How to add your pages to menu  in  your website 

At first go to layout of your web page, 

Now click on  add gadget icon on the top navigation bar,  then select pages gadget , and add pages you have already created in your pages list of yoir website, when you will click on add pages the list of pages will be seen here , and select the link of required page that you want to add to your web page.

 Click on save,  copy the  link of the required page  from here and go to your template and click on  html editor, search for menu,

Now paste that link, to your program of the menu section,

Specifically paste that link in '#' row of related item. 

Sickener mushroom, Russula emetica, vomiting russula, Red mushroom. 

Pic Taken by depak chandra suyal Mushroom

Russula emetica, commonly known as the sickener, emetic russula, or vomiting russula, is a basidiomycete mushroom, and the type species of the genus Russula. It has a red, convex to flat cap up to 8.5 cm (3.3 in) in diameter, with a cuticle that can be peeled off almost to the centre. 

The gills are white to pale cream, and closely spaced. A smooth white stem measures up to 10.5 cm (4.1 in) long and 2.4 cm (0.9 in) thick. First described in 1774, the mushroom has a wide distribution in the Northern Hemisphere, where it grows on the ground in damp woodlands in a mycorrhizal association with conifers, especially pine. 

The mushroom's common names refer to the gastrointestinal distress they cause when consumed raw. The flesh is extremely peppery, but this offensive taste, along with its toxicity, can be removed by parboiling or pickling. Although it used to be widely eaten in Russia and eastern European countries, it is generally not recommended for consumption. 

There are many similar Russula species that have a red cap with white stem and gills, some of which can be reliably distinguished from R. emetica only by microscopic characteristics.

Toxicity 

As its name implies, the sickener is inedible, though not as dangerous as sometimes described in older mushroom guides. The symptoms are mainly gastrointestinal in nature: nausea, diarrhoea, vomiting, and colicky abdominal cramps. 

These symptoms typically begin half an hour to three hours after ingestion of the mushroom, and usually subside spontaneously, or shortly after the ingested material has been expelled from the intestinal tract.  

The active agents have not been identified but are thought to be sesquiterpenes, which have been isolated from the related genus Lactarius and from Russula sardonia Sesquiterpenoids that have been identified from R. emetica include the previously known compounds lactarorufin A, furandiol, methoxyfuranalcohol, and an unnamed compound unique to this species

Photosynthesis  and Color (Photosynthetic spectrum) 

In nature, plants depend on the energy of the sun. Through a process called photosynthesis, sunlight is converted into sugars to provide fuel for the plant’s growth. These sugars are utilized as needed in a process called respiration, and excess sugar is also stored for later use. Photosynthesis is made possible by chlorophyll, which is contained within the leaf cells. Chlorophyll gives vegetation its characteristic green color. Light is trapped by the chlorophyll, activating the process of photosynthesis. 

Inside the chlorophyll, light energy is combined with carbon dioxide and water to produce oxygen and sugar. The sugar is then oxidized (or metabolized) through the process of respiration, producing carbon dioxide, water, and energy for growth. Excess oxygen and water are transpired by the leaf into the air. Plant growth, therefore, is directly affected by the color, intensity and duration of the light the organism receives.

Color (Photosynthetic spectrum) 

Photosynthesis is most pronounced in the red (600-680nm) and blue (380-480nm) wavelengths of light.Blue light stimulates hormones that trigger growth and inhibit dormancy. Blue light powers photosynthesis causing tips to grow towards the source (phototropism). Metal Halide lamps emit strong levels of blue light making them good for promoting the growth of leafy plants. Blue light also serves to keep plant growth compact and shapely by minimizing the distance between internodes (branches). Green light is reflected, that is why plants appear green, however some green light is required for growth. HID lamps do not emit much green light, neither do high pressure sodium lamps. Red light also powers photosynthesis, aids in seed germination , helps to form pigments and aid flowering. Red light is also responsible for triggering dormancy in some plants. High Pressure Sodium bulbs emit red light and are generally better for flowering and fruiting plants.Far-Red light speeds up some full sun plants, reverses some red light effects. HID lighting usually doesn’t emit far-red except in the case of some High and low pressure sodium bulbs, more so in the form of heat rather than photosynthetic light.

90% of a plant’s dry weight is comprised of these four(carbon, hydrogen, oxygen, nitrogen ) organic elements. The interesting thing is that while many claim plants grown hydroponically are not “organic,” by definition, everything that grows is organic! Plants live in the earth’s atmosphere, which is comprised of approximately 78% Nitrogen, 20% Oxygen and 2% Carbon dioxide, in addition to a small percentage of inert gases. Carbon dioxide is known as a compound since it is a combination of one Carbon molecule and two Oxygen molecules. Most elements exist as compounds in nature because they are chemically unstable when pure in form. Most pure, unstable elements will react with other elements in nature until they are combined, and stabilized into compounds. This is an important issue when choosing nutrients to use with your hydroponic system, so you should keep this in mind when you read about a single part nutrient that contains “everything” your plants need. By single part, it mean that it is all in one container. If this were the case, the nutrient inside would become useless in a very short amount of time because the elemental salts within would rapidly combine into compounds that plants simply cannot absorb. The compound H2O (water) is made of two parts Hydrogen and one part Oxygen. H20 is formed when Hydrogen, an unstable gas, is burned or oxidized (combined with Oxygen). Since C, H, and O are readily available in both the air and water, plants possess the ability to extract these elements from either and use them to create food using light as the catalyst.