_queensland-researchers-target-gut-health-to-slow-progression-of-parkinson39s-disease.jpg "Queensland researchers target gut health to slow progression of Parkinson's disease from tno research institute Video Screenshot Preview")
GalleryPlay Video:
(Note: The default playback of the video is HD VERSION. If your browser is buffering the video slowly, please play the REGULAR MP4 VERSION or Open The Video below for better experience. Thank you!)
⏲ Duration: 1:41
👁 View: 65K times
✓ Published: 29-May-2024
👁 View: 65K times
✓ Published: 29-May-2024
Description:
Queensland researchers are taking a new approach to treating Parkinson’s disease by targeting the gut, as well as the brain. It's hoped this will slow or even stop the progression of the illness that affects hundreds of thousands of Australians.
Queensland researchers are taking a new approach to treating Parkinson’s disease by targeting the gut, as well as the brain. It's hoped this will slow or even stop the progression of the illness that affects hundreds of thousands of Australians.
Share with your friends:
Whatsapp | Viber | Telegram | Line | SMS
Email | Twitter | Reddit | Tumblr | Pinterest
Related Videos
_tno-3d-printing.webp "Charbax")
_the-best-biscuit-dunker-in-britain-has-been-found.webp "Slam dunk! The best biscuit dunker in Britain has been found – and it’s a creative designer from North London.<br/><br/>Simon Girma won the inaugural National Dunking Championship at Underbelly Boulevard in Soho, London.<br/><br/>The tea and biscuit lover, aged 35, entered the McVitie's tournament which challenged eight contestants to compete in a ‘dunk off’.<br/><br/>They submerge their biscuit in a hot beverage for the longest duration possible without it breaking – with one point awarded for every second it was submerged.<br/><br/>Upon removing the biscuit, it must remain intact without breaking – failing this, the participant loses the round.<br/><br/>The person with the most points after three dunk offs wins, and goes on to the next round, under the watchful eye of biscuit experts.<br/><br/>Each round features a different biscuit, challenging contestants' knowledge of each one’s dunking characteristics.<br/><br/>Simon was crowned victorious after a series of intense dunk off rounds – where he played a Digestive, Rich Tea, Chocolate Hobnob and Gingernut – including a sudden death tie breaker.<br/><br/>In the final, both Simon and his opponent Bruno got 58 points over three rounds – and as a result, they went on to a tie break round, with Simon scoring 25 to Bruno’s 23 points.<br/><br/>And the biscuit that delivered the winning dunk? The Chocolate Hobnob, beloved of dunkers around the world.<br/><br/>Of his win, Simon said: “I’m so proud to be the winner of the first ever McVitie’s Dunking Championship.<br/><br/>“It was an amazing competition – credit to all the other contestants who were worthy opponents, but I knew my extensive dunk training regime would come good.<br/><br/>“Having a slow and steady hand, and lots of practicing with a variety of biscuits so you know each one well.”<br/><br/>“It just goes to show that having a biscuit with my tea has finally paid off.<br/><br/>A panel of judges – led by the biscuit makers chief dunking officer Dr Helen Pilcher - oversaw gameplay.<br/><br/>One of the standout moments of the championship was the Jaffa Cake round – a less common dunk choice, and one which flummoxed players thanks to its unique sponge-like texture.<br/><br/>The Rich Tea round also proved perilous, as contestants worked to keep their nerve and avoid a dunking disaster.<br/><br/>Research conducted by Dr Pilcher found a Hobnob can withstand 12.5 seconds of dunking - depending on hot drink temperature.<br/><br/>Whereas the ‘dunking danger zone’ of a Rich Tea kicks in at 8.8 seconds – deeming it a higher risk biscuit.<br/><br/>Dr Pilcher said: “Being the judge of the National Dunking Championship felt like the perfect evolution of my role as chief dunking officer.<br/><br/>“The contestants were all amazing and had brilliant biscuit knowledge.<br/><br/>“As a dunking enthusiast myself, it was extremely rewarding to see my dunking research put into practice and brought to life in such a unique way.”")
_behind-the-scenes-at-the-tno-expertise-group-space-amp-systems-engineering.webp "TNO")
⏲ 3 minutes 23 seconds 👁 769
_quantum-radar-research-interview-with-nadia-haider-tno-124-an-eenews-report.webp "EENEWS EUROPE")
⏲ 5 minutes 4 seconds 👁 5.1K
_tno-quantum-technology-department.webp "TNO")
_make-it-partners-tno-dr-david-langley.webp "MAKE-IT")
_world-electrolysis-congress-expert-interview-lennart-van-der-burg-tno.webp "In advance of the World Electrolysis Congress, we spoke to Lennart van der Burg, Cluster Manager for Green Hydrogen at TNO, the Netherlands applied research institute. Lennart is trying to help reduce the costs of clean hydrogen's main electrolysis platforms by fostering innovation, collaboration and the sharing of knowledge.nnLennart will be speaking at the 3rd Annual World Electrolysis Congress, returning to the Crowne Plaza Düsseldorf - Neuss from 4 - 7 March 2024 - do not miss out on this h")
_presentation-viperlab-tno-solliance-s25-process-psk-line.webp "H2020 VIPERLAB Project")
_tno-3d-printing.jpg)
_the-best-biscuit-dunker-in-britain-has-been-found.jpg)
_behind-the-scenes-at-the-tno-expertise-group-space-amp-systems-engineering.jpg)
_quantum-radar-research-interview-with-nadia-haider-tno-124-an-eenews-report.jpg)
_tno-quantum-technology-department.jpg)
_make-it-partners-tno-dr-david-langley.jpg)
_world-electrolysis-congress-expert-interview-lennart-van-der-burg-tno.jpg)
_presentation-viperlab-tno-solliance-s25-process-psk-line.jpg)
![[+]](/images/menu.gif){kind=small}