The legendary women warriors in Southeast Asia History. 🔱
Indonesia:
Admiral Keumalahayati, (fl. 16th century), an admiral in the navy of the Aceh Sultanate, which ruled the area of modern Aceh Province Sumatra, Indonesia. She was the first woman admiral in the modern world. Her troops were drawn from Aceh's widows and known as the "Inong Balee", after the Inong Balee Fortress near the city of Banda Aceh.
Philippines:
Urduja, ca. 1350–1400 AD) a legendary warrior princess who is recognized as a heroine in Pangasinan, Philippines. The name Urduja appears to be Sanskrit in origin, and a variation of the name "Udaya", meaning "arise" or "rising sun", or the name "Urja", meaning "breath". A historical reference to Urduja can be found in the travel account of Ibn Battuta (1304 – possibly 1368 or 1377 AD), a Muslim traveler from Morocco.
Thailand:
Thao Thep Kasattri (ท้าวเทพกระษัตรี) and Thao Sri Sunthon (ท้าวศรีสุนทร) were styles awarded to Than Phuying Chan (ท่านผู้หญิงจัน), wife of the then recently deceased governor, and her sister, Khun Muk (คุณมุก), who defended Phuket Province in the late 18th century. According to popular belief, they repelled a five-week invasion by Burmaese in 1785, by dressing up as male soldiers and rallying Siamese troops. Chan and Muk were later honored by King Rama I with the Thai honorific Thao, as Thao Thep Kasattri and Thao Sri Sunthon, respectively. The "Heroine's Monument" honouring them is situated on the main highway (402) between the Phuket International Airport and Phuket town.
Vietnam:
The Trung Sisters, (c. 12 - 43 AD), known in Vietnamese as Hai Bà Trưng ("the two Trưng ladies"'), and individually as Trưng Trắc (Traditional Chinese: 徵側; pinyin: Zhēng Cè) and Trưng Nhị (Traditional Chinese: 徵貳; pinyin: Zhēng Èr), were two first century AD women leaders who repelled Chinese invasions for three years, winning several battles against considerable odds, and are regarded as national heroines of Vietnam.
Myanmar:
Shin Sawbu (Burmese: ရှင်စောပု, pronounced [ʃɪ̀ɰ̃ sɔ́ bṵ]; Mon: သေဝ်စါဝ်ပေါအ်; 1394–1471) was queen regnant of Hanthawaddy from 1454 to 1471. Queen Shin Sawbu was also known as Binnya Thau (ဗညားထောဝ်) or Old Queen in Mon. Queen Shin Sawbu and Queen Jamadevi of Haripunjaya are the two most famous among the small number of queens who ruled in mainland Southeast Asia.
Malaysia:
Tun Fatimah was a well-known heroine and daughter of Tun Mutahir the Malaccan bendahara (prime minister) who lived during the 16th century. She was married to Malacca's Sultan Mahmud Shah.
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male reference 在 Pakar diari hati Facebook 的最佳解答
Senarai Hantaran Kahwin dari pihak lelaki kepada pihak perempuan dan sebaliknya.
Senarai ini adalah sebagai rujukan contoh sahaja. Bukan wajib, boleh pilih mengikut kemampuan masing masing.
Kebiasaannya pihak lelaki akan hantar kurang 2 dulang daripada pihak perempuan.
Ratio hantaran (lelaki kepada perempuan perempuan kepada lelaki)
3 berbalas 5
5 berbalas 7
7 berbalas 9
9 berbalas 11
11 berbalas 13
13 berbalas 15
Dan seterusnya, bilangan bergantung atas kemampuan dan perbincangan antara kedua belah pihak.
Marriage Listings from men to women and vice versa.
This list is as an example reference only. Not compulsory, you can choose according to your own ability.
Usually men will send less than 2 trays from women.
Postage ratio (male to female to male)
3 reply 5
5 reply 7
7 reply 9
9 reply 11
11 reply 13
13 reply 15
And beyond, numbers depend on the ability and discussion between both sides.Translated
male reference 在 營養麵包(呂孟凡營養師) Facebook 的精選貼文
[營養冷知識#2 為何糯米易升糖卻難消化?]
明天就是端午節了,想必大家已經開始吃粽子!
粽子是以糯米為主要材料,
已經有許多研究證實:吃糯米後升糖較快,
但同時也常聽到大家說糯米不好消化。
照理來說,飯後升糖較快代表消化得快,
那糯米不好消化豈不是很矛盾嗎?
我曾經覺得「糯米不好消化」可能是個都市傳說,
這次因為端午節又想起這個傳說👻,
於是找了些資料弄清楚並且與麵粉們分享~
🌱🌱🌱糯米的特性🌱🌱🌱
糯米是一種支鏈澱粉含量高、
外觀不透明、質地柔軟、
對回凝(retrogradation)具有抗性的米。
糯米中的支鏈澱粉的含量高達99.70%,
因此具有較高黏性(Ref 1)。
🌱🌱🌱支鏈澱粉的結構🌱🌱🌱
澱粉是由葡萄糖為單體聚合而成的大分子,
圖片中的六角形就是一個一個葡萄糖分子,
中間連結的地方成為鍵結,
鍵結的種類有很多(這篇文章會出現兩種鍵結),
有的人體可以分解;有的無法分解。
澱粉分為直鏈澱粉以及支鏈澱粉,
直鏈澱粉的鍵結處全部都是alph-1,4 鍵結;
支澱澱粉的直鏈部分是alph-1,4 鍵結,
但分支的部份是alph-1,6鍵結,約占4%(Ref 2),
約每24-30個葡萄糖分子會產生一個alph-1,6分支(Ref 3)。
在支鏈澱粉中,直鏈部分比直鏈澱粉短,
而且會相互纏繞形成雙螺旋,
在天然澱粉中以像葡萄的結構懸掛在一起。
🌱🌱🌱關於澱粉的消化🌱🌱🌱
人體負責消化澱粉的主要是唾液澱粉酶和胰澱粉酶,
酶又可以成為酵素,
國中生物有學過:酵素具有「專一性」,
這兩種澱粉酶專門水解alph-1,4 鍵結;
無法水解alph-1,6鍵結。
支鏈澱粉因為分支很多,像樹枝一樣四處散開,
與澱粉酶接觸的面積大於直鏈澱粉,
所以其直鏈的部份可以迅速地被澱粉酶分解。
但是將直鏈部份分解完之後,
會剩下同時含有alph-1,4及alph-1,6糊精結構的部份,
由於這些結構是纏繞在一起的,
當中的alph-1,4鍵結難以被澱粉酶接觸,
(而alph-1,6即使接觸了也無法被水解)
所以消化的時間會延長(Ref 2)。
🌱🌱🌱澱粉比例對升糖指數的影響🌱🌱🌱
由於直鏈澱粉緊密的線性結構,
對於被消化的抵抗力高於支鏈澱粉。
研究顯示直鏈澱粉比例較高的米,
升糖指數比較低(Ref 4)。
一篇研究讓22位男性受試者分為四組吃均衡的一餐,
三大營養素熱量分布如下:
13%蛋白質;24%脂肪;63%碳水化合物。
當中攝取的澱粉直鏈及支鏈的比例不同,
分別為 (A) 0:100(100%支鏈)及 (B) 45:55(含45%直鏈),
而A組以及B組中又分為煮好後馬上吃,
或煮好後在4度C冷藏16小時以後再復熱吃。
攝食後測量其飯後的升糖反應。
結果發現飯後半小時以及1小時,B組的血糖顯著較低,
但到了飯後2、4、6小時,則是A組的血糖顯著較低。
血糖曲線底下的面積則是B組顯著較大(Ref 5)。
上述實驗的結果剛好符合"關於澱粉的消化"的論述,
個人推測原因如下:
飯後初期由於支鏈澱粉能被澱粉酶接觸的點較多,
血糖上升得比較快,
但到了中後期,支鏈澱粉的直鏈部分被分解完了,
殘餘的一些螺旋結構難以被消化,
所以反而是含有直鏈澱粉的組別血糖較高,
而當將飯後6小時的血糖總和計算時,
由於100%支鏈澱粉的組別殘餘無法被消化的alph-1,6較多,
所以曲線下的面積就較小。
⭐️⭐️⭐️結論⭐️⭐️⭐️
支鏈澱粉含量極高的糯米,
直鏈的部份會很快地被澱粉酶分解,
因此飯後初期的升糖比較快,
但是由於殘餘的支鏈結構中有些部分較難以分解,
所以產生了「糯米不好消化」的說法。
最後提醒各位,如果有血糖問題,
端午節吃粽子之前,可以先吃青菜以及蛋白質,
如此一來就可以延緩飯後的升糖狀況囉!
PS. 圖片標題打錯了,但已po出的圖片無法改😭
#營養麵包 #營養冷知識 #糯米升糖快 #糯米難消化
#歡迎分享
Reference:
1. Li Guo, Juanjuan Zhang, Jian Hu, Xueling Li, Xianfeng Du. (2015) Susceptibility of glutinous rice starch to digestive enzymes. Carbohydrate Polymers, 128, P 154-162.
2. G. Livesey, Carbohydrate Digestion, Absorption, and Fiber, Reference Module in Biomedical Sciences, Elsevier, 2014, ISBN 9780128012383, https://doi.org/10.1016/B978-0-12-801238-3.00043-X.
3. P. Clifton, J. Keogh, Starch, Editor(s): Benjamin Caballero, Paul M. Finglas, Fidel Toldrá, Encyclopedia of Food and Health, Academic Press, 2016, Pages 146-151, ISBN 9780123849533, https://doi.org/10.1016/B978-0-12-384947-2.00661-9.
4. Un Jae Chang, Yang Hee Hong, Eun Young Jung, Hyung Joo Suh, Chapter 27 - Rice and the Glycemic Index, Editor(s): Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, Wheat and Rice in Disease Prevention and Health, Academic Press, 2014, Pages 357-363, ISBN 9780124017160, https://doi.org/10.1016/B978-0-12-401716-0.00027-1.
5. J M van Amelsvoort, J A Weststrate, Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers, The American Journal of Clinical Nutrition, Volume 55, Issue 3, March 1992, Pages 712–718, https://doi.org/10.1093/ajcn/55.3.712
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