BIO stands for any biological entity like protein , DNA etc . CHIP stands for computer chip . It is a mate between biological entity and computer chip.

A biochip is a collection of miniaturized test sites (microarrays) arranged on a solid substrate that permits many test to be performed at the same time. A biochip like a computer chip can perform millions of mathematical operations and thousands of biological reactions in few seconds.

Biochip is inserted in to the body with a hypodermic syringe . The biochip uses Radio Frequency Identification (RFID)system that uses low frequency radio signals to communicate between a biochip and reader.

COMPONENTS OF BIOCHIP A biochip implant system consists of two components

1.The Transponder

2.The reader

TRANSPONDER : The transponder consists of 4 parts:

1.computer microchip

2.Antenna coil

3.Tuning capacitor

4.Glass capsule 

COMPUTER MICROCHIP Stores a unique identification number(UID) The UID is Encoded via laser Contains electronic circuitry to transmits ID number to the reader

ANTENNA COIL It is a coil of copper wire around a iron core This tiny radio antenna receives and send signals from the reader

TUNING CAPACITOR Stores the electrical charge send by the reader to activate the transponder The capacitor is tuned to the same frequency of the radio wave send from the reader 

GLASS CAPSULE Made up of soda lime glass. After assembly the capsule is air tightly scaled so no bodily fluids can enter in to the circuit inside

THE READER Consists of an exciter coil which creates an electromagnetic field to excite the implanted biochip. The reader carries a receiving coil that receives the transmitted code or ID number from the biochip. Reader decode the received code and display the result in the

WORKING OF BIOCHIP

Reader generate a low power electromagnetic field to activate the implanted biochip .The biochip sends a unique id to the reader .The reader convert the ID in to digital format, decodes and displays the ID number on the LCD display .This number is then compared with a Database listing of already registered details 

Biochip perform early detection of diseases . The biochip surface contain hundreds of small dots or drops of arrays . Each of these dots contains proteins, antibody or nucleic acid that can attach to a particular DNA . The nucleic acid cause the dots to light up when scanned . The computer algorithm decode the dot pattern produced . These detect the differences in the antibodies of the affected person and detect diseases like cancer, respiratory syndromes etc

Biochip as a glucose detector Biochip underneath the skin sense the glucose level and sends the results back to the system out by Radio frequency communication.

Biochip as a oxygen sensor Biochip can be integrated with oxygen sensor. The s4ms chip is used for sensing oxygen or glucose in blood.

Biochip as an BP sensor Integration of pressure detecting circuits with biochip can make the chip continuously monitor the blood flow rate .

ADVANTAGES

To locate lost people and wandering Alzheimer’s Patients.
To identify person uniquely.
They can perform thousands of biological reactions operations in few seconds.
In monitoring health condition of individuals in which they are specifically employed.
They can perform thousands of biochemical reactions.
Perform early detection of diseases
Can store and update financial, demographic ,medicinal data and so on

DISADVANTAGES

They raise critical issues of personal privacy.
They mark the end of human freedom and dignity.
There is a danger of turning every man women, and Child into a controlled slave.
Through cybernetic biochip implants people will think and act as exactly pre- programmed.

CONCLUSION

The really fascinating idea is under fast track research “but we’re close.” The day in which we have chips embedded in our skins is not too far from now. “This is science fiction stuff.” 

It was more than a year, since I met her. Misunderstandings are very common in relationship but this time it costs more anger. Love turns hatred. On her birthday I’ve promises her, not even single second I don’t let you lone babe. But year passes, still I’m on blocklist. She’s always cuddling me around but NOT NOW.

I don’t know may be she moved on to a new beginning, but I’m still in the end of the page waiting for a miracle. Her status turns single, often she rides with her new friends, she surfs malls, cinema halls, restaurant and lot. Myself I too roaming in malls, cinema halls, restaurant not to enjoy like her, just to collect my enjoyable memories flooded down there.

My hand still knows how fluffy her cheek was, my skin hairs stands straight when she blushes on me, my leg still knows how much time I carried her, my nose still knows how her cookies are, my teeth still knows how many time I bite her, my lips still know how many time I signed on her cheeks, my belly knows how many time I’ve been a pillow to her, my heart knows how many I cared her, my eyes says how many nights I’ve been crying for her but still my brain doesn’t know why she left.

How can I walk without your hands? How can I talk without your noise? How can I hear without your chirps? How can I see without your presence? How can I eat without your fingers? How can I sleep without your hugs?

Lot changed you and the changes of yours changed me a lot. Even moon and earth forget to meet, but I’ll never forget to see you, my divine. How did you throw me even without considering me to hear a apologize? I swear I’ve smiles, I’ve cried, I’ve cared , NOT NOW………

Ever since stable human civilizations have emerged and developed, people have been consuming food grains on a daily basis as staple food. The harvest and post-harvest processing methods of these grains have evolved over centuries. People’s eating habits have also transformed drastically through the ages. We have learnt to make use of the required specific parts of grains and discard the unwanted parts. Refining is such a process which has developed with time. In this process, the grains are milled with the help of roller grinders, where the grains are cracked and their endosperm separates from their bran and germ. Endosperm is the starchy carbohydrate part of grain with a tiny amount of vitamins and minerals. We prefer on eating refined grains because they are less fibrous and easier to chew and digest. The most commonly refined flour is wheat. Most of the delicious bakery cereal food products are made from refined wheat flour or maida. As maida does not contain germ and bran, it is devoid of good fiber and nutrients that whole wheat is enriched with. We use refined wheat flour in a variety of our dishes. Delicacies like bread, buns, noodles, cakes, biscuits have refined flour as their major ingredient. As refined grains skip important nutrients, all we consume at the end is starch and carbs. Fortification methods have been used to make up for the lost nutrients, but some elements of natural grain like phytochemicals can neither be economically recovered nor can be added to refined grains.

As opposed to this, whole grains contain three layers, namely bran, germ as well as endosperm. Bran is the fibre-filled outer layer of grain with vitamin B, minerals, antioxidants and phytochemicals. The innermost germ layer is the nutrient packed core with vitamins B and E, phytochemicals and healthy fats. As whole grains have good fibre content, they take longer time to pass through the intestine and help in longer digestion time. This ensures proper absorption of important micronutrients along with major nutrients in blood. It also keeps the stomach full for a longer time, resulting in a feeling of satiety and avoidance of overeating and consequent weight gain. Bran and fibre are slowly digested in the colon as compared to simple sugars like glucose. Thus the blood sugar level rises gradually and in a controlled manner instead a of sharp, drastic rise.

Research shows that consumption of whole grains is linked to a less likely possibility of death due to inflammatory and cardiovascular diseases as also cancer. Replacement of refined grains with fibrous whole grains with a lower glycemic index is beneficial in the reduction of type-2 diabetes by improving insulin sensitivity and glucose metabolism. The fibre in whole grains makes the stool soft and bulky with better absorption and retention of water, helping in prevention of constipation.

In the beginning, it may seem difficult to switch to whole grain products instead of their refined counterparts, but changing to these products will prove beneficial in the long run. Efforts are also being made to improve the sensory appeal of whole grain products. Fitness freaks and diet conscious people are wilfully changing their unhealthy fooding habits by choosing whole grain substitutes of products like brown bread, multigrain flour, whole wheat noodles and pasta, brown rice, whole grain breakfast cereals. All in all, we can say that a healthy diet paves way for a healthy body and modifying the items on our plate to healthier options heavily weighs in to promote fitness and longevity of a healthy life. 

Our daily diet and food have changed drastically from what our ancestors used to consume. Modern technology and innovation in the kitchen have led to the production of a plethora of dishes and recipes. It has become quite easy to order a flamboyant, sumptuous restaurant meal to treat our food cravings with the click of a button. But as grand and presentable as these dishes are, have we checked for its wholesomeness? Do we realize to see if it is nutritious enough? All that considered, our consumption of sugar and related products and salt has gone way up than their required daily value. Eating packaged foods or restaurant preparations regularly has led to over-consumption of sugar and salt, leading to adverse health effects on our health. No wonder the numbers of people with non-congenital diabetes and high blood pressure issues have been increasing at a high rate in the past few years.

Sugar is an empty calorie food, which means eating sugar gives us no nutritional benefit. The American Heart Association recommends no more than 6 teaspoons or 24 grams of sugar everyday. Processed and prepared foods as well as sweetened beverage drinks contain high amounts of added sugars and other artificial sweeteners. This carb-intense ingredient when consumed too much invites a large number of ailments and chronic diseases like obesity and heart related diseases.  Manufacturers of packaged foods are required to mandatorily mention the amount of added sugars on their food labels, but poor consumer awareness regarding checking these labels for direct amount of added sugars has led to them putting substitute ingredients, which in the end are equivalents of the same sugar with similar nutritional properties. Sweets and savouries, extruded cereal products, commercial chocolates, nutritional health drink mixes, processed juices, milkshakes and soft drinks are products with high sugar content.

Almost any food is incomplete and bland without the addition of salt. Salt is an important component of food, providing essential nutrients like sodium necessary for maintaining osmotic balance in and out of the cells and functional in nerve impulse conduction. Salt is also important as a fortification vehicle for iodine, iron and other minerals required by our body. But over the years, the consumption of salt has reached far beyond daily consumption values. Recent reports indicate that the consumption of salt is around 9-12 gm daily, about twice the recommended daily value. Due to rapid urbanization and changing lifestyles, people are inclined towards eating highly processed foods containing a large amount of salt, sugar, fat and are calorie dense too. A major reason for this is affordable and hassle-free availability of packaged foods. Consuming too much salt is detrimental to body health, leading to hypertension, heart related ailments and calcium losses from the bone. Too much salt in circulating body fluids can alter (reduce) the water content of the cells, leading to confusion, death or seizures. Pickles, papads, bakery products, chips, pizza, burgers and fries contain excessive amount of salt.

The best way to reduce sugar and salt content in food is by including fruits and vegetables in the diet and cutting out processed food products. This will also help in better intake of potassium which reduces blood pressure, and maintain the ion balance in the body. We can consciously choose foods which keep our daily sugar and salt intake within the daily value limits and lead a healthier life with healthier choices.