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Imagine flying without burning a single drop of fuel. That’s the radical promise of the Tang Jet — a plasma-based propulsion system developed by Chinese physicist Professor Jau Tang.
By mimicking a lightning bolt, the engine ionizes air into plasma, converting electricity directly into high-velocity thrust—no combustion, no emissions. The current prototype is small, but if scaled, it could revolutionize aviation and even electric space travel.
If it works, today’s jet engines could soon feel as outdated as steam locomotives.
Here’s what makes the Tang Jet a global game-changer —
#TangJet #ElectricJetEngine #CleanAviation #PlasmaThrust #JauTangImagine flying without burning a single drop of fuel. That’s the radical promise of the Tang Jet — a plasma-based propulsion system developed by Chinese physicist Professor Jau Tang. By mimicking a lightning bolt, the engine ionizes air into plasma, converting electricity directly into high-velocity thrust—no combustion, no emissions. The current prototype is small, but if scaled, it could revolutionize aviation and even electric space travel. If it works, today’s jet engines could soon feel as outdated as steam locomotives. Here’s what makes the Tang Jet a global game-changer — #TangJet #ElectricJetEngine #CleanAviation #PlasmaThrust #JauTang
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Lilikoi and Passionfruit Salad
Tropical Lilikoi & Passionfruit Salad with Fresh Greens, Avocado, and Citrus Dressing
Ingredients:
4 cups mixed salad greens (arugula, baby spinach, romaine)
1 ripe avocado, sliced
1/2 cup sliced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons toasted macadamia nuts or almonds
2 fresh passionfruits (lilikoi), pulp scooped out
For the Lilikoi-Citrus Dressing:
2 tablespoons lilikoi (passionfruit) juice or pulp (strained if preferred)
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons olive oil
1 teaspoon honey or agave syrup
Salt and black pepper, to taste
Directions:
In a large salad bowl, combine salad greens, avocado slices, cucumber, cherry tomatoes, and red onion.
In a small mixing bowl, whisk together lilikoi juice, orange juice, lime juice, olive oil, honey, salt, and pepper until smooth and well emulsified.
Drizzle dressing over the salad just before serving.
Top with crumbled feta (if using), fresh passionfruit pulp, and toasted macadamia nuts.
Serve immediately and enjoy the refreshing tropical burst.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 210 kcal | Servings: 2 servings
#lilikoi #passionfruit #tropicalsalad #fruitinsalad #hawaiianrecipes #lightandfresh #summersalad #healthyliving #saladlove #avocadosalad #citrusdressing #macadamianuts #vegetarianrecipe #glutenfreeeats #rainbowfoods #saladseason #vibrantflavors #quicklunch #nourishingmeals #superfoodsalad
Tropical freshness in every bite! This Lilikoi and Passionfruit Salad is your perfect summer bowl of sunshineLilikoi and Passionfruit Salad Tropical Lilikoi & Passionfruit Salad with Fresh Greens, Avocado, and Citrus Dressing Ingredients: 4 cups mixed salad greens (arugula, baby spinach, romaine) 1 ripe avocado, sliced 1/2 cup sliced cucumber 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese (optional) 2 tablespoons toasted macadamia nuts or almonds 2 fresh passionfruits (lilikoi), pulp scooped out For the Lilikoi-Citrus Dressing: 2 tablespoons lilikoi (passionfruit) juice or pulp (strained if preferred) 2 tablespoons orange juice 1 tablespoon lime juice 2 tablespoons olive oil 1 teaspoon honey or agave syrup Salt and black pepper, to taste Directions: In a large salad bowl, combine salad greens, avocado slices, cucumber, cherry tomatoes, and red onion. In a small mixing bowl, whisk together lilikoi juice, orange juice, lime juice, olive oil, honey, salt, and pepper until smooth and well emulsified. Drizzle dressing over the salad just before serving. Top with crumbled feta (if using), fresh passionfruit pulp, and toasted macadamia nuts. Serve immediately and enjoy the refreshing tropical burst. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 210 kcal | Servings: 2 servings #lilikoi #passionfruit #tropicalsalad #fruitinsalad #hawaiianrecipes #lightandfresh #summersalad #healthyliving #saladlove #avocadosalad #citrusdressing #macadamianuts #vegetarianrecipe #glutenfreeeats #rainbowfoods #saladseason #vibrantflavors #quicklunch #nourishingmeals #superfoodsalad Tropical freshness in every bite! This Lilikoi and Passionfruit Salad is your perfect summer bowl of sunshine
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ULTRA PESTO & GOAT CHEESE DEEP DISH
Ingredients:
2 cups pizza dough
1 cup pesto sauce
1 ½ cups goat cheese, crumbled
1 cup cherry tomatoes, halved
Optional: fresh basil
Instructions:
1⃣ Press dough into deep dish pan.
2⃣ Spread pesto, layer goat cheese & tomatoes.
3⃣ Bake till crust is golden & cheese soft.
4⃣ Garnish with fresh basil, serve!
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 6ULTRA PESTO & GOAT CHEESE DEEP DISH Ingredients: 2 cups pizza dough 1 cup pesto sauce 1 ½ cups goat cheese, crumbled 1 cup cherry tomatoes, halved Optional: fresh basil Instructions: 1⃣ Press dough into deep dish pan. 2⃣ Spread pesto, layer goat cheese & tomatoes. 3⃣ Bake till crust is golden & cheese soft. 4⃣ Garnish with fresh basil, serve! Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 6
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Chicken and Eggplant Parmesan
Crispy Chicken and Roasted Eggplant Parmesan Bake
Ingredients:
2 boneless, skinless chicken breasts, pounded thin
1 medium eggplant, sliced into 1/4-inch rounds
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste
Olive oil, for frying and roasting
Optional: red pepper flakes, for a spicy kick
Directions:
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan.
In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels.
In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan.
Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly.
Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: 610 kcal | Servings: 4 servings
#chickenparm #eggplantrecipes #comfortfood #italianclassics #parmesandinner #crispychicken #homemadeitalian #cheesylayers #familyfavorites #bakedgoodness #weeknightdinner #sauceandcheese #italianbake #heartymeals #eggplantdishes #ovenbake #easyitalianfood #chickenandeggplant #onepanmeals #classiccomfortfood
Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!Chicken and Eggplant Parmesan Crispy Chicken and Roasted Eggplant Parmesan Bake Ingredients: 2 boneless, skinless chicken breasts, pounded thin 1 medium eggplant, sliced into 1/4-inch rounds 1 cup all-purpose flour 2 eggs, beaten 1 1/2 cups Italian-style breadcrumbs 1/2 cup grated Parmesan cheese 1 1/2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup fresh basil leaves, chopped Salt and black pepper to taste Olive oil, for frying and roasting Optional: red pepper flakes, for a spicy kick Directions: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender. Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan. In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels. In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan. Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly. Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparm #eggplantrecipes #comfortfood #italianclassics #parmesandinner #crispychicken #homemadeitalian #cheesylayers #familyfavorites #bakedgoodness #weeknightdinner #sauceandcheese #italianbake #heartymeals #eggplantdishes #ovenbake #easyitalianfood #chickenandeggplant #onepanmeals #classiccomfortfood Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!
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A single drop of seawater can contain up to 10 million virus particles, according to marine microbiology research.
These are not viruses that typically infect humans — most are bacteriophages, viruses that infect and regulate bacteria.
Marine viruses play crucial roles in ocean ecosystems by controlling microbial populations, influencing nutrient cycles, and driving evolution through horizontal gene transfer.
Despite their vast numbers, these viruses are largely harmless to humans and are vital to the balance of marine environments.
Scientists estimate that viruses are the most abundant biological entities in the ocean, with about 10³⁰ virus particles globally — enough to stretch over 200 million light-years if laid end to end.
This staggering density illustrates just how complex and dynamic the microscopic world in our oceans is, hidden from the naked eye but central to the health of the planet.A single drop of seawater can contain up to 10 million virus particles, according to marine microbiology research. These are not viruses that typically infect humans — most are bacteriophages, viruses that infect and regulate bacteria. Marine viruses play crucial roles in ocean ecosystems by controlling microbial populations, influencing nutrient cycles, and driving evolution through horizontal gene transfer. Despite their vast numbers, these viruses are largely harmless to humans and are vital to the balance of marine environments. Scientists estimate that viruses are the most abundant biological entities in the ocean, with about 10³⁰ virus particles globally — enough to stretch over 200 million light-years if laid end to end. This staggering density illustrates just how complex and dynamic the microscopic world in our oceans is, hidden from the naked eye but central to the health of the planet.
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