THANK YOU ALL

I finally completed my masters thesis on Orchid species richness along a Himalayan elevation gradient.
This all became possible due to help from number of people. I want to acknowledgement them all.
Below is the acknowledgement to all.

Numerous people have helped and encouraged me with their valuable suggestions during the course of this research work to whom I owe my sincere gratitude. First, I would like to express my gratitude to my supervisor, Dr. Ole Reider Vetaas, for his constant support and encouragement. His ideas and the way of dealing with problems has always been a source of inspiration for me. He was always ready to listen my problems. He is the man who introduced me to the field of quantitative research and, of course, orchids.

I would like to express my sincere gratitude to my official supervisor Prof. John Birks for his inspiring supervision and suggestions. Whenever I met him, he used to say “I am looking forward to reading it”. That has always been a constant stimulation for me. Special thanks go to John-Arvid Grytnes and Christian Mong for their expert opinion during statistical analyses. I am thankful to all the members of the Ecological and Environmental Change Research Group (EECRG) for their cooperation. Their smiles while passing through the corridor of the department, made me feel at home. I would like to thank Cathy Jenks for her help in improving the language of the manuscript. All of my office-mates are highly acknowledged for their kind cooperation and discussions during my studies.

I am grateful to Jeffrey J. Wood and all the staff of Orchid Herbarium, Royal Botanical Garden, Kew for their help during my stay in Kew. Discussion with Jeffery J. Wood on orchids from Himalaya has been fruitful. I am thankful to La Duo for his help in fixing problems with orchids from Tibet.

Thanks also go to Prof Ram Prasad Chaudhary and Prof Hari Datta Lekhak, Central Department of Botany, Tribhuvan University, for their moral support.

I want to acknowledge my friends Maan B. Rokaya, Mani R. Shrestha and Shiva Devkota for their help in sourcing literature and sharing information on orchids from Nepal. Shiva was always there to find literature whenever I needed. I am thankful to Keshav Prasad Paudel for the map of the study area. All Nepali students in Bergen are highly acknowledged for sharing various moments during my stay in Bergen that always made me feel welcome.

I would like to acknowledge the Norwegian State Educational Loan Fund (Lånekassen) for financial support and the Faculty of Mathematics and Natural Sciences, University of Bergen, for providing a study place and financial support during my visit to Nepal.

Last but not the least, I am very proud of my parents, sisters, brothers-in-law and brothers who constantly encouraged and supported me throughout my stay here in Bergen. I am thankful to my sister and brother-in-law for their help during my visit to Kew. My girlfriend was always there to share things with and she is eagerly awaiting my return back as soon as possible.

BEER CONTAINS AGENTS ESSENTIAL TO FIGHT AGAINST CANCER

Researchers in Germany say that a cancer-fighting substance found in hops could be enhanced to brew a special anti-cancer beer. One day when you hold up a glass and say, "To your health," you would actually be toasting a triumph of the brewer's art over disease. Preliminary studies indicate xanthohumol, a compound found in hops, inhibits a family of enzymes which trigger cancer, as well as help the body detoxify carcinogens. "It's very healthy," said Dr. Werner Back, a brewing technology expert at th eTechnical University of Munich. "I think the ingredients in the beer are very good." Xanthohumol contains more powerful antioxidants than vitamin E and some studies indicate it helps reduce oxidation of bad cholesterol. But don't toast your health too soon. The German researchers warn that it would take 60 regular beers to equal the amount of xanthohumol researchers are able to brew in this one beer. That's why scientists are now working on ways to give all beers higher levels of Xanthohumol, and even find ways to add it to other foods, like chocolate. And they say, just like chocolate - the darker the beer, the better it is for you. Source: foxnews.com.

JUST FOR FUN

Just for Fun !!!
I got this picture today in my email. It was with new year wish.
ha ha ha ha... interesting !

NEW YEAR 2008

We have now entered in New year 2008. Year 2007 was on average as last years. No any new change and new informations. This time, i went to Sentrum with some of my friends to watch celebrations and fire crackings. It was amazing. Many people were celebrating.
Watch short clip capruted during 00:00 to 00:30 of the very first day of New year 2008.

Before this we nepali people made small function to celebrate new year eve. It was full of fun. Wacth short clip of that programme.