Showing posts with label the. Show all posts
Showing posts with label the. Show all posts
THE MANGO
THE MANGO
1.My Mango memory
I was working at Salem during 1967s and my father wrote a letter asking me to
send a few Salem malgova mangos to him when my eldest brother is scheduled
coming through that way to native in a mango season. My brother working in
railway wrote to me a letter indicating the date of his journey through Salem
and his coach number. On those days Salem was most famous for the reason most of
the trains pass through in the midnight. Another is Salem had a very lengthy
platform in which two trains could be received.
I reached with a basket full of mangos in time and handed over to my brother.
One seed (Kotta) my father just dig a pit and put for germination thinking if it
will come up as a plant let it come up. Astonishingly it came up in Kerala
climate also. It started flowering in about 4-5 years and a lot of big mangoes
we were getting from it at a height of about 6-7 feet, I am told later .
While I proposed construction of my house, half willingly I had to remove the
plant/tree for the foundation, having no alternative.
Though we say Salem mangoes it come from near by areas like Rasipuram, Namakkal,
Namgiri pet, Krishna giri, Dharmapuri etc to Salem. The mangoes are very costly
more than Rs 15-00 today in the market per piece.
1a. Alphonsa mangoes
I knew about alphonsa mangoes and their taste and price very late in 1993s
only. My son had his foreign job and flight was from Bombay arranged by the
recruiting travel agency. At airport they hand over to him a neatly packed mango
box in hardboard with printing and details. It had to be handed over to their
representative at Damam.
Our return from Bombay was after two days. We tasted alphonsa mango at Bombay
after that.
2." Mampazham"- The poem
For all Keralites the first thing coming to memory will be the poem "Mampazam"
by Vailoppalli Sreedhara menon when talking about mangoes.
The poem is about a saddened incident. Once a mother scolded her small kid for
plucking the mankula from the small mango plant telling it has to come after as
fruits. But unfortunately the kid was called back by God before the next season.
"Anthana thaimavil ninnu
Adyathae pazham veezhkae,
ammathan nethrathil ninnu
utirnnu chudukanner"
( Rough translation- when the first ripen mango fell from the small mango plant
in the front yard, hot tears fell from the eyes of the mother)
No body can read the poem with out a feeling of sorrow and tears fro their own
eyes… So touching.
3. Varieties of mangoes
There are different varieties of mangoes. Mangoes grew through out India. We
cannot say a particular variety superior to other. Some are very famous.
Some are small, some big and some very big. Few varieties are there where seed
is extremely small. In some variety seed will be bigger and flesh will be less.
Some will be very tasty and sweet . Some are sour. Mango is used to eat as fruit
when fully ripen and used when half ripen for curries and pickles and preserved
in salt water.
5. Sree Padmanabha and mango neivedyam.
In the sree padmanabha sway temple at Trivandrum "Uppumanga" ( mango put in salt
and preserved for non season) is neivedyam for the lord and is in the coconut
shell. Recently I read now the coconut shell is covered with gold.
6. Avakka mango
Mostly from Andhra, now available in Chennai too, avakka mango is very famous
for its smell and taste. Mostly avakka is used as pickle mango. I do recollect
the olden days of Bachelor life, when we used to go to Andhra meals hotel at
flower bazaar in Chennai for their Aavakka pickle, Parippu podi and nei, served
in plantain leaves in 65s. Still the hotel is there with the same fame. I had
visited about 6 months back in the near period.
7. Mango thira
When mango is in plenty, the juice is extracted and dried on closely knit mats
and cut in to pieces. I think preservatives are also used. It is available in
Andhra areas mostly and I have purchased from railway stalls in that area . In
houses it is prepared by Brahmins in Kerala. It is generally not available in
shops. We had three mango trees in our compound and my mother used to prepare
thira.
5. Mampazha Pulisseri and Kootan
Sweet mango put cutting it to three pieces , (fleshy sides and centre nut
portion with less flesh area) is liked by all. Many persons like the nut portion
than sides, which is more tastier.
6. Unni nampoothiri and mango pulisseri
Since read long back, I do not know in which temple sadya this has occurred.
Once all nampoothiries were taking meals in a row. Among them there was a
mischievous unni nampoothiri also. His father was also mischievous.
When Pulisseri is served with Mango, some times the achan(father ) nampoothri
used to slip the nut which will pass through others leaves making "asuddam." He
used to do purposely sometimes.
In this sadya also there was serving of Pulisseri. Unni nampoothri slipped the
nut and passed through four or five leaves making them "asuddam".
They raised their hands and got up and warned unni nampoothiri- " Entha ithu
Achanae mathiri vikrithitharam" . ( Why you too mischievous like father?)
Unni nampoothiri replied" Achane mathiri iniyum ayillallo. Achan vazukkiyal
ezhala thandum ennu kettitundu" (I have not become expert like father still. If
father slip, I have heard the nut will pass through seven leaves)
7. Avaadu mango
In Malayalam it is called kanni manga. It is mango plucked when it is about 2
weeks maximum grown, having no nut inside. Certain varieties have "chuna" and
they will be very tasty. This is used as pickles and water will ooze from tongue
for many and will complete meals with vadu mango pickle and curd!!
THE MANGO PART 2
11.Etymology
The English word mango probably originated from the Malayalam word "maanga", then via Portuguese as manga. The origin of the -o ending in English is unclear.
When mangos were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangos" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".
12. The mango tree
Mango trees grow maximum 35–40 m tall, with a crown radius of 10 m. The mango tree is long-lived, as some specimens still fruit after 300 years.
But modern varities grow less height and spread more as seen in Santhur near Krishnagiri mango gardens by me. There mangos can be plucked even by a kid of 10 years. Mangos grow at a height of even 4 feet.
In deep soil the taproot( Thai ver) descends to a depth of 6 m and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil.
The leaves are evergreen, alternate, simple, 15–35 cm long and 6–16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm long; The fruit takes three to six months to ripen.
12a. Mango leaves
Hindus use mango leaves for all sacred functions. A thoranam with mango leaves is made at entrance during marriage, upanayanam, grihapravesam etc. For kalasam the leaves of mango tree is placed over the pot and coconut is placed on it. After suddi pooja the water is sprinkled with mango leaves.
13. About the mango
In the drawing class while I was studying the first drawing made to draw was of mango. It is easy to draw. Even now if any body ask me to draw any picture of fruit, it will of mango from my part.
The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm thick is a thin lining covering a single seed, 4–7 mm long. The seed contains the plant embryo( mangandi). The seed of mango can be hairy or fibrous.
13. Mango cultivation
Mangoes have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the worlds mangoes are cultivated in India alone. Many of the mango cultivars are easily cultivated using grafted saplings (Ottu manga-They are very tastey)
Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.
14. Do mango skin harmful?
Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.
For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably. But allergic people has to be cautious of the chemical urushiol present in the mango peel.
In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten by most.
Currently most people do not eat the skin of fruits for various reasons like the pesticides used and their effects. Most use even unripen mango after skin removed in applications like Mango Kootan, Pulisseri, sammanthi etc.
15. Mango use
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. (The one we get in beaches)
A cooling summer drink is prepared from the pulp of sweet mangoes and available in all cool drink shops as mango juice or mango shake.
Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[ is created by mixing ripe mangoes or mango pulp with yogurt and sugar.
Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.
Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle.{Mango powder is a new information to me}
Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
I have not touched the kilichundan mampazahm of Mohanlal or the cost of Alphonsa mango wrote to me by a member. I never even imagined alphonsa is so costly today!!
THE MANGO PART 3
16 Nutritional values of mangoes
In 100 Gms of mango approximately 17 Gms carbohydrates, 15gms sugar and 2 Gms fibre are present. The fruit is rich with vitamins A, B and C. In addition small quantities of calcium, iron, magnesium, phosphorus, potassium and zinc are also present.
The mango is the national fruit of India Pakistan, and the Philippines.
17. Vinayaga and Mango
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. The Jnanapazham story involving Lord Subramonia and Ganesha is known to all and not detailed here .
Mango blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi.
18. Embrodary
Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.
In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity
19. Important mango varities
Alphonso, Banganapalli in Telugu and Tamil and Kesar mango varieties are considered among the best mangoes in Indias southern states, while Dussehri and Langda varieties are most popular in the northern states. I am quoted by one reader that in the coming Februvary the cost of alphonsa mango is expected to be about Rs 150-00 per piece in Mumbai .
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels.
Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit. Alphonso mangoes (local name: Hapoos) are grown mainly in Devgad, Sindhudurg and Ratnagiri districts of Maharashtra, India, and favored there, and are now popular in the United States.
Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are mono-embryonic and must be propagated by grafting or they do not breed true. A common (mono-embryonic) cultivar is Alphonso, an important export product.
In Kerala the most important varities are Kilichundan and Moovandan. There is a success film "Kilichundan mampazham acted by Mohanlal. The moovandan is used for preparing "Uppumanga". In addition nattu mavu and Ottumavu mangoes too used to be available.
20. Mango weighing one kg
There is an Australian variety of mango known as R2E2, a name based on the original plants orchard row location. This variety produces large (up to 1 kilograms) yellow-red fruit that attracts a premium price in the Australian market. Sometimes malgova too may weigh about one kg.
21 Mango oil
Mango oil is an oil fraction obtained during the processing of mango butter. Mango oil is seed oil extracted from the stone of the fruit of the Mangifera indica (Indian mangoes). The oil is semi-solid at room temperatures, but melts on contact with skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow colour with a melting point of 23-27°C Exact Melting point 23°C Solidity at 20 °C semi-solid {New information to me}
22. Mango Pulp
At Hosur I have visited a mango juice factory where juice is extracted mechanically and used for different purposes adding preservatives.
There is a toffee " mango mood" which has smell of mango while eating and fruit juice too is there by name"maza" advertised in TV.
23. Mango vattal
In centre Kerala many Brahmins prepare Mango vattal. Raw mango is cut to pieces and dried with salt for preserving during season. Some times chilly powder too added for taste. In non-season it is used in place of mango. It is fried in oil also and the fried mangoes used to be very tasty. In Chennai at Ambika appalam store I purchased it once.
I am not sure about the method of mango payasam peparation, but tasted it.
24. Mango Thokku and pickles.
I have used the mango thokku after coming over to Chennai. Kerala it is not common. Pickles of mango are very tasty and deficiency of any food item is made up by a good mango pickle. Mango pickle is an item in feasts during season.
25. Manga inchi
This is ginger giving smell of mango. Manga inchi is used for pickles mostly and available in Chennai markets.
26. Caution to diabetics people
I am concluding my posting with a remark . While eating a FRESH MANGO FRUIT OR FRESH PICKLES WILL NOT HARM, pickles using preservatives are harmful to diabetic patients since the PRESERVATIVES ARE HARMFUL TO KIDNEY. Hence bottled pickles may be used with caution by the diabetic people.
I was working at Salem during 1967s and my father wrote a letter asking me to
send a few Salem malgova mangos to him when my eldest brother is scheduled
coming through that way to native in a mango season. My brother working in
railway wrote to me a letter indicating the date of his journey through Salem
and his coach number. On those days Salem was most famous for the reason most of
the trains pass through in the midnight. Another is Salem had a very lengthy
platform in which two trains could be received.
I reached with a basket full of mangos in time and handed over to my brother.
One seed (Kotta) my father just dig a pit and put for germination thinking if it
will come up as a plant let it come up. Astonishingly it came up in Kerala
climate also. It started flowering in about 4-5 years and a lot of big mangoes
we were getting from it at a height of about 6-7 feet, I am told later .
While I proposed construction of my house, half willingly I had to remove the
plant/tree for the foundation, having no alternative.
Though we say Salem mangoes it come from near by areas like Rasipuram, Namakkal,
Namgiri pet, Krishna giri, Dharmapuri etc to Salem. The mangoes are very costly
more than Rs 15-00 today in the market per piece.
1a. Alphonsa mangoes
I knew about alphonsa mangoes and their taste and price very late in 1993s
only. My son had his foreign job and flight was from Bombay arranged by the
recruiting travel agency. At airport they hand over to him a neatly packed mango
box in hardboard with printing and details. It had to be handed over to their
representative at Damam.
Our return from Bombay was after two days. We tasted alphonsa mango at Bombay
after that.
2." Mampazham"- The poem
For all Keralites the first thing coming to memory will be the poem "Mampazam"
by Vailoppalli Sreedhara menon when talking about mangoes.
The poem is about a saddened incident. Once a mother scolded her small kid for
plucking the mankula from the small mango plant telling it has to come after as
fruits. But unfortunately the kid was called back by God before the next season.
"Anthana thaimavil ninnu
Adyathae pazham veezhkae,
ammathan nethrathil ninnu
utirnnu chudukanner"
( Rough translation- when the first ripen mango fell from the small mango plant
in the front yard, hot tears fell from the eyes of the mother)
No body can read the poem with out a feeling of sorrow and tears fro their own
eyes… So touching.
3. Varieties of mangoes
There are different varieties of mangoes. Mangoes grew through out India. We
cannot say a particular variety superior to other. Some are very famous.
Some are small, some big and some very big. Few varieties are there where seed
is extremely small. In some variety seed will be bigger and flesh will be less.
Some will be very tasty and sweet . Some are sour. Mango is used to eat as fruit
when fully ripen and used when half ripen for curries and pickles and preserved
in salt water.
5. Sree Padmanabha and mango neivedyam.
In the sree padmanabha sway temple at Trivandrum "Uppumanga" ( mango put in salt
and preserved for non season) is neivedyam for the lord and is in the coconut
shell. Recently I read now the coconut shell is covered with gold.
6. Avakka mango
Mostly from Andhra, now available in Chennai too, avakka mango is very famous
for its smell and taste. Mostly avakka is used as pickle mango. I do recollect
the olden days of Bachelor life, when we used to go to Andhra meals hotel at
flower bazaar in Chennai for their Aavakka pickle, Parippu podi and nei, served
in plantain leaves in 65s. Still the hotel is there with the same fame. I had
visited about 6 months back in the near period.
7. Mango thira
When mango is in plenty, the juice is extracted and dried on closely knit mats
and cut in to pieces. I think preservatives are also used. It is available in
Andhra areas mostly and I have purchased from railway stalls in that area . In
houses it is prepared by Brahmins in Kerala. It is generally not available in
shops. We had three mango trees in our compound and my mother used to prepare
thira.
5. Mampazha Pulisseri and Kootan
Sweet mango put cutting it to three pieces , (fleshy sides and centre nut
portion with less flesh area) is liked by all. Many persons like the nut portion
than sides, which is more tastier.
6. Unni nampoothiri and mango pulisseri
Since read long back, I do not know in which temple sadya this has occurred.
Once all nampoothiries were taking meals in a row. Among them there was a
mischievous unni nampoothiri also. His father was also mischievous.
When Pulisseri is served with Mango, some times the achan(father ) nampoothri
used to slip the nut which will pass through others leaves making "asuddam." He
used to do purposely sometimes.
In this sadya also there was serving of Pulisseri. Unni nampoothri slipped the
nut and passed through four or five leaves making them "asuddam".
They raised their hands and got up and warned unni nampoothiri- " Entha ithu
Achanae mathiri vikrithitharam" . ( Why you too mischievous like father?)
Unni nampoothiri replied" Achane mathiri iniyum ayillallo. Achan vazukkiyal
ezhala thandum ennu kettitundu" (I have not become expert like father still. If
father slip, I have heard the nut will pass through seven leaves)
7. Avaadu mango
In Malayalam it is called kanni manga. It is mango plucked when it is about 2
weeks maximum grown, having no nut inside. Certain varieties have "chuna" and
they will be very tasty. This is used as pickles and water will ooze from tongue
for many and will complete meals with vadu mango pickle and curd!!
THE MANGO PART 2
11.Etymology
The English word mango probably originated from the Malayalam word "maanga", then via Portuguese as manga. The origin of the -o ending in English is unclear.
When mangos were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called "mangos" (especially bell peppers), and by the 18th century, the word "mango" became a verb meaning to pickle".
12. The mango tree
Mango trees grow maximum 35–40 m tall, with a crown radius of 10 m. The mango tree is long-lived, as some specimens still fruit after 300 years.
But modern varities grow less height and spread more as seen in Santhur near Krishnagiri mango gardens by me. There mangos can be plucked even by a kid of 10 years. Mangos grow at a height of even 4 feet.
In deep soil the taproot( Thai ver) descends to a depth of 6 m and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil.
The leaves are evergreen, alternate, simple, 15–35 cm long and 6–16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm long; The fruit takes three to six months to ripen.
12a. Mango leaves
Hindus use mango leaves for all sacred functions. A thoranam with mango leaves is made at entrance during marriage, upanayanam, grihapravesam etc. For kalasam the leaves of mango tree is placed over the pot and coconut is placed on it. After suddi pooja the water is sprinkled with mango leaves.
13. About the mango
In the drawing class while I was studying the first drawing made to draw was of mango. It is easy to draw. Even now if any body ask me to draw any picture of fruit, it will of mango from my part.
The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm thick is a thin lining covering a single seed, 4–7 mm long. The seed contains the plant embryo( mangandi). The seed of mango can be hairy or fibrous.
13. Mango cultivation
Mangoes have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th–4th century BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, West Indies and Mexico, where an appropriate climate allows its growth.
Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the worlds mangoes are cultivated in India alone. Many of the mango cultivars are easily cultivated using grafted saplings (Ottu manga-They are very tastey)
Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.
14. Do mango skin harmful?
Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.
For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably. But allergic people has to be cautious of the chemical urushiol present in the mango peel.
In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten by most.
Currently most people do not eat the skin of fruits for various reasons like the pesticides used and their effects. Most use even unripen mango after skin removed in applications like Mango Kootan, Pulisseri, sammanthi etc.
15. Mango use
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. (The one we get in beaches)
A cooling summer drink is prepared from the pulp of sweet mangoes and available in all cool drink shops as mango juice or mango shake.
Ripe mangoes are typically eaten fresh; however, they can have many other culinary uses. Mango Lassi, a popular drink made throughout South Asia[ is created by mixing ripe mangoes or mango pulp with yogurt and sugar.
Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.
Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle.{Mango powder is a new information to me}
Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
I have not touched the kilichundan mampazahm of Mohanlal or the cost of Alphonsa mango wrote to me by a member. I never even imagined alphonsa is so costly today!!
THE MANGO PART 3
16 Nutritional values of mangoes
In 100 Gms of mango approximately 17 Gms carbohydrates, 15gms sugar and 2 Gms fibre are present. The fruit is rich with vitamins A, B and C. In addition small quantities of calcium, iron, magnesium, phosphorus, potassium and zinc are also present.
The mango is the national fruit of India Pakistan, and the Philippines.
17. Vinayaga and Mango
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. The Jnanapazham story involving Lord Subramonia and Ganesha is known to all and not detailed here .
Mango blossoms are also used in the worship of the goddess Saraswati. Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi.
18. Embrodary
Mango motifs and paisleys are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc. Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.
In Australia, where mangoes are considered to be a symbol of summer, the first tray of mangoes of the season is traditionally sold at an auction for charity
19. Important mango varities
Alphonso, Banganapalli in Telugu and Tamil and Kesar mango varieties are considered among the best mangoes in Indias southern states, while Dussehri and Langda varieties are most popular in the northern states. I am quoted by one reader that in the coming Februvary the cost of alphonsa mango is expected to be about Rs 150-00 per piece in Mumbai .
Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels.
Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit. Alphonso mangoes (local name: Hapoos) are grown mainly in Devgad, Sindhudurg and Ratnagiri districts of Maharashtra, India, and favored there, and are now popular in the United States.
Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are mono-embryonic and must be propagated by grafting or they do not breed true. A common (mono-embryonic) cultivar is Alphonso, an important export product.
In Kerala the most important varities are Kilichundan and Moovandan. There is a success film "Kilichundan mampazham acted by Mohanlal. The moovandan is used for preparing "Uppumanga". In addition nattu mavu and Ottumavu mangoes too used to be available.
20. Mango weighing one kg
There is an Australian variety of mango known as R2E2, a name based on the original plants orchard row location. This variety produces large (up to 1 kilograms) yellow-red fruit that attracts a premium price in the Australian market. Sometimes malgova too may weigh about one kg.
21 Mango oil
Mango oil is an oil fraction obtained during the processing of mango butter. Mango oil is seed oil extracted from the stone of the fruit of the Mangifera indica (Indian mangoes). The oil is semi-solid at room temperatures, but melts on contact with skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow colour with a melting point of 23-27°C Exact Melting point 23°C Solidity at 20 °C semi-solid {New information to me}
22. Mango Pulp
At Hosur I have visited a mango juice factory where juice is extracted mechanically and used for different purposes adding preservatives.
There is a toffee " mango mood" which has smell of mango while eating and fruit juice too is there by name"maza" advertised in TV.
23. Mango vattal
In centre Kerala many Brahmins prepare Mango vattal. Raw mango is cut to pieces and dried with salt for preserving during season. Some times chilly powder too added for taste. In non-season it is used in place of mango. It is fried in oil also and the fried mangoes used to be very tasty. In Chennai at Ambika appalam store I purchased it once.
I am not sure about the method of mango payasam peparation, but tasted it.
24. Mango Thokku and pickles.
I have used the mango thokku after coming over to Chennai. Kerala it is not common. Pickles of mango are very tasty and deficiency of any food item is made up by a good mango pickle. Mango pickle is an item in feasts during season.
25. Manga inchi
This is ginger giving smell of mango. Manga inchi is used for pickles mostly and available in Chennai markets.
26. Caution to diabetics people
I am concluding my posting with a remark . While eating a FRESH MANGO FRUIT OR FRESH PICKLES WILL NOT HARM, pickles using preservatives are harmful to diabetic patients since the PRESERVATIVES ARE HARMFUL TO KIDNEY. Hence bottled pickles may be used with caution by the diabetic people.
The Brain
Here is a diagram of the human brain. For your GCSE biology you should be able to label this diagram and explain what the various parts do. There are three main regions of the brain: the fore-brain (green), mid-brain (red), and hind-brain (blue).
Labels
The cerebellum is responsible for co-ordination movement. We learn how to walk, run and jump at a very early age. Although you were able to make movements when you were first born, you were not able to co-ordinate them properly and so could not walk or crawl. When you got a bit stronger, you could crawl but not walk. Balancing oneself on two feet requires information from the eyes, ears and muscles. The cerebellum puts all this information together and allows us to adjust the positions of our arms and legs when we move around.
The pituitary gland is the master endocrine gland. It is controlled by an area of the mid-brain just above called the hypothalamus. It produces hormones and controls the activities of all the other endocrine glands in your body. The most interesting enzymes produced by the pituitary gland control our sexual cycles.
Read more »
Labels - cerebral hemisphere
- cerebro-spinal fluid
- mid-brain
- cerebellum
- hind-brain
- spinal cord
- medulla
- pituitary gland
The cerebellum is responsible for co-ordination movement. We learn how to walk, run and jump at a very early age. Although you were able to make movements when you were first born, you were not able to co-ordinate them properly and so could not walk or crawl. When you got a bit stronger, you could crawl but not walk. Balancing oneself on two feet requires information from the eyes, ears and muscles. The cerebellum puts all this information together and allows us to adjust the positions of our arms and legs when we move around.
The pituitary gland is the master endocrine gland. It is controlled by an area of the mid-brain just above called the hypothalamus. It produces hormones and controls the activities of all the other endocrine glands in your body. The most interesting enzymes produced by the pituitary gland control our sexual cycles.
Too Hard or Too Easy How to Match the Book to the Child
A beginning reader opens a book from the classroom, the library, or the bookstore. Its on a topic she likes and the illustrations are enticing. But wait, will she be able to read it? If its too easy, shell likely be bored. Too hard and shell put the book down in frustration. So how does Miss Goldilocks choose a book that is just right?
Many educators propose using the Rule of Thumb to determine if a book matches a childs reading level. Esme Raji Codell explains how it works in How to Get Your Child to Love Reading:
"Have a child choose a page in the middle of the book with a lot of text, and make a fist. Explain to the child that she should not use the fist to punch anyone in the nose. Instead, read the page silently, and if you come to a word you dont know and cant guess, put out your thumb. If you find another word, put out another finger, and so on. If you reach the end of the page and between three and five are up, that means the book will be a challenge. The child can decide if she is motivated enough to try to read it anyway (you can offer help), or she can choose to save it for the future. A pleasure read should have 0-2 fingers up."
Read more »
Many educators propose using the Rule of Thumb to determine if a book matches a childs reading level. Esme Raji Codell explains how it works in How to Get Your Child to Love Reading:
"Have a child choose a page in the middle of the book with a lot of text, and make a fist. Explain to the child that she should not use the fist to punch anyone in the nose. Instead, read the page silently, and if you come to a word you dont know and cant guess, put out your thumb. If you find another word, put out another finger, and so on. If you reach the end of the page and between three and five are up, that means the book will be a challenge. The child can decide if she is motivated enough to try to read it anyway (you can offer help), or she can choose to save it for the future. A pleasure read should have 0-2 fingers up."
The Arteries
Characteristics
Symmetrical
In the trunk of the body consist of parietal and visceral branches
Shortest possible course
Run on flexor surfaces
Usually do not pass directly through muscles, avoiding compression
Together with the veins and nerves in a sheath of fascia to form neurovascular bundle
Arteries of pulmonary circulation
Pulmonary trunk Arises from right ventricle
Runs up, back ,and to the left
Bifurcates inferior to aortic arch into right and left pulmonary arteries, one for each lung
Ductus arteriosus
is a shunt connecting the pulmonary artery to the aortic arch. It allows most of the blood from the right ventricle to bypass the fetus fluid-filled lungs
The DA begins to close when breathing is established, and is completely sealed after four to ten days to become the ligamentum arteriosum
Arteries of systemic circulation
Aorta
Ascending aorta
Aortic arch
--Brachiocephalic trunk
right common carotid a.
right subclavian a.
Left common carotid a.
Left subclavian a.
Descending aorta
Thoracic aorta
Abdominal aorta
Arteries of systemic circulation
The aorta is usually divided into 3 sections:
Ascending aorta—the section between the heart and the arch of aorta . The only branches of the ascending aorta are the right and left coronary arteries that supply the heart.
Arch of aorta— ending on the left side at level of vertebral T4/5. From right to left side at its convexity the aortic arch give off three branches for the head and upper limbs, namely the brachiocephalic trunk, left common carotid artery and the left subclavian artery.
Descending aorta—the section from the arch of aorta to the point where it divides into the common illiac arteries at level of L4
Thoracic aorta—the half of the descending aorta above the diaphram. this part of the aorta sends numerous branches to serve the thoracic wall and organs.
Abdominal aorta—the half of the descending aorta below the diaphram. It sends many branches to the abdominal wall and organs. And finally, it bifurcates into the right and left common iliac arteries in front of the L4 for the pelvis and lower limbs.
1.Arteries of the neck and head
The neck and head are supplied by the common carotid arteries and three branches from each subclavian artery.
(1)Common carotid arteries
They are the main source of the blood supply for the neck and head.
The right originates from the brachiocephalic trunk, and the left arises directly from the aortic arch .
At the upper border of the thyroid cartilage the arteries divide into the external and internal carotid arteries
1)External carotid arteries supply most tissues in the face and in the anterior area of the neck.
Superior thyroid a. － to supply upper pole of thyroid gland and larynx
Lingual a. － to supply the tongue
Facial a.
Occipital a. -- to the back of the scalp
Posterior auricular a. － supplies the skin of the back of the ear
Maxillary a. － supplies the upper and lower jaws, nasal cavity and the muscles of mastication
Superficial temporal a. － to supply the most part of the scalp
2) internal carotid arteries
Ascend and pass through the carotid canal to the skull.
They send branches to supply the brain and the eyes.
The arteries have no branches in the neck.
(2) Subclavian artery
Origin
Brachiocephalic trunk on right
Aortic arch on left
Becomes axillary artery at lateral border of first rib
Branches
Vertebral a. passes through the foramen magnum to the skull and supply the brain and the spinal cord .
Internal thoracic a.
Thyrocervical trunk
Inferior thyroid artery －supplies inferior pole of thyroid gland
Costocervical trunk
Arteries of the upper limb
1)The axillary artery
It is the continuation of the subclavian arteries at the lateral border of the first rib ,serves the large part of the upper limb, and ends at the lower border of teres major.
2)Brachial artery
The brachial artery is continuation of the axillary artery, it descends along the medial side of the humerus,divides into the radial and ulnar arteries at the level of the neck of radius.
3)Radial and Ulnar arteries
The radial artery
descends along the medial margin of the brachioradialis to the level of styloid of the radius.
it lies just lateral to the tendon of the flexor carpi radialis in diatal forarm and is easy to palpate
A superficial palmar branch enters the hand and anastomoses with the superficial palmar arch formed by the ulnar artery.
The ulnar artery
passes down the medial side of the forearm
In distal regions of the forearm ,it leaves the forearm, enters the hand by passing lateral to the pisiform bone
A major branch is the common interosseous artery, it splits immediately into the anterior and posterior interosseous arteries to supply the flexor and extensor muscle of the forearm
(4)Palmar arches
In the palm, the branches of the radial and the ulnar arteries anastomose each other to form the two arches.
The superficial palmar arch is formed by the anastomosis of the terminal part of the ulnar artery and the superficial palmar branch of the radial artery.
It gives off three common palmar digital arteries that finally split into two proper palmar digital arteries to supply the fingers.
The deep palmar arch
is formed by the anastomosis of the terminal part of the radial artery and the deep palmar branch of the ulnar artery.
The main branches of the arch include the principal thumb artery that supplies mainly the thumb and three palmar metacarpal
arteries that join to the three common palmar digital arteries.
Arteries of thorax
(1) Arteries of thoracic wall
The anterior wall of the thorax is supplied mainly by the internal thoracic artery.
It gives off the anterior intercostal arteries that anastomoses with the posterior intercostals arteries to supply the intercostals muscles.
(2) Arteries of thoracic viscera
The thoracic aorta give off the visceral branches to all the organs of the thorax except the heart.
These include the bronchial arteries to the bronchi and lung, the esophageal arteries to the esophagus, and the pericardial arteries to pericardium.
These arteries are ususlly very small and vary in their numbers and origins.
Arteries of abdomen
The abdominal aorta is the main source of blood supply of the abdomen.
It gives off 1)parietal branches to the abdominal wall and 2)visceral branches to the organs in the abdominal cavity.
1)Parietal branches
These include the inferior phrenic arteries, the lumbar arteries and the median sacral artery.
The inferior phrenic arteries supply the inferior surface of the diaphragm
The lumbar arteries supply the posterior abdominal wall
The median sacral artery supplies the sacrum and coccyx
(2)Visceral branches
They are divided into two groups: the paired branches that supply the paired abdominal organs, and the unpaired branches that serve the unpaired abdominal organs.
The paired branches of the abdominal aorta include the middle suprarenal arteries, the renal arteries, and the testicular/ovarian arteries.
The unpaired visceral branches include the celiac trunk, and the superior and inferior mesenteric arteries
1)Celiac trunk
It divides almost immediately into the left gastric, splenic and the common hepatic arteries.
These branches supply the alimantary canals from the stomach to the decending part of duodenem proximal to the great duodenal papilla.
They also supply the liver ,pancrease, gall bladder and spleen.
2)Superior mesenteric artery
It arises from the front of the aorta at the level of the L1
From its left side it sends many jejunal arteries and ileal arteries to the jejunum and ileum;
from its right side sends the ileocolic artery to the terminal part of the ileum, the cecum, the appendix and the lower part of the ascending colon; the right and middle colic arteries to the upper part of the ascending colon and the transverse colon.
3)Inferior mesenteric artery
arises from the front of the aorta at the level of L3
it gives off the left colic artery, sigmoid arteries, and superior rectal arteries.
These branches supply the the last part of the transverse colon, descending colon, sigmoid colon and the upper part of the rectum。
Arteries of pelvis and lower limb
Both of them are the branches of the common iliac arteries
The two common iliac arteries start at L4 from the end of aorta and splits into the internal and external iliac arteries in front of the sacroiliac joint.
Arteries of pelvis
Supplied by the internal iliac arteries
Main branches include:
parietal branches
a)Superior and inferior gluteal arteries -- supply the gluteal muscles
b) Obturator artery-- descends through the obturator foramen to the thigh to supply the adductor muscles
2) Visceral branches
a) Internal pudendal artery-- supply the anus, perineal muscles and external genitalia
b) Inferior rectal artery to the lower part of the rectum
c) Uterine artery supplies the uterus and vagina.
Arteries of lower limb
Supplied by the extenal iliac arteries
Femoral artery
is the continuation of the external iliac artery under the midpoint of the inguinal ligament
the largest branch is called the femoral profunda artery
It supplies the muscles of thigh
It terminates by passing through the hiatus in adductor magnus to become the popliteal artery
Popliteal artery
It is the continuation of the femoral artery, and descends through the popliteal fossa .
It gives off several branches to the knee joint and nearby muscles.
Just below the lower border of the popliteus, the popliteal artery splits into the anterior and
posteror tibial arteries.
Posterior tibial a.
is the continuation of the popliteal artery and descends downwards , branches to supply the flexor muscles of the leg.
Inferiorly, it passes behind the medial malleolus of the tibia and enters the planta. There it divides into the medial and lateral plantar arteries to serve the sole and the toes.
Another branch is the peroneal artery supplying the lateral group muscles of leg and giving a nutrient branch to the fibula.
Anterior tibial artery
pierces the interosseous membrane into the anterior surface of the leg
It then descends lateral to the tibia and sends branches to the extensor muscles of the leg.
Passing the anterior surface of the ankle joint, it becomes the dorsal pedal artery that supplies the dorsum of foot and toes.
Top 10 Diving and Snorkeling Sites in the Philippines
The Philippines was cited as one of the top three best diving spots in the world, together with Maldives
and Palau
. Here are the 10 internationally recognized best dive spots
in the country.
and Palau. Here are the 10 internationally recognized best dive spots in the country.
Image Source
- Tubbataha Reef, Sulu Sea
- Apo Reef, Negros Oriental
- Boracay, Aklan
- Anilao, Batangas
- Balicasag Island, Bohol
- Puerto Galera, Mindoro
- Malapascua Island, Cebu
- Subic Bay
- Nogas Island, Panay Island
- Palawan Islands (El Nido, Diversresort, Seadog Divers and Sea Dive Resort)
Other tourist destinations in the Philippines
Top Five Island Tourist Destinations in the Philippines
Creating a Quiz or taking a Poll on the iPad
I love the fact that the iPad can be used to assess student understanding instantly. I think these Quiz and Poll apps actually give the students the power to direct lessons as opposed to teachers making assumptions about where their kids are at in their learning. Below is a list of apps that allow teachers to create and hold a quiz or poll in their class. A great way to start a lesson to ensure you pitch the lesson at the right level or even to use as a exit poll. Find one that suits you and your students.
Socrative: FREE
Socrative brings smart clickers and student response to a whole new level. Engage the classroom with exercises and games while capturing student results in real-time. Interact with the data to further student understanding in the moment, and review the reports to prepare for future classes.
https://itunes.apple.com/au/app/teacher-socrative/id477620120?mt=8
eClicker: FREE
eClicker is a personal response system that allows teachers to poll their class during a lesson. It provides teachers with the real-time feedback they need to be sure their messages are being received. eClicker leverages the hardware already in the hands of many students providing a polling solution for the classroom.
https://itunes.apple.com/au/app/eclicker-client/id329200145?mt=8
The Answer Pad: FREE
Show of Hands: FREE
Show of Hands is an easy-to-use real-time polling tool. Use the powerful SOH engine to ask your own questions. With it, you can get anonymous answers and have instant discussions with your own work teams, friends, fellow hobbyists or fans, classmates, family members, customers.
https://itunes.apple.com/au/app/show-of-hands/id336442597?mt=8
Polltogo: FREE
Create a quick poll or quiz on the go. Each polltogo poll has a unique short URL and QR code that you can share with your students, audience, readers, etc., for instant feedback on any topic or question. Voting/Participation in polls you create can done using ANY mobile device, tablet or desktop browser.
https://itunes.apple.com/au/app/polltogo/id438765274?mt=8
PollDaddy: FREE
Engage your survey respondents with Polldaddy for iOS -theyll enjoy the intuitive interface for responding to your questions and the speed of the application. Checkboxes, dropdown menus and text fields have all been optimized for your iPad or iPhones touchscreen.
https://itunes.apple.com/au/app/polldaddy/id376413866?mt=8
Vote Kiosk: FREE
Vote Kiosk improves every stage of the voting process in a classroom. This mobile app streamlines the voting process by improving voting organization, encouraging student participation, and enhancing data management. Vote Kiosk ensures reliable, fast, and convenient voting/survey activities.
https://itunes.apple.com/au/app/vote-kiosk/id439495202?mt=8
iResponse: $0.99 AU
The iResponse is an intuitive and easy to use classroom responder system that allows for in-the-moment student-teacher interaction. Works with a stand-alone network router. iResponse provides teachers with the ability to integrate the iDevice into their class sessions, creating an interactive learning experience.
https://itunes.apple.com/au/app/iresponse-responder/id341824089?mt=8
Poll Runner: FREE
PollRunner lets you instantly create, serve and manage polls from your iPad. This is an app for running pop-quizzes in classrooms or asking for feedback at different touch-points. Simply create your poll and invite participants. Respondents submit their votes online through any modern web browser.
https://itunes.apple.com/au/app/instant-polls/id576722784?mt=8
Polar: FREE
Polar is a super-fast and fun way to collect and share opinions on just about anything -- no matter where you are. Quickly create great looking polls and let anyone vote or share them privately in chat. Use your own photos or search the Web for the perfect image. You can instantly see new votes and comments on your polls.
https://itunes.apple.com/au/app/polar/id563322683?mt=3D4
TapPoll: $2.99 AU
TapPoll is a quiz and polling app for iDevices. It can be used for studying or even polling in the classroom. Polls are for live, instant feedback. The results of a poll are graphed instantly on TapPoll.com as responses are being made on the devices. This is great for classroom feedback.
https://itunes.apple.com/au/app/tappoll/id497198476?mt=8
Read more »
Socrative: FREESocrative brings smart clickers and student response to a whole new level. Engage the classroom with exercises and games while capturing student results in real-time. Interact with the data to further student understanding in the moment, and review the reports to prepare for future classes.
https://itunes.apple.com/au/app/teacher-socrative/id477620120?mt=8
eClicker is a personal response system that allows teachers to poll their class during a lesson. It provides teachers with the real-time feedback they need to be sure their messages are being received. eClicker leverages the hardware already in the hands of many students providing a polling solution for the classroom.
https://itunes.apple.com/au/app/eclicker-client/id329200145?mt=8
An ideal tool for your flipped or blended classroom. The interactives provide six different ways to take a snapshot of student understanding in the classroom. Draw feature allows students to draw their answer or annotate on a customisable template such as an axis or graph paper or your own custom graphics.
https://itunes.apple.com/us/app/tapit-free/id556899510?mt=8
https://itunes.apple.com/us/app/tapit-free/id556899510?mt=8
Show of Hands is an easy-to-use real-time polling tool. Use the powerful SOH engine to ask your own questions. With it, you can get anonymous answers and have instant discussions with your own work teams, friends, fellow hobbyists or fans, classmates, family members, customers.
https://itunes.apple.com/au/app/show-of-hands/id336442597?mt=8
Create a quick poll or quiz on the go. Each polltogo poll has a unique short URL and QR code that you can share with your students, audience, readers, etc., for instant feedback on any topic or question. Voting/Participation in polls you create can done using ANY mobile device, tablet or desktop browser.
https://itunes.apple.com/au/app/polltogo/id438765274?mt=8
Engage your survey respondents with Polldaddy for iOS -theyll enjoy the intuitive interface for responding to your questions and the speed of the application. Checkboxes, dropdown menus and text fields have all been optimized for your iPad or iPhones touchscreen.
https://itunes.apple.com/au/app/polldaddy/id376413866?mt=8
Vote Kiosk improves every stage of the voting process in a classroom. This mobile app streamlines the voting process by improving voting organization, encouraging student participation, and enhancing data management. Vote Kiosk ensures reliable, fast, and convenient voting/survey activities.
https://itunes.apple.com/au/app/vote-kiosk/id439495202?mt=8
The iResponse is an intuitive and easy to use classroom responder system that allows for in-the-moment student-teacher interaction. Works with a stand-alone network router. iResponse provides teachers with the ability to integrate the iDevice into their class sessions, creating an interactive learning experience.
https://itunes.apple.com/au/app/iresponse-responder/id341824089?mt=8
PollRunner lets you instantly create, serve and manage polls from your iPad. This is an app for running pop-quizzes in classrooms or asking for feedback at different touch-points. Simply create your poll and invite participants. Respondents submit their votes online through any modern web browser.
https://itunes.apple.com/au/app/instant-polls/id576722784?mt=8
Polar is a super-fast and fun way to collect and share opinions on just about anything -- no matter where you are. Quickly create great looking polls and let anyone vote or share them privately in chat. Use your own photos or search the Web for the perfect image. You can instantly see new votes and comments on your polls.
https://itunes.apple.com/au/app/polar/id563322683?mt=3D4
TapPoll is a quiz and polling app for iDevices. It can be used for studying or even polling in the classroom. Polls are for live, instant feedback. The results of a poll are graphed instantly on TapPoll.com as responses are being made on the devices. This is great for classroom feedback.
https://itunes.apple.com/au/app/tappoll/id497198476?mt=8
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