When you pop a sweet pan (betel leaf) into your mouth, there is an explosion of sensation. The bitterness of the leaf itself, the sweetness of the gulkhand, the pungency from the clove, the sourness from the lime, amongst others, combine to give all the taste buds a little something. Popularly, there are five taste sensations that our tongue registers - sweet, salty, bitter, sour and “umami”, Japanese for “deliciousness”.
For many, reading about च्यवनप्राश (Chyawanprash) might remind them of a time when they were little, and made to eat, perhaps forcibly, their twice daily heaped teaspoon of the dark brown sticky paste.
In the "Flowering Plants of TDU" blog series, we look at some of the beautiful flowering plants that dot our serene green campus.
Author: Prof. Darshan Shankar
From the book Challenging the Indian Medical Heritage, edited by Darshan Shankar and P. M. Unnikrishnan, published in 2004, Foundation books, subsidiary of Cambridge University Press
Author: Dr. Venu Seenappa,
Assistant Professor,
Centre for Functional Genomics & Bio-informatics
Author: Dr. Venu Seenappa,
Assistant Professor,
Centre for Functional Genomics & Bio-informatics
Author: Dr. Pavithra N, Post-Doctoral Fellow,
Centre for Functional Genomics & Bio-informatics.
Why do researchers have to attend the training programs/scientific event? In what way would it be helpful to a researcher?
TDU in collaboration with BGC has successfully completed the workshop on Whole Genome Sequencing and Analysis.
