STEM CELL USING HUMAN EMBRYO

Medical researchers have discovered a new way to cure the hazardous disease such as cancer by human embryonic stem cell (HESC). In this case, that method can kill the baby because it takes from blastocyt phase.  That means, we take from 5 days of pregnancy. Early pregnancy is very sensitive so, we may not create a new individual. There are three reasons that make it dangerous for the baby.

The main reason is that the baby fails to complete the development of placenta and membrane cell. HESC extracts the blastocyt with a damage patient cell. The process to create a new healthy twin patient tissue needs huge energy. According to researchers, the baby will be exhausting. If that happens, the baby miscodes placenta and membrane cell as harmful substances and destroy them. Without those substances, the baby cannot absorb nutrition and form an impact protection. That is why the baby cannot survive. Even though the baby can survive, the baby will be disabled.

The second reason is that HESC can cause cancer. Embryonic stem cells are versatile but they can also become malignant. Malignant cells will often have increased numbers of mitoses. Mitoses are the scientific term for nuclear cell division of malignant cells which are typically aggressive. Their potential for causing cancer is a real concern for researchers. The editor of the journal stem cells made a startling admission last year,” I continue to think that clinical application is a long way off. Prior to clinical use of embryonic stem cell has a huge potential to become a malignant cell and it is dangerous for the baby. The baby will be died because it is attacked by the cancer cell.”

HESC is also dangerous for the baby because the baby cannot reconstruct the extracted cell well. When we extracted the patient somatic cell through the embryo, the embryo’s DNA will be transferred to the patient somatic cell. The movement of it causes lacking of embryo’s DNA. In this condition, the embryo may reconstruct the cell. But, in the early pregnancy, there are many things that need to be form as an organ. That is why the baby cannot maximize the reconstruction of DNA. According to the medical fact, the normal individual needs a hundred percent of DNA. If the baby cannot produce the complete DNA, the baby will die or be born abnormally.  

In conclusion, HESC is dangerous because it can inhibit the baby’s development. Therefore, HESC should be banned and changed with the other method such as stem cell using bone marrow because HESC makes the baby die in the very early pregnancy. It also makes the baby being disabled if the baby survives.

THE PROCESS OF YAWNING

            Yawning is a stereotypical reflex characterized by a single deep inhalation (with the mouth open) and stretching of muscles. At the first time, one might see yawning as a silly phenomenon to spend time studying because it happens when we are tired. However, it is more complicated than that. Yawning is not only a sign of exhaustion but also a much more general sign of changing conditions within the body.  

            Yawning begins with, when we are tired. It makes the brain saturated. Saturation of the brain stimulates brain neurons to work harder. It makes the brain exhaustion. Therefore, the tiredness on brain giving the brain raises stress. Stress brain makes the blood vessels increased the amounts of carbon dioxide. It becomes in need of the influx of oxygen to reduce carbon dioxide toxicity. It happens in paraventricular nucleus (PVN) of hypothalamus of the brain. It appears that the PVN of hypothalamus is the yawning center of the brain.

            The specific neurons in the PVN require production of nitric oxide. Once stimulated, the cells of the PVN activate cells of the brain stem (hippocampus). Cell activation in the central part of the brain needs a huge energy. This makes the brain work harder. Hard work in the brain makes the temperature become overheated. To prevent damage in the brain, the brain sends signal to the body. The body responses by send signals back to the brain. Then the brain will respond by taking oxygen to the lungs. The last Lungs respond by taking oxygen outside the body by yawning with make the mouth open.

            Yawning process happens when the brain being overheated. So, it is not only a sign of tiredness. Yawning is an important process to cool the brain so, it prevents from brain damage.

BY LAILATUL KHIKMAH :D
this is process essay

THE OVAL SWEET SOURLY WHICH IS BENEFICIAL

I think you may already familiar with this fruit. A fruit that tastes sweet sourly. You are also extremely familiar with the oval shape and a brown greenish color with bright green flesh of the fruit or golden pulp with tiny black seeds, which are edible. I am sure you guessed the fruit what I mean perfectly. Yeah, it’s kiwi fruit. You also known as  Actinidia deliciosa. When we look at its shape, seemingly kiwi fruit is more similar to the sapodilla fruit, Round oval, brown with bits of fuzz on the skin of the fruit. Nevertheless, they have different benefits. Behind the smooth textures, kiwi fruit apparently with many benefits. Such as: kiwi fruits are rich in many Vitamins like: A, C, E, which help protect our body against free radicals from all fronts, minerals to balance the body’s blood sugar, flavonoids that help protect our cells from oxidative damage and very helpful in protecting our DNA from mutations and damage. In particular, they contain a high amount of Vitamin C (more than oranges), as much potassium as bananas and a good amount of beta-carotene. Amazing, isn’t it? Other than that, kiwi contains amino acids. They are arginine and glutamate. As you know, arginine is a vasodilator or decreased blood pressure and helps improve blood stream so, it can increase the brain’s capabilities, which is equivalent with eating seafood. According to the book that I have read, the results of Lynley Drummond is also proved, kiwi fruit provides the most nutrients with at least calories compared with oranges, bananas, and apples so, kiwi is the best choice for people who are dieting. And many more. To determine the best quality of kiwi fruits, we can see from the dense texture. When we pressed with a finger it feels solid but it’s not hard. Usually if you find soft kiwi it means foul. You also should remember that do not ever be fooled by the bigger sizes because they are not indicated of good quality and one more important thing you have to know that kiwi fruit will taste sweeter if you left it mature at room temperature. So, you have read the kiwi fruit benefits, right? So, you will not hesitate if you want to buy it because it’s incredibly good for our health yeah, although the price is slightly expensive but trust me the cost of medical treatment is more expensive than buying 1 kg of kiwi.

LAILATUL KHIKMAH 

THESIS STATEMENT : FRUIT THAT CONTAINS HIGH POTASSIUM IS GOOD IN REDUCING THE LEVEL OF STRESS.

Many scientists think that banana is the only fruit, which is rich in potassium. Potassium is an important mineral produced by autonomic nerves that helps normalize the heartbeat, transports oxygen to the brain, and regulates your body water balance. When we experience stress, the metabolic rate rises, potassium will produce glucose to balance blood sugar and together with vitamin C restores blood pressure and cortisol (stress hormone causes) to normal levels. Because of these aspects, fruit that contains high potassium is good in reducing the level of stress.

The first fruit category effective in reducing stress is a fruit that contains 420-300 mg of potassium per gram. Such as: banana. Banana contains 420 mg of potassium that is the greatest amount of potassium embodied in a fruit. Banana contains the most complete sugar cluster likes: sucrose, fructose, and glucose. Sugar cluster would break itself in the form of tryptophan, a type of protein that the body converts into serotonin, which makes you relax. So, it makes the mood better. That is why banana is the most advisable fruit to lower the levels of stress. 

The second category of fruits that are rich in potassium are fruits that contain potassium as much as 189-170 mg. for examples : mango and dates. Mango contains 189 mg of potassium. Besides banana, mango is also rich in potassium. Mango came second as a fruit which is rich in potassium. It has 189 mg of potassium because mango has anti-oxidants such as beta carotene in abundance. Its sucrose content range from 16 up to 18 percent on a sweet mango. As I have mentioned earlier that the glucose is produced by potassium and works with vitamin C to vanish stress. It makes mango classified as the second best fruit that is rich in potassium. The next example is dates. Dates inherent 174 mg of potassium because its contain 80% of natural glucose. Unfortunately, the scientists never suggest it because it is arduous to get the fresh one. Dates are good enough to be recommended yet after mango. It is the third best fruit that rich in potassium.

The third category is the lowest one among the fruits rich in potassium. It only has 150 gr of potassium, such as an orange. The consumption of oranges helps to raise the amount of serotonin on brain which has relaxing effect. We know that orange is rich in vitamin C. It means it can restore blood pressure and vanish stress hormone faster. Although an orange is not enough to reduce stress but it is still recommended as a fruit that is rich in potassium. If we want to consume it, at least it must be 1-2 kg in a day.

Although banana has the most potassium content, it is not the only fruit containing this substance. In fact, there are many fruit options filled with potassium to be consumed such as mangoes, dates, and oranges. Even though they are not as good as bananas, they are also the best choices as stress-lowering fruits.

           

           

           

            LAILATUL KHIKMAH 

GREEN BROCCOLI and PURPLE BROCCOLI

Broccoli’s Latin-name is well known as Brasicca oleracea, which is a part of cabbage family. Broccoli is originally cultivated in Northern Mediterranean area of Italy. There, broccoli is healthy grown because the land is exceedingly prosperous and the weather’s temperature is between 18 and 23 °C (64 and 73 °F). There are many varieties of broccoli such as green broccoli and purple broccoli. Each variety has different characteristic, cultivation, function, treatment, nutritional value, and even taste.

When we look at their characteristic, they are completely different. The most obvious differences that we can observe, is the color of the head. Green broccoli as the name, the color is dark bluish green head, while purple broccoli has a deep purple tinge. The measure of the head is also different. The purple is smaller than the green. The head of purple broccoli is leafier, a bit tougher in texture, and slightly bitter in taste. Conversely, green broccoli has a tender texture and mild taste.

The most interesting fact between green and purple broccoli, is they are also having differences in nutritional value and function. Green broccoli has an excellent source of anti-oxidant, vitamin C fiber, folate, supplies calcium, iron, vitamin E, vitamin A, potassium, and phytonutrients. Phytonitrients, which are include glucosinolates, caratenoids, and phenolic compound. Phytonutrients are aimed to serve the circulatory system, potent anti-cancer compound, and help to reduce the risk of cataracts and macular degeneration. The opposite, purple broccoli has even higher levels of vitamin C, folate, iron, calcium, isotonic, glucolin, and anthocyanins. Those serve to protect heart disease by improving circulation and prevent blood clots. Isotonic and glukosin work to prevent the rise and development of cancer, by activating enzymes to inhibit and suppress the production of cancer.

The cultivation and the treatment of green broccoli are easier than purple broccoli because purple broccoli grows more slowly and less productive. It makes the price is more expensive. That is why some Indonesian people never see purple broccoli and feel strange with it. Indonesia does not cultivate it because of the high price and the hard treatment. The climate in Indonesia is tropical that identical with hot temperature. Whereas, broccoli needs humid temperature to grow healthy just like in Italy. The climate in there is range from humid subtropical to humid continental and oceanic. Notably, purple broccoli which more sensitive in growing, it will be hard to grow in Indonesia. Therefore, Indonesian’s choose to cultivate the green broccoli, but sometimes the result is not good enough. In fact, both green and purple broccoli are hard planting. The wrong treatment will cause extremely unpleasant smell of sulfur. It means the harvest is rakishness.

Respectively, both purple and green broccoli has the hallmarks and shortcomings. Green broccoli that has an excellent anti-oxidant but the nutrition value is not as complete as the purple broccoli and purple broccoli, which has the higher levels of vitamin C but less productive. However, both are the best in their own way. 

BY LAILATUL KHIKMAH 

DIFFERENT COLOR OF VEGETABLES, DIFFERENT NUTRITIONAL VALUE

Vegetables are parts of herbaceous plants that are fit for human consumption. We cannot talk about vegetables without mentioning its nutrition. Everyone knows vegetable is nutritional, but sometimes they confuse which one contains the richest anti-oxidant or others. Many nutrition experts have come to realize the color of vegetable has a meaning behind its nutritional value. Nutrition research shows that each vegetable’s color contains its own set of vitamins, minerals, antioxidants, and other important nutrients. We can classify the nutritional value of vegetable based on the colors.

Red color in vegetable indicates there are anthocyanins and lycopene, which are good sources of phytochemicals. Phytochemicals can be referred as anti-oxidants such as flavanoids, isoflavones, caratenoids, and polyphenols. For examples the nutrition value in red bell pepper and red spinach are good resources in beta-carotene (the persecutor for vitamin A), folate, potassium, and plenty of fiber. Those nutritional values help to prevent heart disease. The most familiar vegetable’s color is green. Green vegetable contains high levels of chlorophyll, fiber, magnesium, calcium, folate, vitamin C and beta carotene. There are many examples of green vegetables Such as green broccoli, spinach, cabbage, cassava leaf, and collard green. They have good level of vitamin A, C, and K. They are also good in minerals especially copper and iron. In addition, it has small amounts of some other minerals and electrolytes such as calcium, potassium, manganese, and phosphorus. Those compounds are necessary for maintaining eyes health and reducing the risk of cataracts.

There are also orange or yellow vegetables such as carrot and corn. They are good sources of antioxidants such as vitamin C. Yellow or orange vegetable has significant levels of phenolic flavanoid pigment antioxidants such as beta carotene, lutein, xanthins, and cryptoxanthin pigments that are along with vitamin A. It also contains good levels of some of valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. It helps to enhance the immune system, protect against cardiovascular disease, and rebuild the collagen in the skin. Besides that, there are also vegetable nutrition fact in blue and purple color. Purple and blue color indicate that it compounds allium and allyl disulphide, anti mutagenic, anti diabetic properties, rich in chromium mineral, and good sources of anti oxidants like flavanoids, quercetin, vitamin C, manganese, isothiocyanate, vitamin B complex likes panthothenic acid, pyridoxine, folate, and thiamin. Scientific studies have shown that these anti oxidants have potential health effects against cancer and neurological disease. Here are some examples eggplant, purple broccoli, and purple cabbage.

White and brown colors vegetable is influenced by antozantine content. This color is often forgotten color group, whereas the white and brown colors are also important. It contains allicin, allium, thiamine (vitamin B-1), riboflavin (vitamin B-2), niasin, biotin, and vitamin C. it is also composed mineral contents such as K, P, Ca, Na, Mg, and Cu. The main excellence of white and brown colors are they can lower the risk of prostate cancer, increase immune activity, and lower cholesterol level. We can find those nutritional values in potato, white cabbage, cauliflower, mushroom, and garlic.

Color differences on vegetables are not as a distinctive types of vegetables, but as an indifference to determine the nutrient content of each vegetable colors.  In fact, the more concentrated color of vegetable, the higher nutritional value on it, but the bright color of vegetable also not less nutrition value. The dark color of vegetable indicates that the vegetable contain a lot of anti-oxidants such as purple cabbage. in the other hand, the bright color of a vegetable means that the vegetables rich in vitamins and minerals such as red ball pepper and carrot.

BY LAILATUL KHIKMAH 
genre: classification essay

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