'But the rest of the water remained pink,' he says, adding this was a visible demonstration that it was the bacterium, not the algae, causing Lake Hillier'sВ pinkness. There was a window on one side of his desk and he noticed the algae - whichВ have little tails and can wriggle towards the sunlight -В moved to the side of the bottle the light was on. The bacteriumВ contains a pigment called bacterioruberin, which is actually much pinker than beta carotene, Dr McGrath says.ДЄfter his research trip, Dr McGrathВ had a souvenir bottle of water from Lake Hillier on his desk and noticed something quite telling. 'More than 20 per cent of every piece of DNA we recovered from the lake was from the bacterium, whereas less than 0.1 per cent of DNA recovered was from the algae.'

And really one thing stood out to us and that was this bacteriumВ called Salinibacter ruber,' he says.

salina, the algae, was there, but it was there in low amounts. вЂњWeвЂ™ve love being a part of the local community and have developed an amazingly loyal following.Salt on the edge of Lake Hillier.В The lake is 10 times saltier than ocean seawater. вЂњThe trailer is parked in Cashmere on the bank of the Heathcote River under big, sprawling trees,вЂќ Logan says. The designer had no longer handiest to increase the form ratio. Questa entire involves eight OpenType points including Lining Figures and typical Ligatures. So much so that Logan now runs the food truck full-time and Tahlia lends a hand when she clocks off from her day job as a high school science teacher and at weekends.Д¬ustomers can build their own dream frozen dessert, choosing a base of vanilla or chocolate ice cream or frozen yoghurt, another flavour (with options including mixed berry, mango and passionfruit), toppings such as Oreos, sprinkles and peanuts, and dark, milk or white chocolate sauce. Questa font designed via Jos Buivenga and Martin Majoor, it is a sans serif and slab serif font collection. Fuse Real Fruit Ice Cream, ChristchurchДЄ back injury that forced Logan Whyte to give up his job as a landscaper saw him embark on a mission вЂњto take real fruit ice cream to another levelвЂќ.ДЇinding a food truck with a bright orange, cone-shaped sign on TradeMe back in 2017, Logan and his partner Tahlia began experimenting with flavours such as peanut butter, Nutella and sour cherry yoghurt, replaced the traditional chocolate flake with a berry and biscuit slice, and developed their own quickset sauce using WhittakerвЂ™s chocolate. The Fuse truck is parked up beside the Heathcote River in Christchurch. Reader Kerry loves that вЂњthey make their own ice cream in a large variety of flavoursвЂќ as well as their вЂњgreat doughnutsвЂќ. The doughnut du jour is the вЂњSantaвЂ™s SnackвЂќ: A fat hoop doughnut stuffed with vanilla cream and a chocolate flake and dusted with cinnamon and sugar. Some of the more interesting ice cream flavours include the вЂњAll WhitesвЂќ (white chocolate and macadamia), boysenberry cheesecake, and Jaffa crunch, while sorbets include feijoa and pear and golden kiwifruit.

They went down such a treat, the pair quickly outgrew their first store and now churn out a massive range of ice creams, sorbets and doughnuts from their Te Awamutu and Hamilton East stores and roving food trucks. Marion, the aforementioned doughnut royal, and her mate Dona first started selling their winning combo of doughnuts and ice cream in Pirongia in 2016, soon investing in a food truck to take them to the masses. The co-founder of this Te Awamutu-based gem has been making doughnuts for dosh since the early 1980s, so sheвЂ™s pretty much New ZealandвЂ™s unofficial Doughnut Queen by now.

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