Okay, so again, good morning, good afternoon, good evening, whatever time you're watching this asynchronous class of ours for clinical chemistry one. So again, I'm greeting everybody a good day. So we'll be continuing our discussion about analytical techniques, instrumentation, and also eventually on the latter part of our discussions we'll be talking about your automation. So again, I hope everybody is doing well. So if you want to follow along, we're still on chapter five of your bishop. So if you want to follow, well, I am discussing you may use your bishop chapter five. So for this morning, we'll actually begin talking about your electrophoresis. So I hope you already have finished watching spectrophotometry, AAS fluorometry, and even your chemiluminescence, okay, your luminescence for today. We're going to discuss electrophoresis in this particular video. So let's get started and proceed with our discussion. So as you all know, electrophoresis is one of the most common instrumentation right now, not only in clinical chemistry, but as we move towards molecular biology, you'll actually be more familiar and you'll be introduced to electrophoresis even more. So what do we mean by electrophoresis? So it's actually a play of words, a combination of your electro, which means your electrical charge or your electricity. Phoresis means separation through the use of your pores, where we will be talking about that later on when we talk about your stationary medium for this particular instrumentation. So to get started, what is electrophoresis? So electrophoresis is the separation of charge compound based on their electrical charge. So take, for example, you have a particular solution with different molecules in it. And remember that these molecules, they do have their own charges.  They will be separated according to their charges. So electrophoresis in some of your references is also defined as the process of separating your charged constituents. So just like what I was mentioning, on your solution, we have different charged analytes or constituents where we will be separating them through the use of electrical current. We'll be separating them through the use of electrical current. So when we're talking about electrophoresis, the two most common methods of electrophoresis is your ionophoresis and your zone electrophoresis. Your ionophoresis and your zone electrophoresis. So moving forward, let's talk more about your electrophoresis. So an important thing that you need to know first, just like what I was mentioning, your analytes, they are ions with charge. So if a particular molecule or a particular substance has the ability to be both positively or negatively charged depending on the isoelectric point or the pH of a particular solution, we refer to them as amphoteric. So amphoteric, these are substances that can have either a negative charge, a zero charge or a positive charge depending on the condition. And when we're talking about your condition, you can under an encircle condition and write this beside it. When we're talking about conditions, we're talking about your isoelectric point and also your pH. We're talking about your isoelectric point and your pH. So those conditions would determine or would dictate if a amphoteric molecule or an amphoteric ion would be a positively negatively charged or a neutral molecule. So a perfect example of your amphoteric or an amphoteric molecule are your proteins. So depending on the isoelectric point and pH of a particular solution, they can be positively or negatively charged depending again on your condition. So let me just be clear when it comes to amphoteric. Your amphoteric can be positive or negative. So one at a time lang. So a particular molecule can be positive. A particular molecule can be negative according to or depending to a particular condition. That is amphoteric. Why do I have to clear that? Because we also have your zwiter ion or zwiterion. So when we talk about zwiterion or zwiterion, this is a particular molecule that has both your positive and negative charge at the same time. So that's their difference when it comes to amphoteric and zwiterion or zwiterion depending on how you would want to pronounce it. So remember that amphoteric and your zwiterion are your zwiterion. On the other hand, we also have your anions. So when we talk about anions, these are negatively charged. These are negatively charged molecule. These are negatively charged molecule that migrates to the anode. Later on, we'll discuss what are anode and cathode for you to be able to understand them. So the reason why we call them anion, because these molecules migrate to the anode. They migrate to the anode. So when we talk about anion, these are ions with negative charge. On the other hand, we also have your cat ion. Cat ions, these are positively charged ions. On the other hand, which migrate to the cathode? Again, when we say cat ion, they have a positive charge. These are positively charged ion that would migrate to the cathode. So let me just be clear between cathode and anode. Because most of the time, some of the students have mistaken that anode is negatively charged and cathode is positively charged. Actually, it's not. Your anode, these are actually your positively charged electrode. These are your positively charged electrodes. So just like in magnetism, opposite charges or opposite poles attracts. Opposite poles attract. Similarly, when it comes to your charges, opposite charges would also attract. That is the reason why your negatively charged ion would migrate or would be, yeah, they would migrate to your positively charged electrode, which is now your anode. Okay? So I hope we're clear with that. So if it is an anion, we're talking about the ion, so it is negatively charged. But if we're talking about anode and cathode, anode is positively charged electrode and your cathode is the negatively charged electrode. That is also the same reason why your cat ions or positively charged ions will be attracted or will migrate towards your cathode. So this is our very important foundational, foundational concepts when it comes to electrophoresis so that when we move along to your discussion with electrophoresis, you'd be able to understand anion, cat ions, anodes and electrodes better. Okay? Now, with that being said, okay, with that being said, I also just want to remind everybody that when it comes to electrophoresis, there are different conditions or different factors that could actually affect the mobility of your particle. So please do remember that when it comes to electrophoresis, perhaps just an advanced discussion to you guys to remember that electrophoresis and chromatography are somehow similar. Again, I'm telling, I'm saying they are similar. Similar in the sense that we are separating substances or molecules from a particular solution. So one is passive, the other one is the other one which is your electrophoresis would apply now, your electricity. Okay? So even though we have your electricity, other factors can still play into role. When I say they can still play into role, meaning to say they can still affect. Okay? They can still affect your electrophoresis. So one of those things that could actually affect the mobility of your particle are number one, the net charge of your particle. Okay? When we talk about the net charge of your particle, whether they are positively or negatively charged if they are an ion or cat ion, that would affect their mobility. So always remember that most of the time, okay, most of the time the electrode nearest to your sample well, okay, the electrode nearest to your sample well are your cathode and then the farthest ones are your anode, okay? The farthest one are your anode.  Aside from that, obviously, okay, we're also going to talk about your size and the shape of the particles. Remember that this molecule will pass through a porous membrane which we call your support medium, okay, or your support media. Later on, we'll discuss about that, the different components of your electrophoresis. So their size and their shape would also affect their mobility, okay? So just like, take for example, yeah, you are trying to, you have your filter, okay?  So the rate of decantation would also affect depending on the size of the particle, okay, the size of the particle that you would want to be removed and also the size of your, the size or your medium in itself, which is bullet number four, chemical property or physical properties of your medium, okay? So the chemical and physical properties of your medium could also affect the mobility of your particle. The strength of electric or electrical field could also affect your substances from migrating. So if you apply too low, okay, too little electrical charge or electricity on the system, then it will be slower. If you up it up a notch, if you accidentally have it to the maximum, it will also be fast, okay? It would also be the migration of your particles would also be too fast, okay? So you would want to have an electrical charger at the strength of your electrical field, a little on the middle that would allow your molecules or your particle to migrate into your medium properly. And of course, we also have your electrophoretic temperature. Always remember that when temperature is lower than the optimal temperature your particle might move slower. So just like if it's colder temperature if the colder temperature particles, the mobility of your particle will be slower. And if it is too high, okay? Or the temperature is hotter, okay? Or warmer, the particle would migrate faster than the usual. So again, we would want to have, we would want to be on the middle, the optimal temperature, optimal electrical charge to have an optimal procedure, an optimal electrophoretogram by the end of your procedure. Now having said that, okay? These are the following components of your electrophoresis.  You also have your support medium, your sample, okay? The sample in itself or the sample well. And also the detecting system. So we'll be talking about them one by one. Although it will be brief. I just want to create a new video about electrophoresis because my previous video or my previous lecture about electrophoresis is a bit chap, a bit long. And also we're having issues when it comes to its audio, okay? So having said that, let's proceed with the first component of your electrophoresis which are your power supply. So your power supply obviously supplies a constant current or voltage in the system. So just want to highlight constant current because any fluctuation or your current might affect your electrophoretic pattern. So always remember, you can either use a UPS or an EVR, so that the voltage of your machine or the voltage of your electrophoresis would be regulated. Aside from that, your power supply since it would be providing the electrical current for the system, it would also be the one that would drive your molecules through your support medium. Again, just like what I am mentioning, your electrophoresis is a type of a kinetic diff it uses your energy already. So that it could drive the particles faster compared to a usual diffusion, okay? So if we're going to depend on diffusion that would take longer, turn around time, longer procedure compared to when you're using your electrical current already. So this is also important. Your power source is also important when we're talking about other instrumentation and other techniques not only in Glen Ken but also in other sections of the medical laboratory science such as your immunology and serology and in some cases even your blood banking and hematology, okay? So aside from that, your power supply is also known as your driving force, obviously because it would be the one that would help, okay? It would be the one that would help your that would help your ions or your particles move through your support medium. So again, remember this that the voltage depend on the ionic strength of your buffer which is another component of your electrophoresis. So why do we need to why do we need to maintain a specific voltage and why is it dependent on the ionic strength of the buffer? Remember that when it comes to your electrophoresis not only do we maintain a constant voltage or a constant electrical current but we also want to maintain a constant a constant pH, okay? A constant pH within our system. So having a having having to compute that and knowing your ionic the ionic strength of your buffer would also let you know how much or what voltage will you be using for your electrophoresis? Okay, so that is your power supply. So obviously next to your power supply of course we have your buffer. So similarly to the buffer that is in our body your buffer in electrophoresis also carry the same function. So the your buffer okay, remember that your buffer is used to provide ions that would carry the current and that would maintain the pH at a relatively constant value. So remember that buffers are substances or compounds that would maintain or that would prevent changes in your pH. Okay? So please do remember that buffer okay your buffer okay also your buffer are also ion that will enable the movement of your current and the migration of your particle. They are like conductors within your electrophoresis system. Remember that for the electricity to flow or for the electricity to migrate for the current to pass through the medium it would need your buffer. I add it would need your buffer. So remember your buffer being your being the one that would maintain your pH and at the same time it will also enable the movement. Okay? So remember your buffer the movement of your current okay? Remember had the movement of your current. So from the power supply or the power source it can move along or it can move through your support medium through the help of your buffer. Okay? Through the help of your buffer. So those are the first two components of your electrophoresis we're finished with your power supply next is some of the we're going to go through some of the important things about buffer before we move along to the next component. So remember that your pH and your ionics the ionic strength of your buffer might affect your analyte. That is why maintaining your buffer at a particular pH is very important. Okay? So remember ionic strength was mentioned a while back in the computation or in knowing how much voltage or how much electricity or how much voltage will you be applying for your system and at the same time it also gives you an idea about the pH that is again important and in your substances. Let me just let me just reiterate the importance of buffer and pH in electrophoresis. So a while back we were talking about ampoteric, correct? We're talking about ions that can either be positive or negative depending on the pH of a particular solution. So if that if there are changes or drastic changes in your pH the mobility of your proteins could also change. So unlike the one that is already expected for their movement, okay? All of all your biomolecules has already we already know their electrophoretic mobility. We usually compare it into a control. So the problem is he the problem now is that if you have problem with your pH or you have problem with your ionic strength that could affect their electrical electrophoretic mobility. So instead of being the first one to migrate they can become second or last because of problems when it comes to your pH and also your ionic strength. So that's why buffer is needed inside your electrophoretic system. So in general your buffer is also a mixture of proton donating and also proton accepting substances. So remember a simple buffer. So some are electron proton donating and proton accepting so that they can maintain pH at a constant level. So the usual buffer that we're using are actually your barbital or your verona with a pH with a pH of 8.6 or in some cases we can also use your trisborek EDTA your trisborek EDTA with a pH of 8.7. Again your trisborek EDTA with a pH of 8.7. So in general your buffer okay so in general your buffer is very important number one because it maintains your pH and the ionic strength of your system it also allow the flow or the influx of current through your through your medium and most importantly they maintain the pH so that it would not affect okay the buffer would not affect the electrophoretic mobility of your samples or your particles okay so aside from that okay so since we're talking about still we're talking about buffer so remember that here are the possible cases when it comes to any changes or abnormality when it comes to your pH so pH if the pH is acidic okay your hydrogen ion would bind okay your hydrogen ion would bind to your molecule so the ampullitic for example your protein would become positively charged and instead of migrating since they are now positively charged okay since they are now positively charged they will now migrate to your cathode okay so they will now migrate to your cathode so instead of migrating towards the ano okay towards migrating the ano they will migrate the opposite direction so that's a big problem similarly if the pH is also basic or alkaline it would now lose your hydrogen ion so the ampullite now will become negatively charged so in a nutshell what I'm just trying to say here is that any changes on your pH would literally change the electrophoretic mobility of your substance so it's important to maintain your pH okay so pH at 8.6 or 8.7 depending on what is available in your laboratory and what is the optimal buffer that can be used in preserving the integrity of your substances aside from that we'll also have your ionic strength so similarly to your pH any changes on your pH might affect your might affect your might affect your particle in pH it would affect that charge of your particle it would either become a positive or negatively charged ion when it comes to ionic strength on the other hand ionic strength has something to do with your the speed or the the speed of your electrophoresis or the speed of your molecule or your particle so if there is a low ionic strength more charge will be carried so meaning to say more electricity will be carried so the faster the mobility would be so if it is a high if there is high ionic strength on the other hand there will be less charge that will be carried so that would cause a slower mobility so ionic strength is somehow related later on to your electroendosmosis okay your electroendosmosis so remember that when it comes to your buffer it affects your pH and it also affects your ionic strength so if my ionic strength is very low at the mobility okay the mobility of the particle would be faster if the ionic strength is low okay rather if the ionic strength is high rather that there will be less electrical charge that will pass through the medium it would lead to a slower mobility of your particle okay so again the ionic strength ionic strength is inversely proportional to the rate of mobility or the mobility of your the mobility of your particle so when I'm talking about mobility we're talking about the speed the speed on which your particle or your molecule will be passing through your support medium okay so again that is buffer important in maintaining your pH and your ionic strength to maintain the integrity or to maintain the charge of your particle and to maintain the the rate of mobility the rate of mobility within the medium and also let us also not forget forget that your buffer is also important in in allowing the charge or the electrical energy to pass through the medium okay so that is your buffer now after your buffer okay we also have now your support medium or your support media so your support medium these are network of interacting fibers or polymers that is solid but traps large amount of solvent in its pores or channels inside so remember remember that your support media okay your support media these are actually the one that would allow the separation of your components okay they will allow the separation of your component so take for example your your strainer okay your strainer it would look your strainer it is like a mesh or a network of fibers correct or a network of polymers similarly to your support media that is also the idea for it okay so it would it would prevent okay it would prevent bigger molecules to pass through that's why remember when it comes to the factors that affect your electrophoretic mobility the size of the molecule or the particle is a factor when it comes to their mobility so the larger molecules would migrate slower the smaller okay the smaller particle or the smaller molecules would have easier time passing through the support media okay so that's the idea there okay so in that case we're able now to separate the bigger and the larger molecules so always remember that the support media should not interact with the analyte so meaning to say when we say do not interact with your analyte similarly to your PH or rather similarly to your buffer your support media should not affect should not affect the particle so that they will not change their charge they will not change their mobility and they will not impede the movement of molecules through the medium so perfect examples of your support media are your cellulose acetate we can also use your agarose gel and your polyacrylamide gel so these are the three most common support media being used in the laboratory and they're actually specific use for each one of them so we're going to go and discuss about them now okay so when we're talking about your cellulose acetate usually it is best used for isoelectric focusing so your cellulose acetate it's obviously an acetylated cellulose okay to form cellulose acetate by treating it okay your cellulose will treat it with your acetic anhydride to create your cellulose acetate so when you're trying to separate your proteins okay we can separate your protein okay we can separate your cellulose protein into five bands so remember that when we're trying to separate your protein we can separate them by according to their sizes and according to their mobility okay so we have your albumin your alpha one your alpha two blobeins okay alpha one alpha two your beta in your gamma so that is five bands all in total so if we're trying to separate your protein into five fraction okay if you're trying to separate them into five fraction then for example you just want to know where are the alpha alpha one alpha two the beta or the gamma we'll be discussing this in the during the midterm during the semi-final period semi-final period in Glenchem so the different types of protein when we're talking about different types of protein we're not talking about the different amino acids but really different polypeptide or proteins that are inside our body so there if you want to separate your protein you can use your cellulose acetate because that would suffice the need to separate them into five bands Albumin you have your alpha one alpha two globulins globulins you have your beta and you have your gamma globulins okay so those are the five those are the five fractions of your protein so cellulose acetate would be good would be a great support medium for your proteins so aside from your cellulose aside from your cellulose acetate we have here your agarose gel so your agarose gel use it use a purified fraction of agar so the good thing about your agarose gel is it is neutral and thus it does not produce electroendosmosis so what do you mean by electroendosmosis electroendosmosis is a phenomenon where there the medium creates an ionic cloud okay and remember your ionic cloud okay when we have an ionic cloud it can either increase or decrease your ionic strength okay so if there is an increase or decrease in your ionic strength okay the mobility will be affected not only that that ionic cloud can also affect your pH so if your pH is affected not only is the mobility of the particle will be affected their charges will also be affected so in general okay in general your electroendosmosis is the interference in electrophoresis whereby the mobility of your particle is affected okay specifically their pH and their ionic strength okay the pH and the ionic strength within the system okay so if you would want to avoid electroendosmosis you would want to use your agarose gel okay you would want to use your agarose gel so unlike your cellulose actually that it can only divide a particular solution to five fraction your proteins rather it can only divide your proteins into five fraction your agarose gel is good in this in this sense because it can separate your protein into 10 to 15 bands so if you would want to read in advance you can actually scan and you can actually take a look at how many proteins there are in the body there are actually a lot you have your alpha transferin hemopexin your immunoglobulins IGA MEAD so there are actually a lot of proteins inside the body so awal ba if you just simply use your cellulose acetate you can just divide them into five okay and if you divide it into five di mo may identify kung si no yung nandon sa loob ng band again if you have only five bands you cannot specifically point out what specific protein is in there unlike if you use your agarose cell that is a 10 10 to 15 bands you can specifically find out this exact location and then sac density of a particular protein in a particular from a particular solution okay that's the goal when it comes to your in your support media so I don't know if you're getting it but hopefully with this with this analogy you'd be able to somehow get a glimpse of what this support media does okay so remember that when it comes to take for example you're preparing your clothes for laundry isn't it when you when you prepare your clothes for laundry okay when you prepare your clothes for laundry the usual we separate the white we separate the light color from the color to one so take for example just three classification so whether that is a pants a trouser a jacket a t-shirt or a polo okay you will just be separating them according to color okay when you say according to color okay all whites or all light colors or all light color and all dark color shirts or garments or clothes will be grouped together okay that's the thing about cellulose acetate we just group them according to their size or we just group them according to a particular characteristic of your protein but when it comes to sell your clothes cell we're becoming more specific so when we say more specific we're trying not to separate the white shirts the white inner shirts okay the white pants the white polo from the light polo from the light shirt from the dark shirt from the dark pants they're getting my point so with the help of depending on the support media you can you can separate your solution into a more specific component okay so instead of just separating take for example sodium chloride so you can now separate them you can separate the sodium and you can separate the chloride so that's just an example so I hope I hope you're understanding me when it comes to your support media or your support medium being able to separate your protein into different number of bands and what are these bands are for okay so lastly we have your polyacrylamide okay your polyacrylamide separate your protein based on charge and also your molecular charge and also your molecular size okay so when we talk about polyacrylamide it is very much useful in isoenzyme determination so remember I hope everybody still remember the different classes of your enzyme they have your oxidoreductase you have your transferase your hydrolysis your lyases isomerases and also lyases so we have six classes of enzyme so those six classes of enzymes take for example let me just take your lactate dehydrogenase your lactate dehydrogenase they do have five isoenzyme so you have your LDH 1, 2, 3, 4, and 5 so if you want to separate them further if you want to separate them further you might actually want to use your polyacrylamide gel because your polyacrylamide gel is best used for isoenzyme determination and unlike your cellulose acetate it can only divide it to five bands your cellulose acetate it can only divide the bands to 10 to 15 when it polyacrylamide gel can do better it has better resolution it can separate your protein into 20 or more fractions so here you can really point out where does your IGA unlike take for example on the other hand when it comes to your cellulose acetate I'll give an example you have your in the gamma region you want to look into the different immunoglobulins so you would use your cellulose acetate so you can separate now your IGG IGAM END but there are also different isoforms or iso there are also different forms of IGG take for example so you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can you can in isoenzyme determination okay. So again your polyacrylamide gel based its separation through charge and also your molecular side. So in a nutshell we have your support media okay we have your support media so your support media can be a cellulose, acetate, agarose, gel and a polyacrylamide gel okay a polyacrylamide gel so those are the three support media that i will be discussing for this time so with that being said okay this is still your support media so your support media they we do have your in your support media we do have the wells prepared already on your support media so as you can see this is an example of your support media with your wells and this is how we dispense your samples okay this is how we dispense your sample so we have your um this is an automatic pipette so an automatic pipette and we're transferring okay we're transferring the uh we're transferring the substance okay or the sample into the well okay we're transferring it to the well now finally okay so once you dispense your sample on the well um you simply apply the powers worse and then it will automatic it will now run the electrophoresis and will separate your solution into its component into different particles and molecules but the bigger question now sir after separating them how would i know or how would i identify a particular substance isn't it that's what we're after at the end of the day how would i be able to identify if what i actually isolated or what i actually separated here are this this specific protein that i'm looking for and then you know that your electrophoresis can also be used to quantify okay to quantify the substances that you're actually looking for if you won't want to do that okay if you would want to do that you can actually um you can actually um use a densitometer okay if you use a densitometer you would be able to identify the concentration of a particular substance that you um subjected into your electrophoresis so in that case so our detecting system now okay would come into play but before that remember that the result of your electrophoresis consisting now the separated stand of your macromolecules is generally called your electrophoretogram so an example of here on your screen right now these are examples of electrophoretogram so um take for example we have samples one to eight okay samples one to eight these are actually the substances or the samples sir what about the m okay the m there stands for your controls okay so as you can see um with the help of your control you would be able now to identify okay your controls are known patterns already electrophoretic pattern so uh we already know what substance would migrate in this particular region all throughout um until the anode the anode of your um all throughout the anode of your electrophoresis system okay so as you can see here the picture on your the one on your left if you're facing your screen okay the one on your left we have m okay the m are your control and from wells number one to eight those are your those are your samples as you can see you'd be able not to identify okay this is a particular example this is your um alpha two um proteins because they all migrated in this particular band so that would um actually help you there so we also have here on the other hand so here you can now identify okay you can identify the different strands for different substances that are inside your solution okay this is the beauty about electrophoresis okay um this is the beauty about electrophoresis it would allow you now to identify uh a particular substance or a particular particle better okay but just like what i was mentioning a while back um with the use of your electrophoretogram you can actually um you can actually um measure them okay so when it comes to detecting system first okay so when you use kese when you use your electrophoresis it will just be a piece of um support medium so how will you be able to detect what um compound are in there so you can either use your direct observation so if uh direct observation so you can just simply look at the agar or you can simply look at the support medium and you can already identify okay the different um particles or biomolecules that you already have separated you can also use staining so you can use a specific um um you can use a chemical with a specificity um for one chemical group so take for example these are uh no-plique acid so you can use a stain that would that would bind to the phosphate group of your your no-plique acid so you'd be able to identify and you would be able to stain them okay so um you can use your stain aside from that you can also use your radioactive dye so in here you can use your iodine 125 your iodine 125 as a radioactive dye so um disclaimer when it comes to radioactive dye um a big um a big consideration lang because of course um this radio this radioactive dye are um being uh monitored by our pnri so all we remember um to also be cautious in using radioactive um radioactive uh substances and component in the laboratory so aside from direct um observation staining radio using radioactive dye you can actually use your uv visualization so this is the simplest way to detect okay um simplest way to detect your um band so you just simply have a uv light okay you have your uv light um and then you put the support medium on top you'll be able now to um generally you'll be able now to um identify your substances like this one on the photo on your left okay so this is an a uv visualization technique okay so finally ian so you can also so those are observed um direct observation methods okay you can stain them you can use your radioactive dye you can use your uv visualization and if you would want to further identify the concentration of a particular substance in this um in your electrophoresis you can use your densitometer so your densitometer is a device that measures the degree of darkness so the darkness represent the optical density oops if you still remember what optical density is that is the absorbance okay the absorbance so um in this case the the amount of optical density is directly proportional to the concentration of the substance or the component or the particle that we're measuring so the degree of darkness of a photographic or semi-transparent material or of a reflecting um surface so again in densitometer we measure the degree of darkness or the degree of optical that the optical density in other words the absorbance of that molecule so the higher the absorbance or the higher the optical density i'll just use optical density not to um so that you won't be confused here so the the the amount okay the amount or the degree of your optical density is directly proportional to the concentration of the particle or the biomolecule that we're trying to detect using your electrophoresis so in a nutshell that's your electrophoresis very quick and very short discussion so hopefully uh you understand you understood my discussion for today so again please do remember the different components of your electrophoresis the purpose of electrophoresis the factors affecting the mobility the important fact the important consideration when it comes to your buffer their ph or ionic strength your remember what is electro endosmoses this remember the different support medium that if the number of fractions that they can um separate your solution into and of course the different um detecting system um and also your densitometer so with that thank you so much for listening everybody so please do remember i am so this is the i'm on the sky right now so always remember that your attitude um more than your aptitude it will be the one that will determine your altitude so again thank you so much for listening so if you have any questions or clarification please um feel free to send me a message so that i'll be able to guide you and help you understand the topic that we had today so with that thank you so much so this has been um jomar adams gindi so if you have any questions just feel free to send me a message through our tlc through my email or you can simply just message me on messenger so with that thank you so much and have a great day


Again, this is a series, this is the third in the series, I recommend watching the first two firsts, hopefully there's an annotation somewhere in this video that will bring you to the full playlist, if not check the description. And this week we're going to be looking at grabbing a map based on an address from a shell script, a bash script. Now we're going to be using the Google API, unfortunately it's not fully open, the maps are going to be copyrighted, but right now we're basically using it as a service, all the code that I write is going to be free and open source, but remember you're using a service someone's providing, they can change or take away that service at any time. That's up to you, there is open street maps which we could probably do similar stuff with, I'm just used to using Google maps, open street maps might be something you want to look at depending on your moral, ethical and technical views and your needs, I just wanted to get that out of the way. So today we're going to be using WGet to grab a map and then we're going to grab it as an image, as a still image, as a static map and we're going to then display it on the screen to display it, I'm going to use the command display which is part of the image magic package, image magic is installed on a lot of systems but not necessarily all systems by default but should be in your repositories, so example on a Debian based machine you can use aptitude or apt get to install image magic right there, like so probably as sudo or root, I already have it installed, you might already it's commonly used, so let's go ahead and again I'm going to use WGet, you could use curl if you prefer, I'm going to say dash O and I'm going to give it an output file, so in previous videos we were outputting to the screen because we were getting text but this time we're getting a binary file and image and so we want to make sure that we output that, so we're going to say output that to a file, I'll just call it map.png because I believe it's png, it's png format that Google Maps gives us, we can then give it the URL but I'm going to do dash Q, if you have any problems remove the dash Q, the dash Q gives you output as far as download speeds and percentages and stuff like that, it's good for error checking but in our scripts I'm going to leave that, I'm going to put the Q in there just to keep things cleaner, so now I'm going to paste a URL in there, let me go ahead and copy that and I will paste it, so again we're using the Google API here and you can leave the S in there for secure, I'm going to go not just to avoid any issues we might get, so I'm downloading it unencrypted, not a big deal for something like this, Maps GoogleAPIs.com Maps API static map and then we've got to give it some arguments and inputs, so I'm going to say question mark and I'm going to say center, where do we want to center the map, center it, now we're going to give it an address, again just say one, two, three, fifth avenue of south, Naples, Florida, I live in Naples, Florida and if we enter at this point we're going to get a problem because we need to tell what size we want map, those are the two minimal arguments you need to give it, so size and this is the size of the image that we want to create, so I'll just say 512 by 512, those give us a square map 512 by 512 pixels, so I'll go ahead and hit enter and if we list out now you can see that I have a file in this folder called map.png and if I type in display because I have image magic installed, the name of that file there is the map, it's that simple to get a static map, obviously you can't drag this around, it's a still image, it's a static map, future tutorials will get into using JavaScript to get interactive maps, but for shell scripts, static maps are probably the easiest way to go and there's other arguments you can give it as well which we're going to look at right now, so the next thing we want to do is how close do we want to zoom in to the map, so let's go ahead and run that same command again, wget and what I'm going to do is I'm going to say end and that means if the last command completed successfully, then we will display map.png, go ahead and enter there and look at that, let me check something real quick, okay just making sure it didn't create a new map file and then we're looking at the old one, okay so again wget is a command to download stuff from the internet dash O, that's not a zero, it's a capital O is the output file we want to output to a map png and then we'll say dash Q for quiet mode, you turn that off for troubleshooting and our URL saying size and we're saying end and if that is successful, if not don't try to display the map, but if it's successful then display the png, okay so now we're going to give it another argument here, we'll say end and we're going to give it the zoom amount, so we'll say zoom equals and the higher this number, the closer you zoomed in, I'm not sure what the max is, I think it's in the 20s somewhere, but and I think the default, I forget there is a default obviously because we didn't give anything, I want to say it's 11, so let's go ahead and let's just try doing 20, that should bring us pretty close in on the map, there we go, we're looking at Fifth Avenue South and you can see some buildings there, but we're again, we're just looking at a street view here, our street view, a satellite view or a map view, a roadmap view, but there are other options, there's terrain, there's satellite or what I like is the hybrid mode which is satellite view with the map, the roadmap view over top of it, so we're gonna say here is we're gonna give it another argument and these arguments don't have to go in this order, you know, if you're familiar at all with passing variables to arguments to URLs, we're going to now say type, I'm sorry it's actually map type equals and I will just say high bread or high breed, how are you saying it, enter there and there we go, you can see the map information saying the street name, you can see the buildings, you can see what it looks like, you can see cars on the road, great, let's zoom out a little bit, let's go back to maybe 15, well that's pretty far out, let's go back in and we'll say 18, there we go, so there we go, I'm not sure the max resolution, I don't think it's much higher than 512 by 512, that's something I should have looked up before this tutorial, but for what we're doing, this is pretty decent here, we've got our street view, our high bread view, our street view with the map view over it, so we have the road names, we just did satellite, I don't think it gives the street names and that's something you might want, if you don't want street names, just do satellite view, you will always get the Google copyright information down here because it is a copyrighted image, you could cut that off but that would probably be illegal, again, my script is free and open source but doesn't mean the information you're grabbing from the internet is free and open source, okay so let's put all this into a script and to save us time, I'm going to pop copy and paste the script I've already created, so let me go ahead and I'll say I'm gonna use Vim as my text editor but as always use whatever text editor you prefer, I'm gonna say getmapaddress.sh and then I'm going to go ahead and come over to my other screen here and I'm going to copy and paste that, I also want to point out a lot of people complain about my color coding and then I use a black background in my tutorials, I want you to note that I did change the color scheme and I think it's a little bit easier readable now, the colors a little bit brighter on the black background, I hope that makes you guys happy, okay so let's go ahead and look at this script, so I have some comments with some example coordinates here, we got a echo out saying retrieving map which really probably should be put down here, let me go ahead and move that, I think that would be better sued down here, otherwise we'll say retrieving map and then it might give you an error output before you even start to retrieving the map so let's go ahead put that there, so what we got here we got okay if you watch the previous tutorials you know what this is, this is saying how many arguments are there if there's less than one because we want to give it at least an address then give it the use of the output so we're gonna say okay input error if there's less than one argument and we're gonna say okay use it like this give it the address type and zoom amount, you only need to give it an address but type and zoom amount are good to have, so here's an example and then here we're gonna say examples of of map types I just put a few I'm not sure if there's others those are the four I'm familiar with road map terrain satellite and hybrid default in my script is hybrid and then we'll exit there so that's if you don't give an address if you do get an address gonna say retrieving map and really technically that should be down here but it shouldn't fail at any point in here because what this is doing is putting in the defaults so as I said in my script is gonna say okay argument one should be address argument two should be type of map and argument three should be the amount you want to zoom so again zoom is number three it's gonna say here if three is blank if the user does not give a zoom amount let's go ahead and default to 15 that's my default otherwise use whatever the user gives same for argument two if the user does not give an argument two then we're gonna default to hybrid otherwise we're gonna use what the user to says you might be saying well what if I want I don't care about putting type I want put in the zoom my script I'll show you a way to use that with my script there's better ways to get arguments I'm just doing what I know that's when I look at the first argument and make that the address and then we're gonna put the output into a file here a randomly generated temporary file in this in this case so here we have pretty much the same code we have before but placing in our variables we're saying you know get the address with all that information and then output it to a random file and then display that random file really I should be using that end-end symbol because if that fails then we don't want to try to display it but I didn't put that in my code so I could put that here I and like so but whatever anyway we're gonna play and after we display it when we're done displaying it we're gonna remove that temporary file so that's what so this is this is really the majority of the code here the rest is just getting information from the user let's go ahead save that change mod plus x to make it executable then we'll say get and again if we hit enter here we get our message here and let's go ahead and just type in the example we'll copy and paste the satellite at 15% zoom of 123 Fifth Avenue New York and it's gonna guess which half Fifth Avenue so I'm assuming there's probably North and a South it's gonna grab whichever first one comes up in the Google search and that did not work okay let's see what we got here obviously I typed something wrong unable to open oh I must have let's go ahead and this is a oh oh I put an eye there I was exit when I was putting stuff in I put an extra I messed up my variable there I'm like a copy and pasted this script I know that works okay let's try running it again retrieving map there's Fifth Avenue in New York at a 15% zoom satellite view so there's no street names so we can go here if we were to clear out the screen and run it again let's say I want the 15% zoom but I don't care I don't want I just want to be hybrid I can type in hybrid which default but I let's say I just want the default I could just put an empty you know argument there either with double quotes or single quotes doesn't matter and we'll do the hybrid mood so you see mode so you see we've got the satellite we got the hybrid the satellite with some names mapping stuff on it we can now zoom in more if we want 20 which is pretty close oops I just closed out my shell let's go ahead and open that up again maps okay so again our scripts creating a random temporary file in our template and deleting it this map is from when we were doing the examples earlier so let's go ahead and let me just open this up again and that's pretty much it for this tutorial thing about going over the code again but I've kind of gone over everything but if you want if you have any questions here is my github repository for this if you go to github.com forward slash metal x1000 my name is metal x1000 on github and you search my repositories for maps and locations you'll find my maps locations under bash you can find all the scripts in this series this one was called which one was this this was the get map from address right here so you click on that see that code you can download the whole project or the raw individual codes so that's all up there for you to look at I recommend typing it out yourself to learn and practice but if you're having issues go ahead and download and run my script should work everything but image magic should be installed on your system by default image magic should be in the repositories for your system I think it's on all of them if not change what program you use to display the image that's it for this tutorial I hope that you enjoyed it I hope that you have a great day I hope that you like and share and subscribe this video definitely liking and sharing definitely helps me out a bunch getting more viewers I hope you visit my website filmsbychrist.com that's Chris with a K there should be a link in the description check out the annotations in the description for a full playlist for this series and as always I hope that you have a great day okay this is an introduction to filmsbychrist.com I'm Chris that's Chris the K that's me right there my daughter ember and my wife Jennifer we pretty much live in the swamps of Florida I'm a firefighter by day as well as by night we work long hours but that's not why you're here you're here about the videos I put up on YouTube these videos are mainly about computers and programming which means most of my videos look something like this and if that's what you're interested in great if not that's all right I do videos on other topics too such as video editing special effects photo editing 3d design and music creation if you are one of my viewers and you enjoy my videos my patreon page is a place we can go to help support my videos so I ask that you take the time to go to my patreon page and look at different levels of rewards you can receive for different levels of backing there should be a link in the description of this video if you were watching it on YouTube otherwise you can visit patreon.com forward slash metal x1000 and I thank you for your time and your support have a great day


Hi, everyone. Sorry you've got my back. But you can have my back, yeah. And sorry you have my back. But thank you all for being here promptly and feeling this marvelous space. I'm Ariana Huffington, the founder of the Huffington Post, and now the founder and CEO of Thrive Global. I'm really delighted to be here with Jamie, who doesn't need a big introduction, but he's going to get a little one. As a chef and restaurateur, he has really revolutionized how we think about food. His cooking is celebrated the world over, and he now owns five restaurants with branches all over the world. At the ripe, all the age of 24, he debuted on the BBC as the naked chef. And his subsequent cookbook became a number one best seller in the UK. Over 20 more books have followed. But something you may not know is that his mom and dad have for 40 years now owned a pub, where Jamie sort of learned how to be in the community, how to care for the community, and how to be cared by the community. And he continues to have a weekend home in the place where he grew up, which is just part of the reason I feel he's so rooted in people's lives. His activism is also celebrated through his foundation. Jamie's campaigning for a food revolution that would provide healthy, nutritious food to all children, reduce obesity and sugar consumption, and educate children and young people how to cook, how to garden, and how to be stewards of their diets and their health. And he's done all that while raising five children. The oldest of whom is 15 and the youngest, five months old. Please welcome Jamie Oliver. Thank you. So Jamie, let's start with the problem. What is the problem and why do we need to change the way we eat? Well, look, back in the day 20 years ago, importantly, my job then was about disrupting TV cookery. Get rid of the chef whites. Go home. Cook the food you cook at home. Represent that boys could cook, most women were cooking, even though women were going to work as much. And there was like a kind of moment where even though men and women were both working, they'd get home and the men of Britain would look at their wives and go, what's for dinner? So it was a time for disruption, and it was about the cooking for anyone. Cooking's a joy. Cooking doesn't have to be all weighed. And it's not an exam. You've got to feel it, connect. It can be really simple. And so in the early days, it was just joyful. My only job was just to prove that cooking wasn't for girls. Cooking got you girls. And that followed by two years of hatred of men in Britain. And then after about two years, they kind of got it. And so at that point, it was quite innocent. It was just the joy of cooking and community and farmers. And people loved that. But I think as I got older and as I was exposed to more and more people and data and the world that you live in, when you're enlightened by things and you become aware of things, you don't have the benefit of ignorance. When you know stuff, when you know things are a problem, it affects you. It changes the way you process things. And I realized that the platform that I created, which was it was a kind of phenomena, because we went from zero territories to 120 countries around the world, published in 80 countries. It kind of went crazy. So I started to realize that it wasn't just about the joy of food. Actually, there was a disconnect. The food system was broke. And that food took a while for me to learn that the biggest industry on the planet was food. It's the mother of all businesses. It's the biggest employer on the planet. And of course, it's in an event like this, you know how directly associated the food system is to war, poverty, hunger, opportunity, progress, the displacement of water, the support in the communities, or the devastation of rainforests. I mean, we kind of get that here. You see that. So my world got really complicated really quickly. It got really complicated. And I think I was quite lucky. Even though I knew nothing about Telly, I wanted to make my own TV from day one. So I had the ability to not just make chop and chat shows, but also documentaries and campaigns and spend a whole hour on one subject and then let the public decide. And I guess the inspiring thing for me was it wasn't just the British public. We all had a lot in common. And that's probably why I'm in Davos. Because a lot of people say, why not for you in Davos? And it's because it's a really good use of my time. I get a lot done here. I meet my enemies. I meet the problem. I meet the solution. You meet fellow activists. And I think the world's changing. I think even the bad guys, man, like there's some amazing people in those companies. And activism has to change as the world change. You know, you have to pat people on the back when things have changed in big organizations. So have you met any of your enemies this year here in Davos? Yes, I won't say who they are, because it would be unfair. And how was it? Was it hostile, embarrassing? Did you charm them? Did you seduce them? What happened? I think it's based on honesty.  I think you're trying to work out if they're a good human or not, or just only obsessed by money. And you talk about some stuff happening on the horizon of their business. Last year, interestingly, I was working with the British government, with Mr. Cameron's government. And we were working on a childhood obesity strategy, which was a whole environmental change. You know, a whole number of things, hundreds of activations where business, the public, and the government, and the whole kind of the way I would explain it, a kind of a blend of education, collaboration, and legislation. If you get that blend right, then having one or two things happening in a country that are brilliant and radical, it's kind of cute, but it's not effective. You need the environment to change. So we were going that way with the British government. But the one thing I was fighting for was a sugary drinks tax, because we had the science, we had the data. Everyone was in support of it. And as far as I knew, it wasn't going to happen. So last year, I was saying, look, it's probably not going to happen. But you've got to watch out for marketing of junk food to kids on TV and on the internet. So it's kind of like this weird kind of pro of what you know.  But of course, what actually happened was we did get a sugary drinks tax. So this year, I looked like I was lying, but I wasn't. But interestingly. Who just a huge success? In many respects. I mean, you can look at it from an intelligent way. You can obviously the industry, the drinks industry, have their own view. But certainly, as far as the SACM report, which is our best science report in the world, the single largest source of sugar in Britain and probably many of the developed countries is sugary sweetened drinks. They have a commercially sugar or sugar-free option. They're in reformulation anyway. And really, the concept of a tax and the tax we have is a gear tax that really, yeah, we think we might yield a billion pounds that has been ring fenced to go into school food and breakfast clubs and sport. And I think the public polling was about 75%. So that ring fencing of the tax to schools was really important, I believe. But I think, for me, it was symbolic. It was a symbolic moment in time where you acknowledge a problem. And there is a problem, right? I mean, the drinks industry are never going to say it. But the reality is, is they're too successful. I've worked in too many countries and too many communities where the very poorest hydrate on their product. Yeah, well, in fact, there's a new study that just came out in the US about food stamps. And 10% of food stamps are spent on sugary drinks, 10%. So in a sense, the government is subsidizing the sugary soft drinks industry and their former obesity. I just want to remind you that you won in terms of the tax on sugary drinks in the UK, while Mayor Bloomberg lost in terms of the tax on sugary drinks in New York. So congratulations, Jamie Oliver. Mayor Bloomberg's a dude. And he's seriously bright. And I wish my mayor, while you are Bloomberg, we are Boris. If you've got a dude that's a genius that gives a lot to society and doesn't charge the dollars in New York to be their mayor, I've been to five or six of his lunches, dinners. They're never for fun. They're always strategic. It's always like-minded people. It's always about prosperity. Clever man. And he's got that in the battle.  And people say he lost, but he was a pioneer. I would have never have done what I did without him. He was the one that got the sugary drinks tax in Mexico. So as you get France falling into line, Mexico's in line, Britain's falling into line. Now there's sort of Portugal, Ireland. It's going to become the norm. And the reason that is, is territory by territory, if the data and the science is there, then it's symbolic. But also it's a moment. It's a moment. And I think when I was at the World Health Assembly last year, when I, the news had just come out that we had the sugary drinks tax, health ministers from around the world stood up and did a round of applause. And you have to ask yourself, why? Because they've been in the business of health care for so long. And they're so frustrated with growing obesity, malnutrition, hunger, diet-related disease. And just like when change happens, it's like kind of the floodgates opening again. And these people just want to do their job. You know, I really want to thank you for positioning it this way because it's so great for activists to recognize that their failures are really stepping stones to the next success. I think we judge too much the campaigns as an on-off button or as a rock going into a river. It's the ripples that are mostly important and the ripples of consistency. And I think the interesting thing about that tax, which is really a metaphor for many views, I mean, I think when you're looking at your own family or your own street or your own town or city or country, I think we've made it too easy to make the wrong choice. I lived in the most unhealthy town in America. They pretty much wanted to kick me out for the first three months. And then six months later, I got the key to the city.  It's always that way. It is always from one extreme to the other. And I think ultimately it's always about trying to create a platform where the community can help the community. I mean, literally part of the best work I do is say, here's a school. You're in charge of 50 schools. Here's a farmer. He's got a cooperative of 50 farmers, right? She cooks stuff 180 days of the year and he grows it. If you buy off each other, it's a lot cheaper and it's a lot more healthy and it's a lot less waste. And then they just do it. Time and time again, it's always about local people fixing local people. And I think as you kind of like academically, I'm not bright, but my head's a bit weird. But I do have a sense of getting just a bit more galactic about the problem. And I think as the developing world is suffering from the crappy foods that we're selling them and the way that farming's working, I mean, it's interesting. But technology, the way phones are changing the developing world. I mean, I worked with some charities in the UK Comic Relief, which is about hunger and malnutrition in the developing worlds. And some of the junk food brands that behave in England, misbehave in a lot of these countries, it's amazing how you can have double standards But interestingly, I struggled desperately about obesity and hunger. I really struggled with that bridge. And the way that I can make it OK is food education. So as much as the nuance of change, like Huntington, West Virginia, how do you take it off the number one list? And you need multimedia, you need media to work. You need farmers markets, you need local restaurants. You need to have like safe water accessible. You need local food from that valley going into the town, not out to be processed into crap. It's kind of like hundreds of those things. Multiple interventions. Yeah, but I think at the heart, it's so easy to get lost and sort of drunk by the true solutions that I just have to pull myself back to, if you can teach a kid the beauty of how to grow stuff, how to pick it, how to cook it, maybe how to eat it and how it affects their body. That has a quadruple effect of beautifulness. Not only are you, I mean, I was going into schools in Britain, Australia and America where they didn't know the association between a potato and a french fry. They didn't know that tomato and ketchup. They thought that milk was pink or black because they saw no white milk. In the States, their milk was flavored milk, right? There was more total sugars than a can of coke in their milk. And you had to take a milk if you wanted a free school lunch. So there's all these kind of interconnections that are kind of making it really easy to get really unhealthy. So I think for me, when I get drunk, I truly believe that every country in the world, it should be a child's human right in this moment in time to teach culture, teach maths, teach language and history and geography through food. It's the most beautiful way. You never learn maths as beautifully at an early age through baking. You never teach science any better than watching a seed turn into a plant that you can pick and eat.  Actually, it's beautiful through all the life cycles. And we kind of get brainwashed at that and that and that. But so I just think the problem's so big. But kids are my inspiration. And that's all kids, not just my own. So I just realized, Jamie, that you're not just a chef and an activist.  And I think that's where your power is coming from. It just dawned on me. I'm Greek. And in Greece, I grew up with the same kind of reverence for food. And food was also the center around which the best conversations were had at the kitchen table.  Something terrible would happen to us. So tell me about this connection between the way food shows up in our lives now and the fact that we're always breathless, that we grab food, that we don't really sit down and eat. So many of us just literally eat on the run. And food has lost that sort of sacred element of being a way to commune with each other. And it's so connected with the stress and breathlessness of modern life. Well, first of all, the kind of Greek side is kind of interesting, because I'm studying nutrition at the moment. Whether it's science or nutrition, a lot of those words are Greek. And to a foreigner, it's a word that you have to learn the meanings of. But in Greek, they often explain not just what it is, but what it does and how it works. And actually, the Greeks were some of the forefathers of really trying to make sense of food is medicine. And I think that if I can be philosophical, I mean, 20 years doing what I'm doing, 40 years of living in a pub and serving. The thing about the pub, which was really, I think what you were saying earlier, is my training ground. It's because it's the most democratic place in the world, rich, poor, gypsies, businessmen, sportsmen, old, young, all ethnic backgrounds, they're all in the pub. They're all welcome. And I think growing up around that, I think you kind of look back. And even 70 years ago, I mean, like 70 years ago, most food was cooked on solid fuel. We only recently invented the metal box with a metal coil to heat stuff up. And now restaurants are going back to open fire and smoke and kind of that connection as you would have with water to flame. And that's, I believe in us, it's kind of the flames of water does stuff to us. And that's millions of years of kind of watching it, chilling out by it, cooking over it. And so what am I trying to say? What I'm trying to say is humans have always evolved at a rate. We've always been playing catch up. But I do believe that for us right now, with modern technology, we're super charging it like never, ever, ever, ever before. And I think that our generation is trying to balance the best of technology in the future and brilliance of that with the best bits of millions of years of evolution, right? And that's a bit out of whack at the moment. And so what does that mean? It's like as we humans brains a program to sort of, when we always want to cut corners, we want to do things faster. And as we build more time, we fill it. And so as big, small amounts of companies fix problems for us, I'll fix it for you as they fix your time problems. It's highly likely, because it's what's happened, is that it's going to be high in salt, fat, and sugar and hugely processed. And probably the methods of production of that are not necessarily good for our planet or the soil. Or you know the story. You all know the story. So I think that when you know the basics of growing and cooking, I think you're a better human. In fact, I think we could do with that right now on the planet, right? I want to see Donald Trump growing some stuff and cooking some stuff, right? That'll be fantastic. I want to see it. Because if not, I'm building my bunker. I just think that we always look at oil. We always look at banking. We always look at the selling of arms as these big industries. The biggest industry on the planet is food. And let's see what he does with Michelle Obama's garden in the White House. What do you think? What's your prediction? It ain't going nowhere. You think he's going to stay with us? Because he's like a comedian, isn't he? He's just kind of regurgitating the stuff that works. He's just kind of like, he's just spinning. His family are too queued up on the PR to know what works. There's a symbolic visual. If you cut down that garden, you're cutting down hope. He ain't going to do that whether he believes in it or not.  What? He's a clever man. But do you know what I mean? He's got where he's got for a reason. And so the question is, what does happen with the food system? The food system is very stressed in America. And the way Europe has got its problems. But as far as food safety is concerned, and farming, and standards, it's one of the best in the planet. And we're not going to be it anymore. So one of the scariest things is a Brit is if we do a big deal with America, which is essentially what was going to be the European trade agreement with America, the TTIP, the biggest scary thing for us is a fair playing field for their farmers and ours. No, because we don't have hormones. We don't have GMOs. We don't have a whole hundreds of pesticides that are banned because they're thought to be carcinogenic, or this, that, and the other. No disrespect, but we don't want a lot of their gear unless it's to our standards. And the beauty of Europe, of course, is it's the tension that maybe we didn't celebrate enough, the tension of their cultures. They were food lovers. That tension was all protecting stuff that mattered. So my fear is that we do a big, old deal to make our life easier now, and we're just going to be flooded with stuff that we don't want to actually see. Trump is against the TTIP, so there's something behind that. Well, who knows what that means tomorrow, right? And I would like us all to visualize Jamie and Donald in the garden together, growing some eggplants and tomatoes and cooking a healthy lunch instead of the way he's always photographed eating this greasy cheese boogers or Kentucky Fried Chicken or all these things that we know lead to serious problems. This thing is right. He likes a dollar, right? And commerce is really important. We're in Davos, right? This balance between commerce and progress is really important, but I think, you know, like hope, love, having, you know, we got to hand the planet over to the kids in a better place than we left it. And that ain't happening right now. You know, currently in most developed countries, it's the first generation where they're expected to live a shorter life than their parents, right? That's wrong. That's wrong. So I think, you know, there's lots of challenges at the moment and food's at the heart of it. And I do think the big companies can be part of the solution.  I think yes, honestly. And I say that as someone that's a pain in their backside. I really, I think the transition of the next 30 years and what they... But isn't a hundred years too long? I mean, if we have to wait for a hundred years... Well, I guess I picked a number to kind of... Can we say ten? Well, interestingly, if you wanted to make salad cool, it's not getting me and David Beckham to push it, although that would be fun. It's really getting McDonald's and Coke to make it cool because like they kind of down with the kids, right? So it's kind of, you know, and I think I spent two years going around parts of the world where people live the longest, right? And it was an opportunity for me to really kind of look into these geographical areas and at the people and at the businesses and where they are. And most of them, with the exception of Switzerland, were poor, right? Which for me is an incredible relief because for me, you know, living in London, maybe it's the same in your countries, far too often, even having a love of food, even a love of food is considered middle class, you know, let alone investing in a set of pans or a knife.  But what for me was really powerful.  When I see that, for me, that's like, that is everything. That is confirmation that they're, you know, I mean, with the exception of famine and all the kind of stuff that is awful, generally speaking, there's no excuse why all humans can't enjoy food and I've always learned the most about food in the poorest communities.  You know, the best food on the planet has always come from humans that could cook that will put under pressure. The problem that happens, which is triply awful, is when you can't cook and you're put under pressure, you're screwed and you'll therefore see patterns. And that's, you know, the reality in the planet right now is the double burden of the developed and the developing world. I mean, the rise of obesity and type-D diabetes in countries famous for famine now is kind of shocking. So, yeah, I guess if there's one thing, for me, I always kind of try and look for structures that can breed hope and good things and I just think it's school and under 10-year-old, under 12 and under 11-year-old kids. It's like the magic time. And what can government do here to accelerate the shift and to produce the kind of little nudges that change behavior? What was the beginning of the government? When we talked about schools, we talked about activists, chefs, is it around for government? Well, for anyone that here that understands government, I mean, I've been kind of like, I went from nothing to working with government 11 years ago. So 11 years ago, I did a documentary about school food in Britain. We were feeding our kids crappy food 190 days of the year for breakfast and lunch from the age of four to 16, which is nearly half of their food that they eat for their childhood. We were helping making them ill and we had no standards. In Britain, 11, 12 years ago, we had standards that were robust for dog food and nothing for kids food. That's how screwed up we were and we're kind of considered like, you know, a G whatever country, right? Daft as arseholes 12 years ago.  So we created those standards. We kind of, you know, but so what am I saying about government? I think, I think it's really tough. I mean, most ministers, we've been through like 10 education secretaries in 12 years. They move on, they're like ships that pass in the night. Most CEOs, CMOs and most governments are kind of in four year cycles, right? It's very short termism. So I think Canada is really exciting at the moment. I'm really excited about Canada as far as getting some level eddy, clever people in one place at a nice moment with not too much dodgy stuff going on.  So I'm personally looking at them to be an example for many countries around the world. It was gonna be Britain, but our obesity strategy got, I believe, completely pulled apart by the new government post Brexit. So I got the leaked document from Mr. Cameron's obesity strategy where I was part of.  I knew what I was gonna fight for in the last 36 hours to sort of like get what I wanted from what he wanted. So I think it would have been a good strategy and I know what she delivered, which was a complete, I mean, the scary thing, of course, is as well, they think it's great. So there's nothing more scary than people that, I think they genuinely think they've done a great job, which for me, right, is worrying because I know it's not up to scratch. But they released their strategy after two years at midnight on the same time as all the A-level results came out in August when they're all on holiday, no minister owned it. The only legislation part of it, I know I put there, which was the campaign for the sugary drinks tags Mr. Osborne put there. So it's, you know, a missed opportunity. But I mean, I think the reality, I mean, for me, the way I see it in my funny little eyes is we will many countries put a strategy that's robust together. The question is, is that in 20 years time or 30 years time, you know, humans are kind of, you know, we often don't like the idea of change until not changing is more painful, right? So we're kind of looking for pioneers again, really. And including, you know, given that the theme in this year's Davos is responsible and responsive leadership among business people, political leaders, media leaders. Can you name some names of responsible and responsive leaders that you've worked with in business, in media, in government, anywhere? Well, I mean, yeah, I think interestingly, I think we're in a time now where I think I've started to learn and I'm trying to be sympathetic and understand it without compromising my own values. But, you know, even in the companies that are part of the problem, there's management and CEOs that are good and bright and have families and care. And so I think it's, I'm trying to come up with some kind of global awards maybe for next year. Maybe we can do it together or who knows. But I think it's important to pat those people on the back when they do good.  They have to fight the public. They have to fight the press. They have to fight their own internal battles for better or for worse. And they have to fight their investors. And I think, you know, if you look at people like Paul Pullman, who I think is an inspirational leader, I mean, you could look at him in many different ways, but he has amplified confidence in other CEOs to clean up your portfolio, fix big problems, be honest about what you haven't fixed, right? And curate bad financial news to your investors without losing your job. And when good people lose their job because they're a little bit too feisty, that's a problem. So I do, sorry, I've got the couple of things. Yeah, I'm gonna do some more of this. I think sometimes really good people get fired too quick because it's a very fine play moving companies on. And I think the way that companies are invested, who invest in them, how they want their returns. Or, you know, so some of those few family run businesses in the food business, I think are fascinating right now because their ability to have a 25-year view. Well, I love what you said because... And also, McDonald's, UK, controversial, maybe. But I have to say that McDonald's UK, who have been public enemy number one maybe 15 years ago, have done 10 years of solid marketing to tell the truth about 100% organic milk, free-range eggs, good supply chain and meat the way they work and train their start.  They have not lied and they've had a carrot of aspiration for 13 years since Steve Eastbrook, who's now gone to the stakes. And for me, I think what's important now is making small businesses bigger and more prolific and more successful is important. Supporting medium-sized businesses to be more sustainable and helping big businesses or being interested in big businesses being better. You've got to have all three gears working. And you are seeing that beginning to happen. I mean, look at PepsiCo. They're trying to reduce the revenue that comes from Pepsi and increase the revenue that comes from Quaker Roach and other nutritional products. We are doing a partnership with them at Thrive Global. So I'm completely with you in supporting all the good things that big businesses are doing. And let's do the global... Yeah, I think it's important. Pepsi, I think what's important at an event like this, everyone's always going to tell you the good stuff they're doing. And that's important. But I think there's a kind of academic view. There's an accountancy view. There's a kind of stock market view. And I think the part that I'm kind of, I guess, invested in is the human view, which is the most erratic. And I think empowering communities around the world to realize that when they spend a dollar, it's a vote. And empowering people around the world to want more. Why is it that the British McDonald's is radically different to the Americans? It's only one thing, only one thing. And that is because we have a history of documentaries, you know, really cynical journalists. You know, the tension that makes people, yeah, gotta keep people honest. And out of sight, out of mind, don't care. When it's in the conversation, we evolve. And I think that's the most important thing. So two very quick last questions because we ran out of time. One is, where should we go to eat in Davos? Have you been to Davos, a great restaurant? Come and find me. And you're going to cook for us? We did a really amazing event, a waste event last night when we had chefs from around the world cooking with waste things. My course was cooked outside. It was so cold, but I don't actually know. You haven't had time to explore the restaurant scene. Okay, finally, finally. So what does mealtime look like at the Oliver household with five children? I would say that seven out of 10 meals are absolute chaos. And when it's beautiful, when it's a three out of 10, when there's like a nice moment and like kids are doing all the right things, I look at my wife and she looks at me and, you know, we're happy, but we know there's a depth of fear there because we know we're 30 seconds away from carnage. But I'm pretty mad. I went from fifth hormones of teenagers to, you know, the needs of a baby and then toddlers that have got more energy than you could believe. But yeah, I think having really a lot of my activism started when Poppy was born. And I think, I mean, just before that, when I started 15, which is a restaurant, it's a charity that trains kids from sort of colorful backgrounds and underprivileged backgrounds, you know, it was a moment where I started, instead of looking at kids it's just like those annoying kids in the street. The minute when you start seeing them as someone else's kids, it's slightly different, you know what I mean? So I think like, I came from a school that I did really badly at school. I didn't fall in love with education. I hated it. I was a dyslexic kid. So I read my first book a year and a half ago. When was it? It was Hunger Games 2. I like that you skipped Hunger Games 1. The reason I did it was because I saw the first one and I loved it so much that I wanted to see what I'm next and I couldn't wait for the film. But I'd never really been able to invest in... I just couldn't do it. So I've written 20 books and I've always done it on a dictaphone or with people. But I think in some ways it's... and I think like, you know, working with dyslexia around the world it's kind of like... because you don't fit into a social norm it doesn't mean you're useless, right? You just have to work around it. And I always say congratulations, you know. You're going to see the world in a different way and I'm very lucky to have my job. My job is quite wide now and every day I feel desperately under-resourced and maybe not fit to be able to make use of the information I'm given. So three years ago I went back to school so I'm doing a Masters in Nutrition at the moment and it's just trying to understand stuff and I have to say it's one of the best things I've ever done. You know, having grown up in the food industry it's almost like learning Latin when you've spoken all the kind of Latin-based languages. You just are. That's where it comes from. So yeah, I think behind the scenes of sort of Jamie Oliver's world now is probably doesn't... I would call ourselves a type 2 diabetes obesity fighting machine. We are restructured in the last three years. So we had different things, we're all cute and bakeries and restaurants and production companies and design companies and all sorts of random stuff. We've like focused it all down and really at the heart of it is like how do we create content that helps empower... And win the fight. Well Jamie, you said you're lucky to have your job and I want to end by saying we are very lucky to have Jamie Oliver. Thank you so much. Thank you. Thank you very much.