green technology?

The term "technology" refers to the application of knowledge for practical purposes.
The field of "green technology" encompasses a continuously evolving group of methods and materials, from techniques for generating energy to non-toxic cleaning products.
The present expectation is that this field will bring innovation and changes in daily life of similar magnitude to the "information technology" explosion over the last two decades. In these early stages, it is impossible to predict what "green technology" may eventually encompass.
lets tackle the goals of green tchnology one at a time starting sustainability
 SUSTAINABILITY;
Through our Sustainable NREL program, we are committed to "walking the talk" by minimizing our use of resources (energy, materials, and water) while receiving the maximum value from resources used — along with balancing environmental, economic, and human impacts.
The goal of our Sustainable NREL Program is to institutionalize sustainability at the laboratory and make NREL a global model for sustainability. As a sustainable organization, NREL manages:

• Economic viability — efficient operations, prudent investments, and maximum value
• Environmental stewardship — minimal resource use, minimal waste/pollution, natural processes, renewable resources, and restoration
• Public responsibility — good neighbor, safe working environment, and education. (credit.NREL)

am back

hi everybody  .sorry for the absence.but now am back and back with a bang believe me.
now lets shift a little of attention to to green technology.i will probably do this topic through now and march.so fasten your  seat belts and get ready for  the ride.
enjoy..

goingreen serious oo

Garlic

Since time immemorial, garlic has been recognized in almost all of the cultures for its medicinal as well as culinary properties. This wonderful herbal plant, grown for its underground root or bulb, contains many health promoting phyto-nutrient substances that have proven benefits against coronary artery diseases, infections and cancers.
This root herb plant belongs to the family of Alliaceae of the genus Allium; and scientifically known as Allium sativum. It is believed to be originating in the mountainous Central Asian region from where it has spread all over the temperate and subtropical regions of the world.
Allium sativum is a perennial crop and is grown by methods similar to those used in growing onions. Fully-grown plant reaches about 50 to 60 cm in height and bears underground bulbous root containing about 8-20 bulblets known as cloves. The whole bulb is encased by several layers of white or mauve-tinged thin papery coverings.
Several cultivar varieties exist from extra large elephant garlic to small sized solo garlic. Allium oleraceum or field garlic is a wild, tall variety commonly grown in the United Kingdom.
Unlike in onion, the flowers of the garlic plant are sterile and therefore do not produce seeds. New plants generally are grown from planting the individual sections of the bulb.

new month still goingreen serious ooo

Hello everyone,
Been a while since my last post, hope you are all fine.well still goingreen serious oo. but now  since we are in a new month we are gonna switch to some thing more medicinal and helpful dont mean green foods dont help.
so i think we need to start with the common ones around us.lets go.

goingreen serious ooo

• Cashews are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish and essential for metabolism of protein, fat, and carbohydrates at cellular levels.
  
• In addition, the nuts are also containing small amount of Zea-xanthin, an important flavonoid antioxidant, which selectively absorbed into the retinal macula lutea in the eyes. It is thought to provide antioxidant and protective UV ray filtering functions and helps prevent age related macular degeneration (ARMD) in the elderly.
  

Selection and storage

Cashew nuts are available in the markets year around. In the stores, only shelled cashews are made available since shell contains phenolic resin, urushiol, which is a potent skin irritant toxin.

Different forms of cashews are available; raw, salted, sweetened or ground...etc. Buy shelled nuts that are bright cream-white in color, compact, uniform in size and feel heavy in hand. They should be free from cracks, mold, and spots and free of rancid smell.

Store shelled nuts inside airtight container and place in the refrigerator to avoid them turn rancid. Under ideal conditions, fresh nuts should last for 5-6 months.

• Cashews are eaten as a snack either on its own, salted or sweetened.

• Cashews are nutty yet pleasantly sweet in taste. They are relished as garnish in sweets and desserts.

• Cashews, along with almonds and other dry fruits are being used in various rice dishes hyderbadi-biriyani, rice-pulao...etc, and in curry (kaaju-shahi-paneer) preparations in Indian, Pakistani and Middle East regions.

• Crushed cashew with almonds, pistachio are often sprinkled over desserts, particularly sundaes, and other confectionary.

• The nuts are widely used in confectionery, as an addition to biscuits, sweets and cakes.

• "Cashew apples" are among popular fruits; eaten on their own in many regions of the world. They are also being used to make liquors.

Safety profile

Cashew nut allergy is common hypersensitivity condition in some individuals, especially in children. The reaction symptoms may range from simple skin itching (hives) to severe form anaphylactic manifestations including breathing difficulty, pain abdomen, vomiting, and diarrhea.

The allergic manifestations are due to chemical compound anacardic acid (urushiol) that is present in cashew apples, shells, and nuts. Cross-reactions also occurs with some other nuts and fruits of anacardiaceae family such as mango, pistachio etc.

Individuals with known allergic reactions to cashew nut and fruit may observe caution while eating them.

goingreen serious oooo cashew nuts

Mildly sweet yet crunchy, delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health! Cashews, or "caju" in Portugese, are a popular ingredient in sweet as well savory dishes.
Botanically, cashew is an average size evergreen tree belonging to the Anacardiaceae family of the genus: Anacardium.
Scientific name:Anacardium occidentale.
The cashew tree is native to Brazil’s Amazon rain forest, which spread all over the world by Portuguese explorers. Today, it is grown commercially in Brazil, Vietnam, and India and in many African countries.
Cashew tree bears numerous, edible, pear shaped false fruits or “accessory fruits” called "cashew apples." A small bean shaped, grey color “true fruit” is firmly adhering to lower end of these apples appearing like a clapper in the bell. This true fruit is actually a drupe, featuring hard outer shell enclosing a single edible seed or the “cashew nut.” The outer shell contains a phenolic resin, urushiol, which is a potent caustic skin irritant toxin. It is, therefore, the outer shell is roasted in the processing unit in order to destroy the resin, urushiol and then, the edible nut is extracted.
Cashew nut measures about a inch in length and 1/2 inches in diameter with kidney or bean shape, and smooth curvy pointed tip. Each nut has two equal halves as in legumes. The nuts are cream white color with firm yet delicate texture and smooth surface. Cashews have buttery texture with pleasant sweet fruity aroma.

Health benefits

• Cashews are high in calories. 100 g of nuts provide 553 calories. They are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.
  
• They are rich in “heart-friendly” monounsaturated fatty acids like oleic and palmitoleic acids that help to lower or bad LDL cholesterol and increase good HDL cholesterol. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids helps to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
  
• Cashew nuts are very rich source of minerals. Minerals especially manganese, potassium, copper, iron, magnesium, zinc and selenium are concentrated in the nuts. A handful of cashew nuts a day in the diet would provide enough of these minerals and prevent deficiency diseases. Selenium is an important micronutrient, which functions as co-factor for antioxidant enzymes such as Glutathione peroxidases, one of the most powerful antioxidant in the body. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis.
  

goingreen serious oooo

Raw whole nuts are generally cut open at processing units using larger sheller machines. Smaller nut sheller equipment or hand held pliers usually are being used for domestic uses.
Here are some serving tips:

• Almonds can be enjoyed either on their own or salted or sweetened.

• They are nutty yet pleasantly sweet in taste. Sweetened almond milk is a quite popular drink in Indian and other south Asian countries. 

• Most sought after among nuts in various rice dishes and curry preparations in Middle-East region.

• The nuts are often sprinkled over desserts, particularly sundaes and other ice cream based recipes.

• They are widely used in confectionery, as an addition to cookies, biscuits, sweets, and cakes.

• The nuts are also used to make almond-butter, which is popular in peanut allergy sufferers.

Safety profile

Almond nut allergy, although not so common as other tree nut allergies like cashew, pistachio etc, may cause hypersensitivity cross-reactions in some people to food substances prepared using the nuts. The type and severity of symptoms may vary and may include vomiting, diarrhea, pain abdomen, swelling of lips, and throat leading to breathing difficulty, and chest congestion. Therefore, caution should be exercised in those with nut allergic syndrome while using food preparations that contain nut products.