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VATICAN CITY (ChurchMilitant.com) - With his own history of secrecy and cover-up, Pope Francis is renaming the Vatican Secret Archives to sound more inviting.
Pope Francis issued a motu proprio ― an official act done without formal request from another party ― titled "For the Change of the Name of the Vatican Secret Archive to the Vatican Apostolic Archive" on Oct. 22.
The pope states his motivation for issuing the letter:
Requested in recent years by some esteemed prelates, as well as by my closest collaborators, and having also listened to the opinion of the Superiors of the same Vatican Secret Archive, with this my Motu proprio I decide that:
From now on the present Vatican Secret Archive, without prejudice to its identity, its structure and its mission, should be called the Vatican Apostolic Archive.
The pope provided some history of the Vatican archives that evolved from the private library of the popes and underwent various names such as Archivum Novum (New Archives) and Archivum Apostolicum (Apostolic Archives) before being called Archivum Secretum (Secret Archives) some time around the middle of the 17th century ― the earliest attestation being in 1646.
The pope explained his reason for the recent change and implicit desire for a more positive nuance:
With the progressive semantic changes that have however occurred in modern languages and in the cultures and social sensibilities of different nations, to a greater or lesser extent, the term Secretum in relation to the Vatican Archive began to be misunderstood, to be colored with ambiguous, even negative nuances.
Having lost the true meaning of the term secretum and instinctively associating its value with the concept expressed by the modern word "secret," in some areas and environments, even those of a certain cultural importance, this term has taken on the prejudicial meaning of secret, as in not to be revealed and reserved for a few.
This is entirely the opposite of what the Vatican Secret Archive has always been and intends to be, which ― as my holy predecessor Paul VI said ― preserves "echoes and vestiges" of the passage of the Lord in history (Teachings of Paul VI, I, 1963, p. 614). And the Church "is not afraid of history but, rather, she loves it, and would like to love it more and better, as God loves it!" (Address to the Officials of the Vatican Secret Archives, 4 March 2019: L'Osservatore Romano, 4-5 March 2019, p. 6).
Church Militant spoke with a priest and former seminary professor who preferred to remain anonymous.
"Although Pope Francis renamed the Vatican Secret Archives, it would be foolish for the faithful to imagine the files kept in these archives will be readily available to the public, any more than the actual conversations of participants in the recent Amazonian Synod were made public," he said.
Father then talked about this renaming as a public relations maneuver, especially in light of the pope's own history of silence and secrecy:
Francis' renaming of the archives with a less negative name is just that, nothing more. Same flavor, different name. New and improved? Hardly! The same flavored vanilla ice cream, but with a less banal name. It's now Superduper Vanilla! It's highly improbable that Pope Francis, the pope who has remained silent on Abp. Carlo Maria Viganò's open letter for more than a year, will readily divulge anything of importance in internal letters, emails and phone calls. This is just another PR move by a pontiff sorely in need of some good PR.
In an interview with The Washington Post published June 10, Abp. Viganò revealed that Pope Francis did not act on his knowledge of the Vatican's young seminarians being sexually abused — indicative of a cover-up history extending back to Francis' time as a bishop in Argentina.
Jorge Mario Bergoglio (now Pope Francis) was archbishop of Buenos Aires from 1998-2013 and president of the Argentine bishops' conference from 2005-2011.
When Church officials in Europe and the United States began addressing the the clergy sex abuse crisis, Bergoglio stayed silent about the crisis in Argentina, never releasing lists of accused priests, apologies to victims or policies for handling abuse during his tenure.
One of the more gruesome clergy sex abuse cover-ups that the pope has failed to address involved the molestation and rape of deaf and mute children at different locations of the Provolo Institute in Argentina (La Plata and Mendoza) and Italy (Verona).
Regarding this case, Anne Barrett Doyle, co-director of BishopAccountability.org, said: "The Church failed them abysmally. The pope ignored them, the police responded. It's a clear example of the tragedy that keeps playing out."
One of those pedophile priests, Fr. Eliseo Pirmati, was seen freely wandering the streets of Verona, Italy, in mid-June.
To date, the pope has done nothing about Pirmati and countless other clergy sex abusers.
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While the question of what does green tea taste like is really difficult to understand until you've tried it, we're going to attempt to shed some light on the matter in this article. We are going to be talking a little bit about the different types of green tea and which flavor profiles each of them exhibit. We will be walking you through a helpful chart to understand the spectrum of flavors a green tea can have and we'll do our best to compare tea to flavors most people are familiar with. Without further ado, let's dive in and learn what does green tea taste like.
What Does Green Tea Taste Like?
Recently, we set up a flavor chart to map out the different flavor profiles of our Japanese green teas as an attempt to answer what does green tea taste like. On one axis, you have the sweetness of the tea. At the higher end of this spectrum you have sweet and savory flavors and on the other extreme you have more bitter or astringent teas.
The second axis plots the tradeoff between these fresh vegetal flavors and these more roasted flavors. There is of course much more complexity to the flavor of tea, but this is a good starting point when it comes to organizing tea into different categories.
The 6 distinct tastes of green tea
This illustration perfectly classify the 6 distinct tastes of green tea. Bellow this mages, we'll be covering each flavors with each teas.
First, let's start with the vertical axis. What makes a tea sweet and what makes a tea bitter? Theanine is the dominant amino acid in tea leaves and it's the primary cause of these sweet and savory flavor profiles. This savory or "umami" flavor as it's called in Japan is the so-called 5th flavor you may know from cooking. The tongue can pick up on the presence of these amino acids and that's why something like a hearty miso soup tastes so good.
How a tea is shaded will most likely determine where it is positioned on the sweetness spectrum. Teas shaded for the longest time like Gyokuro and Kabusecha will be on the higher end, followed by senchas shaded for 7-10 days and finally senchas that are unshaded will be at the bottom.
Believe it or not, some Japanese green teas can even take on a salty flavor. This is not uncommon with Gyokuro, as the tea is often described as having a marine or seaweedy taste profile. This is not to say that the tea has any sodium in it, but it rather shares taste characteristics with foods that are typically salty like soup or dried seaweed snacks. When you ask what does green tea taste like, some consideration has to be made for the minerality of the tea, and sometimes this manifests as a saltiness in the flavor.
What does green tea taste like of course depends on the type of tea we are referring to. Sourness exists in some teas but not others. A lot of times a shincha will have this tart, berry flavor that can be quite enjoyable. Shincha is the first tea to be harvested in the early spring of each year, and its made from the youngest sprouts of the tea plant. This tea has a higher concentration of nutrients, and it does tend to be sweeter, but the tart or sour flavor is still there.
Another tea that has a little bit of this sourness is the Tamaryokucha. This is a curled tea, made by mixing shaded leaves of the tea plant along with some stems. There is some sweetness to it, but it does have an underlying minerality and sourness which is quite enjoyable.
When a tea is exposed to the sunlight, it begins to convert this sweet and savory theanine into more bitter catechins. Because Gyokuro is a shade grown tea, it is able to retain much more of this theanine, but unshaded teas like the sencha isagawa from Shizuoka take on a much more bitter flavor. A bitter green tea can begin to take on a citrusy flavor profile, almost like a bitter grapefruit. It also has an astringency, which can create a drying sensation in the mouth. One theory states that as the astringent components of the tea bind with the protein in your saliva, you notice a "puckering" effect similar to when you drink a dry red wine or eat a citrus fruit.
Dryness or Astringency
A lot of tea drinkers prefer drier teas to sweeter teas because of this intense "physicality" or how the tea actually interacts with your mouth. Because this unshaded sencha tea is so low in theanine and so high in catechins, it sits on the lower end of the spectrum. The theanine content can come down to two major factors and that's what cultivar is used and how much exposure to the sun the tea gets. Different tea cultivars have different levels of theanine. The sweeter and milder Saemidori cultivar is going to have more theanine and therefore teas made from this cultivar will be positioned higher in the sweetness spectrum. This is why the Cha Meijin (above), a Saemidori Gyokuro, is positioned slightly higher than the other Gyokuro teas. The Cha Meijin has these warm, sugary notes of caramel and cane sugar.
The savory or umami flavor is something that may come up a lot if you ask someone what does green tea taste like. We normally associate this savory flavor as only coming from foods and not from drinks. In the case of Japanese cuisine, this savory flavor is not only celebrated in the food, but also in the tea as well.
This savory flavor comes from the amino acids in the tea leaf like l-theanine. We associate this umami flavor with protein rich foods, but proteins are just a collection of amino acids. Shaded teas like gyokuro and matcha can be rich in these amino acids and it can really contribute to the taste. This makes the taste of these teas more satisfying, even when prepared in a smaller quantity.
Vegetable flavors in Japanese green tea
Next we come to the horizontal axis, where we talk about the fresh vegetal flavors of teas. The reason why green teas are unique is that they are steamed after harvesting in order to lock in these natural grassy or vegetable flavors. If the teas are not steamed after harvesting, they will begin to oxidize and turn into a black tea. During the oxidation process, the polyphenols in the tea are converted into theaflavins, so the tea exchanges these fresh green notes for warmer notes of honey and chocolate. The teas that retain the high amounts of polyphenols will have a strong vegetable flavor to them.
Tea is made from a leaf, which technically makes it a vegetable. When we talk about the flavors from these intense green Fukamushi style senchas, we are taking about these steamed vegetable notes like sweet corn, edamame and spinach. The Fukamushi teas are easy to spot because of their vibrant, cloudy green color. They are steamed for an even longer time, which breaks down the cell membranes of the plant and allows more of it to flow into the cup. This allows them to be positioned on the right side of the horizontal axis.
Building your palate by comparing teas and testing
If you really want to answer the question what does green tea taste like, there is no substitute for experience. The best solution is to try a bunch of different green teas and see which ones you like most. You can also compare the flavors of unshaded vs. shaded teas for example, and see if you can notice the difference in sweetness.
If you want to really get an idea for the vast array of different flavors green teas have to offer, you can try out our mega green tea sampler. This sampler includes 30 different kinds of matcha, gyokuro, hojicha, sencha, kukicha, bancha, genmaicha and kamairicha so you can really get a sense of how subtle differences in the production of the tea can really lead to different flavors. Hopefully this will be able to help you answer the question what does green tea taste like.
Is Green Tea Supposed to Taste Like Nothing?
In addition to asking what does green tea taste like, some people ask us if tea is supposed to taste like nothing or they say that tea just tastes like water to them. This is really unfortunate because high quality green tea is so flavorful! As long as you prepare the tea the proper way, using the right temperature water and a high leaf to water ratio, you should be able to enjoy rich, flavorful cups of green tea at home. If you need help brewing your tea, you can find many different brewing guides on our blog.
What are the different types of Green Teas?
Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia.
The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine.
What does Matcha Taste like?
An even more extreme version of this grassy or vegetal flavor is matcha. Because you are drinking the entire leaf, you get an even stronger hit of this steamed vegetable flavor. A lot of people describe matcha as having this intense spinachy or even seaweed flavor. At the same time, it is also positioned on the high end of the sweet and savory spectrum, because it does have a strong umami flavor from all of the shading. You may also notice some matchas take on this floral note and even a little bit of dark chocolate in the finish. Matcha is definitely a tea like no other, and it is well deserving of this spot on the far right of the spectrum.
The hojicha leaves are roasted in either a large pan or in a roasting machine. While it is common for japanese green teas to be heated at many different stages in the production, this is usually done at very low temperatures and is used primarily for drying.
With hojicha, the heat applied is far more intense and it is done for a longer time. This completely transforms the tea leaf, and it turns the color from green to brown.
What does Hojicha Taste like?
On the other end of the spectrum, we have roasted tea like Hojicha. After the tea leaves have been processed, some teas are later roasted at a higher heat to create teas like Kamairicha (partially roasted) and Hojicha (fully roasted). These teas tend to swap out these fresh grassy flavors for warmer notes of coffee, chocolate and caramel. Kamairicha retains some of its vegetal flavors, whereas many hojichas lose them completely in favor of these more roasted flavor profiles. These teas are positioned on the far left of the spectrum. It is rare to have a tea that is very sweet and savory and also roasted, but there are a few farmers that produce a roasted Gyokuro, which would be an example of that.
Sencha is a type of Japanese Green Tea which is prepared by infusing the processed whole tea leaves in hot water.
This is as opposed to matcha, powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan.
What does Sencha Taste like?
Sencha can be the most diverse in terms of taste profile. If you are going for an unshaded sencha, you will get much drier notes of summer grass, wood, cereal and some floral characteristics as well. With a shaded sencha, you can get more juicy taste characteristics like melon, steamed spinach, edamame and sweet corn. If you've tried one sencha, its still not enough to definitively say what sencha tastes like, you have to try a variety of different types.
Gyokuro is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.
Gyokuro is shaded longer than kabuse tea (lit., "covered tea"). While gyokuro is shaded for approximately three to four weeks, kabuse-cha is shaded for approximately one week.
What does Gyokuro Taste like?
You may notice some similarities with an umami rich tea like Gyokuro and a brothy miso soup. They both have a little bit of a rich, salty, even seaweed flavor. True fans of Gyokuro tea look for this dense flavor profile. Gyokuro brews up a thick, brothy infusion that weighs heavy on the palate, but it's balanced out with this nice sweetness. Gyokuro tea sits right on top of the vertical axis, because it has the highest concentration of theanine.
Stem teas
Stem teas are a little known secret in the world of tea. These unique teas provide an entirely different flavor profile and they are much lower in caffeine than a regular green tea.
These teas are also an innovative way for farmers to prevent wasting resources in the tea production process.
What do Stem Teas Taste like?
Stem teas tend to have a lot more of this minerality to them. If you have ever drunk out of a clay bowl or clay mug, you will have some idea of the taste sensation that minerality can bring. It brings a certain tingling to the palate, and this minerality is very prevalent in stem teas. Stem teas are a bit on the drier side and instead of having this sweet taste profile, you get more of these hay and floral notes in the taste.
How Do I Pick the Best Green Tea Type?
The best green tea type all comes down to personal opinion. As we mentioned before the best way to answer the question of what does green tea taste like is to try a bunch of different teas and see which one you like best. Once you have found your favorite type of green tea, it's easy to decide which one to pick.
How Do I Make Green Tea?
Every type of tea is different, so the question of how to make green tea has the same answer as the question of what does green tea taste like. It ultimately depends on the type of tea you are using. Gyokuro for example will require a lower temperature and a longer brewing time, while certain types of fukamushi sencha will require a shorter brewing time. If you would like to learn more, you can find all about this on our blog with some of our brewing guides.
Can I Add Milk & Sugar to Green Tea?
While you can add milk and sugar to green tea, it is strongly recommended that you don't. The question what does green tea taste like depends a lot on what you add to the green tea. When you add milk and sugar, you will really miss out on the subtleties of the tea. The point of trying different types of teas is experiencing the different flavors. If you are adding milk and sugar to the teas, they will all taste the same and you will miss out on the whole experience.
Health and Nutritional Benefits of Green Tea
There are many health benefits to green tea. When we look at the chemical composition of the leaf, what we will find is caffeine, theanine, polyphenols, catechins as well as vitamins and minerals. Of course the caffeine is what gets all the attention, but the other components are important as well.
Theanine is the amino acid inside tea that is responsible for the sweet flavor and the calm alert feeling you get when you drink it.
Polyphenols and catechins are the antioxidants in tea that can protect the body against free radical damage. These can also be helpful when cold and flu season comes around.
When to Drink Green Tea
The question of when to drink green tea comes down to your sensitivity to caffeine. If you are not sensitive to caffeine whatsoever, you can likely get away with drinking all kinds of teas at all hours throughout the day.
If you are the type of person that gets kept up at night from caffeinated drinks, there are a few guidelines you should follow. First, you should only drink high caffeine teas like matcha and gyokuro in the morning.These can have almost as much caffeine as a cup of coffee, and it can really be a lot even in the afternoon. For the rest of the day, you can drink low caffeine teas like bancha, genmaicha and hojicha or the later steepings of sencha and gyokuro. Some people like to enjoy the first brewing of gyokuro or sencha early in the morning and then reinfuse the leaves to prepare a second or third steeping later on in the day. This will provide an entirely different tasting experience and less caffeine.
How to Store Green Tea
Learning how to store green tea can be very important, particularly if you are planning on preparing it a lot. Although tea can last for many months and even years, the flavor does tend to slowly deteriorate over time. The best way to avoid this conundrum is to purchase tea in small quantities and drink it quickly, without having a bunch of different packs open at a time. If this is difficult to avoid, you might want to check out the tea storage guide on our blog!

subset: commoncrawl


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Institute History
- 2009 Sundance Film Festival
This part-observational, part-impressionistic study of a day in the life of a Muslim community illustrates their hopeful efforts to discover jade in a dried-up riverbed in a remote town on the Silk Road in western China.
Screening Details
- Section: Shorts with Features
- Film Type: Documentary Short
- Country: United Kingdom
- Run Time: 10 min.
- Composer
- Editor
- Sound
- Director
- Cinematographer
- Producer
As you use our Online Archives, please understand that the information presented from Festivals, Labs, and other activities is taken directly from official publications from each year. While this information is limited and doesn't necessarily represent the full list of participants (e.g. actors and crew), it is the list given to us by the main film/play/project contact at the time, based on the space restrictions of our publications. Each entry in the Online Archives is meant as a historical record of a particular film, play, or project at the time of its involvement with Sundance Institute. For this reason, we can only amend an entry if a name is misspelled, or if the entry does not correctly reflect the original publication. If you have questions or comments, please email firstname.lastname@example.com


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This is an old revision of the document!
Frequently Asked Questions
Q: Why do I need to complete the consent forms?
A: As part of the Mobilize project, students will be pioneering a new and exciting ECS curriculum (namely unit 5) that brings in computation thinking concepts, hands-on data collection using smart phones and data analysis, all of which are important in the current modern digital world. In this curriculum, students will have an option of using your own smartphones or borrow Mobilize smartphones to do data collection. We will also be providing you with a web-based tool for doing data analysis. However, in order to participate in any part of this unit, students are required to fill out consent forms. The consent form package contains detail information about the project and what students, teachers and the Mobilize project team will be doing. It is very important that students and parents look over the forms and get them all signed. To make it easier, all the signature pages are printed on green paper.
Q: Do I have to be responsible for the Mobilize phone?
A: The smart phones that we will loan to you are HTC Mytouch Slide 4G phones. If you decide to get a loaned phone, you will be responsible for the phone while it is under your possession. The Mobilize phones will be reused by other students in other schools or your peers in the subsequent years. Therefore, it is important that the phones come back intact and in good condition. Please use it with care and do not lose it.
Q: "Do I have to pay for the phone if I lose it?"
A: No. You won't be charged if you lose it. However, it is important for you to be aware that the phones will be reused by other students in other schools and in subsequent years. If we don't have the phones back, fewer fellow students will be able to praticipate in this exciting curriculum to learn important skills relevant to the modern world.
Q: "How much data will the Mobilize phone app use?"
A: The amount of data the app uses depends on the number of surveys and images. It shouldn't need more than 3MB for 80 surveys with images. However, if you are concerned about your data plan usage, you can go to ohmage setting and set the app to only upload surveys using Wifi. Please note that this setting is not available on IOS app.
Q: "What are the Minimum device and software requirement to participate in the Mobilize project?"
A: Please visit Requirements for this information.


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Cleanliness has a lot of importance. A clean place not looks appealing to the eyes but they also ensure the hygiene of the place. Cleaning all places is not an easy task and it takes a lot of effort to do so. There are these cleaning agencies who clean various places against a small amount of monetary transaction. They have trained professionals who understand the true meaning of cleanliness. These agencies have been around for a very long time and they know how to fully satisfy their customers. They are known to provide the best of commercial cleaning services, and they make sure that they maintain their image.
Variety of services
The variety of services provided by the good cleaning agencies are as follows:
- Office cleaning: Commercial cleaning is the kind of cleaning that is done against a monetary transaction. If an office is not clean, then the productivity of the office is going to go down as the employees may fall ill. That is why, it is highly advised to get the cleaning done of the respective offices.
- Cleaning of factories: There are a lot of factories who use fire and chemicals for their various uses. The safety of the workers are given utmost priority when it comes to cleaning factories. The team of cleaners are however, experts in cleaning factories of all kinds. They have been doing this for a very long time as well.
- Schools and colleges cleaning: The schools and colleges are bound to be kept clean, as the hygiene of the students have to be maintained. If a schools is not clean, then it is going to bore diseases and make the students fall ill. That is how the productivity of the school is going to go down. The team of cleaners of the concerned cleaning agencies have a very high expertise in cleaning schools with flexible timings, as schools are generally large spaces.
And many more.
The cost feature
It is to be noted here that the good cleaning agencies never let any of their customer fall short on financial ground. That is why, they are highly cost effective. They plan to earn the profit by selling their services in bulk. These commercial cleaners, have all the latest technologies to support their cause of cleaning. Be it electronic brooms, vacuum cleaners, wipers or even eco-friendly products, they have it all. In spite of all that, they never charge more than a reasonable rate from their customers. These agencies also provide flexible timings for cleaning various places. Their popularity is ever increasing because of they being so generous.
The last word
In order to conclude the topic, it can be said that the demand for getting the cleaning done by these few good agencies is very high in the market. The demand for these agencies come from all over the country, in spite of they being located in the city. These agencies have acquired an international name as well and that is how they are internationally known and locally respected for the kind of services they provide. In order to get in touch with them, one can try contacting them through their official website.


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Wolf Mendelson showcases recently signed exclusive models at a number of popular studios.
This month we'll check out some recently signed exclusive models at Helix, Falcon, Raging Stallion, Flava Works, Lucas Entertainment, and All Australian Boys. They were all signed as exclusives during the last 1-2 years and their popularity continues to grow.
If you think you've got what it takes to become the next porn superstar, Falcon and NakedSword ore looking for you. In June, the two powerhouse studios launched a worldwide model search called #WeMakeStars. They're seeking new models to appear in videos by Falcon Studios, NakedSword Originals, Raging Stallion, and Hot House. New model application pages have been launched for the search and aspiring models are encouraged to apply here:
• Model 4 Falcon
• Model 4 NakedSword
• Model 4 Raging Stallion
• Model 4 Hot House
A number of selected applicants will be featured in an upcoming release, offered an exclusive contract, and then groomed to become the next gay porn superstars. The new model application pages are mobile-friendly, so you can use your smartphone to apply and to upload photos of yourself.
Helix Studios
Helix Studios has signed two new exclusive models so far in 2017. Landon Vega and Corbin Colby were both signed in February. In November 2016, Wes Campbell was signed as an exclusive, and before that Joey Mills had been signed in June 2016.
• Landon Vega on Twitter
• Corbin Colby on Twitter
• Wes Campbell on Twitter
• Joey Mills on Twitter
Falcon Studios Group
So far in 2017, Falcon Studios Group has signed two new exclusives. Canadian stud Skyy Knox was signed as a Falcon Exclusive and hairy, tattooed stud Rikk York was signed as a Raging Stallion exclusive.
• Skyy Knox on Twitter
• Rikk York on Twitter
Flava Works
FlavaWorks recently signed popular performer DeAngelo Jackson to a two-year exclusive contract. The 29-year-old, bisexual porn star has been featured in at least 19 FlavaWorks DVD releases and has filmed at least 25 scenes. DeAngelo is returning to adult entertainment after taking a break for several years. Known as a dominant top, he will soon be making his bottoming debut, and FlavaWorks has expressed interest in loaning him to other studios for crossover collaborations.
Lucas Entertainment
In April of this year, 20-year-old Puerto Rican model Ricky Verez became one of Lucas Entertainment's newest exclusive models. The 5'4" tall hottie is a versatile bottom and Lucas Entertainment says that he is well on his way to becoming the sexiest, most youthful looking Puerto Rican model in the industry. Off screen, Ricky goes to college and enjoys working out and playing videogames.
All Australian Boys
All Australian Boys is the world's largest website dedicated to young Australian jocks and twinks. Online since 1999, the site now has over 730 models and most of them are exclusives. In May of this year, the studio signed 5'8" tall, 21-year-old rugby player Brad as an exclusive. Then in July, 5'9" tall, 19-year-old surfer Lincoln was signed as an exclusive.


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Game Of Thrones star Kristofer Hivju and his TV presenter partner Gry Molvær Hivju have struck a co-production deal with Zig Zag Productions and Wildflame for an unscripted series.
Set to debut at next week's MIPCOM, True Viking is an endurance competition series in which contestants must, over five weeks, hone their 'Viking' skills and apply mental and physical strength to execute authentic Viking tasks set in the Norwegian fjords.
The show is hosted by Kristofer Hivju, who played Tormund Giantsbane in Game Of Thrones and his wife, the award-winning TV presenter and director Gry Molvær Hivju.
The show is being developed as a 10 x 60-minute series, and will be presented to buyers in Cannes next week.
True Viking is a co-production between the Hivju's production banner Tindefilm and Wildflame Productions and Zig Zag Productions.
Gry Molvær Hivju, exec producer of Tindefilm, said: "Tindefilm – based in the homeland of the mighty Vikings – is honoured to bring this truly authentic Viking history adventure series to the international market. The Norse heritage runs through our veins, and we are passionate about sharing our magnificent ancestral past with the whole world."
Paul Islwyn Thomas, CEO of Wildflame Productions, added: "Viking history is revered throughout the world. This extreme survival television adventure combines ancient skills with epic endurance set against a breathtaking backdrop. As passionate factual programme makers it gives us the opportunity to bring history to life as we've never seen it before as we challenge 21st-century men and women to step into the world of the most iconic and often feared tribes on earth."
Danny Fenton, CEO of Zig Zag Productions, added: "True Viking is a compelling concept that combines endurance, history and adventure set against a breathtaking backdrop. We feel privileged to have been offered the opportunity to partner on this epic new project and are thrilled to be working with Tindefilm and Wildflame and revealing the series to international buyers at MIPCOM."


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Price control may ensure patients complete their course of medication
Umesh Sharma, 48, a resident of Delhi, was on drugs and would share syringes with his friends. He eventually discovered he was HIV positive in 1989; he was diagnosed with hepatitis C two years later. Sharma has stopped taking hepatitis medication for a year now as he finds it unaffordable. Though he has started developing other complications such as a frequently dipping haemoglobin level, he just cannot afford the medicines.
Unlike HIV, hepatitis C is a treatable disease. However, the cost of the drugs required render treatment unaffordable for most. According to Sharma, a dose of pegylated interferon, manufactured by pharmaceutical firm Roche, is administered each week for 48 weeks, and each dose costs Rs 23,100. The other drug Ribavirin, is to be administered continuously for 42 weeks, but its cost—between Rs 6,000 and 7,000 per month—makes it unaffordable for most.
"I took medicines for nine months and then stopped, but the problem continues," rues Sharma. "I left my job once because of my ill health. I now get a few consultancy assignments for some organisations, but these are only for around 5-10 days," he adds.
Patients who take these medicines demand that the government intervene and ensure that the prices of these drugs are reduced. While price control may be the answer, Sharma further suggests another method. He says the government should negotiate with patent holders regarding the price of medicine.
This effort will help many people. Roche holds the patent for pegylated interferon for hepatitis C treatment. A private company should not be allowed to sell life saving drugs at very high prices just because they hold the patent, he says.
While HIV has the assured attention of policy makers, and the National AIDS Control Organisation (NACO) under the Indian health ministry works for the alleviation of AIDS, hepatitis C seems to have failed to receive attention.
Like Sharma, there are many patients who cannot afford the expensive medication for hepatitis C. Patients who either stop taking the medicine or miss a dose are required to restart the entire course of medication. With the number of patients with hepatitis on the rise, the government needs to intervene to ensure medical treatment for hepatitis is available to all.
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Metforminhcl.in Review:Metformin HCL,Pioglitazone HCL,Metformin Hydrochloride Manufacturer,Supplier,Exporter - ABHILASHA PHARMA PVT LTD - Manufacturer,Supplier,Exporter of metformin hcl, pioglitazone hcl, venlafaxine hcl, loratidine, glimepiride, bisoprolol fumarate from Gujarat,India
Country: Asia, IN, India
- Chief T. "Chief T." - Does what it is supposed to doHaving used both TurboTax and At Home, I find one to be as good as the other. I was able to get this product on a deal of the day for $21.00, a substantial savings over TurboTax at $49.00 or $39.00. In the end they both are good products and make filing taxes, especially electronically, a breeze but I give the edge to At Home because of the price. Also, it read last year's return which was prepared on Turbo Tax without any errors, saving me a lot of input time.
- G. Serles "Neza991" - I like itIts a great product and I like it! This product was well worth the money and seems to have all of my iPad, Nook tablet and Kindle Fire friends going crazy and I love it!
- M. Smith "cenmad" - Very easy to use, removes any excuse not to have a willThis is my second time using WillMaker Plus, since I needed a new will after a divorce this year. I really liked this software the first time through a few years ago, and hoped the updated version would be just as good. Happily, it's improved and even easier to use than it was back in 2009 or so. (Not surprising, but sometimes makers mess things up by adding too many bells and whistles).
Installation was straightforward (put in the DVD, run the program, sit back and wait), and I started using the program immediately. I rarely want to read a user manual, so I'm happy to say this software really doesn't need one. It walks you through all the documents you may want to create (living trust, medical directive, power of attorney, etc.) in a simple, linear fashion. It has well-written explanations of each question with links to additional information to help you make key decisions (One executor or two? Why have a power of attorney? What should you consider when allowing financial management of your estate?). This guide can't/doesn't answer every single question, but it does point out when you might want to get an attorney's advice. It also comes with a thick legal answer book for additional guidance, so you may find the answers you need there if you don't want to invest in an attorney's opinion.
For my needs, this software was about perfect. I spent about three hours from beginning to end, then came back a week later to edit and proofread what I'd done. Then I printed everything out and was able to get the documents witnessed/notarized according to the *very* clear instructions. This is one additional *great* feature - every document prints with complete signing instructions so it's all as easy as possible.
I should mention that my estate is pretty simple, since I have no real estate, no kids, and only a cat to provide for. More complicated estates may want more personalized legal advice, but even then this is probably a really good starting point. Creating your documents here and getting them reviewed by an attorney has got to be more efficient than having the attorney write it all from scratch. Highly recommended!


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In the UK, guidance to support the implementation of advanced standards for professional bankers was published on August 15, 2018. The guidance is available here. The guidance is in fact dated January 2018, the same date as the advanced standard which was published in May 2018.
The standard sets out the Chartered Banker Professional Standard Board's ("CB:PSB")expectations around the quality of work and conduct of high ranking professional bankers. The CB:PSB is focusing on individuals responsible for developing a customer-focused culture, ethical professionalism and a set of behaviors as set out in the Chartered Banker Code of Professional Conduct and the FCA and PRA individual accountability regime.
The guidance specifically targets those who are developing policies, procedures and systems within their institutions. However, the CB:PSB believes it will also be useful to other players in the industry who support the ongoing improvement of conduct and professional expertise within the banking industry.


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He was born sometime during the 1770s, maybe somewhere in France, maybe in Saint Domingue, maybe somewhere else. He died in 1823 or in 1827 or perhaps in 1857, in Honduras, Mexico or God knows where. He might have grown up in Barataria Bay; he might have spent his youth on his father's boats. His grandparents allegedly fled Spain because they were Jewish. Indeed until 1804, we know little about the most famous pirate, Jean Lafitte, when we find him on his boat, La Soeur Chérie, with which he illegally imported slaves into Louisiana from the brand-new country of Haiti. He and his half-brother Pierre settled in Barataria, in a place called the Temple, where they commanded thousands of men and established an empire built on smuggling, piracy and the slave trade. Growing up just a few cable lengths away, I had always heard stories about treasure buried under a tree, protected by the ghost of a sacrificed pirate. Lafitte is as much the stuff of legend as history, if not more.
He is best known for the decisive helping hand he and his men gave Andrew Jackson during the Battle of New Orleans at the end of the War of 1812, despite the fact that only a few weeks before, considering them to be lawless bandits, the American commodores Patterson and Ross attacked and seized all their booty. To thank him once the victory guaranteeing the preservation of American independence from England was achieved, Jackson requested a pardon for Lafitte and his men, which President Madison gave. He then left Louisiana forever and in 1816 settled in another buccaneers' lair further west along the shore, today's Galveston. Two years later, a hurricane decimated the coast and Lafitte left shortly thereafter. Then we lose track of him and he disappears in the legend. Some say he was in England in the 1840s when he met two young Germans named Marx and Engels. They would have told him about their theories of capitalism and the working class. Interested in these ideas, Lafitte subsidized them while they were working on The Communist Manifesto. Nice story, but we do not know how the man who saved the fledgling U.S. republic finished his days.
Even though we have more to fear nowadays from pirates sailing the Internet rather than the Gulf of Mexico, we are not completely rid of these corsairs. If you are a little nostalgic for the romantic idea we have of Jean Lafitte and his followers, you can always go to the Louisiana Pirate Festival in Lake Charles in May. You will see "Jean Lafitte and his Buccaneers" trying to capture the city, to the delight of the spectators and charities this festival supports.
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RaboResearch Podcasts: FX Strategy
In addition to our written coverage, our FX Strategy team also offers podcasts as a fast and easy way to stay up to date with the latest news on global currency markets whether you are in the office or on the road. Find all episodes below, or subscribe to receive new updates right to your device.
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Jane Foley
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Bartolomeo Giuseppe Guarneri 'del Gesù', Cremona, 1734, the 'Haddock'
Violin: 40411
Bearing its original label.
Back: Two-piece; from the same log as the "Violon du Diable," the Jean Becker of 1732, and the "King" of 1735, as well as to a violin made by Pietro of Venice in 1735
Scroll: almost certain the work of del Gesú's father
Length of back: 34.9 cm
Upper bouts: 16.4 cm
Middle bouts: 10.9 cm
Lower bouts: 20.4 cm
There are 2 additional images in the archive which are not available publicly. Please contact us for more information.
Notes:Dated 1736.
Celebrated Violins and Their Owners, Eugene Polonaski, The Violin Times, March, 1897, London
"Mr. Willett L. Adye, of Merly House, Dorsetshire, a well-known amateur, has a remarkably fine violin by this maker, of which the history is somewhat interesting : It belonged to Mr. Mawkes, formerly distinguished as an excellent performer, who left the profession to enter the Church, and was ordained many years since. He bought it in 1831, at Spohr's recommendation, from Professor Hoffmann, of Frankfort, when he was studying under the former celebrated musician at Hesse Cassel. Hoffmann bought it at the time Kode was at Frankfort, it having been a facsimile of an instrument by the same maker, played on by him. Spohr told Mr. Mawkes, if he could purchase it, he would have one of the finest instruments in the world; and he would have given his famous Stradiuarius in exchange for it. Mr. Mawkes refused several offers for it, and, having been the possessor of it for about thirty years, disposed of it to Mr. Adye."
The History of the Violin and Other Instruments Played On With the Bow From the Remotest Times to the Present, William Sandys and Simon Andrew Forster, The History of the Violin and Other Instruments Played On With the Bow From the Remotest Times to the Present, London
|until 1831
|H. A. Hoffman
|from 1831
|Thomas Mawkes
|in 1864
|Willet L. Adye
|until 1876
|George Withers & Sons
|until 1880
|Samuel Appleby
|from 1880
|Samuel Appleby's niece
|from 1907
|W. E. Hill & Sons
|in 1893
|George Haddock
|W. W. Barlow
|Sold by W. E. Hill & Sons
|until 1948
|1948 - 1992
|Gerald Segelman
|in 1992
|Segelman Trust
|1992 - 1993
|Joji L. Hattori
|in 1998
|Current owner
Known players
Alexander Rozhdestvensky, Heinrich Anton Hoffman, Thomas Mawkes
Certificates & Documents
- Dendrochronology report: Peter Klein, Hamburg (1998) Dating the youngest tree ring to 1722; Matches the wood used for the table of the 1731 "Baltic" (ID=410), and the other half matches the wood used for the table of the 1734 "Violon du Diable" (ID=405) and the 1734 "Haddock" (ID=411).
- Dendrochronology report: Peter Klein, Hamburg Dating the youngest tree ring to 1722.
Cozio holds copies of many certificates and other documents, some of which are available to view on request. Please contact us if you wish to view a particular document. (Note that we do not always have permission to share documents.)
- The Strad, November, 1999, Orpheus, London (illustrated)
- The Violin Times, March, 1897, Eugene Polonaski, edited by E. Polanski, London
- Fine Stringed Instruments Exhibition, Hong Kong, October 21-28, 2006
- Giuseppe Guarneri del Gesú (2 volumes), Carlos Chiesa, John Dilworth, Roger Graham Hargrave, Stewart Pollens, Duane Rosengard & Eric Wen, Peter Biddulph, London (illustrated)
- Mr Black's Violins: The extraordinary obsession of Gerald Segelman, Andrew Hooker, Cozio Publishing, Boston (illustrated)
- The History of the Violin and Other Instruments Played On With the Bow From the Remotest Times to the Present, William Sandys and Simon Andrew Forster, John Russell Smith, London
- The Miracle Makers, Bein & Fushi, Chicago (illustrated)
- The Violin Makers of the Guarneri Family, W. Henry, Arthur F. & Alfred E. Hill, William E. Hill & Sons, London, 1931
- The Violin Masterpieces of Guarneri del Gesù - Exhibition, Peter Biddulph, Peter Biddulph, London (illustrated)
- W. E. Hill & Sons Photographic Archive (illustrated)


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Stop lurking! Log in to search, post in our forums, review beers, see fewer ads, and more.
— Todd, Founder of BeerAdvocate
Where to Drink in San Diego, California
Despite a setback during Prohibition and a lull from 1953 to 1989, San Diego has rebounded into one of America's finest beer cities with 150 craft breweries and counting across the county. Part of this revival is thanks to a 1982 bill that amended the state's laws concerning on-premise beer sales, which paved the way for brewpubs to flourish.
And flourish they have; California craft breweries have more than quadrupled in number since 2011. Today, San Diego County is home to more craft breweries than any other county in the state. As a result, virtually every beer style is represented, but none more prevalently than San Diego's signature, envelope-pushing India Pale Ale (often called West Coast IPA).
Stone Brewing Company's IPA is widely considered to be the best representation of the heavily hopped, ultra piney take on the style, but Green Flash Brewing Company's West Coast IPA, Alpine Beer Company's Nelson, and Port Brewing's Wipeout IPA are also touted as impressive iterations. A powerhouse since 1996, Escondido-based Stone has grown into one of the 10 largest craft breweries in the country. Ballast Point and Karl Strauss Brewing Company also make the top 50, but even smaller breweries and brewpubs like Coronado Brewing Company, O'Brien's Pub, and Pizza Port are considered hugely influential both locally and and nationally.
San Diego's beer scene is widely spread across the county, with hotspots in Miramar (aka "Beeramar"), Downtown, and North County. Visitors looking to maximize their quality beer intake often stick close to the sprawling Downtown area, which—for beer purposes—encompasses the nearby neighborhoods of North Park, Barrio Logan, and East Village. It's also the epicenter for San Diego Beer Week, a 10-day festival put on by the San Diego Brewers Guild that takes place every November.
However, a 20-minute drive to the triangular area sandwiched between the 805 and 15 freeways just north of Marine Corps Air Station Miramar yields a wealth of options: over a dozen breweries and the White Labs tasting room. Choose one at random or start with AleSmith Brewing Company, Peter Zien's acclaimed brewery best known for its award-winning Speedway Stout. AleSmith relocated to an enormous new home in 2015, complete with a museum honoring Padres baseball super-hitter Tony Gwynn and a "hidden" barrel-blending bar dubbed Anvil & Stave (check Instagram for the daily password for entry). The move made way for Danish brewery Mikkeller's first permanent brewing location, where enthusiastic beer chasers line up for their chance to snag rotating can releases available every weekend. Societe Brewing Company is another popular starting point, but if you can't commit to just one brewery, focus your drinking efforts in North Park, where a plethora of beer bars await.
North Park is arguably the city's most prolific beer neighborhood. Its walkable streets make it easy to hop from one brewpub to the next along 30th Street, known locally as the Best Beer Street in America. Start at Blind Lady Ale House for farm-to-table pizza and a rotating draft list, then head south from Adams Avenue, stopping at Fall Brewing Company for punk rock-themed art and brews. The converted mechanic's garage-turned-tasting room exudes a DIY feel and a rotating cast of food trucks park here nightly. If that doesn't appeal, the "coffee & beer" shop Young Hickory serves up an assortment of panini sandwiches alongside more than 30 local and national beer brands by the can, including its first collaboration with Mason Ale Works.
Rip Current Brewing in North Park is the mid-city outpost of the San Marcos-based brewery named Very Small Brewery of the Year at the 2015 Great American Beer Festival. Try the hop-forward Lupulin Lust Double IPA or the complex Rescue Buoy Russian Imperial Stout. Better yet, get a flight and then grab a bite from Sublime, the in-house eatery known for its eclectic menu including beer-battered fish tacos, lumpia, and French fries smothered in short ribs and bacon beer gravy.
From there, cross 30th Street again to Toronado for a pint from off-the-beaten-path local favorites like Abnormal Beer Company, Second Chance Beer Company, Burning Beard Brewing, or Alpine. Its 56 taps are dedicated to the finest independent brews from California and beyond, and its bottle list often includes hard-to-find releases at reasonable prices. Plus, if it's Pliny the Younger season (i.e. February), it's usually a safe bet that Toronado will have a keg.
Around the corner on University Avenue is North Park Beer Company, the brainchild of prodigious homebrewer Kelsey McNair. His renowned American IPA Hop-Fu! pairs well with the various meat dishes provided by Mastiff Sausage Company's permanent taproom kitchen. A rotating assortment of guest beers, wine, cider, and kombucha are offered here, too.
After perusing the tip-top beer selection (or even imbibing a taster flight) at Bottlecraft on the busy corner of 30th and University, proceed toward Modern Times' tasting room, complete with a mural of Yoda comprised of floppy discs. Skip the core lineup in favor of a seasonal release, or grab a seat at Underbelly next door for modern-fusion ramen and a small (but mighty) beer list. You can't go wrong with a pint of Thorn Street Brewing Company's IPA and a steaming bowl of Belly of the Beast.
Continue south to Hamilton's Tavern, a dimly lit temple to all things craft brewing. Shoot some pool and admire the tap handles dangling from the ceiling like boozy stalactites, but be sure to eat something. The tiny window near the back of the bar slings out rib-sticking entrees designed to sop up massive quantities of beer. Try the hop sausage poutine, cheese-smothered Blair tots, hot wings, or all of the above, and wash it down with a full-bodied Oyster Stout from South Park Brewing Company next door.
Now that you're practically downtown, it's an easy rideshare to Monkey Paw Pub & Brewery, located in spitting distance from the hotly contested 10 Barrel brewpub owned by AB InBev. Order a Bonobos IPA, brewed on the (ironically-sized) 10 barrel system now owned by Coronado.
From Monkey Paw, you can linger downtown or venture south to Barrio Logan. For those leaning toward a downtown bar crawl, skip the tourist traps in Gaslamp District and head to the third floor drinkery Quad Alehouse, or Neighborhood, which provides a similar appeal—savory bites like jalapeno mac n' cheese paired with unique drafts and bottles. Visiting both is also an option, of course.
On the southern edge of downtown is Barrio Logan's flourishing Logan Avenue, home to Border X Brewing. Novel recipes here include a Horchata Golden Stout, a Blood Saison featuring hibiscus and agave, and Abuelita's Chocolate Stout made with Mexican chocolate. It's only 14 miles to the border from here, so if you're in the mood for some Mexican lagers, just continue south. ■


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He was destined to fail.
He was being relied on, but time and again he just kept letting them down.
He thought it was everyone else, that they couldn't be bothered or that they weren't fully committed to transforming their own lives.
But he was making a fatal mistake…and his clients were suffering because of it.
"Dan" is a fitness coach who loves helping people transform their lives.
He thrives on it.
He thinks that if his clients have got the will, then he has the way – and together they can do amazing things.
In a way, he's not wrong.
He CAN get amazing results for some people. The problem is that many more people come to him for help, but they DON'T get results from working with him.
Because he's making one HUGE mistake.
It's nothing to do with his technical abilities, he's actually very good at that.
It's his belief that a client needs to motivate THEMSELVES.
Coaching isn't just about knowing your area of sport or fitness inside out. In fact, GREAT coaching has very little to do with that at all.
Great coaching is having the skills to move your clients forward even when they don't know how, or even what's stopping them in the first place!
And I know that sounds like you need to become some sort of mind-reader, but really, it's a simple shift from acceptance to questioning.
"Dan" accepts what his clients are telling him about their state of mind.
He listens to the words.
His clients say things like "I'm really tired" or "I didn't have time" or "it's been a really tough week".
He interprets this as being a lack of motivation or a lack of committment. Well, if they were really committed to the programme, they'd FIND the time or the energy wouldn't they?
Unfortunately, this is where "Dan" starts to let his clients down.
At first, he'll make adjustments to their training plan, but when they start to miss things out consistently, "Dan" and his clients mutually agree that the pragramme isn't for them and they part ways.
That's not helping those clients to achieve their goals.
Of course, I'm not suggesting that coaches should work with incompatible people, but in many cases, simply shifting from acceptance of what the client says to asking a few little questions would help those clients keep moving forward, feeling positive and achieveing their goals.
On pages 17-18 of my upcoming book, "The Coaches Guide to Long-Term Injury Prevention Success", I outline 4 questions every coach needs to ask themselves when it comes to getting more information from their clients and better feedback about their current situation (after all, it's this feedback that drives your decision making process):
1. What are the clients saying?
2. What do they really mean?
3. What's stopping them/getting in their way?
4. How can I help them break through this?
What feedback a client gives is influenced by many factors, including their age, their life experience and their personality type.
Are they shy mid-teenage girls who can't really explain changes in her body?
Are they men in their 50s who have a "buckle up and get on with it" type attitude?
Each of these two groups would give entirely different feedback about aches and pains in their bodies and their ability to complete your training plan. The teenage girl might just quietly get on with it, secretly struggling with pain, or she might simply say she doesn't want to train anymore because she doesn't want to have to explain/draw attention to herself. Whereas the man in his 50s might be full of bluster, faking strength and motivation so that he doesn't appear to be "weak", while he's secretly struggling.
That's why fitness coaches need to take a step back, to questions what's really going on – and to do that, we need a way of getting more information from our clients than they are either willing or able to give.
And that's where using simple clues from our clients bodies come in.
Most coaches won't recognise the clues that human bodies give when they're struggling either emotionally or physically with a problem, but that's exactly what GREAT coaches do.
Recognising the signs allows you to make tailored and effective decisions about your clients, despite what they say – and believe me, this makes you look INCREDIBLE!
You'll be able to deliver exactly what your clients need, so that they come to each and every session, even when they don't want to because they TRUST that you'll know exactly what to do.
Developing connections like this with clients is privilege and an opportunity offered to each and every fitness coach with every new client or group of athletes they train.
Don't squander yours.
Get your FREE copy of the entire 95 page book before anyone else, simply by registering here.
It's coming REALLY SOON and it's jam-packed with awesome insights like this!
If you're a sports or fitness coach who wants to deliver the results your clients deserve, take your coaching from good to great, or great to better than great, you can't afford to miss this mind-blowing read!
PLUS, if you register now, you'll get EXCLUSIVE access to a LIVE Q&A with me so you can ask me anything about the mega-tonne of tips and strategies you've discovered inside!
I can guarantee you've never read anything like this before, and just yesterday, Alun Richards, an experienced marketing and Kindle book expert said that "this is the most comprehensive, professional and best free book that I've seen in a long time"
So go ahead, register for your "earlier than everyone else" FREE copy right now. I promise you won't regret it!


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I met with Lindsey Olson of the Mason Staff Senate.
They tried unsuccessfully to implement campaign-tagging in their recent (Feb. 9th) Staff Senate Newsletter email. Upon researching the problem, we determined that they had inadvertently modified the campaign-tagged URLs (after they were generated (correctly) by the Mason Campaign URL Builder) in such a way that the campaign-tagging did not work.
We also discussed campaign-tagging strategy to make sure that they are using the campaign data fields optimally for what they would like to be able to track.
We also reviewed the past 3 months of analytics data for their website and identified many interesting patterns. We then reviewed the custom data that is available to them in Google Analytics (outbound links clicks, file downloads, expandable content areas clicks, etc.).


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ORIGINAL RESEARCH article
Sec. Plant Biotechnology
Volume 6 - 2015 | https://doi.org/10.3389/fpls.2015.00359
Growth and lipid accumulation of microalgae from fluctuating brackish and sea water locations in South East Queensland—Australia
- Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
One challenge constraining the use of microalgae in the food and biofuels industry is growth and lipid accumulation. Microalgae with high growth characteristics are more likely to originate from the local environment. However, to be commercially effective, in addition to high growth microalgae must also have high lipid productivities and contain the desired fatty acids for their intended use. We isolated microalgae from intertidal locations in South East Queensland, Australia with adverse or fluctuating conditions, as these may harbor more opportunistic strains with high lipid accumulation potential. Screening was based on a standard protocol using growth rate and lipid accumulation as well as prioritizing fatty acid profiles suitable for biodiesel or nutraceuticals. Using these criteria, an initial selection of over 50 local microalgae strains from brackish and sea water was reduced to 16 strains considered suitable for further investigation. Among these 16 strains, the ones most likely to be effective for biodiesel feedstock were Nitzschia sp. CP3a, Tetraselmis sp. M8, Cymbella sp. CP2b, and Cylindrotheca closterium SI1c, reaching growth rates of up to 0.53 day−1 and lipid productivities of 5.62 μg mL−1day−1. Omega-3 fatty acids were found in some strains such as Nitzschia sp. CP2a, Nitzschia sp. CP3a and Cylindrotheca closterium SI1c. These strains have potential for further research as commercial food supplements.
Microalgae grow in most natural environments, typically aquatic and marine systems, but they are also found in soil, ice, rock pools or in volcanic water that can have extreme environmental fluctuations (Duong et al., 2012). Microalgae suffering from adverse or fluctuating conditions often have the ability to accumulate higher contents of biochemical products for survival, such as lipid, starch, protein or carotenoid contents (Lim et al., 2012). Microalgae can produce a variety of lipids that can be used by the food and biofuel industry (Huerlimann et al., 2010). For the production of biodiesel, fatty acids with a chain length of 14–18 carbons are preferable. Saturated fatty acids C14, C16, and C18 and unsaturated fatty acids such as C16:1, C16:2, C18:1, and C18:2 are the most important for producing good biodiesel quality (Schenk et al., 2008). This is because the other unsaturated fatty acids with 3 or 4 double bonds have reduced stability in storage (Knothe, 2006; Chisti, 2007).
The components of fatty acids, including saturated and unsaturated fatty acids produced by microalgae, differ for different species and strains (Renaud et al., 1994; Salama et al., 2013). The accumulation of fatty acid components can be controlled by environmental conditions such as temperature, nutrient availability and salinity (Renaud et al., 2002; Huerlimann et al., 2010). Alternatively, the necessary fatty acids can be developed using a chemical process. For example, unsaturated fatty acids from microalgae, especially fatty acids with 3 or 4 double-bonds, can be easily hydrogenated under partial catalysts (Jang et al., 2005), but it is preferable to identify and propagate microalgae that do not require secondary treatment to modify their fatty acid profile. Growth temperature is a major factor that dramatically influences lipid accumulation in general or lipid composition in particular. For instance, a higher growth temperature can stimulate lipid accumulation in microalgae or a lower growth temperature can lead to increased saturated fatty acid composition (Renaud et al., 2002).
The screening of microalgae is not limited to those suitable for biodiesel production, because microalgae also offer multiple bio-products that can be used in a variety of industry (Schenk et al., 2008; Huerlimann et al., 2010). For instance, unsaturated fatty acids containing more than three double bonds, including omega-3 fatty acids, are not preferable for biodiesel but they can be useful as nutritious food or feed supplement. These compounds currently have a high value and could compete with fish oil in terms of productivity and environmental sustainability (Adarme-Vega et al., 2014).
Although microalgae are known to produce considerable amounts of lipids this it is not true for all microalgal strains. The purpose of our research was to screen microalgal isolates collected from brackish and sea water and identify those with the highest growth and lipid production with desirable fatty acid composition. As lipid accumulation capacity of algae changes when subjected to adverse external factors, such as nutrient supply and environmental conditions (Huerlimann et al., 2010; Chen et al., 2011), the research focused on microalgae from sites that have known adverse or fluctuating environmental conditions (e.g., intertidal rock pools; Underwood, 1984). After isolating pure algal cultures, growth and lipid production were compared to establish which strains are most stable and productive and most likely to be effective as a feedstock source for biofuel production. In addition, strains which produce fatty acids suitable for the health food industry were identified.
Materials and Methods
Microalgae samples were collected from a variety of sites in the lower reaches of the Brisbane River, Stradbroke Island, and Sunshine Coast in South East Queensland—Australia. The samples represent different environmental conditions of tidal brackish river water (50 cm depth), rock pools and beaches. Two species from the Australian National Algae Culture Collection from the Commonwealth Scientific and Industrial Research Organisation (CSIRO) were used to compare growth and lipid production with the strains that were isolated from the field (Table 1). The microalgae were intentionally gathered from different environments to provide a diverse taxonomy, stored in a cold box and transferred to the laboratory for analysis.
Isolation and Preliminary Screening
Microalgae were cultured in f/2 medium at 25 ± 1°C with a 12/12 h light/dark photoperiod at a light intensity of 120 μmol photons m−2s−1 from fluorescent lights (Osram L36W/840) and constant bubbling conditions (LP-100 air pump, Shen-Zhen Xingrisheng Industrial Co. Ltd) in a temperature-controlled environment room. Single cells were isolated by a micropipette on an inverted microscope and grown in 96 wells plates before transferring to 100 mL flasks for pure cultivation as described previously (Duong et al., 2012). The isolation procedure was conducted with sterilized equipment and in the laminar flow. Single cells were isolated by the micromanipulation method and the pure culture was checked regularly for the presence of contaminating algae or high abundance of bacteria during inoculation and growth experiments. It should be mentioned that the cultures in this study are not axenic. While it can be excluded that they contain other microalgae or protists, they still contain associated bacteria. This was considered desirable as microalgae-associated bacteria often provide improved growth (Amin et al., 2012). Algal strains were then provisionally screened based on their ability for rapid growth and lipid fluorescence using Nile red staining as described by Lim et al. (2012).
Classification by DNA Sequencing
Microalgal biomass was collected at the late exponential phase of cultivation for DNA extraction. DNA extraction was performed using a phenol:chloroform method. After extraction, genomic DNA within the 18S rRNA region was amplified on a PCR machine by using the following primers: Forward 5′-GCGGTAATTCCAGCTCCAATAGC-3′ and Reverse 5′-GACCATACTCCCCCCGGAACC-3′. The process followed was developed by Lim et al. (2012). PCR templates were then purified by using a Wizard SV Gel PCR Clean-Up System (Promega). For sequencing preparation, 5 μL of a 25 ng μL−1 PCR product were combined with 1 μL of a 10 μM solution of each of the above primers. The reaction was topped up to 12 μL with Millipore water in a 1.5 mL tube and sent to the Australian Genome Research Facility (AGRF) at The University of Queensland for sequencing and analysis. The DNA sequence data was compared with Genbank entries for classification.
Standard Protocol for Growth Experiments
After obtaining pure cultures, all isolated strains were grown in f/2 medium following a cultivation protocol that used bubbling for aeration and mixing. The standard protocol can be briefly described as follows: All strains were inoculated with 5 mL from a recently grown master culture and cultured in 150 mL f/2 medium until the end of the exponential growth phase was reached (less than 10% cell density increase/day) before starting the standard growth experiment. This culture was then used as the inoculum at a ratio of 1/10 for 300 mL f/2 medium in 400 mL bottles that were connected to a bubbling system and exposed to 12/12 h light/dark photoperiod at a light intensity of 120 μmol photons m−2s−1. Cells were counted daily by using a hemocytometer. Nitrate concentrations were monitored daily until the nutrient levels reached zero (below detection). Nitrate was determined by using a colorimetric assay (API test kit) and measured on a spectrophotometer at a wavelength 545 nm. Growth rates were calculated by the following equation (Levasseur et al., 1993)
where N1 and N2 equal cell counts at time 1 (t1) and time 2 (t2), respectively. Doubling time was also calculated once the specific growth rate was known.
Microalgae were cultured for another 3 days after the nitrate concentration in the medium became undetectable to induce lipid biosynthesis.
Fatty Acid Methyl Esters (FAME) Analysis
Samples for FAME analysis were collected when lipid accumulation reached its peak, after 3 days of starvation. A total of 4 mL of microalgal culture was collected and centrifuged at 8000 × g for 5 min. Biomass was collected and dried by a vacuum pump for 30 min. Lipids in the microalgal pellet were hydrolyzed and methyl-esterified in 300 μL of a 2% H2SO4 and methanol solution for 2 h at 80°C. Prior to the reaction, 50 μg of heneicosanoic acid (Sigma, USA) was added as internal standard. After the esterification step, 300 μL of 0.9% (w/v) NaCl solution and 300 μL of hexane were added and mixed for 20 s. To separate the phase, samples were centrifuged at 16,000 × g for 3 min. A total of 1 μL of hexane layer was injected into an Agilent 6890 gas chromatograph (GC) coupled to a 5975 MSD mass spectrometer (MS). The running conditions were described by Agilent's RTL DBWax method (Brown, 1991).
Growth of Selected Microalgal Strains
Out of 50 microalgal strains that were isolated, 16 were shortlisted based on their rapid growth and high lipid fluorescence following Nile red staining (Figure 1 shows an example). Strains were then compared in standard growth and lipid accumulation assays to determine the most suitable strains as feedstock for biodiesel and/or nutraceuticals. The growth of microalgal strains in the collection is presented in two groups for easier comparison: diatoms and green microalgae. The fastest growing strain Thalassiosira rotula SI2a grew 5.3 times faster than the slowest growing strain Bacillariophyta sp. B3 (Table 2). Among the diatomaceous species, Thalassiosira rotula SI2a's cell density was 2.47 × 106 cells mL−1 and this strain exhibited the highest growth rate and lowest doubling time, achieving 0.64 day−1 and 1.09 days, respectively. The cell density of Phaeodactylum tricornutum reached 6.97 × 106 cells mL−1 and grew more after the standard assay's completion. The growth rate and doubling time of this strain was 0.49 day−1 and 1.42 days, respectively. Cylindrotheca closterium SI1c's growth reached a peak of 1.89 × 106 cells mL−1. Bacillariophyta sp. SI1a, Bacillariophyta sp. B3, and Navicula sp. SI2d grew slowly and reached peaks of 3.18 × 105 cells mL−1, 4.5 x 104 cells mL−1 and 1.18 × 105 cells mL−1, respectively.
Figure 1.Cymbella sp. CP2b after Nile red staining under fluorescence microscopy. Yellow droplets show lipid containing triacylglycerides and orange droplets show autofluorescence from chlorophyll. Cymbella sp. CP2b displayed fast growth rates and one of the highest lipid productivities (4.51 μg mL−1 day−1).
Table 2. Growth characteristics of the isolated strains in f/2 medium during the duration of the standard assay.
Dunaliella tertiolecta, Chlorella sp. BR2 and Tetraselmis sp. M8 were the fastest growing green algal strains. Cell density of three strains increased gradually and peaked after 7 to 9 days. The cell density peaks for Chlorella sp. BR2, Tetraselmis sp. M8, and Dunaliella tertiolecta were 2.46 × 106 cells mL−1, 2.62 × 106 cells mL−1, and 2.67 × 106 cells mL−1, respectively. These strains had similar growth rates and doubling times (Table 2).
Nitrogen and phosphorous concentrations changed during the cultivation of the strains. Nitrate concentration in the medium decreased dramatically from day 3 to day 5 and nitrogen depletion occurred from day 5 to day 7 of the experiment. The concentration of phosphate decreased gradually over the experimental period. A depletion of phosphate occurred from day 7 to day 10. Nitzschia sp. CP2a and Nitzschia sp. CP3a consumed most nutrients among the strains tested (Figure 2).
Figure 2. Nitrate (A) and phosphate (B) depletion in growth medium (daily uptake) of Cymbella sp. CP2b, Nitzschia sp. CP2a, and Nitzschia sp. CP3a. Shown are mean values ± SEs from three separately-grown cultures each.
Lipid Contents in Microalgae Collection
The result from GC/MS showed that all selected microalgal strains can produce fatty acids. Eighteen different fatty acids were detected, however not all strains produced all 18 fatty acids. There was no detection of some unsaturated fatty acid with 3 or 4 double bonds such as hexadecatrienoic acid, hexadecatetraenoic acid, and stearidonic acid in Nitzschia sp. CP2a, Cymbella sp. CP2b, Cymbella cistuliformis CP2c, Nitzschia sp. CP3a, and Navicula sp. CP6a. Total FAMEs ranged from 9.27 to 50.53 μg mL−1. The highest FAME content was achieved for Nitzchia sp. CP3a and the lowest was measured for Chlorella sp. BR2 (Figure 3). Palmitic acid and stearic acid were dominant among the total fatty acids. The percentage of palmitic acid ranged from 19.83 to 37.65% in most of the strains, except for Bacillariophyta sp. SI1a, Cylindrotheca closterium SI1c, Thalassiosira rotula SI2a, and Navicula sp. SI2d. Stearic acid that accumulated in the strains ranged from 14.81 to 57.73%, except for Nitzschia sp. CP2a, Cymbella sp. CP2b, and Nitzschia sp. CP3a.
Figure 3. Total fatty acid methyl esters (FAMEs) contents of the isolated microalgal strains, expressed in μg mL−1. Shown are mean values ± SEs from three separately-grown cultures. Different letters above bars indicate statistically significant differences (p < 0.05; Two-Way ANOVA, Tukey's HSD test using GraphPad Prism 6.0).
Interestingly, omega-3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in most of the strains. The highest EPA percentage of total FAMEs reached 30.85% for Phaeodactylum tricornotum, 14.49% for Nitzschia sp. CP3a, and 12.46% for Nitzschia sp. CP2a. DHA reached 1.11 and 1.36% for Nitzschia sp. CP3a and Nitzschia sp. CP2a, respectively. On average, saturated fatty acids were the major FAMEs in most strains; the highest values were found in Thalassiosira rotula SI2a (62.18%), Bacillariophyta sp. B3 (71.9%) and Navicula sp. CP6a (71.61%). However, total unsaturated fatty acids were higher than total saturated fatty acids in strains such as Dunaliella tertiolecta (62.08%), Cylindrotheca closterium SI1c (61.65%), and Nitzschia sp. CP3a (60.47%).
All strains in the study were collected from estuary, coastal waters and rock pools where environmental conditions change frequently, especially changes of temperature, salinity, light exposure, and nutrients. The changes require microalgae to adapt and/or produce more biochemical products to ensure their survival (Lim et al., 2012). Lipid is one of the biochemical products that microalgae can produce along with starch under nutrient deprived conditions in the light (Schenk et al., 2008). Lipid productivities were highest for Nitzschia sp. CP3a (5.62 μg mL−1 day−1), Tetraselmis sp. M8 (5.29 μg mL−1 day−1), Cymbella sp. CP2b (4.51 μg mL−1 day−1), and Cylindrotheca closterium SI1c (3.93 μg mL−1 day−1). The value for Tetraselmis sp. M8 was higher than the lipid productivity previously reported for this strain when grown under laboratory conditions (2.1 μg mL−1 day−1; Lim et al., 2012). It is interesting to note that all of these strains have been isolated from coastal rock pools subjected to tides. Their high lipid productivities suggest that these microalgae may be more opportunistic than others from more stable environments (e.g., stationary lakes or open ocean). A future study comparing the growth rates and lipid productivities of microalgae isolated from stable and unstable environments may further substantiate this notion. High growth rates of these microalgae lead to rapid production of biomass while their high lipid accumulation capability is likely to assist in higher survival rates during adverse conditions. Interestingly, divergent from this trend is Nitzschia sp. CP3a which despite its high lipid productivity had a very slow growth rate. Further studies should be conducted to test the survival rates of these strains and if these correlate with their cellular lipid and/or starch contents.
Diatoms can survive in harsh environments (Seckbach, 2007) and usually produce more lipids in harsher environments (Lim et al., 2012). For this research, the difference of environmental conditions between natural habitats and the laboratory may have created a harsh environment that impacted on growth and chemical accumulation of microalgae tested. Many of the strains in this study adapted to their new environment and grew well under laboratory conditions. For instance, Cymbella sp. is a diatom that usually requires multi nutrients and minerals from natural sources (Tarapchak et al., 1983; Takeda, 1998). However, this strain grew well in f/2 medium and displayed one of the best growth rates (Table 2). The indoor growth experiments were set up for conditions similar to the natural habitats (temperature, nutrients, light). However, the indoor conditions are not identical to the natural conditions and the adaptability of the selected microalgae to the laboratory condition is a useful indicator of microalgae's ability to adapt to different external conditions which also will be encountered when grown at large scale for commercial purposes.
In addition, nutrient availability also affects diatom growth. For example, silica is the main components of the diatom cell wall. Changing nutrient availability may directly influence the structure of silica composition in the cell wall and affect diatom growth (Tarapchak et al., 1983). Thus optimizing nutrient availability can also substantially affect growth rates and biomass production. For example, increasing of nutrients or nitrogen leads to an increase of growth rate (Converti et al., 2009; Chen et al., 2011; Borowitzka and Moheimani, 2013). However, to enable a direct side-by-side comparison, a standard assay with unoptimized parameters was used in the current study. Clearly, higher growth rates and lipid productivities are achievable after careful cultivation optimization. For example, this has been achieved for Tetraselmis sp. M8 (Sharma et al., 2014). A comparison of growth rates among the fastest growth strains between the study and other publications has been undertaken. It showed that the growth of the strains in the present study was similar or faster to those in other studies for Chlorella sp. BR2, Tetraselmis sp. M8 (24.5 and 18.6% increase, respectively, compared to the study by Lim et al., 2012) or slightly lower for Thalassiosira rotula (23.4% reduction compared to the study by Doan et al., 2011). The difference may be due to a difference of strains used and growth conditions, such as air and nutrient supply, temperature, culture systems and photosynthesis periods (Renaud et al., 2002; Converti et al., 2009).
Total FAMEs results from GC/MS analysis showed that all 14 microalgal strains tested were lipid producers under the standard conditions used (Table 3). Nitzschia sp. CP3a was the highest lipid producer, followed by Tetraselmis sp. M8, Cymbella sp. CP2b, Nitzschia sp. CP2a and Cylindrotheca closterium SI1c. The lipid content produced by Tetraselmis sp. M8 was similar to the results of Lim et al. (2012). The proportion of saturated fatty acids reached more than 50% for most of the diatom strains and was dominated by myristic acid, palmitic acid, and stearic acid. These fatty acids are the main desirable components for biodiesel production (Schenk et al., 2008). Based on the above properties, we conclude that the two diatoms, Cymbella sp. CP2b and Cylindrotheca closterium SI1c, are potential strains that can be used to develop microalgal biofuel production.
Table 3. Fatty acid composition in percentage of total fatty acid methyl esters (FAMEs) of different microalgal strains collected in South East Queensland, Australia after cultivation to nitrate depletion and an additional 3 days of starvation.
Author Contributions
All authors designed the work, wrote the manuscript and approve the final version of the manuscript. VD acquired the material. VD, ST carried out the experiments, analyzed and interpreted the data. ST, PS critically revised the work and the manuscript.
Conflict of Interest Statement
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
We are grateful to Meat & Livestock Australia, the Australian Research Council, The University of Queensland and the Endeavour scholarship program of the Australian Government for financial support. We wish to thank Dorothee Hahne from Metabolomics Australia for technical assistance and Prof Dennis Poppi, Dr Stuart McLennan, Dr Simon Quigley, Dr Faruq Ahmed and Paul Rodman for useful discussions.
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Keywords: biodiesel, diatom, fatty acids, microalgae, omega-3 fatty acids
Citation: Duong VT, Thomas-Hall SR and Schenk PM (2015) Growth and lipid accumulation of microalgae from fluctuating brackish and sea water locations in South East Queensland—Australia. Front. Plant Sci. 6:359. doi: 10.3389/fpls.2015.00359
Received: 23 March 2015; Accepted: 05 May 2015;
Published: 19 May 2015.
Edited by:Flavia Vischi Winck, Brazilian Center for Research in Energy and Materials, Brazil
Reviewed by:Bettina Scholz, BioPol ehf./University of Akureyri, Iceland
Klervi Le Lann, Université de Bretagne Occidentale, France
Copyright © 2015 Duong, Thomas-Hall and Schenk. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Peer M. Schenk, Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, University of Queensland, Level 5, John Hines Building, Brisbane, QLD 4072, Australia, firstname.lastname@example.com


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Convicted family annihilator Chris Watts told investigators that the woman he was having an affair with at the time of his wife and daughters' murders was aware he was married when they became involved.
As CrimeOnline previously reported, Nichol Kessinger told the Denver Post in an interview published in November that she had been in a relationship with Watts since the late spring, but that she believed he and his wife Shanann Watts were separated and in the process of divorcing. Discovery documents released by the Weld County District Attorney's office later that month showed that Kessinger made the same claim to investigators, adding that she did not know Shanann was pregnant until she saw the media coverage of Shanann and her daughters' disappearance.
"He lied about everything," Kessinger told the Denver Post.
In a February interview with investigators at a Wisconsin prison where Watts is serving multiple life sentences, Watts admitted that he concealed Shanann's pregnancy from Kessinger, but that she knew from the start he was married. He told investigators that Kessinger, who worked with him at Anadarko Petroleum, asked to see his phone as they were just getting to know each other, and saw a photo of Shanann on his phone's lock screen.
Watts told investigator that he knew Kessinger had lied about what she knew of his marriage, claiming that she did so to "save face," according to a transcript of the interview obtained by the Denver Post.
Watts also denied having any other affairs during his marriage, although two people, a man and a woman, each came forward late last year to say they had been involved in a sexual relationship with Watts in the year preceding the murders of his wife and two children, Bella and Celeste.
Although Watts said he never told Kessinger about the pregnancy, he did say that he was concerned she may have found out another way. He said that he deleted his Facebook account on August 8, after Kessinger told him that she had told her friends about him. He reportedly told investigators that he deleted the account because he was worried that Kessinger's friends might look him on Facebook and learn that his wife was pregnant.
It is unclear why he was concerned about Kessinger's friends discovering this information, and not Kessinger herself.
Watts told investigators that he felt badly about putting Kessinger in the situation he did, and that he hoped Kessinger was not writing to him in prison under an alias.
Kessinger was later terminated from her contract with Anadarko. It is not known if she is currently still living in Colorado.


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In the first poll released since they became the nominees of their respective parties, Democratic candidate Bill de Blasio has a huge lead over his Republican opponent Joe Lhota in New York City's mayoral race.
Likely voters favor de Blasio by 43 points in the race for New York City mayor according to the NBC/WSJ Marist poll, a positive sign for those hoping to elect the first Democratic mayor since David Dinkins was defeated by Rudy Giuliani in 1993. Barring a major shift in the campaign, Lhota has a relatively small pool of undecided voters from which to cull more votes. All told, only 9% of likely voters said they had made no choice in the race, while nearly two in three voters named de Blasio as their preferred candidate, only 1 in 5 named Lhota.
While he has received criticism that his campaign focus on "two New Yorks" and the inequalities in the city is "divisive," de Blasio also enjoys even support across income levels in the poll. Exactly 66% of those making both more than $50,000 a year and less than $50,000 a year support his campaign. Lhota enjoys a slight bump among those making more than $50,000.
De Blasio enjoys strong support from minority voters as well, with an 83-point lead over Lhota with African American voters and a 63-point lead among Hispanic voters. He even holds a 13-point lead over Lhota with white voters.
Lhota holds a lead with only three groups of voters. Republicans, who favor him by a 38-point margin, self-described conservatives, who favor him by 2 points, and white Catholics, who favor him by 5 points.
De Blasio's weakest leads are in Queens and Staten Island, where he still enjoys a 32-point lead over his opponent, although 12% of voters say they're undecided.
"It's a very lopsided contest at this point," Lee Miringoff, director of the Marist College Institute for Public Opinion, said. "Coming out of the starting blocks, it is playing de Blasio's way in a big way."
This lopsided contest might be due at least in part to favorability numbers, where Lhota suffers severely. Only 31% of likely voters say they have a favorable opinion of the Republican candidate, while 43% say they have an unfavorable opinion. Even among registered Republicans, he does surprisingly poorly, with one in four saying they have an unfavorable view of him.
De Blasio, on the other hand, has a negative favorability rating only with registered Republicans. When it comes to all likely voters, his net favorability is at 47 points.
Lhota's spokeswoman Jessica Proud dismissed the early deficit in an email to the Wall Street Journal saying, "We always knew we'd be the underdog in this race and once New Yorkers learn more about Bill's radical policies, they will be looking for a practical alternative. Joe's experienced leadership and solutions to expand the middle class will resonate with everyday New Yorkers in all five boroughs."