Science Media Repository
Hydrogen: An alternative energy source of the future.
🌍 The rising global temperature has become a major issue today, prompting many countries to set targets for reducing greenhouse gas emissions into the atmosphere, or achieving net zero emissions, as these emissions are a key cause of global warming. The use of renewable energy, such as hydrogen energy, is one alternative to help reduce pollution on Earth. Would you like to know what hydrogen energy is and what its advantages are? Today, the Science Library of the Department of Science Service will introduce you to hydrogen energy 🙌🏻 💧 Hydrogen is the lightest element and a major component of water, which is abundant on Earth. It is also an important component of other compounds, such as hydrocarbons and petroleum products, which play a significant role in economic development. The general properties of hydrogen include being colorless, odorless, highly flammable, and having a higher energy content than many other fuels. The byproducts of its combustion are only heat, water, and oxygen, with no release of harmful gases or toxic substances. Therefore, hydrogen is considered clean, non-toxic, and environmentally friendly. 💧 Current uses of hydrogen Petroleum refining: Used to improve the quality of crude oil for fuel production Fuel cell technology:...
Microgreen , tiny seedlings with high nutritional value.
👀 Have you ever heard of “microgreens”? Some of you may already be familiar with them, while many others may have never heard of or known about microgreens ☺️ Today, the Science Library of the Department of Science Service will introduce you to microgreens—tiny plants packed with great benefits 👇🏻 🌱 What are microgreens? Microgreens are young seedlings or small sprouts grown from the seeds of vegetables, herbs, and other plants such as mustard greens, spinach, sunflower, and carrots. They are typically harvested at around 7–14 days old, with a height of about 3–4 inches. At this stage, they consist of a stem and 2–3 true green leaves. This is the stage where plants require light for growth and for developing their nutritional value. This differs from sprouts (such as bean sprouts), which are consumed as whole young plants, still relying on cotyledons (seed leaves) for stored nutrients, do not require light for growth, and are typically grown for only 3–7 days. 🌱 Benefits of microgreens ☘️ Rich in nutrients, vitamins, and minerals, especially in the early growth stage☘️ High in antioxidants, which help slow aging and reduce the risk of cancer and heart disease☘️ Can be grown year-round and...
Gac fruit: A medicinal plant.
“Fak Khao” (Gac fruit), known locally in Northern Thailand as “Phak Khao” or “Phak Khao” (with tonal variation), is a traditional plant commonly found in the northern region of Thailand. It belongs to the Cucurbitaceae (gourd) family and has the scientific name Momordica cochinchinensis Spreng. It is native to countries such as China, Thailand, Myanmar, Vietnam, Laos, Malaysia, the Philippines, and Bangladesh. Do you know what health benefits gac fruit offers? Today, the Science Library of the Department of Science Service has gathered its benefits for you 🔍👇 🟠 Key compounds found in gac fruit are carotenoids, which are present in high amounts—especially lycopene and beta-carotene. These are most concentrated in the red aril (the fleshy covering of the seeds). 🟠 Lycopene is found in very high levels—up to 380 mg per 100 grams of gac seed aril. Lycopene helps reduce the risk of cardiovascular diseases and lowers the risk of various cancers, such as lung cancer, colorectal cancer, and prostate cancer. 🟠 Beta-carotene is found at 17–35 mg per 100 grams of gac fruit. It is a provitamin A compound that is converted into vitamin A in the body, helping to prevent and treat vitamin A deficiency. The red...
Probiotics: Microorganisms for health.
🥛🦠 When talking about “probiotics,” many people are familiar with them being found in fermented milk or yogurt. However, probiotics come in many different types, and some may be unfamiliar to you. Today, the Science Library of the Department of Science Service will introduce you to probiotics in more detail. 🦠 Probiotics are microscopic living microorganisms that reside in the body. They are naturally found in the intestines and can survive acidic and alkaline conditions in the digestive system. They can adhere to the intestinal lining and produce substances that inhibit harmful microorganisms. When present in appropriate amounts, probiotics help maintain normal bodily functions, stimulate the immune system, and prevent diseases caused by harmful microbes. 🦠 Important types of probiotics for the body include: Lactobacillus:A type of bacteria that attaches to the intestinal lining and is found in the digestive, urinary, and reproductive systems. It helps prevent intestinal problems such as diarrhea caused by infections or lactose intolerance. It also helps prevent urinary tract infections, fungal infections, vaginal inflammation, skin inflammation, and respiratory infections.Common sources include fermented foods, yogurt, and fermented milk. Bifidobacterium:A bacterium found in the large intestine that helps prevent irritable bowel syndrome (IBS) and digestive disorders such...
Sourdough: A technology for producing healthy bread.
👀 Have you ever heard of the term “sourdough”? In the baking world, it is commonly used to make bread. Sourdough bread is made using a natural starter culture. Well-known examples include baguette and ciabatta. Did you know that sourdough not only helps make bread but also provides many health benefits? Today, the Science Library of the Department of Science Service will introduce you to sourdough in more detail—let’s take a look 🔍👇🏻 🥖 Sourdough is produced by fermenting flour from cereals or legumes with water, such as wheat flour, rye flour, barley flour, spelt flour, corn flour, and quinoa flour. The natural microorganisms formed during fermentation include lactic acid bacteria (LAB) and yeast. In the past, natural yeast in sourdough was mainly used to help bread rise. However, recent studies highlight sourdough’s advantages in extending shelf life, enhancing nutritional value, and providing health benefits, including: 🥖 Increasing antioxidant properties and reducing antinutritional compounds🥖 Lowering the glycemic response and insulin response🥖 Enhancing the bioavailability of dietary fiber in flour🥖 Increasing certain vitamins, such as vitamin B1 (thiamine) and vitamin B2 (riboflavin) However, although sourdough bread offers many nutritional benefits, excessive consumption may have negative effects, such as high glycemic index...