Tuesday, October 30, 2007


Color blindness is not the swapping of colors in the observer's eyes, just the resolution. It is analogous to myopia: is that fuzzy blob one long bus or two short ones parked end to end? Grass is never red, and stop signs are never green. The color impaired do not learn to call red "green" and vice versa. However, dichromats often confuse red and green items. For example, they may find it difficult to distinguish a Braeburn from a Granny Smith and in some cases, the red and green of a traffic light without other clues (e.g., shape or location). This is demonstrated in this simulation of the two types of apple as viewed by a trichromat or by a dichroma.Anomalous Trichromats are often able to readily spot camouflage clothing, netting, and paint that has been designed for individuals with color-normal vision. For the same reasons a color-blind painter might use too much blue to paint a green foliage landscape, a similarly color-blind artillery spotter would perceive too little blue dye used in camouflage created to match the same landscape.Traffic light colors are confusing to some dichromats: there is insufficient apparent difference between the red and amber and sodium street lamps and the green can be confused with a grubby white lamp. This is a risk factor on a high-speed undulating road where angular cues can't be used. British Rail color lamp signals use more easily identifiable colors: the red is really blood red, the amber is quite yellow and the green is a bluish color.However dichromats tend to learn to see texture and shape. This lets them see through some camouflage patterns.[1] In the apple example, above, they will see the clear difference because the surface pattern is different.Color blindness almost never means complete monochromatism. In almost all cases, color blind people retain blue-yellow discrimination, and most color blind individuals are anomalous trichromats rather than complete dichromats. In practice this means that they often retain a limited discrimination along the red-green axis of color space although their ability to separate colors in this dimension is severely reduced.It should also be noted that even though some people are unable to see some or maybe even any of the numbers in (e.g. red-green) color blindness test, the person might still be able to tell the difference between the colors in his or her everyday life.

Wednesday, October 17, 2007

NoNi FrUiT

The noni plant is a small evergreen shrub or tree that grows from three to six metres. The noni plant has a straight trunk, large elliptical leaves, white tubular flowers and ovoid yellow fruits of up to 12 cm in diameter. The ripe noni fruit has a not so pleasant taste and odour.
Parts used:
All parts of the noni plant can be used: roots, stems, bark, leaves, and flowers and of course the fruits.
Octoanoic acid, Terpenoids, Anthraquinones, Caproic acid, Urso
Medicinal properties:
Noni has been reported to have a range of health benefits for colds, cancer, diabetes, asthma, hypertension, pain, skin infection, high blood pressure, mental depression, atherosclerosis and arthritis. The noni contain the antibacterial compounds in the fruits (acubin, L-asperuloside and alizarin) and roots (anthrauinones). Noni conatins scopoletin which inhibits the growth of Escherichia coli, which is responsible for intestinal infections, and Heliobacter pylori, which causes ulcers.Damnacanthal, which is found in the noni roots, inhibits the tyrosine kinase and gives noni antitumor activity.
Other facts:
The medicinal properties of Noni were discovered, more than 2000 years ago, by the Polynesians, who imported the fruit from Southeast Asia. Today the noni fruits is eaten in many parts of the world, mainly in the Pacific Islands, Southeast Asia and Australia. Those who recovered from illness after eating the noni fruit called it ?the fruit of God?.In 2003, noni juice was approved by the European Commission as a novel food and was allowed to be commercialized in the EU. A novel food is food or a food ingredient that was not used to a significant degree in the EU before May 15, 1997. Before any new food product can be introduced on the European market it must be rigorously assessed for safety.

Monday, October 8, 2007