Our forefathers were not conscious about the the processes going on in their kitchens,toilets,etc.Might be the theory of "ignorance is bliss "applied in their cases.But without realising what they were doing,they had contributed greatly to the science of our everyday life.With my life engaging more to the study of life sciences,I began to realise the greatness our culture that our forefathers have nurtured for many centuries.
The several and usual scientific applications occuring in our everyday life are discussed below.
The manufacture of rice beer: This might have been a great discovery that our forefathers did.People said that the monk of the Christian Monasteries were the one who discovered it ,but I do not digest that fact till now. Instead , I was convinced that the discoverers were none other than our great forefathers,because many cultural as well as traditional practices were associated with the rice beer.After the light of Christianity has come to our land,the old practices of using rice beer was given up ,replaced by tea.
In the manufature of the rice beer,the best quality of rice(source of carbohydrate) is selected and cooked. The cooked food is then spread and small amount of yeasts(tol,chol,thoi) a kind of bacteria( a species of micro-organism;or a class of saccharomycetes which are engaged mostly in breaking down of sugar or carbohydrates).Then the whole set up is placed inside a container( what we called zu beel) in an air - tighted condition.This is done to make sure that the process takes place in normal condition.The yeasts cells on reproduction yield alcohol,carbon dioxide and water.It is the enzyme"zymase" which breaks down the carbohydrate molecules,not the yeasts.During this,a small amount of heating is needed ,by which we used to place the zu beel upon the oven or hearth or either under the sun.This is done to make the process faster.The alcohol as well as the water content is consumed as the liquid part.But,sometimes,due to carelessness or curiosity,the container is opened that allowed the entry of air(oxygen)which oxidised the component to acidic fragments instead of alcohol.This product is what we called Zu thuuk(acidic alcohol).
Likewise,sathu,bekanthu and all alike thus have their own procedures of giving their products.The main process remain the same.The cooking of the sources,the inoculation,heating and stopping the supply of air remain constant for most of the process with variation in some small cases.
After all this considerations, I come to a point that the greatness of our culture in the specific line which I mentioned as microbiology is enormous.Microbiology ,in the sense that what we employed are mostly microorganisms that help us in our everyday diet to make our menu more tasty and appetizing.
Therefore we should be proud of our advancement in science and also because we are not lagging behind other cultures.Lets uphold our culture,and keep appreciating it ,so that another cultures will come to know that Zomis are great people.
lemlal nsh zogam.com
The several and usual scientific applications occuring in our everyday life are discussed below.
The manufacture of rice beer: This might have been a great discovery that our forefathers did.People said that the monk of the Christian Monasteries were the one who discovered it ,but I do not digest that fact till now. Instead , I was convinced that the discoverers were none other than our great forefathers,because many cultural as well as traditional practices were associated with the rice beer.After the light of Christianity has come to our land,the old practices of using rice beer was given up ,replaced by tea.
In the manufature of the rice beer,the best quality of rice(source of carbohydrate) is selected and cooked. The cooked food is then spread and small amount of yeasts(tol,chol,thoi) a kind of bacteria( a species of micro-organism;or a class of saccharomycetes which are engaged mostly in breaking down of sugar or carbohydrates).Then the whole set up is placed inside a container( what we called zu beel) in an air - tighted condition.This is done to make sure that the process takes place in normal condition.The yeasts cells on reproduction yield alcohol,carbon dioxide and water.It is the enzyme"zymase" which breaks down the carbohydrate molecules,not the yeasts.During this,a small amount of heating is needed ,by which we used to place the zu beel upon the oven or hearth or either under the sun.This is done to make the process faster.The alcohol as well as the water content is consumed as the liquid part.But,sometimes,due to carelessness or curiosity,the container is opened that allowed the entry of air(oxygen)which oxidised the component to acidic fragments instead of alcohol.This product is what we called Zu thuuk(acidic alcohol).
Likewise,sathu,bekanthu and all alike thus have their own procedures of giving their products.The main process remain the same.The cooking of the sources,the inoculation,heating and stopping the supply of air remain constant for most of the process with variation in some small cases.
After all this considerations, I come to a point that the greatness of our culture in the specific line which I mentioned as microbiology is enormous.Microbiology ,in the sense that what we employed are mostly microorganisms that help us in our everyday diet to make our menu more tasty and appetizing.
Therefore we should be proud of our advancement in science and also because we are not lagging behind other cultures.Lets uphold our culture,and keep appreciating it ,so that another cultures will come to know that Zomis are great people.
lemlal nsh zogam.com
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