Magnets that kill cancer cell's.

                     You may have a magnet that has maybe a childhood picture stuck to the refigerator to remind you of the good old days, or you may use magnets like compasses to be able to lead you through the lost way and have hope of getting home to your family members and being able to talk to them about this event.Now scientists and researchers from Yonsei University in South Korea have found a way to be able to kill cancer cells by using magnets.

                      The outside surface of every cell contains many receptors, each working like a chemical lock. When the right chemical slides into the receptors, this chemical acts like a key, unlocking some particular action of the receptor.In a way, these receptors allow the outside world to talk to the interior of the cells.Turning on one of these receptors known as, death receptor 4 will release a signal for the cells to die.The only problem was how to turn on this receptor.This is when the magnets came into play. The scientists then started to use the magnets to pull on the nanoparticles and flip the death receptors switch. Then the cancer cells all started to die at ONCE!!! After 24 hours of magnetic therapy,more than half of the cancer cells were dead.

Tastless Tomatoes

•     As you know tomatoes today are very bland and tasteless fruit, it seems to be. Well in the past it was said “that the tomatoes had so much flavor that you could take one in your hand and eat it straight away just like we regularly eat apples, or peaches,” according to plant scientist Alan Bennett.

•      Tomatoes without the dark green patch are also missing an important genetic ingredient that helps the fruit make more sugar and other tasty molecules. Tomatoes make sugars in chloroplasts. Bennett, who works at the University of California, Davis, and his colleagues found that tomatoes need the correct version of a particular gene one of which is called SIGLK2 to form chloroplasts properly in the fruit. Tomatoes also produce a gases responsible for some of the odors we smell when we in the viscinity of the fruit or around it. These gases affect the way how you perceive the flavor.