien Desrocher needs to raise a lot of snails. So far, snail slime is quite famous in the western cosmetics industry for its surprisingly smooth skin, but recently it has become one of the more popular finished products in some other countries such as Korea. The mucus secreted by snails contains a powerful antioxidant, known for its anti-aging properties. According to Damien Desrocher, slime contains collagen and elastin molecules, which have anti-aging and skin-restoring properties. The snail itself also uses the slime it secretes to repair the shell when damaged. In the first year of production, Damien Desrocher aims to produce about 3,000 soap bars from snail slime.

Illustration. That could improve your chances of discovering organisms in distant worlds. How to find exoplanets Since 1999, a process of detecting exoplanets called the transit method has found thousands of other worlds by measuring the brightness of the stars that these planets orbit around. No one knows if these planets have any life, but if scientists observe the Earth using this method, they will probably detect signs of life. Once those signs are identified from Earth observations, experts can then find similar clues in the exoplanets. Scientists have recently described this approach as a mission called the Earth Transit Observer (ETO). This year, they presented this at the 52nd Moon and Planetary Science Conference. Most of the exoplanets we know of are found by transit, according to the US NASA Space Agency. Modern telescopes such as the Kepler Space Telescope and the Exoplanet Survey Satellite (TESS) can detect exoplanets when the path of a planet dims a star’s light overnight. slice. This is true even for stars thousands of light-years away. Scientists can estimate the magnitude of a planet based on the amount of light it is blocking and calculate the size of its orbit. The size and temperature of a host star as well as the distance between the planet and the star will provide additional clues as to whether exoplanets have life or not. The measure of transit can also hint at an exoplanet’s atmosphere. During a transit, a star’s light is filtered through atmospheric molecules. This could help researchers identify elements like oxygen and methane there. Such signs are often so small that astronomers need more transit observations to confirm the existence of these elements – according to a statement by the scientists. However, other factors on exoplanets and stars can affect the reading of molecules in the atmosphere. For example, planets change with the seasons, weather patterns and ocean currents. In addition, the activity of the Sun, such as the rise and fall of the solar wind, and the formation of solar storms also change. Any of these conditions can shape the behavior of the atmosphere, thus potentially affecting the proportion of molecules and elements in their atmosphere. Illustration. Finding “New Earth” Lead author Laura Mayorga of the planet-finding mission article in the Journal of Planetary Science says that, to understand those variables, “you need to know your stars as well as predict your planets. what do you look like ”. This can be a challenge when both the stars and the exoplanets are alien. “This is a very difficult problem,” says exoplanet astronomer at Johns Hopkins University’s Applied Physics Laboratory in Laurel Maryland (USA). Luckily, scientists already have all of those answers for a pair of inhabited planets and stars. That is our Earth and the Sun. For the ETO mission, a small satellite with a device capable of imaging near-violet to near-infrared light spectrum will observe the Earth as it passes in front of the Sun. The spectrophotometer will check for water and carbon dioxide markers as well as biological markers – oxygen and methane, ozone and methane. Besides, it is to point out the favorable conditions for life (of course, also to see if the signs are unique to Earth or not). The transit technique used in such an investigation would be similar to the technique used by the James Webb Space Telescope (JWST) to study some of the thousands of exoplanets, scientists say. know moving through their host stars ”. Since we all know the climate change on Earth and the patterns of the Sun’s activity, scientists can observe how they affect the reading of atmospheric molecules and then apply them to our observations. close to the “new Earth”. “The Solar System is the only place where we know all the answers. We can test our technique, point out limitations and make a connection between the results, ”said Mayorga in the statement -“ Then we can connect that with Unanswered observations from exoplanets ”. Scientists plan to submit the ETO proposal to NASA’s Astrophysical Pioneer Program in the fall of 2021.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

“This work makes it possible for us to understand part of the study,” said Benjamin Hess, a graduate student in the Department of Earth Sciences and Planetary Science at Yale University and the first author of the study. form life on Earth, and possibly extend to study of planets – life could be forming on those planets in a similar way “. The origin of life also commonly known as the process of life generation (abiogenesis) is a term for the different theories about the formation and development of life on Earth. Of these theories, the most popular up to now are the scientific theories that say: this is the natural process by which life arises from non-living matter, from inorganic substances into single organic compounds. simplified, then evolved into today’s world. As we all know, phosphorus is an essential component of life on Earth. Even looking for extraterrestrial life in space, scientists will look for signs of phosphorus. However, billions of years ago, phosphorus was trapped in insoluble minerals and was difficult to escape and exert its effects. Therefore. This issue has been of interest to scientists for many years, who want to know how phosphorus is converted into an easier to use form, thereby promoting life-generating processes. Researchers suggest that the phosphorus that helps create life on Earth may come from schreibersite, a rare but very common mineral in meteorites. When lightning strikes soil or sand (derived from meteorites) on the ground, it can instantly melt and then solidify to form natural glass – fulgurite (also known as clayey rock. ). These meteors can be submerged, meaning that in the presence of water, the phosphorus in this mineral can be dissolved outward and potentially become part of a chemical reaction. Although the details of life’s formation on Earth are still unknown, the popular scientific hypothesis is that the transition from non-living entities to living entities is not an event. single, which is an increasingly complex process involving molecular self-replication, self-assembly, autogenesis and the appearance of cell membranes. Although the occurrence of the origin of life is not controversial among scientists, there is no single accepted model for the origin of life. Initially many scientists agreed with this idea, but through intensive research and statistics, they found that from 3.5 to 4.5 billion years before life on Earth was born. The number of meteors on our planet is not enough to be life-boosting factors. In the new study, Hess et al. Proposed that phosphorus on Earth could come from lightning strikes. They believe that this is more likely than that of elemental phosphorus coming from meteorites, because compared to asteroid collisions, the number of lightning strikes Earth each year is relatively stable. “This makes lightning an important way to study the origin of life,” Hess said. The team also used computer modeling to estimate how many lightning strikes occurred on Earth during the critical period in the beginning of life. They found that there could be between 1 billion and 5 billion lightning strikes the Earth each year, and 100 thousand to 1 billion of them falling on the Earth’s surface. Earth remains the only place in the universe known to life, and fossil evidence from Earth facilitates most studies of the origin of life. The age of the Earth is about 4.54 billion years, the earliest irrefutable evidence of life on Earth dates back at least 3.5 billion years ago, and possibly as early as the Ancient Pre-Tai era ( 3.6 to 4.0 billion years ago), after the geological crust began to harden after the molten Hadean Eon. In May 2017, scientists found possible evidence of early terrestrial life in the 3.48 billion year old geyserite and other related mineral deposits (often found around water springs). hot and geysers) discovered in Pilbara Craton, Western Australia. According to the study’s estimates, the number of lightning strikes on Earth could reach 10 ^ 17 to 10 ^ 18 in a billion years. Researchers suggest that under the impact of too many lightning strikes, after 1 billion years, ores formed by lightning strike the ground can release phosphorus that can participate in chemical reactions in the presence of water. In other words, it was lightning in this period that produced enough phosphorus to explain the existence of phosphorus at the origin of life on Earth.

Open up livelihood opportunities Currently, the farming of sea cucumbers in Vietnam needs 20 million breeds of sea cucumbers, but in the country, it is only active about 1 million breeds of sea cucumbers to serve the needs of the farmers, while the white sea cucumber breeds have. 5 times the value of sand sea cucumber is still difficult. To study the breeding of white-breasted sea cucumber, Institute III collaborated with USC University to implement the project to improve production of high-value sea cucumber through molecular technology. Raising white-breasted sea cucumbers by cages in Van Ninh sea. With the use of a hormone produced at USC University, extracted from the nerves of the sea cucumber itself, then transplanted into yeast to multiply on a large scale in the laboratory, effectively stimulating reproduction. High and does not affect the health of white-breasted sea cucumber parents. Dr. Nguyen Dinh Quang Duy – project manager said: Using hormones instead of traditional methods has stimulated the reproduction of white breasted sea cucumber successfully. The project has produced nearly 20,000 breeders for commercial experiments and breeding trials on cages in Khanh Hoa, Quang Ninh with 3 households participating. Commercial white sea cucumber. Mr. Nguyen Duc Thoai (Dam Mon village, Van Thanh commune, Van Ninh district) raised white-breasted sea cucumber experiment on cages said, after 8 months of raising, from the breed with a weight of about 0.3 grams increased to gain amount of 60 grams, survival rate reached 92%. The successful production of white-breasted sea cucumber will open up opportunities to create livelihoods for aquaculture farmers in the province in the near future. Reduce natural extraction pressure According to the leaders of the Fisheries Department, the successful production of white sea cucumber will help diversify aquatic breeds, reduce the pressure of natural exploitation, especially serving the strategic direction of fisheries development of the province during the period. next time; At the same time, contributing to environmental protection … However, white sea cucumber is often distributed at a depth of tens of meters, so the stocking in cages at low depths, whether it really brings efficiency is required. specific reviews. In this regard, scientists believe that, before, white-breasted sea cucumber distributed a lot in shallow areas. However, due to the rarity and overexploitation, sea cucumbers have higher and higher depth distribution. Therefore, raising white-breasted sea cucumber in the cage is very positive, helping to improve the environment very well. Currently, the output of white-breasted sea cucumber is mainly purchased by Vietnam Sea cucumber Joint Stock Company. “Products of Vietnam Sea cucumber Joint Stock Company 90% for export markets: Singapore, Hong Kong, Taiwan and in the near future will expand markets in the US, China … Besides processing dried sea cucumber. , the company also produces products that consumers can slice using fresh. Currently, the company boosts purchasing in Khanh Hoa and Phu Yen. The company can afford to buy products for white-breasted sea cucumber farmers, ”said Mr. Le Thanh Nhan – Chairman and General Director of Vietnam Sea cucumber Joint Stock Company. FLASH LA

Berkeley Lab is pursuing negative emission technologies and related research to remove CO2 from the atmosphere. According to Jeffrey Long, senior scientist in the Berkeley Laboratory’s Materials Science Department, UC Berkeley Professor of Chemistry, MOFs are highly porous solid materials that act like a sponge. They are capable of absorbing large amounts of a specific gas molecule, like CO2. A special feature of MOFs is its high internal surface area. Therefore, if properly designed, a small amount of MOF can remove large amounts of CO2 from the flue gases produced during the burning of fossil fuels. “We have shown that MOFs can capture and release CO2, using a much smaller temperature change than is required by other technologies. This offers a great advantage over conventional methods of CO2 capture. Variations of MOF can be effective in removing CO2 from other gas mixtures, including biogas, natural gas and even directly from the air, ”explained Mr. Long. However, this expert emphasized, reducing the cost of direct gas collection is essential, because this process is extremely expensive. The cost of removing CO2 with such a technology is at 500 – 1,000 USD / ton. Therefore, Mr. Long said that in the future, researchers will create more efficient materials. As a result, it helps to reduce costs below 100 USD / ton. Besides, the main issue is the amount of energy required to regenerate the adsorbent. This means that the scientists want to release CO2 in its pure form. As a result, the material can then be reused to capture more CO2. “One of our research goals is to develop materials with high capacity, high capture rate, fast kinetics for CO2 adsorption and low regeneration temperature. At the same time, limit the co-adsorption of water so as not to waste energy on the desorption process “, Mr. Long said. According to the scientist, it is possible to find a way to achieve below $ 100 for each ton of CO2 removed from the air. However, scientists will have to do much of the research needed to achieve that. “We need to really rethink some of the ways materials are designed and understand how to manipulate things like delta-S (entropy) to adsorb CO2, so that less heat is needed to release CO2,” Mr. Long stressed.

The counselor believes that this is an effective, non-invasive way to lose weight and is being sought by thousands of women for the unexpected benefits from this method. Illustration. Lipo Slim method is a combination of keeping weight loss and creating standard shape. With the ability to impact depth, this technology will help break bonds, liquefy even hard fat molecules. Wavelengths above 1000nm affect every surface of the lipid, thereby easily breaking down the molecular structure, causing the fat to liquefy and be eliminated through the sweat glands or the body’s excretory system. So, only needing 7 to 10 treatments of this method, you will have a standard body like a girl. Ms. Nguyen Cao Ngoc Ly (Hai Ba Trung, Hanoi) said that after giving birth, her abdomen was very large. Although Ms. Li tried to practice and spent all the money to buy a practice card at the gym, but her belly was still difficult to lose weight, so she looked for other methods of intervention. Listening to the ad for fat loss by the fat-burning effect, Ms. Ly also spent money to beat fat. However, after 12 treatments with 7 million VND, Ms. Ly found it ineffective. The fat after hitting feels softer, smaller and the staff reported a decrease of 5 cm, but in fact, compared to her previous clothes, Ms. Ly still sees no change. Dr. Nguyen Huu Quang – Deputy Head of Department of Plastic Surgery and Rehabilitation – Central Dermatology Hospital, said that due to economic development, people face overweight disease. increased fertility. Previously, being overweight was considered prosperous and well-off, now people have become more aware of obesity. Especially women started to fear fat and found all kinds of ways to lose excess fat. In addition to the diets recommended by a nutritionist, other beauty-reducing measures licensed by the Ministry of Health are fat reduction with mechanical equipment such as lipolysis, high frequency waves (RF). ), ultrasonic waves (HIFU), low intensity lasers, non-thermal pulses, or liposuction interventions, surgery to form the abdomen .. are also applied. Doctors at Central Dermatology Hospital perform abdominal liposuction interventions for patients Losing fat is not invasive many women choose because they do not like cutlery. However, Dr. Quang said that this method of fat loss is less effective than using liposuction, which takes a lot of time. The performer also needs to have the right diet to be effective. When referring to cheap slimming with only a few million VND, Dr. Quang said that with such a low cost, it is very difficult because operating machinery requires a lot of consumables. For example, at the Central Dermatology Hospital, one course is to change consumables, not including operating machines. Doctor Quang doubted that if it cost only 2 million VND for a dozen treatments, it would definitely be difficult to go for it only to compensate for the loss of mental fat. Dr Quang said that nowadays, fat loss is highly effective and immediately performed by many people as liposuction. Liposuction, although a minimally invasive procedure, should be done in a reputable medical facility, licensed by the Ministry of Health and with the skills of a highly qualified physician to ensure safety. healthy as well as aesthetically pleasing to customers. As a rule, liposuction and liposuction procedures are not allowed in cosmetic and spa establishments, but must be performed at hospitals with a specialist in cosmetic surgery approved in the technical list. Therefore, customers wishing to lose fat really need to learn carefully the method they choose and need to understand correctly if the price is too low, it cannot be effective or the quality of the product is poor.

Leaders of the Ministry of Agriculture and Rural Development visited the forestry seed models applying scientific and technological advances of the Vietnam Forest Science Institute. Photo: Iftib. Achievements in the field of forest seed The Forest Seed and Biotechnology Research Institute under the Vietnam Forest Science Institute is a leading research unit in the forestry sector on the application of biotechnology in forest seed improvement. Researches on biotechnology of the Institute are oriented in three main directions: Research to complete the propagation procedures for newly selected varieties to serve the transfer of propagation techniques for the same original breeds. seed research and production units; Using molecular indicators in research on selecting high yield, high quality and breeding new varieties using mutation and genetic engineering, and has achieved many outstanding achievements. The Institute has successfully researched and built propagation procedures for nearly 30 hybrid acacia, acacia, cajeput, eucalyptus and eucalyptus hybrids and transferred them to many production facilities. Several propagation processes on an industrial scale have been completed by the Institute through the implementation of pilot production projects and projects, of which 2 propagation processes have been recognized as technical progress. . The Institute has transferred the process of industrial-scale micro-propagation to more than 30 production facilities across the country and these facilities have mastered the technology, some units have been able to produce 10 million seedlings / year, partially meeting the need of planting clones. With clonal propagation, the original seed used as a material source for multiplication through many times will have the phenomenon of aging. The seed degradation will reduce the propagation efficiency and degradation of forest quality. As a supplier of original breeds for production, the Institute has conducted research to build and complete the process of restoring and rejuvenating the original seed source, ensuring the quality of the original seed for production. Therefore, after 20 years, the hybrid acacia hybrids selected for creation and recognition in the previous period are still effective in production, with high productivity and quality and are trusted by the production units. The forestry seed sector has achieved a great deal of success through the application of biotechnology advances. Photo: Iftib. Application of molecular indicators and mutagenic polyploids The application of molecular indicators in breeding has been promoted by the Institute to shorten the breeding time as well as improve the efficiency of breeding programs. Through applied research, the Institute has selected 21 SSR indicators related to fast growth in hybrid acacia, 20 SSR indicators related to growth traits in hybrid eucalyptus. With the use of these indicators, 7 lines of acacia hybrid (BB055, BV350, BV376, BV434, BV523, BV584 and BV586) achieved yield from 26 to 35m3 / ha / year, 10 lines of hybrid eucalyptus grow rapidly (UC16 , UC51, CU113, CU123, UC52, CU182, UE72, UC55, CU98, CU82) yield from 30.7 to 45m3 / ha / year were selected. In which, 7 lines of hybrid acacia BB055, BV350, BV376, BV434, BV523, BV584 and BV584 and 2 lines of hybrid eucalyptus CU98 and CU82 have been recognized as a new forest plant variety allowing for production. In recent years, transgenic studies increase the length of wood fibers ( EcHb1 ) for uro eucalyptus and hybrid eucalyptus has also been implemented by the Institute. Scientific staff of the Institute developed the vector structure GWB2 / 35S / EcHB1 / NOS carrying the target gene. EcHB1 . Thereby building the gene transfer process EcHB1 increased wood fiber length with transgenic efficiency of 1.06%, from which 19 lines of UU hybrid eucalyptus (of which 4 lines were identified with wood fiber length exceeded 14% or more compared to the control). ) and 40 transgenic UP hybrid eucalyptus lines carrying the target gene EcHB1 . These lines have normal morphology and grow equal or faster than the control plants. These transgenic varieties are currently being continuously tested before being put into production practice. In addition to the research on breeding by molecular indicator and gene transfer, the research on polyploid breeding by the method of causing mutation in combination with crossbreeding has been deployed by the Institute for Acacia species. The Institute has successfully created varieties of Acacia and tetraploid acacia from improved seed sources and crossbreed with diploid varieties to create triploid hybrid acacia. Biotechnology plays an increasingly important role in agriculture in general and forestry in particular. Photo: Vafs. Dr. Nguyen Duc Kien, Director of the Forest Research and Biotechnology Institute said. In order to achieve these successes, apart from the collective efforts of the Forest Research Institute and Forest Biotechnology, it is impossible not to mention the help of ministries, branches, especially the Ministry of Agriculture and Rural Development as well as other scientists at home and abroad. However, these are only initial results, so they do not fully reflect the potential of biotechnology in research and selection of forest plants. In the coming time, in addition to the implementation of traditional breeding methods based on natural variables, the research and application of biotechnology including the use of molecular indicators and techniques. Genetic transformation and gene editing will be one of the breakthrough research directions and be focused on developing in order to improve the role and contribution rate of biotechnology in forest plant breeding programs. Thanks to a strategic and methodical implementation of the seed improvement program, the research of polyploid breeding has achieved certain results, in which the Institute for Forest Breeding and Biotechnology has achieved certain results. selected, created and recognized 4 triploid hybrid acacia lines X101, X102, X201 and X205 as new forest plant varieties according to the Decision No. 1458 / QD-BNN-TCLN, dated 20/4/2020 of the Ministry of Agriculture and Rural Development with Yields range from yield from 26 to 35 m3 / ha / year. The wood properties of the triploid acacia varieties at the age of 4 years are equivalent to that of the diploid hybrid acacia at the age of 5-7, meeting the basic requirements of raw wood for the production of paper, MDF, board peeled boards.

Youli diapers are one of the products of the world’s leading diaper producer, Fujian Liao Paper. With the principle “ Quality is first and foremost, dedicated service ” Diaper products branded Youli meet strict standards in the Chinese market such as GB / T28004, GB / T33280; GB15979. In the Vietnamese market, Youli diapers are exclusively distributed by Youli Vietnam Co., Ltd., and have been tested to meet the standards recognized by the General Department of Standards, Metrology and Quality. The soft and airy product helps mothers take care of their babies safely and easily. With the trust of millions of Vietnamese mothers, Youli diaper products have a nationwide distribution system. Diaper brand Youli is a familiar name in the market, trusted and chosen by many Vietnamese mothers. Youli’s lightweight construction and safe materials help your baby feel comfortable in every movement. At the same time, tens of thousands of absorbent holes quickly absorb waste into the inside, the diaper outer layer contains ventilation holes to push hot and humid air, air conditioning in diapers, balance pH to protect your baby’s delicate skin. – Natural cotton membrane surface, made up of microfiber material and super smooth, makes diapers extremely soft and soft, but also allows air to circulate so baby’s skin can “breathe” by itself. Of course, safe for even the most sensitive skin. – With 3-sided absorption suspension core technology to speed up absorption, Youli diapers have the ability to minimize spilling urine to the sides. In addition, Youli diapers are designed in a variety of sizes, suitable for children of many ages. – In particular, Youli’s SAP particles are fixed into the silk layer that stretches from the beginning to the end, leading the liquid to be absorbed evenly, without clumping, affecting the baby’s delicate skin. – All Youli products have full labels, stamps (including additional stamps with full product information), quality certification by the authorities, diapers are packed in a carton with two packages Small, clear, bright colors, delicate lines, diapers can be checked with QR codes via software taobao.com or 1688; I know On average, every 3.5 – 4 hours, mothers will need to change diapers for their babies. However, it is not always possible to apply rules in caring for a child. In fact, about 1-2 hours after a baby pee, it will start to smell due to the breakdown of urine, releasing ammonia that damages the child’s skin. So Youli encourages mothers to change diapers for their babies as soon as they have a bowel movement, and change after 1-2 times the baby pee. Youli team for public health Youli targets consumers with reasonable prices and superior quality. Youli – Good for babies – Cheap for mom.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

Surely you never expected this special use of onion skin, right? Onion peel contains color molecules, giving you a natural, safe, and non-damaging hair color.

You only need to boil a small handful of onions in the water for about 5 minutes. Cover the pot and wait for the water to cool. Strain and take out the water to wash your hair. Leave for a few minutes and then rinse with clean water. For a good effect, you can do this one more time.

Kill fungi and insects for plants

The scent of the onion peel makes the insects run away. You can use the bark to treat fungus and kill insects in your home garden by mixing 100g of onion skin with 500ml of water in a sealed jar. Leave the jar in a cool place for 7 days and then use.

When using, dilute the onion skin juice with clean water at a ratio of 1:10. Spray the solution evenly over the entire plant to kill fungi and insects.

Onion peels have many unexpected uses that housewives do not know.

Make compost

Like other fruit and vegetable peels, onion skin can also be used as an organic fertilizer for plants. The simplest way to do this is to bury the scallions in the ground so that they decompose naturally.

Used to bake bread

The onion skin functions as a dye. When making bread, you can add a little onion crust. The breads will have a more attractive and glossy yellow color.

Add flavor to soups

For a long time, when you cook soup, you still only use the onion to cook the soup without the peel. It is a waste. The rind, after being washed and added to the soup, can make the dish more delicious and taste sweeter than usual.

Mr. Andrew Barnes, the Australian Deputy Embassy in Hanoi and the delegation inspected the sea cucumber farming area in Van Ninh district (Khanh Hoa).

Attending the seminar were Mr. Andrew Barnes, Deputy Embassy of Australia in Vietnam; representatives of the Ministry of Agriculture and Rural Development of Vietnam and the agriculture sectors of Khanh Hoa and Quang Ngai provinces.

In Vietnam, the project selected white-breasted sea cucumber (Holothuria fuscogilva) for research, hatchery production and nursery testing. After one year of implementation in Khanh Hoa and Quang Ninh, the results were positive. Evaluation shows that sea cucumber is suitable for natural conditions in Khanh Hoa. Specifically, from the seed with a weight of about 0.3g and then a weight of 60g, the survival rate reached 92%.

Mr. Nguyen Duc Thoai, in Dam Mon village, Van Thanh commune, Van Ninh district (Khanh Hoa) is one of the three households implementing experimental farming, said sea cucumber grows and develops well, high survival rate. Therefore, he wants the project to continue to multiply on a large scale to serve farmers in need.

Dr. Nguyen Dinh Quang Duy, Deputy Director of Central National Center for Seafood Breeding, Research Institute for Aquaculture 3, said that the culture of hormones instead of traditional methods stimulated the reproduction of sea cucumbers. white success. Accordingly, the research team has produced nearly 20,000 breeders for commercial experiments and experimental farming.

“The results of the project initially bring about very positive results when successfully producing sea cucumber, the type of economic value 5 times higher than that of sand sea cucumber; At the same time, opening up opportunities to create livelihoods for farmers in the coming time as well as reducing the pressure on exploiting natural sea cucumbers that are endangered, contributing to environmental protection ”, Dr. Nguyen Dinh Duy product.

Facing the results from the project, Mr. Andrew Barnes, Deputy Embassy of Australia in Vietnam highly appreciated the cooperation between USC University and Research Institute for Aquaculture 3 to successfully produce white-breasted sea cucumber. with new methods, opening up valuable opportunities for the production of sea cucumbers for this industry. When he looked at the sea cucumbers farmed at sea in Van Ninh, he realized that the project goal was very clear, initially creating a new career for farmers, reducing the pressure of sea cucumber exploitation in the wild, contributing to protecting environmental protection and aquatic resource diversity.

Sea cucumbers raised in Dam Mon village, Van Thanh commune, Van Ninh district, Khanh Hoa province grew and developed well.

Representatives of the Department of Agriculture and Rural Development of Quang Ngai expressed interest in the successful application of white breasted sea cucumber varieties. Currently, Quang Ngai does not have any model to raise sea cucumber. Sand sea cucumber has been cultured in the area for about 3 years now with remarkable results. Therefore, the province is oriented to develop sand sea cucumbers on a large scale, have seed stocked in Ly Son marine reserve in 2021 and soon approach research technology to produce white sea cucumber seed.

Regarding the stocking of sea cucumbers at the Ly Son marine reserve, Dr. Truong Ha Phuong, Deputy Director in charge of Research Institute of Aquaculture 3, said that it is expected that in the coming time, it will coordinate to stocking in the area. this field by artificial seed sources.

At the seminar, delegates also focused on discussing the possibility of commercialization and development direction of sea cucumber in Vietnam; in which the issue is of concern is the output of the product.

According to Mr. Le Thanh Nhan, Chairman and General Director of Vietnam Sea cucumber Joint Stock Company, which has a sea cucumber processing factory according to high standards of Japan, the US, is not only dry processing for export. sold crude. Although there are about 90% dry products on the world market, the company will produce products for consumers to use.

Nhan also said that in recent years, the company has boosted the purchase of sandy sea cucumber in Phu Yen and Khanh Hoa. At the same time, confirmed to consume the output of sea cucumbers to ensure farmers because the company only consumes farmed sea cucumbers, not natural sea cucumbers. In the company’s strategy is to spend 90% of products for export and 10% for domestic service because the domestic market is not used to sea cucumber. The company’s products have also been exported and market expansion continues.

Sea cucumbers were cultured for trials in Khanh Hoa.

Prof. Dr. Ngo Xuan Binh, Deputy Director of Department of Science and Technology (Ministry of Science and Technology), said that technology to stimulate reproduction by hormone, Vietnam currently has not applied much. Therefore, with the successful production of white-breasted sea cucumber with this technology, it creates a breakthrough, opens up opportunities as well as creates a livelihood for farmers. However, for this technology to produce sea cucumber more successful, commercialization is needed.

According to Assoc.Prof. Dr. Nguyen Huu Ninh, Deputy Director of Department of Science, Technology and Environment (Ministry of Agriculture and Rural Development), Australia has supported Vietnam a lot in the agricultural sector recently; including seafood. Through cooperation, we grasp new technologies as well as enhance research capacity.

For sea cucumbers, in the past, Vietnam produced sandy sea cucumber by traditional methods such as heat stimulation, so it was not as active as hormone-based fertility stimulation. Mr. Ninh believes that with this technology, other rare and precious sea cucumbers will be successfully produced in the near future. On the other hand, it can reduce illegal exploitation at sea, contribute to overcoming IUU yellow card as well as serving strategic direction of fisheries development.

Initially raised and developed well

On April 14, Research Institute for Aquaculture 3 (Institute III) in collaboration with USC University (Australia) organized a workshop to evaluate the results of the project to improve production of high value sea cucumber through the public. molecular turmeric.

Accordingly, the above project comes from the project idea: Strength of cooperation between USC and Institute III on sea cucumber research.

Workshop scientists evaluate the results of successful production of white breast sea cucumber by molecular technology. Photo: KS.

In Vietnam, the component selected white-breasted sea cucumber (Holothuria fuscogilva) to research on hatchery production and rearing experiment led by Dr. Nguyen Dinh Quang Duy (Institute III).

According to Professor Abigail, USC (Australia), white-breasted sea cucumber is a species of high economic value, and Institute III is a place for reproductive research in sand sea cucumber, so it is very suitable to study white-breasted sea cucumber. have a lot of experience in this field.

Currently, aquaculture in Vietnam needs 20 million sea cucumbers. But currently there are only about 1 million breeds of ginseng. Therefore, the breeding of white-breasted sea cucumber is very necessary to meet the needs of the market, while increasing the economic value of sea cucumber.

White-breasted sea cucumber. Photo: KS.

With the use of a hormone produced at USC, extracted from the nerves of the sea cucumber itself, and then transplanted to a large-scale multiplication of mem fungi in the laboratory, the hormone has a stimulating effect. Like high reproduction and does not affect the health of the parent sea cucumber.

Dr. Nguyen Dinh Quang Duy confirmed, the use of hormones instead of traditional methods has stimulated the reproduction of white-breasted sea cucumber successfully.

Accordingly, the technology has produced nearly 20,000 breeders for experiments and commercial trials on cages in Khanh Hoa and Quang Ninh with 3 participating households.

Results after 8 months of farming, white breast sea cucumber achieved good results. Specifically, from seed with a weight of about 0.3 grams raised to 60 grams of weight and 92% survival rate.

Regarding the initial results of the experimental release of white-breasted sea cucumbers on cages, Mr. Nguyen Duc Thoai, from Dam Mon village, Van Thanh commune, Van Ninh district (Khanh Hoa) said that sea cucumber grows and develops well, high survival rate. Therefore, he wants the project to continue breeding on a large scale to serve farmers in need.

Dr. Nguyen Dinh Quang Duy shared: Initial project results bring very good results when successfully producing white-breasted sea cucumber, which has an economic value 5 times higher than that of sand sea cucumber. At the same time, opening up opportunities to create livelihoods for farmers in the coming time, as well as reducing the pressure on exploiting natural sea cucumbers that are endangered, contributing to environmental protection …

Mr. Andrew Barnes, Deputy Embassy of Australia in Vietnam highly appreciated the cooperation between USC and Institute III that successfully produced white breast sea cucumber with a new method, opening up valuable opportunities to produce valuable sea cucumber for the industry. this row.

Not only that, when he surveyed the sea cucumbers farmed at sea in Van Ninh, the more clearly he saw that the project goal was very clear, initially creating a new profession for farmers, as well as reducing pressure to exploit sea cucumbers in natural, thereby protecting the environment better.

Reducing pressure on natural exploitation, opening up new economy

At the seminar, representatives of Quang Ngai Department of Agriculture and Rural Development expressed concern about the successful application of white breast sea cucumber varieties.

According to this representative, Quang Ngai does not currently have any model to raise white-breasted sea cucumber. Sand sea cucumbers have been cultured in the area for about 3 years now with good development results and efficiency. Therefore, Quang Ngai province is oriented to develop sand sea cucumber on a large scale.

Mr. Andrew Barnes, Deputy Embassy of Australia in Vietnam visited the model of raising white-breasted sea cucumber in Van Phong bay, Van Ninh. Photo: MH.

GS. Dr. Ngo Xuan Binh, Deputy Director of the Department of Science and Technology (Ministry of Science and Technology), said that technology to stimulate reproduction by hormones in Vietnam has not been applied much.

Therefore, with the successful production of white-breasted sea cucumber with this technology is truly breakthrough, opening up opportunities as well as creating a livelihood for growers. However, in order for the production of white-breasted sea cucumber to be more successful, commercialization is needed.

For white-breasted sea cucumber, the locality wants in 2021 to have seed to stock at Ly Son marine reserve and soon access research technology to produce white-breasted sea cucumber varieties.

Regarding the stocking of white-breasted sea cucumbers at Ly Son marine reserve, Dr. Truong Ha Phuong, Deputy Director of Institute III, said that it is expected that in the near future, it will coordinate to stocking in this area with seed sources. artificial.

And Mr. Vo Khac En, Deputy Director of Khanh Hoa Fisheries Department, assessed that with the successful production of white-breasted sea cucumber, it will help diversify aquatic breeds, reduce the pressure of natural exploitation, especially serving. strategic direction for fisheries development in the coming time.

However, Mr. En also wondered that the white-breasted sea cucumber is often distributed at a depth of tens of meters, so the stocking in cages at low depths, is it really effective?

In this regard, Dr. Nguyen Dinh Quang Duy explained: In the past, white-breasted sea cucumber distributed a lot in shallow areas. However, due to the rarity and overexploitation, sea cucumber has more and more depth distribution. Therefore, raising white-breasted sea cucumber in the cage is very positive, as well as helping to improve the environment very well.

White-breasted sea cucumber farming in cages in Van Ninh. Photo: MH.

Mr. Le Thanh Nhan, Chairman and General Director of Vietnam Sea cucumber Joint Stock Company, said that the company currently has a sea cucumber processing factory with high standards of Japan and the US, not just dry processing. for sale of raw materials. Although about 90% of products on the world market are sold dry, the company will produce products that consumers can take home and slice and eat immediately.

According to Nhan, in recent times, the company has boosted the purchase of sandy sea cucumber in Phu Yen and Khanh Hoa. The company asserts with sea cucumber farmers is enough to spend the product. Because in the company’s strategy is to spend 90% of products for export and 10% for domestic service.

Currently the domestic market is not used to using sea cucumber. In particular, the company only uses farmed sea cucumbers, not processed natural sea cucumbers. However, the company’s products have been exported to Singapore, Hong Kong, and Taiwan and will soon expand markets in the US, China …

Assoc. TS. Nguyen Huu Ninh, Deputy Director of Department of Science, Technology and Environment (Ministry of Agriculture and Rural Development), said that over the past time, Australia has supported Vietnam a lot in the field of agriculture, including fisheries. Through cooperation, the fisheries sector has captured many new science and technology, as well as capacity building and research.

As for sea cucumbers, our country previously produced sand sea cucumbers by traditional methods such as heat stimulation, so they could not be proactive by technology methods to stimulate reproduction by hormones with high confidence rates.

Mr. Ninh believes that with this technology, other rare and precious sea cucumbers will be successfully produced in the near future. At the same time, express your delight that this technology has linked the business. Projects associated with businesses will have great potential for product development.