Ask

Ask may refer to:

Places

Music

People

Other uses

See also

Askø

Askø is a Danish island north of Lolland. It covers an area of 2.82 km² and has 55 inhabitants (as of 1 January 2005).

In 1954, there were 170 inhabitants and one vehicle.

In 2014 energy company SEAS-NVE discovered a Neolithic boat in a submerged settlement as it replaced sea cables by Askø Island. The boat had split and sealing mass consisting of a strip of bark and resin was found in the hole.

See also

Notes

References

Łask

Łask [wask] is a town in central Poland with 18,029 inhabitants (2013). It is the capital of Łask County, and is situated in Łódź Voivodeship (since 1999), previously in Sieradz Voivodeship (1975–1998). 32nd Air Base of the Polish Air Force is located nearby.

History

The first mention in history about Lask was in 1356. It became official a city in 1422 by the law of the polish king Wladyslaw Jagiello.

With the invasion of Poland and the outbreak of the Second World War in September 1939, Łask was occupied by the Wehrmacht and annexed by Nazi Germany. It was administered as part of the county or district (kreis) of Lask within Reichsgau Wartheland. Following the arrival of the Red Army and the end of the war, Łask became part of the People's Republic of Poland.

Twin towns

Łask is twinned with:

Dannenberg, Germany

Lahoysk, Belarus

See also

References

Protein unc-119 homolog

Protein unc-119 homolog A is a protein that in humans is encoded by the UNC119 gene.

Function

This gene is enriched in the photoreceptors of the retina. The encoded product shares strong homology with the C. elegans unc119 protein and it can functionally complement the C. elegans unc119 mutation. It has been localized to the photoreceptor synapses in the outer plexiform layer of the retina, and suggested to play a role in the mechanism of photoreceptor neurotransmitter release through the synaptic vesicle cycle. Two transcript variants encoding different isoforms have been described for this gene.

Interactions

Protein unc-119 homolog has been shown to interact with:

References

Further reading

UNC (biology)

UNC-5 is a receptor of UNC-6 otherwise known as a netrin. Netrins are a class of proteins involved in axon guidance. UNC-5 uses repulsion (genetics) to direct axons while the other netrin receptor UNC-40 attracts axons to the source of netrin production.

Discovery of netrins

The term netrin was first used in a study done in 1990 in Caenorhabditis elegans and was called UNC-6. Studies performed on rodents in 1994 have determined that netrins are vital to guidance cues. The vertebrate orthologue of UNC-6, netrin-1 was determined to be a key guidance cue for axons moving toward the ventral midline in the rodent embryo spinal cord. Netrin-1 has been identified as a critical component of embryonic development with functions in axon guidance, cell migration, morphogenesis and angiogenesis. The most recent studies have found that there are 5 types of netrins expressed in animals. Ectotopic expression of UNC-5 can result in short or long range repulsion.

Axon guidance

Ham

Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and Jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming.

The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US.

Definition

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the "salting of hams" in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham, whilst Larousse Gastronomique claims an origin from Gaul, but it was certainly well established by the Roman period, including an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.