"True self and false self True self (also known as real self, authentic self, original self and vulnerable self) and false self (also known as fake self, idealized self, superficial self and pseudo self) are psychological concepts often used in connection with narcissism. The concepts were introduced into psychoanalysis in 1960 by Donald Winnicott. Winnicott used true self to describe a sense of self based on spontaneous authentic experience, and a feeling of being alive, having a real self. The false self, by contrast, Winnicott saw as a defensive façade – one which in extreme cases could leave its holders"
"an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics. The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from ""tengusa"" (""Gelidiaceae"") and ""ogonori"" (""Gracilaria""). For commercial purposes, it is derived primarily from ""ogonori"". In chemical terms, agar is a polymer made up of subunits of the sugar galactose. Agar may have been discovered in Japan in 1658 by Mino Tarōzaemon (), an innkeeper who, according"
"with Kappaphycus and gigartinoid seaweed. ""Porphyra"" is a red alga used in Wales to make laver. Laverbread, made from oats and the laver, is a popular dish there. In northern Belize, edible seaweed are mixed with milk, nutmeg, cinnamon, and vanilla to make a common beverage affectionately called """""""" (or ""sweet""). Seaweed are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance as food additives. The food industry exploits their gelling, water-retention, emulsifying and other physical properties. Agar is used in foods such as"
"of the affected wood, changing its color from a pale beige to yellow, orange, red, dark brown or black. In natural forests, only about 7 out of 100 Aquilaria trees of same species are infected and produce aloes/agar wood. A common method in artificial forestry is to inoculate trees with the fungus. It produces a ""damage sap"" and is referred to as ""fake"" aloes/agar wood. Oud oil can be distilled from agar wood using steam; the total yield of oil for 70 kg of wood will not exceed 20 ml. The composition of agarwood oil is exceedingly complex with more"
"Agar Agar (pronounced , sometimes ) or agar-agar is a jelly-like substance, obtained from red algae. Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta (red algae) phylum. Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative,"
"Agarose Agarose is a polysaccharide, generally extracted from certain red seaweed. It is a linear polymer made up of the repeating unit of agarobiose, which is a disaccharide made up of -galactose and 3,6-anhydro--galactopyranose. Agarose is one of the two principal components of agar, and is purified from agar by removing agar's other component, agaropectin. Agarose is frequently used in molecular biology for the separation of large molecules, especially DNA, by electrophoresis. Slabs of agarose gels (usually 0.7 - 2%) for electrophoresis are readily prepared by pouring the warm, liquid solution into a mold. A wide range of different agaroses"
"Agarwood Agarwood, aloeswood or gharuwood is a fragrant dark resinous wood used in incense, perfume, and small carvings. It is formed in the heartwood of aquilaria trees when they become infected with a type of mould (""Phialophora parasitica""). Prior to infection, the heartwood is odourless, relatively light and pale coloured; however, as the infection progresses, the tree produces a dark aromatic resin, called aloes or agar (not to be confused with the edible, algae-derived agar) as well as ""gaharu"", ""jinko"", ""oud"", or ""oodh (""not to be confused with bukhoor), in response to the attack, which results in a very dense,"
"agar were produced annually. By the mid-1970s, production worldwide had increased dramatically to approximately 10,000 tons each year. Since then, production of agar has fluctuated due to unstable and sometimes over-utilized seaweed populations. The word ""agar"" comes from agar-agar, the Malay name for red algae (""Gigartina"", ""Gracilaria"") from which the jelly is produced. It is also known as Kanten () (from the phrase ""kan-zarashi tokoroten"" () or “cold-exposed agar”), Japanese isinglass, Ceylon moss or Jaffna moss. ""Gracilaria lichenoides"" is specifically referred to as agal-agal or Ceylon agar. Agar consists of a mixture of two polysaccharides: agarose and agaropectin, with agarose"
"as claimed in critique, and only 11 years back whaling was occurring on a commercial scale. Other claims of falsehoods include creating the Aran family who were unrelated cast members handpicked by Flaherty to play the roles of mother, father, and son. In another sequence Flaherty shows the mother buffeted by a storm as she carries seaweed along the Inishmore cliffs. What appears to be a traditional activity carried out by Aran women is a fabrication. The seaweed is collected for fertilization and is gathered from the low lying shores twice a month and only when the tides are absolutely"
"populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient. Agarose Agarose is a polysaccharide, generally extracted from certain red seaweed. It is a linear polymer made up of the repeating unit of agarobiose, which is a disaccharide made up of -galactose and 3,6-anhydro--galactopyranose. Agarose is one of the two principal components of agar, and is purified from agar by removing agar's other component, agaropectin. Agarose is frequently used in molecular biology for the separation of large molecules, especially DNA, by electrophoresis. Slabs"
"pick-me-up for ill people but also some liked it fried or boiled. Resident North Devon 1936-47 Laver (seaweed) Laver (, in the UK also ) is an edible, littoral alga (seaweed). It is consumed in Wales and also in East Asia, where it is known as ""zicai"" () in China, in Japan, and ""gim"" (김) in Korea. In Wales, laver is used for making ""laverbread"", a traditional Welsh dish. Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slake. It"
"gelling, thickening, and stabilizing agents, especially in food products such as frozen desserts, chocolate milk, cottage cheese, whipped cream, instant products, yogurt, jellies, pet foods, and sauces. Aside from these functions, carrageenans are used in pharmaceutical formulations, cosmetics, and industrial applications such as mining. Carrageenan is extracted from this seaweed in two ways. In native extraction, the seaweed is made into an aqueous solution, and the residue is filtered, leaving nearly pure carrageenan. The alkaline-modified method is less expensive and easier. The seaweed is mixed in an alkali solution, leaving a mixture of carrageenan and cellulose that can be sold"
"special trips to experience the dish. Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair. Shortly after, London restaurant Yamagoya worked four months to develop another version. The dish is made from mineral water and agar; thus, it has practically no calories. The water from the original dish was obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a sweet taste. The agar is a vegetarian/vegan alternative to gelatin that is made from seaweed. After being heated, it is molded and cooled."
"a long period of exposure to light realgar changes form to a yellow powder known as pararealgar (β-AsS). It was once thought that this powder was the yellow sulfide orpiment, but has been recently shown to be a distinct chemical compound. Realgar, orpiment, and arsenopyrite provide nearly all the world's supply of arsenic as a byproduct of smelting concentrates derived from these ores. Realgar was used by firework manufacturers to create the color white in fireworks prior to the availability of powdered metals such as aluminium, magnesium and titanium. It is still used in combination with potassium chlorate to make"
"Laver (seaweed) Laver (, in the UK also ) is an edible, littoral alga (seaweed). It is consumed in Wales and also in East Asia, where it is known as ""zicai"" () in China, in Japan, and ""gim"" (김) in Korea. In Wales, laver is used for making ""laverbread"", a traditional Welsh dish. Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slake. It is also cultivated in Kobe, Japan and used to make a meat pancake, a local speciality."
"edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. A popular misconception is that large doses of MSG can cause headaches and other feelings of discomfort, known as ""Chinese restaurant syndrome,"" but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E"
"to legend, was said to have discarded surplus seaweed soup and noticed that it gelled later after a winter night's freezing. Over the following centuries, agar became a common gelling agent in several Southeast Asian cuisines. Agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had obtained agar from the marine algae ""Gelidium corneum"". Beginning in the late 19th century, agar began to be used heavily as a solid medium for growing various microbes. Agar was first described for use in microbiology in 1882 by the German microbiologist Walther Hesse, an assistant working"
"Sepharose Sepharose is a tradename for a crosslinked, beaded-form of agarose, a polysaccharide polymer material extracted from seaweed. Its brand name is derived from Separation-Pharmacia-Agarose. A common application for the material is in chromatographic separations of biomolecules. Sepharose is a registered trademark of GE Healthcare (formerly: Pharmacia, Pharmacia LKB Biotechnology, Pharmacia Biotech, Amersham Pharmacia Biotech, and Amersham Biosciences). Various grades and chemistries of sepharose are available. Iodoacetyl functional groups can be added to selectively bind cysteine side chains and this method is often used to immobilize peptides. Sepharose/agarose, combined with some form of activation chemistry, is also used to immobilize"
"one of many species of seaweed used in Asian cuisine. Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture. It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses. Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a dietary source of many other minerals. It also is harvested for alginate, fertilizer and iodide. It contains the storage"
"to clarify stocks, sauces, and other liquids. Mexico has traditional candies made out of Agar gelatin, most of them in colorful, half-circle shapes that resemble a melon or watermelon fruit slice, and commonly covered with sugar. They are known in Spanish as ""Dulce de Agar"" (Agar sweets) Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods. An agar plate or Petri dish is used to provide a growth medium using a mix of agar and other nutrients in which microorganisms, including bacteria and fungi, can be"
"Ergine Ergine, also known as d-lysergic acid amide (LSA) and d-lysergamide, is an alkaloid of the ergoline family that occurs in various species of vines of the Convolvulaceae and some species of fungi. As the dominant alkaloid in the psychedelic seeds of ""Turbina corymbosa"" (ololiuhqui), ""Argyreia nervosa"" (Hawaiian baby woodrose) and ""Ipomoea tricolor"" (morning glories, tlitliltzin, Badoh negro), it is often stated that ergine and/or isoergine (its epimer) is responsible for the psychedelic activity. However, this theory is debatable, as anecdotal reports suggest that the effects of synthetic LSA and iso-LSA are only slightly psychedelic. A traditional use of morning"
"sufficient amount. 4 grams of dried purple laver was considered sufficient to meet the RDA for B-12. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Such enzymes are frequently produced in Japanese population due to their consumption of seaweeds. In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga ""Porphyra"" are used in soups or to wrap sushi or onigiri. ""Chondrus crispus"" (commonly known as Irish moss) is another red alga used in producing various food additives, along with"
"scientific applications require incubation at temperatures close to human body temperature (37 °C), agar is more appropriate than other solidifying agents that melt at this temperature, such as gelatin. Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or"
"of agar and carrageenan products. Cultivation of ""gim"" (laver) in Korea is reported in the books from 15th century, such as ""Revised and Augmented Survey of the Geography of Korea"" and ""Geography of Gyeongsang Province"". Seaweed farming began in Japan as early as 1670 in Tokyo Bay. In autumn of each year, farmers would throw bamboo branches into shallow, muddy water, where the spores of the seaweed would collect. A few weeks later these branches would be moved to a river estuary. The nutrients from the river would help the seaweed to grow. In the 1940s, the Japanese improved this"
"Arak (drink) Arak or araq is a West Asian distilled spirit (~40–63% alc/vol or ~80–126 proof) in the anise drinks family. It is a translucent white unsweetened anise-flavored drink, which is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides Arak with a slight licorice taste. Arak is the traditional alcoholic beverage in Western Asia, especially in the Eastern Mediterranean, as well in Iran, Armenia and Lebanon. The word arak comes from Arabic """" , meaning 'perspiration'. Its pronunciation varies depending on local varieties of Arabic:"
"Sabouraud agar Sabouraud agar or Sabouraud Dextrose Agar or SDA is a type of agar growth medium containing peptones. It is used to cultivate dermatophytes and other types of fungi, and can also grow filamentous bacteria such as Nocardia. It has utility for research and clinical care. It was created by, and is named after, Raymond Sabouraud in 1892. The formulation was later adjusted by Chester W. Emmons when the pH level was brought closer to the neutral range and the dextrose concentration lowered to support the growth of other microorganisms. The acidic pH (5.6) of traditional Sabouraud agar inhibits"
"on airlines. Commercial ginger ales commonly contains carbonated water, sugar or high-fructose corn syrup, and artificial or natural ginger-flavour. Ginger content is often listed on labels in a general ""natural aroma"" or ""natural flavoring"" statement, to preserve secrecy of the complex proprietary mix of spices, fruits and other flavours used; lemon, lime, and cane sugar are the most common ingredients. Pineapple and honey are also occasionally used. Traditional ginger ale is made from a microbial starter culture (yeast or ginger bug), sugar, fresh ginger root, other flavourings and water. Ginger bug can be derived from ginger beer plant containing Saccharomyces"
"Borage Borage (; Borago officinalis), also known as a starflower, is an annual herb in the flowering plant family Boraginaceae. It is native to the Mediterranean region and has naturalized in many other locales. It grows satisfactorily in gardens in the UK climate, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The plant is also commercially cultivated for borage seed oil extracted from its seeds. The plant contains pyrrolizidine alkaloids, some of which are hepatotoxic, mutagenic and carcinogenic (see"
"energy source. Sodium chloride maintains the osmotic equilibrium, while dipotassium phosphate acts as buffer to maintain pH. Agar extracted from any number of organisms is used as a gelling agent. The medium may be supplemented with blood to facilitate the growth of more fastidious bacteria or antimicrobial agents to permit the selection of various microbial groups from pure microbiota. As with any media, minor changes may be made to suit specific circumstances. TSA is frequently the base medium of other agar plate types. For example, blood agar plates (BAP) are made by enriching TSA plates with defibrinated sheep blood, and"
"These plant-derived substances are more similar to pectin and other gelling plant carbohydrates than to gelatin proteins; their physical properties are slightly different, creating different constraints for the preparation and storage conditions. These other gelling agents may also be preferred for certain traditional cuisines or dietary restrictions. Agar, a product made from red algae, is the traditional gelling agent in many Asian desserts. Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal"
"Mediterranean. In Britain and Ireland it is listed as a weed. In the United States it has been introduced, and is present mainly in the northwest and northeast: California, Idaho, Illinois, Maine, Massachusetts, Michigan, Montana, New Jersey, New York, Oregon, Pennsylvania, and Washington. In South America it grows in Argentina, in Africa in the north, and on the Asian continent in India and Siberia. It is widespread weed in New Zealand and Australia. In many Australian states ragwort has been declared a noxious weed. This status requires landholders to remove it from their property, by law. The same applies to"
"Realgar Realgar, α-AsS, is an arsenic sulfide mineral, also known as ""ruby sulphur"" or ""ruby of arsenic"". It is a soft, sectile mineral occurring in monoclinic crystals, or in granular, compact, or powdery form, often in association with the related mineral, orpiment (AsS). It is orange-red in color, melts at 320 °C, and burns with a bluish flame releasing fumes of arsenic and sulfur. Realgar is soft with a Mohs hardness of 1.5 to 2 and has a specific gravity of 3.5. Its streak is orange colored. It is trimorphous with alacranite and pararealgar. Its name comes from the Arabic"
"including lyngbyatoxin-a and debromoaplysiatoxin. Direct skin contact can cause seaweed dermatitis characterized by painful, burning lesions that subsist for several days. The following table lists a very few example genera of seaweed. Seaweed Seaweed or macroalgae refers to several species of macroscopic, multicellular, marine algae. The term includes some types of red, brown, and green macroalgae. Marine algae species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; ocean algae species from seaweeds to planktons play a vital role in carbon capture, producing up to 90 percent of the planet's oxygen."