HIDDEN BENEFITS OF COMPETITIONS

Why competition matters 

Competitions are a part of student life. They can be about anything – mathematics, science, sports, art or even building robots. Sometimes, students might feel scared or unsure about entering competitions. However, they have hidden benefits that can help students grow and learn in different ways. Let’s find out why participating in competitions matters:

Why does participation matter?

● Learning new things: Competitions help develop new skills and knowledge. Whether it’s solving maths problems, writing stories or building something interesting, students learn by doing. This hands-on experience is different from regular classroom learning. It makes lessons come alive.

● Building confidence: Competitions help students believe in themselves. Sharing your work in front of people can be scary, but the fear starts to fade once you give it a try. This boost in confidence can help students in other areas of life, like making new friends or speaking in public.

● Teamwork and communication: Some competitions require working in teams. This teaches students how to cooperate with others, share ideas and solve problems together. Even in individual competitions, students often get help and advice from teachers, friends or family. Learning to communicate and work with others is a valuable life skill.

● Dealing with challenges: Not everything goes perfectly in competitions. Competitions teach students how to face challenges, find solutions and keep trying even when things get tough. 

● Discovering passions: Competitions can help students find what they are passionate about. It might be sports, music, writing or something else. This discovery can guide them in choosing hobbies, subjects to study, or even future careers.

● Meeting new people: Competitions are a great place to meet students with similar interests.  Meeting new people can open up new opportunities and help students build a supportive network.

● Fun and excitement: Lastly, competitions are fun. The thrill of preparing, participating, and seeing the results is great. Even if students don’t win, the experience itself can be enjoyable and memorable. 

How to start -

Here are some easy tips to help you make the most out of competitions:

☆ Choose the right competition: Pick a competition that matches your interests and skills. This will make it more fun and less stressful.

☆ Prepare well: Research, practice and study for the competition. The more you practise, the better you will get.

☆ Manage your time: Plan your time well so you can balance studying, practising and relaxing.

☆ Learn from others: Watch and learn from other students. See what they do well and try to improve your own skills.

☆ Ask for help: Don’t be afraid to ask teachers, friends or family for help. They can give you good advice and support.

☆ Stay positive: Believe in yourself and stay positive. It’s okay to make mistakes because they help you learn and grow.

☆ Learn from failure: Don’t be discouraged by failure. Instead, use it as an opportunity to learn and improve.

By following these easy tips, you can do well in school and life.

Overcoming fears: Many students avoid competitions because they feel they’re not good enough and have no chance of winning. Some worry that their friends might tease them if they don’t perform well. There’s also the fear of disappointing parents and teachers. However, it’s important to remember that competitions are more about learning and growing than just winning. With the right support and a positive mindset, these fears can be overcome, and you can participate with confidence. If you feel pressure from friends, parents or teachers to win, remind them of Confucius’ wise words: “Our greatest glory is not in never failing, but in rising every time we fail.”

DO YOU KNOW

 If atoms make up everything, what makes up atoms? 

Atoms are the basic building blocks of everything. They join, or bond, together to make larger molecules – be that the water you drink or the rocks that make up the Moon. Atoms are made up of three tiny particles: protons, neutrons and electrons. 

The protons and neutrons clump together in a central nucleus, which is orbited by the electrons. The protons and neutrons together give the atom its mass (weight). Protons carry a positive charge and neutrons are neutral. This makes the nucleus positive and keeps the negatively charged electrons attracted to it. 

All the elements (the different substances that make up the universe – hydrogen, carbon, oxygenor iron, for instance) are made up of these same three particles but each element has a unique “recipe”. An atom of the light element helium, for example, has two protons, two neutrons and two electrons. An atom of heavier gold, on the other hand, has 79 protons, 118 neutrons and 79 electrons. 

Protons and neutrons are actually made up of even smaller particles called quarks. There doesn’t seem to be anything smaller inside electrons though, which makes sense as they are 1,800 times smaller than protons and neutrons.

WORLD'S LARGEST BEAR

The Polar Bear

The polar bear is perfectly suited to live in the cold, harsh tundra of Alaska, Canada, Greenland, Norway, and Russia. Standing up to 10 feet tall, it is the world’s largest bear and the Arctic’s top predator. Its scientific name, Ursus maritimus, means “sea bear” for good reason. The polar bear spends much of its life in, around, or on the Arctic Ocean. A skilled swimmer, the polar bear can swim at a top speed of 40 kilometers per hour, paddling with its front paws while holding its hind legs flat like a rudder. Its paws are slightly webbed. 

On land, its dinner plate-sized paws act like natural snowshoes when it walks on snow and ice. The polar bear is built to stay warm. The water-repellent outer layer of its fur is hollow and reflects light, giving it a white colour, which helps camouflage it in the snow. The skin underneath its fur is actually black. (You can see this yourself from its black nose.) There is a 4-inch layer of fat below the surface of the bear’s skin to trap body heat in the freezing Arctic environment. No cuddly teddy bear, the polar bear has quite the bite thanks to its 42 razorsharp teeth, jagged back teeth, and canines, which are larger than a grizzly’s. Other adaptations are a third eyelid to help protect the bear’s eyes from the elements, a blue tongue, and an excellent sniffer. The polar bear’s sensitive nose can smell a seal on ice 20 miles away.

This carnivore gives its seal of approval mainly to ringed and bearded seals. These seals provide them with large amounts of fat, which polar bears need to survive. The crafty bears rest silently at a seal’s breathing hole in the ice, waiting for the seal to surface, or pounce through the roof of the den to capture young seals. Polar bears also hunt by swimming beneath the ice. They spend more than 50% of their time hunting, catching maybe one or two seals for every 10 they hunt. Although they don’t hibernate, polar bears take a “winter sleep.” Their body functions do slow down, but they can easily wake up. While food is scarce for other types of bears in the winter, polar bears have seals to eat all winter long, so they don’t need to hibernate.

When it comes to dens, males and females are polar opposites. Males don’t live in dens, but pregnant females do. In the fall, females make dens in earth and snowbanks along the coast. They need the “heated” space to protect their tiny cubs. Dens can be 38°F warmer than the outside temperature. Litters of one to three cubs are born and fed during the winter sleep. At birth, babies are only 1.5 pounds—about the size of a stick of butter. They are born hairless with their eyes closed. Mother’s milk contains 35% fat to help the cubs grow quickly. By the time mother bear emerges from her den in spring, her cubs weigh more than 20 pounds. The tumbling “cub scouts” follow her out into the bright world, ready to explore and learn to hunt.

It’s lonely at the top—of the food chain. Polar bears eat everything, and nothing eats them, (except for native hunters). So why has their Hudson Bay population declinced by 20% in the past 20 years? Climate change, melting sea ice, and a decline in the number of seals are taking their toll. In 2011, a female swam for nine days nonstop to get to sea ice, losing her cub along the way. The United States Geological Survey (USGS) predicts that two-thirds of all polar bears will disappear by 2050.

TOKYO'S RYOGUKU DISTRICT

Sumo City

It is not uncommon to see large men clothed in cotton kimonos and wooden sandals strolling down the streets of Tokyo’s Ryoguku district on the east bank of the Sumida River. These men are sumo wrestlers, athletes who participate in Japan’s national sport of sumo wrestling. 

Japanese sumo wrestling began about 2,000 years ago when tournaments were held at shrines and temples. Sumo wrestling was both spiritual and sacred, and matches were performed to entertain and please the Gods. It evolved into a spectator sport in the 1600s and was centred in the Ryoguku district, Edo’s bustling entertainment and commerce center. 

The Ryoguku district has remained the sumo wrestling capital of Japan. Many sumo beya (stables), facilities where wrestlers live and train, are located there. Promising wrestlers are sent to live and train at stables when they are just 15 years old. They arrive with dreams of fame and fortune but discover that life at a stable is difficult. In addition to practicing for hours each day, novice wrestlers must cook, clean, and attend to the needs of senior wrestlers. It takes a tremendous amount of patience, strength, and discipline to become an accomplished sumo wrestler.

Only the top wrestlers compete in the country’s six annual sumo tournaments. Three of these 15-day tournaments take place at Kokugikan Sumo Stadium in the Ryoguku district. Opened in 2014, the 10,000-seat stadium also houses a sumo museum. 

Retired wrestlers manage many of the district’s chanko nabe restaurants. Chanko nabe, a hot stew-like dish made with broth, protein (meat or tofu), and vegetables, can be prepared using endless combinations of ingredients. It is the staple food of sumo wrestlers. 

Although sumo wrestling is what Ryoguku is famous for, the district has much more to offer. It is home to the Edo-Tokyo Museum, which highlights Tokyo’s history beginning with the Edo period, which took place from 1603 and 1868. The museum is filled with intricate scale models depicting life in Edo as well as reconstructed historical buildings including a replica of Edo’s most popular kabuki hall. 

Wrestlers wear their hair in topknots, which are similar to buns. Only top-ranked wrestlers can wear topknots styled into the shape of ginko leaves. The topknot was worn by samurai during the Edo period, a time when hairstyles were a symbol of a person’s status in society. According to legend, sumo wrestlers bury their topknots on the grounds of the Eko-in Temple after they retire. 

It was also during the Edo period that samurai served daimyos, Edo’s most powerful lords. In 1701, 47 samurai cut off the head of Kira Yoshinaka, the man responsible for the death of their daimyo. After cleaning Yoshinaka’s head in a well, they delivered it to their master’s grave. The ronins (masterless samurai) were harshly punished for the act. 

Visitors to the Ryoguku district can learn about these events by checking out Honjo Matsuzaka-cho Park, which is located where the killing took place. The well that was used to wash Yoshinaka’s head can be found in the park, and there are stone monuments that lead out of the park and mark the path on which the ronin walked as they traveled to their master’s grave.

“The Legend of the 47 Ronin,” one of the most celebrated stories in Japan, has been retold in books, movies, and kabuki theater plays. 

Visitors can choose to travel the path of the 47 ronin, visit a museum, or get a glimpse into the sacred world of sumo wrestling. The Ryoguky district is filled with reminders of Tokyo’s rich and sometimes tragic history.

FAST FACTS» In an effort to remain on their feet during a match, sumo wrestlers will not eat a stew called chanko nabethat contains meat from any fourlegged animal before competing.» The Ryoguku district is filled with sumo statues, sumo flags, sumo murals, sumo wrestler portraits, and even handprints from famous sumo wrestlers.

THE GOLDEN FIBRE

Jute 

One of the most important natural fibre and cash crops in India, jute is a biodegradable and environment-­friendly alternative to plastic when it comes to packaging needs. 

Jute, known as the golden fibre, is the second most important cash crop in India after cotton in terms of cultivation and usage. India is the largest producer of jute in the world. West Bengal, Assam and Bihar are the major jute­-growing states in the country, and raw jute farming and trade make up the livelihood of about 14 million people. West Bengal is the largest producer of jute in India. Jute is mainly cultivated by marginal and small farmers of Assam. The State is the second largest producer of jute in India. The main jute­ producing districts are Nagaon, Goalpara, Barpeta, and Darrang. Jute is a labour ­intensive crop and provides huge employment opportunities and benefits to local farmers. The agro-­based and export­ oriented industry has played an important role in the economy of Assam. The bast fibre crop can be harvested at any stage after a certain period of vegetative growth, usually between 100 and 150 days. Harvesting of jute crop at pre­bud or bud stage gives the best quality fibre, however, the yields are low. Older crop yields more quantity but the fibre becomes coarse and the stem does not ret properly. Hence, as a compromise between quality and quantity, the early pod formation stage has been found best for harvesting. 

Harvesting is done by cutting the plants at or close to the ground level with sharp sickles. In flooded lands, the plants are uprooted. The harvested plants are left in the field for two or three days for the leaves to shed. Next, the plants are tied into bundles and the branching tops are left to rot in the field. Retting is one of the important operations governing the quality of fibre. The bundles are kept in water, and later placed side by side, usually in layers and tied together. They are covered with water hyacinth or any other weed that does not release tannin and iron. The float is then weighed down with seasoned logs or with concrete blocks or are kept submerged with bamboo ­crating. Retting is best done in slow ­moving cleanwater. The optimum temperature is around 34degrees Celsius. Once the fibre comes out easily from the wood, retting is considered complete.

Many countries are now trying to reduce the use of plastic commodities, especially plastic bags. Jute bags are biodegradable and environment­friendly alternatives to plastic bags. Here lies the economic prospects of jute. Along with the traditional usage, jute can contribute in the production of value­ added products such as paper, pulp, composites, textiles and other materials.

TRIBUTE TO SIR MOKSHAGUNDAM VISVESVARAYA

Engineer's Day

Every year, September 15 is celebrated as Engineer’s Day in India (Sri Lanka and Tanzania too), in honour of Sir Mokshagundam Visvesvaraya, fondly known as Sir MV, whose contributions to public good have left an indelible mark in the history of India’s development, especially Karnataka. His administrative acumen, attention to detail, vision for all-round development, unwavering dedication and above all transparency in public life, have made his life folklore to not only his engineering profession but also to all sections of society. This proud son of Karnataka refused to be constrained by the shackles of poverty of pre-independence India, and went on to become an icon of public administration, shaping the country’s development. His journey from a civil engineer to recipient of India’s highest honour, Bharat Ratna, has a message for all.

Proving his mettle: After a successful tenure in PWD of Bombay Government, Sir MV was invited to join the Indian Irrigation Commission where he proved his mettle by devising innovative floodgates to raise the level of water storage in reservoirs (first in Pune). The same system was installed later in KRS dam, Mysore. Another feat in his early career was to implement a system to prevent sea erosion of Vishakapatnam port. It was the then King of Mysore, Krishnaraja Wodeyar IV, another visionary, who invited Sir MV to lead the development of the then Mysore Kingdom as Diwan. He accepted Sir MV’s philosophy ‘Without Industries India cannot Grow’. Results were spectacular as Sir MV established many institutions for development such as Mysore Soap Factory, Mysore Iron & Steel Works (now named after Visvesvaraya), Sri Jayachamarajendra Polytechnic, State Bank of Mysore, Century Club, Mysore Chamber of Commerce (now FKCCI), University Visvesvaraya College of Engineering (UVCE, Bangalore) and many other industries. KRS dam in Mysore stands testimony to his engineering skills, vision for development and above all an illustrious example for all professions as to how one can contribute to public good and national development.

True patriot: In this regard, Sir MV stands out as a true patriot and no less a nationalist than those who chose to serve India through the struggle for independence. He chose to serve the country as a professional engineer to free India from poverty and take the initial but firm steps to self-reliance. Addressing the Association of Engineers of Mysore (1910) he said, "In the West, expenditure on education is considered a national investment." And promptly followed it up with the establishment of University of Mysore, University of Agriculture, Bangalore, and a Polytechnic in Bangalore. Sir MV also espoused the cause of charity with the purpose of empowerment towards self-reliance rather than supporting individuals, as both the individual and nation grow together productively. Seeds of charity were sown by him early which modern governments have reinvented in the form of PPP. Apart from these widely known facts, Sir MV was an icon of public values. It is known that before accepting the position of Diwan of Mysore, he first obtained the concurrence of his family members not to seek any official favours from him. Many inspirational values he has left for future generations are eternally relevant: transparency, life-long learning, value of time, payback to society, value of planning before execution to prevent wastage and equality.

Sir MV’s birthday should not be limited to engineering profession alone. His life and values in public life and vision to contribute to national development beyond one’s professional field are eternally relevant to all professions. They are the basic ingredients of growth even in the 21st century and beyond, where challenges of the fourth industrial revolution based on knowledge activities hold the key to individual and national success. Sir MV’s messages inspire the youth and convince them about the huge opportunities to contribute to nation-building in whatever profession they choose.

Sir MV was not only an engineering genius, he was also responsible for shaping the country’s development in a big way.

JULY 21

Junk Food Day 

July 21 is celebrated as Junk Food Day every year. The term 'junk food' is used for food that has very little nutritional value and contains high amount of fat, calories, sugar and salt. This kind of food has little or no proteins, vitamins, minerals or fibres, all of which are essential for the body. 

Junk food and fast food are mainly mid-20th century inventions. Michael F Jacobson, co-founder of the Centre for Science in the Public Interest (CSPI), coined the term 'Junk food' in 1972. However, the term only became popular in 1976 due to a novelty song, 'Junk Food Junkie' by Larry Groce. Food items like candy, chips, French fries, chewing gum, soft drinks, pizza and burgers are labelled as Junk food. 

According to doctors, there is a direct relation between the rise in the popularity of junk food and rise in the cases of obesity, heart disease, high blood pressure, tooth decay and other health problems. Let’s take a look at some popular junk food items and how they affect our health. 

Pizza: 

Originally from Italy, pizza is a combination of dough, sauce, vegetables, meat and cheese. Pizzas are laden with high amounts of sodium and refined carbohydrates. They have a high calorie count, which is why eating too much pizza can lead to weight gain and weight-related health problems. 

A standard serving of cheese pizza contains 18.5gms of fat and 675mgs of sodium. The fats in pizza lead to weight gain and obesity. The refined carbohydrates in the white flour used to make pizza affect the glucose level in the body and the high salt content can also raise blood pressure. 

French fries: 

French fries originated in Belgium and were eaten as a substitute for fried fish in the 1600s when rivers froze during the winter. US President Thomas Jefferson was credited with introducing French fries in the US in 1801.

Potatoes are a source of fibre and potassium, which help in digestion and give you adequate energy. However, if they are fried, potatoes become an ultimate source of transfat, which elevate cholesterol levels and clog the arteries in the heart. French fries tend to be over-loaded which sodium, which results in greater risk of obesity. Deep-frying also increases the cancer-causing substances in them.

Soft drinks: 

There are hundreds of varieties of soft drinks available in the market. These contain carbonated water, sweeteners and natural or artificial flavours. Soft drinks have zero nutritional value and contain caffeine, artificial colours and preservatives, which are harmful for the body. Sweeteners in soft drinks include sugar, high-fructose corn syrup, fruit juice and sugar substitutes. It is proven that adults who drink soft drinks or sugar sweetened beverages are 27% more likely to be obese. Consuming a lot of soft drinks also causes kidney damage, weak bones, high blood pressure and dehydration. 

Sweets and candy: 

Egyptians made the earliest candies by combining honey with fruits, nuts, dates and spices. Indians are credited with making the first sugar candy around 250 AD. Modern candies were first made around the 16th century and the sweet manufacturing industry developed in the early 19th century. Manufacturers created chocolate bars in the 1840s by mixing together cacao butter, cocoa powder and sugar. 

Binging on candy can cause dental cavities and other oral issues. Sugar-based sweets are not only filled with high doses of fructose and sucrose, which increase blood sugar levels, but also contain harmful artificial colours and flavours. 

Burgers: 

Do you know why the burgers in commercials look so appealing and near perfect? It is because they are undercooked. A burger or a hamburger is very similar to a sandwich and consists of one or more fried patties placed inside a sliced bun. Burgers first appeared during the 19th or early 20th century. They are sold at fast-food joints and restaurants and are served with cheese, lettuce, jalapenos, onions, tomatoes, tomato sauce, mayonnaise and mustard. 

The typical bun or bread in a fast-food burger contains 20 different ingredients, some of which are also used to make fertilisers, explosives and even yoga mats! Ketchup is made with high-fructose corn syrup and a single slice of cheese can add up to 200 calories and 500mgs of sodium. Most of the bottled sauces used in burger are processed, containing artificial colours, flavours and preservatives. The meat used in fast-food burgers is also processed and mechanically treated with ammonia to kill bacteria. 

Vada Pav: 

The Indian version of the burger, a vada pav is a speciality of Maharashtra and is thought to have been invented in 1971. A vada is made of potato mixed with spices and vegetables. It is coated with gram flour batter and then deep fried. It is served between a bun (pav) along with chutney. A single vada pav can contain as many as 500 calories. One of the major health-related issues associated with eating vada pavs is that of hygiene. They are made under different circumstances, usually alongside roads, which compromises the quality of the food. 

Doughnuts: 

Although the origin of the doughnut or donut is unknown, different nationalities have their own version of the treat. Some historians believe that the first to introduce the modern doughnut were the Dutch, in the form of olykoeks or oily-cakes during the mid-19th century. Doughnuts are served in hundreds of flavours around the world from chocolate and cream to bubble gum and even cheese. 

A doughnut is deep-fried and contains a large amount of saturated fat and transfat. On an average, a glazed doughnut contains 240 calories and a single chocolate glazed doughnut has around five teaspoons of sugar. The sugar in the doughnuts makes them very addictive and hard to resist. Consuming doughnuts excessively will result in weight gain, leading to heart-related issues, high cholesterol and high blood sugar.