document_title: Site-directed mutagenesis

question_text: site-directed mutagenesis relies on mut proteins to cause base replacements

text: Site-directed mutagenesis

text: History[edit]

text: Early attempts at mutagenesis using radiation or chemical mutagens were non-site-specific, generating random mutations.[2] Analogs of nucleotides and other chemicals were later used to generate localized point mutations,[3] examples of such chemicals are aminopurine,[4] nitrosoguanidine,[5] and bisulfite.[6] Site-directed mutagenesis was achieved in 1974 in the laboratory of Charles Weissmann using a nucleotide analogue N4-hydroxycytidine, which induces transition of GC to AT.[7][8] These methods of mutagenesis, however, are limited by the kind of mutation they can achieve, and they are not as specific as later site-directed mutagenesis methods.

text: In 1971, Clyde Hutchison and Marshall Edgell showed that it is possible to produce mutants with small fragments of phage ϕX174 and restriction nucleases.[9][10] Hutchison later produced with his collaborator Michael Smith in 1978 a more flexible approach to site-directed mutagenesis by using oligonucleotides in a primer extension method with DNA polymerase.[11] For his part in the development of this process, Michael Smith later shared the Nobel Prize in Chemistry in October 1993 with Kary B. Mullis, who invented polymerase chain reaction.

text: Basic mechanism[edit]

text: The basic procedure requires the synthesis of a short DNA primer. This synthetic primer contains the desired mutation and is complementary to the template DNA around the mutation site so it can hybridize with the DNA in the gene of interest. The mutation may be a single base change (a point mutation), multiple base changes, deletion, or insertion. The single-strand primer is then extended using a DNA polymerase, which copies the rest of the gene. The gene thus copied contains the mutated site, and is then introduced into a host cell as a vector and cloned. Finally, mutants are selected by DNA sequencing to check that they contain the desired mutation.

text: The original method using single-primer extension was inefficient due to a low yield of mutants. This resulting mixture contains both the original unmutated template as well as the mutant strand, producing a mixed population of mutant and non-mutant progenies. Furthermore, the template used is methylated while the mutant strand is unmethylated, and the mutants may be counter-selected due to presence of mismatch repair system that favors the methylated template DNA, resulting in fewer mutants. Many approaches have since been developed to improve the efficiency of mutagenesis.

text: Approaches[edit]

text: A large number of methods are available to effect site-directed mutagenesis,[12] although most of them are now rarely used in laboratories since the early 2000s, as newer techniques allow for simpler and easier ways of introducing site-specific mutation into genes.

text: Kunkel's method[edit]

text: In 1985, Thomas Kunkel introduced a technique that reduces the need to select for the mutants.[13] The DNA fragment to be mutated is inserted into a phagemid such as M13mp18/19 and is then transformed into an E. coli strain deficient in two enzymes, dUTPase (dut) and uracil deglycosidase (ung). Both enzymes are part of a DNA repair pathway that protects the bacterial chromosome from mutations by the spontaneous deamination of dCTP to dUTP. The dUTPase deficiency prevents the breakdown of dUTP, resulting in a high level of dUTP in the cell. The uracil deglycosidase deficiency prevents the removal of uracil from newly synthesized DNA. As the double-mutant E. coli replicates the phage DNA, its enzymatic machinery may, therefore, misincorporate dUTP instead of dTTP, resulting in single-strand DNA that contains some uracils (ssUDNA). The ssUDNA is extracted from the bacteriophage that is released into the medium, and then used as template for mutagenesis. An oligonucleotide containing the desired mutation is used for primer extension. The heteroduplex DNA, that forms, consists of one parental non-mutated strand containing dUTP and a mutated strand containing dTTP. The DNA is then transformed into an E. coli strain carrying the wildtype dut and ung genes. Here, the uracil-containing parental DNA strand is degraded, so that nearly all of the resulting DNA consists of the mutated strand.

text: Cassette mutagenesis[edit]

text: Unlike other methods, cassette mutagenesis need not involve primer extension using DNA polymerase. In this method, a fragment of DNA is synthesized, and then inserted into a plasmid.[14] It involves the cleavage by a restriction enzyme at a site in the plasmid and subsequent ligation of a pair of complementary oligonucleotides containing the mutation in the gene of interest to the plasmid. Usually, the restriction enzymes that cut at the plasmid and the oligonucleotide are the same, permitting sticky ends of the plasmid and insert to ligate to one another. This method can generate mutants at close to 100% efficiency, but is limited by the availability of suitable restriction sites flanking the site that is to be mutated.

text: PCR site-directed mutagenesis[edit]

text: The limitation of restriction sites in cassette mutagenesis may be overcome using polymerase chain reaction with oligonucleotide "primers", such that a larger fragment may be generated, covering two convenient restriction sites. The exponential amplification in PCR produces a fragment containing the desired mutation in sufficient quantity to be separated from the original, unmutated plasmid by gel electrophoresis, which may then be inserted in the original context using standard recombinant molecular biology techniques. There are many variations of the same technique. The simplest method places the mutation site toward one of the ends of the fragment whereby one of two oligonucleotides used for generating the fragment contains the mutation. This involves a single step of PCR, but still has the inherent problem of requiring a suitable restriction site near the mutation site unless a very long primer is used. Other variations, therefore, employ three or four oligonucleotides, two of which may be non-mutagenic oligonucleotides that cover two convenient restriction sites and generate a fragment that can be digested and ligated into a plasmid, whereas the mutagenic oligonucleotide may be complementary to a location within that fragment well away from any convenient restriction site. These methods require multiple steps of PCR so that the final fragment to be ligated can contain the desired mutation. The design process for generating a fragment with the desired mutation and relevant restriction sites can be cumbersome. Software tools like SDM-Assist[15] can simplify the process.

text: Whole plasmid mutagenesis[edit]

text: For plasmid manipulations, other site-directed mutagenesis techniques have been supplanted largely by techniques that are highly efficient but relatively simple, easy to use, and commercially available as a kit. An example of these techniques is the Quikchange method,[16] wherein a pair of complementary mutagenic primers are used to amplify the entire plasmid in a thermocycling reaction using a high-fidelity non-strand-displacing DNA polymerase such as pfu polymerase. The reaction generates a nicked, circular DNA. The template DNA must be eliminated by enzymatic digestion with a restriction enzyme such as DpnI, which is specific for methylated DNA. All DNA produced from most Escherichia coli strains would be methylated; the template plasmid that is biosynthesized in E. coli will, therefore, be digested, while the mutated plasmid, which is generated in vitro and is therefore unmethylated, would be left undigested. Note that, in these double-strand plasmid mutagenesis methods, while the thermocycling reaction may be used, the DNA need not be exponentially amplified as in a PCR. Instead, the amplification is linear, and it is therefore inaccurate to describe them as a PCR, since there is no chain reaction.

text: Note that pfu polymerase can become strand-displacing at higher extension temperature (≥70 °C) which can result in the failure of the experiment, therefore the extension reaction should be performed at the recommended temperature of 68 °C. In some applications, this method has been observed to lead to insertion of multiple copies of primers.[17] A variation of this method, called SPRINP, prevents this artifact and has been used in different types of site directed mutagenesis.[17]

text: In vivo site-directed mutagenesis methods[edit]

text:
Delitto perfetto[18]
Transplacement "pop-in pop-out"
Direct gene deletion and site-specific mutagenesis with PCR and one recyclable marker
Direct gene deletion and site-specific mutagenesis with PCR and one recyclable marker using long homologous regions
In vivo site-directed mutagenesis with synthetic oligonucleotides[19]

text: Applications[edit]

text: Site-directed mutagenesis is used to generate mutations that may produce a rationally designed protein that has improved or special properties (i.e.protein engineering).

text: Investigative tools – specific mutations in DNA allow the function and properties of a DNA sequence or a protein to be investigated in a rational approach.

text: Commercial applications – Proteins may be engineered to produce mutant forms that are tailored for a specific application. For example, commonly used laundry detergents may contain subtilisin, whose wild-type form has a methionine that can be oxidized by bleach, significantly reducing the activity the protein in the process.[20] This methionine may be replaced by alanine or other residues, making it resistant to oxidation thereby keeping the protein active in the presence of bleach.[21]

text: Gene synthesis[edit]

text: As the cost of DNA oligonucleotides synthesis falls, artificial synthesis of a complete gene is now a viable method for introducing mutation into gene. This method allows for extensive mutagenesis over multiples sites, including the complete redesign of the codon usage of gene to optimise it for a particular organism.[22]


document_title: List of Food Wars! Shokugeki no Soma episodes

question_text: how many episode shokugeki no soma season 3

root

text: Series overview[edit]

text:
Season
Episodes
Originally aired

First aired
Last aired

1
24
April 4, 2015 (2015-04-04)
September 26, 2015 (2015-09-26)

2
13
July 2, 2016 (2016-07-02)
September 24, 2016 (2016-09-24)

3

October 4, 2017 (2017-10-04)
 ()

tag: table

text: Episode list[edit]

text: Food Wars! Shokugeki no Soma[edit]

text:
No.
Title
Original air date[6]

1
"An Endless Wasteland"
"Hatenaki Kōya" (果てなき荒野)
April 4, 2015

Soma Yukihira has been working at his father Joichiro's diner since a young age, establishing an interest in cooking and vowing to beat his father some day, for Joichiro has been beating him hollow everytime during their cooking battles. One day while his father is away, Yaeko Minegasaki, an urban life planner, arrives and threatens to demolish the restaurant to build a luxury hotel in its place, spoiling all the meat in the pantry to try and get the diner to close down. Remembering Soma's promise to always satisfy every customer that comes to dine, Yaeko orders him to make her a tasty meat dish to her satisfaction, and if he does she will never disturb him again. In response to the setback, Soma gathers his wits and uses potatoes and bacon bought while shopping to create an imitation roast pork dish, which Yaeko greatly enjoys and fulfills her portion of the deal. Despite the restaurant being saved, Joichiro decides to close it down for three years, opting to travel (and cook) abroad, sending Soma to the prestigious Totsuki Culinary Academy to take the entrance exam and study cooking there as part of the high school division.

2
"God Tongue"
"Kami no Shita" (神の舌)
April 11, 2015

Upon arriving there, Soma is shocked by the grandness of the school building, the greatness of the school campus, and how famous Totsuki actually is, being one of the top culinary schools in the world. Soma also meets many other chefs, all of whom are descendants of gourmet chefs or heirs to high-class food businesses, who have likewise come to take the entrance exam and transfer in. Due to his background as a low-class diner chef, Soma is looked down on until most of the participants flee upon hearing that Erina Nakiri, a legendary food genius with the most selective palate known to mankind (nicknamed 'The God Tongue') will be their examiner. For fun, Erina changes the course of the exam and orders Soma to cook an egg dish to satisfy her instead. He conjures an ordinary-looking rice with seasoning, only to show it's true chicken flavour and egg saltiness enveloped inside. Despite being overwhelmingly impressed with his dish, Erina fails him, having taken an immediate dislike to his nonchalant and perceived cocky attitude, and feeling that her pride would be threatened if she allowed a person of his social standing to be admitted. Later in the day, her grandfather Senzaemon, the director of the school, tastes Soma's dish and is impressed, laughing and crumpling up his rejected application, implicitly overruling Erina's decision.

3
"That Chef Never Smiles"
"Kono Ryōrinin wa Warawanai" (この料理人は笑わない)
April 18, 2015

At the entrance ceremony, Soma is introduced as the only student who managed to transfer into Totsuki's high school division, and he declares that he will become the top student at Totsuki, instantly earning the ire of the entire student body with his nonchalant attitude towards the school and its reputation. He is then paired up with meek girl Megumi Tadokoro, who has the worst grades among the first-years and is one E grade away from expulsion. Soma's first class consists of making Beef Bourguignon to satisfy the French teacher Roland Chapelle, known as "The Chef that Never Smiles" due to his notoriously strict grading. Megumi is determined to follow the recipe to earn a passing grade, but encounters a setback when two other students sabotages their dish by throwing in lots of salt. Luckily, Soma comes through by using honey to quickly tenderize the meat. The class is astonished when Chapelle smiles for the first time upon trying Soma and Megumi's dish, and proclaims that his only regret is he cannot give them a grade higher than an A. The two saboteurs, having been distracted by Chapelle smiling, accidentally burn their own dish and receive a failing grade. Meanwhile, Erina is told about Soma's success in Chapelle's class and furiously vows to get him expelled.

4
"The Madonna of the Polar Star"
"Kyokusei no Maria" (極星の聖母 (マリア))
April 25, 2015

Soma is sent to Polar Star Dormitory, a dormitory for students whose home is further away from the school. He is greeted by Fumio Daimidō, the caretaker, and is required to cook a dish that satisfies her in order to become a resident. Not knowing that he was supposed to provide his own ingredients, Soma nevertheless conjures a mackerel burger meal using leftover ingredients in the kitchen, which impresses Fumio greatly. Now a Polar Star Dormitory resident, Soma meets the other residents: first-year Yūki Yoshino who specialises in wild game, her best friend and fellow first-year Ryōko Sakaki who specializes in fermentation and alcoholic beverages, quiet first-year Shun Ibusaki who specialises in smoked food, first-year nerd Zenji Marui, bickering freshmans Daigo Aoki and Shōji Satō, enthusiastic second-year Satoshi Isshiki, as well as Megumi. During a welcoming party, Soma is further introduced to the academy's inner workings, such as the Elite Ten, the highest decision-making body in the school other than the school director himself, which consists of ten exceptionally talented students, the 10th seat being Erina while the 7th seat being Satoshi. Satoshi decides to challenge Soma to a cookoff. Satoshi presents his peppered mackerel dish and Soma is shocked by the elevated quality of Satoshi's cooking.

5
"The Ice Queen and the Spring Storm"
"Kōri no Joō to Haru no Arashi" (氷の女王と春の嵐)
May 2, 2015

Soma presents his dish, mackerel onigiri chazuke using seaweed tea. Everybody is impressed, and the cookoff is declared a draw. Having his sights set on becoming a member on the Elite Ten, he challenges Satoshi for his spot only to find out that it can only be obtained through a high-stakes cooking duel called a Shokugeki, and Soma has nothing of value to wager that is of equivalent value to his Elite Ten membership. Meanwhile, Erina challenges the Chanko Research Society president Kiyoshi Godabayashi to a Shokugeki for the rights to his clubroom, which she wins with ease. She then has his clubroom demolished in order to make room for a new wing for her personal cooking facilities.

6
"The Meat Invader"
"Niku no Shinryakusha" (肉の侵略者)
May 9, 2015

Megumi helps Soma to look for a club to join and stumble upon the Don Research Society, which is being targeted for disbandment by Erina for her expansion project. Ikumi Mito, one of Erina's enforcers known as "The Meat Master", challenges the club president Kanichi Konishi, telling him that no matter what he cooks his dish will never beat her A5 grade meat. Seeing the events unfold, Soma volunteers to partake in the Shokugeki in Kanichi's place, with the challenge being to cook a donburi dish with meat as the main ingredient. The terms for the contest are that if Soma wins, the club stays with increased funding and Ikumi must join, but if Ikumi wins, the club disbands and Soma will be expelled. In preparing for the Shokugeki, Soma makes numerous donburi dishes through research and modifies them with the realization that the club's budget is limited. Soma settles on the Chaliapin steak, while Ikumi, heir to a massive meat packaging business, contacts her family to deliver the best cut of A5 grade beef available.

7
"A Quiet Don, An Eloquent Don"
"Shizukanaru Don, Yūben'na Don" (静かなる丼、雄弁な丼)
May 16, 2015

At the Shokugeki, Ikumi wows the audience with her A5 grade beef, while Soma is mocked for using discount supermarket beef. Ikumi completes her A5 Japanese Beef Roti Don first, with the judges being extremely impressed with the taste and quality of her beef. Soon after, Soma presents his Chaliapin Steak Don to the judges, who, after initially refusing to taste it, try his dish and are unable to stop eating, resulting in a unanimous win for Soma. Soma addresses Ikumi's dish, pointing out that she misunderstood the concept of donburi by placing too much emphasis on the beef and not the donburi as a whole, as the judges were too full from eating the beef to finish the rice. With Soma's victory, Ikumi has her personal kitchen taken away from her by Erina but develops a crush on Soma after he calls her by her nickname "Nikumi". Ikumi joins Don RS and is immediately outraged and embarrassed to learn Soma did not join the club with her, as he had only visited Don RS in the first place to research donburi recipes to add to his restaurants menu.

8
"The Concerto of Inspiration and Imagination"
"Hassō to Sōzō no Kyōsōkyoku" (発想と創造の協奏曲)
May 23, 2015

The first year students at Totsuki Academy go to a training camp as their first major challenge during which about half of the first year students usually receive a failing grade and are expelled. The students are given various challenges with alumni from the school brought in to be judges. The first challenge for Soma's group, that includes Megumi and the Aldini twins Takumi and Isami, is to make a dish that can be served at a Japanese restaurant using ingredients gathered from nature in the area surrounding the kitchen with former Second Seat Hinako Inui judging their dishes. Takumi, heir to his family restaurant in Tuscany, "Tratoria Aldini", challenges Soma to a duel to see who can cook the better dish as they both specialize in diner-style dishes. Most of the students gather fish while the Aldini twins find a duck for their dish. They are the first to complete their dish and Inui passes them.

9
"The Breading to Adorn the Mountains"
"Yama o Irodoru Koromo" (山を彩る衣)
May 30, 2015

Having come up with ideas for their dish, Soma makes a list of ingredients for he and Megumi to gather. Soma takes Inui's kaki peanuts on the understanding that any ingredient found in the area can be used. Soma and Megumi gather ingredients and arrive with 15 minutes left and they make the Char Okakiage using the peanuts as a crust for the fish. Inui expresses her satisfaction and passes Soma and Megumi, but she does not declare a winner between Takumi and Soma as she is ordered to depart immediately. Takumi leaves vowing to challenge Soma to a Shokugeki should they meet again. The students return to the hotel where they are ordered to each cook 50 servings of a steak dinner to serve to the Bodybuilding, Football and Wrestling Clubs with no chance to rest after having spent all day cooking, and with the risk of immediate expulsion unless all 50 servings are cooked within 1 hour. Soma finishes quickly and heads to the public bath where he runs into Erina, having just finished her own bath.

10
"The Heavenly Recette"
"Shijō no Rusetto" (至上のルセット)
June 6, 2015

Soma apologizes for knocking Erina over, but Erina refuses his help thinking that she is letting her guard down. Soma meets alumnus and Totsuki Resort head chef Gin Dojima in the bath, who is surprised to see that Soma finished so quickly. Dojima wishes Soma good luck as Takumi Aldini enters the bath, with Aldini shocked to see Soma having casual conversation with a legend like Dojima. The next day, Soma and Megumi are assigned the task of making the Nine Vegetable Terrine, but this time individually instead of as partners. Alumnus Kojiro Shinomiya, who will be judging the dishes, tells the students to think of each other as enemies. In the mad rush to claim the best ingredients, the unassertive Megumi is pushed aside and finds only bad heads of cauliflower remaining by the time she reaches the table. Thinking about what Soma would do in such a situation, Megumi uses wine vinegar to preserve the color and enhance the seasoning of the cauliflower. Shinomiya passes Soma, but fails Megumi for making unauthorized changes to the recipe. Soma defends Megumi fearlessly in the face of the intimidating Shinomiya, angering the latter, who reveals that he intentionally provided a limited number of good cauliflower heads to limit the number of students who could pass. A furious Soma challenges Shinomiya to a Shokugeki to get Megumi's expulsion rescinded.

11
"The Magician from the East"
"Higashi kara Kita Majutsushi" (東から来た魔術師)
June 13, 2015

Shinomiya initially refuses Soma's challenge, however Dojima and Inui were passing by and pressured him into accepting the challenge. Thus, Soma and Megumi battle Shinomiya in an unofficial Shokugeki under the condition that Megumi is the lead chef as this Shokugeki is designed to prove Megumi's worthiness as a chef. While Shinomiya makes his dish, Megumi becomes tense at the sight of his dish. Soma tells her to relax and to focus on making something that's representative of herself and not what Shinomiya is doing. Shinomiya presents his dish first, the Chou farci, and the judges give overwhelming praise to the dish. However Dojima is not satisfied by the dish as it was not from one of his specialties. Megumi then presents her dish, the Rainbow Terrine.

12
"The Memory of a Dish"
"Hito-sara no Kioku" (ひと皿の記憶)
June 20, 2015

Megumi manages to impress the judges with her Rainbow Terrine, which emphasises the maturity of vegetables. However, when it comes down to voting, all three judges vote for Shinomiya's dish based on the difference between their skill. Just then, Dojima gives his own vote towards Megumi's dish, stating that Shinomiya has allowed his cooking to become stale, his status as a world famous chef having prevented him from developing his skills any further. This is revealed in flashbacks to be related to how his climb to fame involved making sure his dishes were totally by the book with no tolerance for any kind of changes to an established recipe. When Shinomiya tries Megumi's dish for himself, he comes to understand how her dish was geared towards the needs of those eating it and puts in his own vote for Megumi. With Inui also casting her vote for Megumi, the Shokugeki ends in a tie, with Shinomiya revoking Megumi's expulsion. As Megumi returns back to her concerned friends, Soma laments what is technically his very first defeat.

13
"The Eggs Before Dawn"
"Yoake Mae no Tamago-tachi" (夜明け前の卵たち)
June 27, 2015

Before the students have a chance to sleep for the night, Dojima announces his next task, in which the students must prepare a buffet-style egg dish to be served at breakfast early next morning. With everyone spending the night trying to come up with a recipe, Soma decides on a soufflé omelette, which is met with silent criticism from some of the other students. As breakfast comes the next day, it is revealed the judges will consist of the hotel's guests and staff, with students needing to hand out 200 servings of their dish in order to pass. While many of the students including Erina, Megumi, and Takumi all manage to impress with their dishes, Soma struggles to serve his dish to anyone.

14
"Metamorphosis"
"Metamorufōze" (メタモルフォーゼ)
July 4, 2015

Due to the specific timing required for his soufflé omelette, Soma struggles to get any customers to try his dish before they end up deflating. With half an hour left in the challenge, Soma calmly analyzes the situtation and changes his approach, cooking in front of his customers in order to attract a crowd while also delivering the dish in its peak condition. Optimizing his preparation time to cook his omelettes as quickly as possible, Soma manages to complete his 200 servings goal with merely seconds to spare. Afterwards, Soma is introduced to Erina's cousin, Alice Nakiri, who considers both Soma and Erina her rivals. Following another task a few hours later, Dojima treats all the surviving students with a banquet to celebrate the end of the training camp, while withholding information about the next event: the Autumn Selection.

15
"The Man Called Demon"
"Syura to Yobareda Otoko" (『修羅』と呼ばれた男)
July 18, 2015

As the students make their way home, Shinomiya decides to return to France to make his restaurant the best in Paris, while the other alumni explain how the training camp also serves as a recruitment ground to determine potential for future employment. Going back for his headband, Soma ends up missing his bus and has to hitch a ride back to school with Erina, who explains about the Autumn Festival while hiding the fact that she, along with Dojima, are shown to have fond memories of Joichiro. Returning to the Polar Star Dormitory, Soma is surprised to see Joichiro, who is revealed to be an alumnus and former member of the Elite Ten who went by the name Jouchirou Saiba. As Joichiro treats the returning residents to a meal, Fumio explains that Joichiro and Dojima were once fellow Polar Star residents who were responsible for many of the luxuries the dorm has. Later that night, Joichiro tells Soma about his campus memories, filling him with more determination. The next morning, Joichiro decides to have a cooking contest against Soma.

16
"The Chef Who's Crossed A Thousand Leagues"
"Banri o Kakeru Ryōrinin" (万里を駆ける料理人)
July 25, 2015

With Fumio, Megumi, and Satoshi winding up as judges, Soma and Joichiro are challenged to use ingredients from the kitchen to make a light yet energizing breakfast dish that will wake them up. Soma presents an apple risotto, which provides a crisp taste which changes with the addition of black pepper. Joichiro, on the other hand, presents the unusual choice of ramen which, despite its heavy appearance, turns out to be a mellow and warming vegetarian dish, providing powerful flavor without meat or fish. The judges unanimously vote Joichiro's dish the winner, though Soma's dish also receives some praise. As Jouichirou takes his leave, he leaves a message recommending Soma visit the Yukihira Diner during the holiday.

17
"The Seductive Karaage"
"Kannō no Karaage" (官能の唐揚げ)
August 1, 2015

Arriving back home, Soma temporarily re-opens Yukihira Diner to serve his loyal customers, including his childhood friend, Mayu Kurase, who has a crush on him. He learns that the Sumire Shopping District has been doing poor business lately due to the arrival of a popular karaage chain shop, Mozuya. Wanting to help revive the shopping district, Soma decides to come up with a competing karaage recipe, calling in Ikumi as his meat expert while Mayu winds up as his taste tester (due to the efforts of mutual friend Aki Koganei to set Mayu up with Soma). The three do some recon at Mozuya, where they find its CEO Kinu Nakamozu to be a spiteful woman, before beginning work on a karaage recipe of their own. As Soma takes up Mayu's suggestion to use their shopping district location to their advantage, it is revealed that the figure behind Mozuya's success is one of the Elite Ten.

18
"The Karaage of Youth"
"Seishun no Karaage" (青春の唐揚げ)
August 8, 2015

Noting that the shopping district focuses more on walk-and-eat food, as opposed to Mozuya's packaged approach, Soma shifts his focus towards creating a karaage that can be enjoyed straight out of the fryer. Opting to go with chicken thigh meat with a chilli-based marinade, Soma gets inspiration from a bento shop owner and decides to serve his karaage in rice flour wraps with salad, providing enhanced flavor, portability, and appeal all at once. This brings a large amount of business, which in turns helps the rest of the shopping district come back to life, with Nakamozu having no choice but to admit defeat. Afterwards, Soma puts Mayu in charge of helping with the karaage's sales, having noted her good qualities. Returning to the academy, Soma is brought before Mozuya's puppetmaster, Etsuya Eizan, the ninth seat of the Elite Ten, who informs him that he has been chosen for the Autumn Elections.

19
"The Chosen One"
"Erabareshi Mono" (選ばれし者)
August 15, 2015

The contestants and rules for the Autumn Elections are announced, in which the sixty selected contestants are split into two groups which they must top in order to advance to the tournament phase. Meanwhile, Megumi is approached by a girl named Miyoko Hojo, who was interested in her shokugeki with Shinomiya but becomes disappointed when she hears she was helped by Soma. After learning the first dish of the elections is a curry dish, Soma and Megumi pay a visit to Jun Shiomi, an instructor and former Polar Star alumna who specializes in curry and spices, along with her assistant Akira Hayama, who is also in the elections. Using Jun's theories on spices, Akira demonstrates how preparing the same ingredients of a curry dish in different ways can yield drastically different results. Becoming wowed by the powerful flavors of Akira's curry, Soma becomes determined to beat him with an even better curry dish at the preliminaries.

20
"The Dragon Lies Down and Ascends the Skies"
"Ryū wa Fushi, Sora e Noboru" (龍は臥し、空へ昇る)
August 22, 2015

With the challenge of creating a curry dish set, many of the contestants set off to visit their families and study up on spices during the remainder of the summer while Soma stays at the dorms to try out various combinations. The Autumn Election preliminaries soon arrive, with only the top four from each group able to make it through to the tournament phase. As each of the contestants start bringing out each of their unique methods, Soma appears to have fallen asleep.

21
"The Unknown Known"
"Michinaru Kichi" (未知なる既知)
August 29, 2015

Soma awakens from his nap at the exact moment he senses his spice and vegetable infused rice is cooked to perfection. Meanwhile, Megumi brings out a monkfish for her dish, having learnt how to butcher it in order to help her family. With the cooking period over, the judging soon begins with a harsh panel of judges hitting most of the students with low scores. In Group B, Nao Sadatsuka, a somewhat creepy girl with an obsession with Erina, presents an extremely pungent laksa dish made using kusaya that secretly carries a delicious flavor under its strong odor, scoring 84 points as a result. Meanwhile, Erina's secretary and childhood friend Hisako Arato, who Nao has a rivalry with, presents a mutton curry made using medicinal cuisine which undoes the cursive effects of Nao's curry, scoring 92 points.

22
"The One Who Surpasses the Ordinary"
"Nichijō o Koerumono" (日常を超えるもの)
September 5, 2015

Miyoko scores 87 points with her pineapple-fragranced cha-han while Yuki gets 86 points for her wild game curry. Afterwards, the Aldini brothers face off against each other, with Isami presenting a curry calzone that scores 87 points while Takumi presents a curry pasta dish using tamari soy sauce and cheese filled pasta that scores 90 points. Alice then presents her deconstructed curry dish that leaves the judges bewildered, earning 95 points and taking the lead. Finally, Megumi presents her dish, monkfish dobu-jiru, which emphasises the taste of her hometown, earning her 88 points and landing her a spot in the next round alongside Alice, Hisako, and Takumi.

23
"The Competition of the Blossoming Individuals"
"Hana Hiraku Ko no Kyōen" (花開く個の競演)
September 12, 2015

Back in Group A, contestants are struggling to score as one of the main judges, Natsume Sendawara, keeps giving out zero scores. This streak soon breaks when Ryo Kurokiba, Alice's aide, presents a lobster curry made using a cognac base, earning 93 points. Next, Ikumi presents a Dongpo pork curry, using what she had learned from her Shokugeki with Soma to impress the judges with a complete dish and earning score of 86. Afterwards, Ryoko presents a Dal curry made with charcoal-grilled natto and soy sauce rice malt, also scoring 86, while both Marui and Ibusaki earn 88 points with their white potage curry udon and smoked curry respectively. Akira soon presents his dish, an unconventional dish that soon turns out to be a fragrance bomb.

24
"The Banquet of Warriors"
"Senshi-tachi no Utage" (戦士たちの宴)
September 26, 2015

Akira's dish, which on top of its powerful fragrance also uses the power of holy basil and yogurt, earns a score of 94 from the judges, two of which gave him a perfect 20. Finally, Soma presents his own fragrance bomb, combining his past two failures into a curry risotto omurice containing a mango chutney that deepens the flavor. The dish earns Soma 93 points, landing him second place behind Akira, though it is noted by the crowd that despite Akira receiving a higher score overall three of the five judges ranked Soma's dish higher than Akira's, with the implication being that in a Shokugeki, this would have given Soma the victory. As the contestants hold an afterparty celebrating and lamenting their victories and losses in the preliminaries, Soma becomes determined to improve his cooking finesse.

text: Food Wars! Shokugeki no Soma: The Second Plate (Ni no Sara)[edit]

text:
No. in series
No. in season
Title
Original air date[7]

25
1
"What Fills the Box"
"Sono Hako ni Tsumeru mono" (その箱に詰めるもの)
July 2, 2016

The main tournament of the Autumn Elections gets underway with the theme of bentos, with the first match putting Soma against Alice. Using her array of scientific techniques and top-of-the-range equipment, Alice presents a temari sushi bento that uses acids from each piece to compliment the flavor of the next. Meanwhile, Soma presents his own take on a nori bento, using a molecular gastronomy technique he learned from a cheap candy product to make umami-packed nori spheres. Feeling the warmth of his dish better suited the bento theme, the judges declare Soma to be the winner.

26
2
"The Interplay of Light and Shadow"
"Kōsakusuru Hikari to Kage" (交錯する光と影)
July 9, 2016

Megumi goes up against Ryo in the second match, in which they must make a ramen dish using pre-prepared noodles. As both Megumi and Ryo decide to make ramen using seafood based broths, Alice recalls when she first met Ryo ten years ago. With the judges getting up close during the final stages, Ryo presents his Soupe de Poisson Ramen first, impressing the judges with a rich flavor made using crushed lobster shells. Despite the shift in the crowd's tone, Megumi concentrates on finishing her Kozuyu Chicken Soy Sauce Ramen, which draws out umami from scallops and simmered dried vegetables while also using a flavor-changing sauce.

27
3
"The Generation of Prodigies"
"“Gyoku” no Sedai" (『玉』の世代)
July 16, 2016

Despite a close battle, Ryo is declared the winner, though Megumi is still praised for her efforts by the crowd. The next day, as Akira and Hisako face off in a hamburger duel, Soma meets the eighth contestant, Subaru Mimasaka, who joins him, Megumi, and Takumi in watching the battle. Hisako presents her dish, a soft-shelled turtle burger, but is defeated by Akira's kebab burger, which takes advantage of the burger's pickle aspect to enhance the flavor. Prior to the fourth match, Subaru provokes Takumi by insulting his brother, turning their match against each other into a Shokugeki.

28
4
"The Pursuer"
"Tsuiseki-sha" (追跡者)
July 23, 2016

The Shokugeki between Takumi and Subaru commences with Takumi's mezzaluna on the line. With both sides making a semifreddo, Subaru uses his investigative approach to Shokugekis to make his own twists to improve on Takumi's recipe. Pressured over whether he can make his own twists within the limited cooking time, Takumi thinks back to his training and calms down. After Subaru impresses the judges with his twists, Takumi presents his semifreddo with an added layer of lemon curd made with olive oil. However, Subaru reveals he had predicted Takumi's actions and added his own secret ingredient; preserved lemons, claiming both his victory and Takumi's mezzaluna. Afterwards, Subaru shows up at Soma's dorm to challenge him to a Shokugeki in the semi-finals, putting up Takumi's mezzaluna for Soma's knife. However, Soma, having no respect for Subaru as a chef, raises the stakes, putting his career as a chef on the line for all the tools Subaru had won in his past 100 Shokugekis.

29
5
"The Secret in the First Bite"
"Hitokuchime no Himitsu" (一口目の秘密)
July 30, 2016

Soma is approached by journalist Mitsuru Sotsuda, who asks to cover him as he works on a beef stew recipe for his Shokugeki against Subaru. Agreeing to taste test after letting her borrow some manga, Erina berates Soma's dish, stating that it isn't suited for the match's main topic. Thinking Erina's criticism over, Soma gets a burst of inspiration after receiving some meat from Ikumi. The day of the Shokugeki soon arrives, with Soma realising the importance of making his dish stand out on the first bite and deciding to make his stew using oxtail. However, as a result of his profiling, Subaru predicts Soma's actions and also uses oxtail, bringing out his own twist on top of it.

30
6
"Dawn Will Come Again"
"Asa wa Mata Kuru" (朝はまた来る)
August 6, 2016

Subaru uses smoked bacon as a garniture for his stew, revealing that he got his information from hacking into Mitsuru's notes. Even when Soma reveals his intent to use various cuts of beef to improvise his dish on the fly, Subaru still appears to have predicted Soma's move, remaining confident in his bacon addition. Although the judges are impressed by Subaru's bacon garniture, Soma astounds them with his dish by using various meats for his garniture, revealing he had created the dish from everything he had learned so far, unanimously winning the match. As a result, Soma manages to return all the tools Subaru had taken back to their original owners, with Takumi deciding to leave his mezzaluna with Soma until he can win it back himself.

31
7
"Beasts Devouring Each Other"
"Kuraiau Kemono" (喰らい合う獣)
August 13, 2016

Ryo and Akira face off against each other in the second semi-final match, in which they must make Western-style dishes. Akira presents his dish, Canard Apicius, using his combination of spices with duck to wow the judges. Meanwhile, Ryo serves up Eel Matelote, adding plums to provide an electrifying taste. With the judges evenly split on which dish to vote for, they declare that the final round will now be a three-way match between Soma, Akira, and Ryo, with the theme revealed to be pacific saury.

32
8
"Battle of Seasonality"
"Shun o Meguru Tatakai" (旬を巡る戦い)
August 20, 2016

In preparation for the final, Soma goes with Megumi to the fish market, where they come across Ryo and Alice. There, they learn about the varying factors about picking the best pacific saury, which Ryo appears to be an expert on. Hearing that Akira also has a talent for picking out the best fish, Soma is left concerned about how to compete with both him and Ryo. After thinking over the time aspect of the fish, Soma ultimately decides on ageing his saury, asking for help from Ryoko, Ibusaki, and Ikumi due to their experience with ageing methods. Trying out each of the three methods; using malt rice, smoking, and high humidity, Soma manages to think of a way to surpass the others after a run-in with Fumio. The day of the final arrives, with Soma bringing out what appears to be a completely unrecognizable piece of saury.

33
9
"A Sword that Signals Autumn"
"Aki o Tsugeru Katana" (秋を告げる刀)
August 27, 2016

Under a moonlit sky, the finals get underway, with Alice recalling the many cooking battles she's had with Ryo. With only half the cooking time passed, Ryo presents his dish; a cartoccio cooked in herb butter inside film bags. Next, Akira presents a seared carpaccio, which uses fire to unleash its powerful aroma which, contrary to everyone's expectations, only uses a single spice. Finally, Soma presents his dish; Salted Rice Bran Pacific Saury Rice, which he learned from seeing Fumio's pickles. Just as it seems his dish has failed to impress the judges, Soma brings out his dish's true edge.

34
10
"A New Genius"
"Aratanaru "Gyoku"" (新たなる玉)
September 3, 2016

Soma presents his dish's missing element, a white soup made from soy milk that turns the rice dish into a creamy porridge, enhancing the already existing flavors. Meanwhile, Satoshi, who deduces that Eizan was the one who drove Subaru to provoke Soma, tells him that it was Soma's drive to never give up that got him so far. As the judges make their decision, Akira recalls how Jun brought him out of the slums and helped him become the chef he is today. With originality being the deciding factor between the three dishes, Akira is declared the winner of the Autumn Elections for his specialty dish. Afterwards, Soma speaks with Joichiro, stating his determination to continue finding his own way of cooking. A few days later, as Soma spends more time with Akira and Ryo to improve himself, Jun informs them about the Stagiaire training program for first year students.

35
11
"The Stagiaire"
"Sutajiēru" (スタジエール)
September 10, 2016

With the Stagiaire program requiring students to take up residence at various restaurants outside of the school while also leaving their own impression, Soma ends up getting paired with Hisako, who has been feeling inferior since losing the Autumn Elections, as they are sent to Mitamura Western Restaurant. Immediately, they discover that the restaurant is struggling to keep up with the barrages of orders from commuting customers, but Soma manages to use his experience to take control and keep everyone organised. Meanwhile, Erina and Megumi are sent to a French restaurant, where Erina instantly takes command of the kitchen, while Megumi finds her own way to make improvements. As Hisako becomes more settled with her role, Soma believes that the restaurant needs to change, so that they don't struggle again once the Stagiaire is over. With the staff unwilling to cut down their large menu, Soma suggests that they try switching to a reservations-only basis, allowing them to better cater to their customers. After passing the first stage of the Stagiare, Soma encourages Hisako to stop feeling ashamed of her defeat and return to Erina's side, aiming to stand alongside her rather than only follow behind.

36
12
"The Magician Once More"
"Majutsu-shi Futatabi" (魔術師再び)
September 17, 2016

The next step of the Stagiaire reunites Soma with Shinomiya, who is opening a Tokyo branch of his French restaurant, Shino's. At the restaurant begins its first pre-open day, Soma witnesses firsthand the intensity of working in Shinomiya's kitchen and struggles to keep up with the rest of the staff. Thinking over his failures, Soma spends the rest of the week getting prep done early so he can ask the other staff members for advice on how to become more efficient in the kitchen and learn new techniques. On the final day, Soma decides to enter a competition to create a dish for Shino's menu that he can call his specialty.

37
13
"Pomp and Circumstance"
"Ifudōdō" (威風堂々)
September 24, 2016

At the end of the pre-open's final day, Shinomiya calls in his fellow alumni, along with his mother, for one final service, recalling what inspired him to pursue French cuisine. As the competition finally arrives, Soma uses about everything he's learned to put together a French take on a chicken and egg rice bowl using a quail stuffed with risotto. Despite ultimately deciding that dish isn't good enough as it is, Shinomiya helps Soma refine his recipé so that it can become an item on his menu, leading Soma to pass the Stagiaire. With the Stagiaire over, Soma returns to Totsuki, ready to take on anyone who challenges him to a Shokugeki.

text: Food Wars! Shokugeki no Soma: The Third Plate (San no Sara)[edit]

text:
No. in series
No. in season
Title
Original air date

38
1
"Challenging the Elite Ten"
"Jukketsu ni idomu" (十傑に挑む)
October 4, 2017[8]

In response to the Kuga's condescending provocation at the Autumn Leaves Viewing, Soma decides to show off his cooking prowess in the upcoming Moon Festival which involves the setting up booths by groups or individuals on school grounds. Deciding to go up against Kuga directly, Soma approaches Miyoko Hojo, who also specialises in Chinese cuisine like Kuga. Miyoko explains that while she specialises in all forms of Chinese cuisine, Kuga's focus is on Sichuan spicy cuisine, and takes him to his mainstay, the Chinese Cuisine Research Society. Soma is shocked to see many chefs working in perfect unison and precision, trained all by Kuga himself. After tasting ten identical speciality dishes of mapo tofu, Soma gets more determined than ever to beat Kuga, going up front against him by claiming the booth area directly in front of his, and serving Chinese cuisine as well. Just as Soma submits his application form, Erina reveals to him that he will get expelled if his booth loses money, much to Soma's disbelief.

39
2
"Má and Là"
"Mā to Rā" (『麻』と『辣』)
October 11, 2017[8]

The preparation for the Moon Festival is abuzz with Soma's indirect declaration of war on Kuga. This prompts the initially apathetic Alice to join in the festival, by capitalising on Jun's maternal instinct to include her and Ryo in the booth run by Shiomi Seminar, much to the annoyance of Hayama. After involuntarily tasting Soma's version of mapo tofu, Erina superciliously explains to him the concept of `Má' (麻, lit. hot) and `là (辣, lit. spiciness) in Sichuan cuisine, unintentionally giving Soma useful information, while Alice and Hisako explain that spiciness works on vanilloids receptors different from the sense of taste, rather on the sense of pain, which has addictive and medicinal effects. Back at the dorm, Soma starts experimenting with Megumi to catch up with Kuga's level; but ended up just making overly spicy dishes. The next day, Hojo lends them the Chinese department's open clay pot oven and they plan to make Hujiao bing to attract customers with its unique method of cooking.

40
3
"Moon Festival"
"Gekkyōsai" (月饗祭)
October 18, 2017[8]

The first day of the Moon Festival commences and Kuga's restaurant immediately gets a long line of customers, while Soma manages to impress the few he is getting. The booths run by Isshiki and the Polar Star Dormitory, the Don RS by Ikumi and the pop-up Trattoria Aldini by the Aldini brothers all seem to be going well. By the end of the day, Kuga's restaurant has clinched first place in terms of sales in the Central area, and the only two booths that lost money were Soma's and Shiomi Seminar's, leaving Erina appalled as they were all competitors who made it to the main tournament of the Autumn Elections. Day 2 passes and Kuga's restaurant takes the first place again, while Soma manages to climb up five rungs from last place with the introduction of a new noodle dish created by slicing up the dough for the Hujiao bing into noodles and pairing them with garlic, shrimp stock, and the ground pork filling, improvising from ta-a noodles. Meanwhile, Alice decides to start over and cooperate with Hayama to make a dish that will satisfy customers.

41
4
"A Pride of Young Lions"
"Wakaki Shishi-tachi no Mure" (若き獅子たちの群れ)
October 25, 2017[8]

Day 3 passes without much improvement and Soma notices that even though Kuga is getting steady business, the long waiting time and the requirement for quick eating at peak times frustrates the diners. With Tomita's help on Day 4, Soma adds tables and chairs to his booth. Soma adds a remade version of his Yukihira-version of mapo tofu by adding noodles and a giant mystery meatball with curry in it. It's aroma and intriguing appearance appeals to Kuga's frustrated customers and slowly but surely, they begin to defect to his booth. Just as customer numbers begin to get out-of-hand, Mimasaka comes to help after image-training at Soma's restaurant. As Megumi handles customer service and evening falls, their friends from other booths and members of Megumi's Regional Cuisine RS arrive to help cook and draw in more customers respectively. Together, they pass Day 4 and defeat Kuga's restaurant in terms of sales in that area, clinching first place. Shiomi Seminar's booth also finally manages to attract customers and make up for their losses.

42
5
"The Darkening Dinner Table"
"Kageri yuku shokutaku" (翳りゆく食卓)
November 1, 2017[8]

Kuga beats Soma again on the 5th and last day of the Moon Festival, but he is not satisfied. A flashback reveals how Kuga had also challenged the Elite Ten as a first-year at the previous Autumn Leaves Viewing, with Tsukasa Eishi surprisingly accepting. While Kuga lost, he made a deal with Tsukasa: if Kuga clinched first place in sales in the Central area every day of the Moon Festival, just like Tsukasa did the previous year, they should have a rematch. Both sides lost, as Soma also didn't achieve his goal of beating Kuga in total sales. For consolation, 2nd Seat Rindou Kobayashi reserves a table for Soma and Megumi at Tsukasa's booth, consisting of a nine-course meal, all prepared by Tsukasa himself. Intrigued by the different level of dining the uptown area offers, Soma facetiously visits Erina's booth; only to find the Erina trembling in fear and her diners shocked by the unexpected appearance of her elitist father, Azami Nakiri. Soma and Megumi witness Azami mocking the gourmands that have come to taste Erina's food, and declaring himself the new headmaster of Totsuki, ousting Senzaemon after revealing that he has the support of 6 members of the Elite Ten.

43
6
"The Imprisoned Queen"
"Toraware no Joō" (囚われの女王)
November 8, 2017[8]

Gin and Joichiro meet coincidentally after many years, and in the midst of their reunion, Gin is informed of the replacement of Senzaemon by Azami, who was revealed to be the 3rd Seat behind the two of them. The news of Azami's new posting spreads like wildfire around the school, much to the shock of the students and the public. Azami dismisses Hisako from her post as Erina's secretary, with Erina unable to object. Sanzaemon meets with Soma, and the former director reflects on Erina's childhood as a happy little girl and how she was brainwashed, abused, and isolated by Azami to polish her "God's Tongue" to what it is today, leaving her traumatized by his presence. Azami also ripped up all the letters Alice sent from Scandinavia. Azami was exiled, but continues to build his strong base in other parts of the world. Although Soma seemed asympathetic about Erina's situation, he reiterates to Senzaemon his vow from when he first met Erina: to make her say his food is delicious. As Erina begins to despair alone in her room, Alice, Ryo and Hisako arrive to break her out of the Nakiri estate, and ultimately find refuge for her at Polar Star Dormitory. Upon learning about her past, the other residents' accepted Erina as part of the dorm.

44
7
"It Begins"
"Hibuta wa kira reta" (火蓋は切られた)
November 15, 2017[8]

Azami announces the disbandment of all research societies and independent bodies in Totsuki, much to the horror of the student body and staff, and the formation of the Central Gourmet Society, or Central for short, a new authoritarian body that will decide what students should cook and create. Ninth seat, Eizan Etsuya, arrives at the Polar Star dorm with his goons to announce its closure. However, Soma explicitly asks if a Shokugeki can overturn the decision. In response, Eizan accepts and broadcasts live a Shokugeki with Kabutoyama Tetsuji, head of the Skewer Research Society, only to reveal that he has bribed the judges, and nefariously declares that the Shokugeki is dead. While the dorm residents lament their fate, Soma obstinately issues a Shokugeki challenge to Eizan for the survival of the dorm. As their Shokugeki begins, Eizan secretly directs his men to forcibly vacate the dorm, aggravating Soma.

45
8
"The Alchemist"
"Arukimisuta" (錬金術師 (アルキミスタ))
November 22, 2017[8]

Soma refuses to be intimidated by Eizan's tactics and continues cooking, infuriating Eizan. Meanwhile, the Polar Star dorm residents band together and repel Eizan's thugs. After further taunts from Soma, Eizan finally decides to cook seriously. With Satsuma Jidori Chicken as the theme, Eizan serves a Hainanese chicken rice dish that impresses both the judges and Soma. Soma responds with a special chicken wingtip gyoza dish that uses pork fat, parmesan cheese, and ketchup as special ingredients. He dares Eizan to try his dish, and as Eizan takes a bite, he reluctantly acknowledges that Soma's dish tastes good. Seeing Eizan's reaction and tempted by the smell of the food, the judges cautiously and curiously tastes Soma's dish. Amazed by it's unique delicious flavor, despite unorthodox cooking methods, the judges vote unanimously for Soma. Eizan is forced to admit defeat, and Soma declares to the school that he will battle anybody who threatens his friends and Polar Star, including the Elite Ten.

46
9
"Hunting the Survivors"
"Zantō gari" (残党狩り)
November 28, 2017[8]

With Soma's victory, Eizan's thugs are called off and Polar Star is saved. The residents celebrates the victory, along with Erina, Hisako, Takumi, and Isami. Isshiki then arrives and explains that thanks to Soma's victory, Central is now allowing school organizations to issue shokugeki requests which will be overseen by neutral judges. Several days later, Isshiki is dismissed from the Elite Ten, along with Kuga and 3rd seat Megishima, as they voted against Azami's installation. Meanwhile, the rest of the Elite Ten and other Central members begin to "hunt the survivors" by defeating the other school societies in their Shokugeki matches. Soma and his friends decide to observe the matches in order to gain intelligence on their potential opponents. As all clubs lost their matches to Central, Alice and Ryo arrive for the final Shokugeki of the day. Alice explains that she had inadvertently become the head of the Cutting Edge Cuisine RS, making her target in the hunt. Ryo accepted the challenge on her behalf, and prepares to face off against Central member Kusunoki Rentaro, with the main ingredient being salmon.

47
10
"The Salmon Will Dance"
"Sake wa odoru" (鮭は踊る)
December 5, 2017[8]

As Ryo prepares his dish, it is revealed that Rentaro is an expert in low temperature cooking and makes use of a combi steamer and cryomill to create a salmon confit flamme with a side of salmon ice cream. Ryo responds by baking a coulibiac. As the judges deliberate on which dish is better, Rentaro impetuously boasts that he had submerged his salmon in olive oil while cooking it, which would prevent any of the moisture from escaping the meat and therefore preserving all of its flavor. However, the judges declares that Ryo's dish is superior. Ryo reveals that he had inserted a spinach crêpe, and a special spice mix he learnt from his stagiaire experience in a curry restaurant, into his coulibiac. In addition, Ryo's blend of various uneven flavors together accentuated the taste of his salmon, giving a dynamic sensation far better than Rentaro's salmon. As a result, Ryo wins the shokugeki.

48
11
"Der Weiße Ritter der Tafel"
"Shokutaku no shiro kishi" (食卓の白騎士)
December 12, 2017[8]

Erina shows up at the arena just as Alice berates Azami publicly, and tells Erina to stand up for herself. The Cutting Edge RS was the only victor of the day. The next day, Soma volunteers to be Tsukasa Eishi's sous chef during class, impressing Tsukasa with his advanced skills. At the end of the class, Tsukasa arrogantly offers Soma to join Central as his assistant, and Soma blatantly refuses. Tsukasa then challenges Soma to an informal Shokugeki and wagers his position as first seat, in return for Soma joining Central if he loses, while Erina, Hisako, and Megumi hide and watch from a distance. Soma then asks Tsukasa what Azami and Central's true plans are, and he reveals that Azami's ultimate long-term goal is to eliminate all restaurants in Japan and replace them with the fine dining gourmet eateries that only he approves of. Realizing that this means the end of many local restaurants, such as Yukihira Diner, Soma resolves to beat Tsukasa so he won't be forced to join Central.

49
12
"The One Who Aims for the Summit"

text: OVAs[edit]

text:
No.
Title
Release date

1
"Takumi's Downtown Battle"
"Takumi no Shitamachi Gassen" (タクミの下町合戦)
May 2, 2016

This episode takes place sometime between the first and second season. The Aldini brothers head out for a trip to Tokyo Tower, where other students such as Alice, Ryo, and the boys from Polar Star Dormitory, with the exception of Sōma, are visiting too. Afterwards, they encountered a pretentious and disenchanted Urara working in a cosplay restaurant, before bumping into the girls from Polar Star Dormitory and have lunch together at a traditional Japanese restaurant. When Isami requests cheese with his rice, an old man scoffs at the Aldini brothers for not respecting Japanese culture, and Takumi requests a food battle with him. The former's food, although nostalgic, is lacking in skill compared to the Aldini brothers', and he confesses that Takumi reminded him of his daughter's fiancé, a blonde-haired foreigner, whom he objected strictly against her marrying. After a long day, the brothers return home.

2
"Erina's Summer Vacation"
"Natsuyasumi no Erina" (夏休みのエリナ)
July 4, 2016

This episode takes place sometime before the second season, before the Autumn Elections Preliminaries. Erina is at a loss for what to do during summer vacation after finishing her schedule early for the day, so Alice takes her to a public pool. There, Alice enjoys watching Erina embarrass herself with wearing an old coat, a bathing suit in public, and admitting that she admires someone. Alice also attempts to educate Erina on the concept of love despite not knowing about it herself. In the end, Erina decides to focus on perfecting her cooking instead of understanding love. Meanwhile, the girls at Polar Star Dormitory are practically dying from the summer heat and stress for the Autumn Elections Preliminaries, and make a few failed attempts to cool down until the boys, including the Aldini brothers and Ikumi, arrive and take them to a cool stream where they eat shaved ice, and then barbeque. Likewise, Jun is prepared to pass out from heat stroke until Hayama generously makes her some cold porridge with soup.

3
"Autumn Moon's Chance Encounter"
"Shūgetsu no Meguriai" (秋月のめぐり逢い)
May 2, 2017

This episode takes place sometime after the second season, after the first years completed their Stagiaire assignments. The Polar Star dorm residents, along with the Aldini brothers, Ikumi, Kurokiba, and Hayama, take a trip to the hot springs inn where Megumi did her Stagiaire. Arriving at the Inn, Megumi and Isshiki showcased their table tennis finesse. With all of the Inn's cooks suffering accidents, the Polar Star gang and the others took over the kitchen for the arriving guests: Erina, Alice and Hisako; who are impressed by the finely crafted meal supposedly made by amateurs, not knowing it is made by Tōtsuki students. Yukihira, intrigued by the legendary fish dubbed the 'River Master' in the nearby river, invite Kurokiba and Hayama to a fishing match, much to the chagrin of Takumi who tries hopelessly to catch up to them; only to be dragged along in the water and coming back empty-handed. Later at night, Megumi inadvertently met Erina in the hot springs bath, realising that the meal that she and the others cooked is for Erina.

4
"Tōtsuki Elite Ten"
"Tōtsuki Jukketsu" (遠月十傑)
July 4, 2017

This episode takes place after the Stagiaire event and just before the start of the third season. The Autumn Election quarter-finalists meet the Elite Ten Council at the annual Autumn Leaves Viewing event, excluding Erina, who sits with her fellow freshmen. With the exception of Megumi, the antagomism between the first years are apparent, until the Elite Ten shows up; displaying a much more tense resentment towards each other. Immediately, Soma extends a Shokugeki challenge to all of them, but they simply laugh it off, all except the Eight Seat, Kuga Terunori, who jokingly asks Soma to try and show some skill that outshines him cooking-wise for him to accept a challenge. The Fourth Seat, Akanegakubo Momo, made them all a sweet treat for the meeting, which gave the freshmen a glimpse of how far ahead the Elite Ten chefs are. Nonetheless, taking this experience to heart, they became much more persevered, and Soma looks for and awaits the opportunity for Kuga to live up to his word.


document_title: Population density

question_text: where do population densities on earth tend to be higher

text: Population density

text: Biological population densities[edit]

text: Population density is population divided by total land area or water volume, as appropriate.[1]

tag: p

text: Low densities may cause an extinction vortex and lead to further reduced fertility. This is called the Allee effect after the scientist who identified it. Examples of the causes in low population densities include:[2]

text:
Increased problems with locating sexual mates
Increased inbreeding

tag: ul

text: For humans, population density is the number of people per unit of area, usually quoted per square kilometer or square mile (which may include or exclude, for example, areas of water or glaciers). Commonly this may be calculated for a county, city, country, another territory or the entire world.

text: The world's population is around 7,500,000,000[3] and Earth's total area (including land and water) is 510,000,000 square kilometers (197,000,000 sq. mi.).[4] Therefore, the worldwide human population density is around 7,500,000,000 ÷ 510,000,000 = 14.7 per km2 (38 per sq. mi). If only the Earth's land area of 150,000,000 km2 (58,000,000 sq. mi.) is taken into account, then human population density increases to 50 per km2 (129 per sq. mile). This includes all continental and island land area, including Antarctica. If Antarctica is also excluded, then population density rises to over 55 people per km2 (over 142 per sq. mile).[1] However, over half[citation needed] of the Earth's land mass consists of areas inhospitable to human habitation, such as deserts and high mountains, and population tends to cluster around seaports and fresh-water sources. Thus, this number by itself does not give any helpful measurement of human population density.

text: Several of the most densely populated territories in the world are city-states, microstates and dependencies.[5][6] These territories have a relatively small area and a high urbanization level, with an economically specialized city population drawing also on rural resources outside the area, illustrating the difference between high population density and overpopulation.

text: Cities with high population densities are, by some, considered to be overpopulated, though this will depend on factors like quality of housing and infrastructure and access to resources.[7] Most of the most densely populated cities are in Southeast Asia, though Cairo and Lagos in Africa also fall into this category.[8]

text: City population and especially area are, however, heavily dependent on the definition of "urban area" used: densities are almost invariably higher for the central city area than when suburban settlements and the intervening rural areas are included, as in the areas of agglomeration or metropolitan area, the latter sometimes including neighboring cities. For instance, Milwaukee has a greater population density when just the inner city is measured, and the surrounding suburbs excluded.[9]

text: In comparison, based on a world population of seven billion, the world's inhabitants, as a loose crowd taking up ten square feet (one square metre) per person (Jacobs Method), would occupy a space a little larger than Delaware's land area.[citation needed]

text: By political boundaries[edit]

text:
With population above 1,000,000

Rank
Country/Region
Population
Area (km2)
Density
(Pop. per km2)

1
 Singapore
5,535,000
719
7698

2
 Hong Kong
7,234,800
1,104
6553

3
 Gaza Strip
1,816,379
360
5045

4
 Bahrain
1,404,900
750
1873

5
 Bangladesh
161,609,000
147,570
1095

6
 Taiwan
23,361,147
36,190
646

7
 Mauritius
1,288,000
2,040
631

8
 Lebanon
6,237,738
10,452
597

9
 South Korea
51,529,338
99,720
517

10
 Rwanda
11,262,564
26,338
428

text:
With population above 10,000,000

Rank
Country/Region
Population
Area (km2)
Density
(Pop. per km2)

1
 Bangladesh
161,609,000
147,570
1095

2
 Taiwan (R.O.C)
23,361,147
36,190
646

3
 South Korea
51,529,338
99,720
517

4
 Rwanda
11,262,564
26,338
428

5
 Netherlands
17,071,100
41,526
411

6
 India
1,326,801,576
3,287,263
404

7
 Haiti
10,413,211
27,750
375

8
 Belgium
11,239,755
30,528
368

9
 Burundi
10,114,505
27,834
363

10
 Philippines
102,078,300
300,076
340

text: Other methods of measurement[edit]

text: Although arithmetic density is the most common way of measuring population density, several other methods have been developed to provide a more accurate measure of population density over a specific area.

text:
Arithmetic density: The total number of people / area of land (measured in square miles or square kilometers)
Physiological density: The total population / area of arable land
Agricultural density: The total rural population / area of arable land
Residential density: The number of people living in an urban area / area of residential land
Urban density: The number of people inhabiting an urban area / total area of urban land
Ecological optimum: The density of population that can be supported by the natural resources


document_title: Pointe shoe

question_text: who invented the first pair of pointe shoes

text: Pointe shoe

text: History[edit]

text: Women began to dance ballet in 1681, twenty years after King Louis XIV of France ordered the founding of the Académie Royale de Danse. At that time, the standard women's ballet shoe had heels. Mid-18th century dancer Marie Camargo of the Paris Opéra Ballet was the first to wear a non-heeled shoe, enabling her to perform leaps that would have been difficult, if not impossible, in the more conventional shoes of the age. After the French Revolution, heels were completely eliminated from standard ballet shoes. These flat-bottomed predecessors of the modern pointe shoe were secured to the feet by ribbons and incorporated pleats under the toes to enable dancers to leap, execute turns, and fully extend their feet.

text: The first dancers to rise up on their toes did so with the help of an invention by Charles Didelot in 1795. His "flying machine" lifted dancers upward, allowing them to stand on their toes before leaving the ground. This lightness and ethereal quality was well received by audiences and, as a result, choreographers began to look for ways to incorporate more pointe work into their pieces.

text: As dance progressed into the 19th century, the emphasis on technical skill increased, as did the desire to dance en pointe without the aid of wires. When Marie Taglioni first danced La Sylphide en pointe, her shoes were nothing more than modified satin slippers; the soles were made of leather and the sides and toes were darned to help the shoes hold their shapes. Because the shoes of this period offered no support, dancers would pad their toes for comfort and rely on the strength of their feet and ankles for support.

text: The next substantially different form of pointe shoe appeared in Italy in the late 19th century. Dancers like Pierina Legnani wore shoes with a sturdy, flat platform at the front end of the shoe, rather than the more sharply pointed toe of earlier models. These shoes also included a box—made of layers of fabric—for containing the toes, and a stiffer, stronger sole. They were constructed without nails and the soles were only stiffened at the toes, making them nearly silent.

text: The birth of the modern pointe shoe is often attributed to the early 20th-century Russian ballerina Anna Pavlova, who was one of the most famous and influential dancers of her time. Pavlova had particularly high, arched insteps, which left her vulnerable to injury when dancing en pointe. She also had slender, tapered feet, which resulted in excessive pressure on her big toes. To compensate for this, she inserted toughened leather soles into her shoes for extra support and flattened and hardened the toe area to form a box.

text: Construction[edit]

text: Every dancer has unique feet, with variations that include toe length and shape, arch flexibility, and mechanical strength. Consequently, most pointe shoe manufacturers produce more than one model of shoe, with each model offering a different fit, as well as custom fitted shoes. Regardless of the manufacturer or model, however, all pointe shoes share two important structural features that enable dancers to dance on the tips of their toes:

text:
A box within the front end of the shoe that encases and supports the dancer's toes.
A shank, which is a piece of rigid material that serves to stiffen the sole so as to provide support for the arch of the en pointe foot.

text: The exterior of a pointe shoe is covered with fabric, thus concealing the box and other internal structural elements and lending an aesthetically pleasing look to the shoe. Most pointe shoes are covered with satin, but some are available with canvas exteriors. Pointe shoes are most often available in light pink colors and less commonly in black and white. When other colors are desired (e.g., to match a costume), pointe shoes may be dyed or, if available, ordered in custom colors.

text: The vamp refers to the shoe's upper piece, measured from the platform to the drawstring; normally, longer toes call for a longer vamp. The throat is the edge of the vamp above the arch of the foot; it is usually either v-shaped or round. The drawstring is located within the binding on the throat; this may be made from either elastic or lace.

text: Box[edit]

text: The box is a rigid enclosure within the front end of the shoe that encases and supports the dancer's toes.[1] The front end of the box is flattened so as to form a platform upon which the dancer can balance, and fabric covers the exterior of the box for aesthetics.

text: In conventional pointe shoes, the box is typically made from tightly packed layers of paper and fabric that have been glued together and then shaped into an enclosure.[1] When the glue dries, it becomes hard and provides the required stiffness. In some newer pointe shoes, the box may be made from plastic and rubber, with rigidity provided by the plastic.[1]

text: Sole[edit]

text: For most pointe shoes, the sole is constructed from a piece of leather that is attached to the shoe with adhesive and reinforced by stitching along its edges.[1] The sole overlaps and secures the unfinished edges of the shoe's exterior fabric. Pointe shoes may be manufactured with either scraped soles, which provide superior traction, or buffed soles, which have a smoother surface for reduced traction.

text: Aesthetic appearance is of paramount importance for modern pointe shoes. To achieve an elegant appearance, the shoe's more decorative outer fabric is prominently featured, covering the maximum possible area of the shoe's visible surfaces. To this end, the sole is made of thin material to give it a minimal profile, and a margin of satin is artfully pleated around it so that the sole covers only part of the bottom of the shoe.

text: Shank[edit]

text: Shanks are typically made from leather, plastic, cardstock, or layers of glue-hardened burlap. The flexibility of a shank is determined by its thickness and the type of material used. A shank's thickness may be consistent throughout or it may vary along its length to produce different strengths at select points. For example, slits may be cut across a shank at demi-pointe to enhance roll through. Also, a shank's thickness may transition at some point along its length in order to implement differing strengths above and below the transition. Standard pointe shoes typically have a full shank, in which the shank runs the full length of the sole, or fractional (e.g., half or three-quarter) length shanks. Many pointe shoe manufacturers offer a choice of shank materials, and some will build shoes with customized shanks of varying stiffness and length.

text: Dancers will sometimes wear different pointe shoe models for different performance pieces. In such cases, the choreography often dictates the type of shank required; a lyrical style may call for a softer shoe, while an aggressive style with many turns is more easily performed in a hard, stiff shoe.

text: Ribbons and elastic band[edit]

text: A pointe shoe employs two fabric ribbons and an elastic band to secure it to the foot. Most of the work of securing shoes to feet is done by the ribbons. The two ribbons wrap around the dancer's ankle in opposite directions, overlapping one another so as to form a cross at the front. The ends are then tied together in a knot, which is then tucked under the ribbon on the inside of the ankle to hide it from view. The elastic band—which traverses the front of the ankle below the ribbons—keeps the heel of the shoe in place against the foot when the dancer is en pointe.

text: The locations where the band and ribbons attach to a shoe is critical, as incorrect placement can result in a poorly fitting shoe.[2] Optimal placement depends on the physical attributes of the foot to which it will be mated, and consequently the ribbons and elastic bands cannot be attached during the shoe manufacturing process. After acquiring a new pair of pointe shoes, a dancer must determine the appropriate attachment locations for the ribbons and elastic bands and then sew them, or arrange for them to be sewn, onto the shoes.

text: Demi-pointe shoe[edit]

text: A demi-pointe shoe, which is also variously called a break-down, pre-pointe, or a soft-block shoe, shares many characteristics with pointe shoes. For example, its outer appearance resembles that of a pointe shoe and it has a toe box, although the box is softer and the wings (sides of the toe box) are typically not as deep as those found on pointe shoes. Demi-pointe shoes are secured to the feet with ribbons and elastic band in identical fashion to pointe shoes. Unlike pointe shoes, however, demi-pointe shoes have no shank and, as a result, they do not provide the support necessary for proper pointe work.

text: Demi-pointe shoes are most often used to train dancers who are new to pointe technique. They serve to acclimate dancers to the feel of wearing pointe shoes and to strengthen the ankles and feet in preparation for dancing en pointe in pointe shoes. The toe box allows the dancer to experience the feel of a pointe shoe, while the insole and outsole work together to provide the resistance needed for developing foot and ankle strength.

text: Manufacturing process[edit]

text: Traditional pointe shoes are usually manufactured using a method known as turnshoe, in which each shoe is initially assembled inside-out on a last and then turned right-side-out before finishing.[3] When manufacturing standard pointe shoes, a standardized, common last is used for both left and right shoes, resulting in identical left and right shoes in a pair. Some ballerinas have custom-made lasts that replicate the shapes of their own feet; these may be supplied to a pointe shoe manufacturer for the purpose of manufacturing custom shoes.

text: Breaking in[edit]

text: Dancers typically "break in" new pointe shoes to reduce or eliminate the discomfort they commonly cause, usually by performing releves and eleves that flex, and thus soften, the boxes and shanks in a natural manner. Various other methods have also been employed for breaking in pointe shoes, including deforming them with hands or against hard surfaces, striking them on hard surfaces, and moistening or heating the boxes to soften the glues, but these methods may shorten a pointe shoe's usable lifetime.

text: Accessories[edit]

text: A dancer may experience discomfort while wearing a pointe shoe even after the shoe has been broken in. Several devices are commonly used to mitigate the discomfort:

text:
Toe pads are pouches that encapsulate and cushion the toes from the unyielding box and prevent friction that can cause blistering. These are typically made from thin, fabric-covered gel sheets.
Gel toe spacers of various shapes and sizes are inserted between toes; these serve to adjust toe spacing and alignment so as to alleviate pain at the bunion joint between the big toe and first toe.
Lambswool is stretched and wrapped around toes to reduce chafing and the likelihood of blisters. After several uses, the lambswool becomes densely packed and custom fitted to the dancer's foot.
Tape is wrapped around toes to reduce chafing and blisters.

text: Lifetime[edit]

text: In the course of normal use, there are three predominant types of wear on a pointe shoe that will determine its useful lifetime. The most important of these is shank wear. As the body of the shoe is repetitively flexed, the shank gradually weakens and loses its ability to provide support. A pointe shoe is no longer serviceable when the shank breaks or becomes too soft to provide support. The second is the softening of the box and especially the platform on which the dancer balances.

text: The other primary type of wear involves the exterior fabric. In pointe work the front face and bottom edge of the toe box are subjected to friction against the performance surface. This friction will eventually wear through the shoe's outer fabric covering, thereby exposing the toe box and creating loose, frayed fabric edges. Unlike a weakened shank, damaged outer fabric does not affect the performance of a shoe. Due to its unprofessional appearance, however, damaged fabric may render the shoe unfit to wear in situations other than informal practice or rehearsal.

text: Under moderate usage, a pair of pointe shoes will typically last through ten to twenty hours of wear. For dance students, this often translates into weeks or months of serviceable use from a pair of pointe shoes. Professional dancers typically wear out pointe shoes much more quickly; a new pair may wear out in a single performance. As a result, most professional ballet companies provide shoe allowances for their dancers to defray the cost of frequent shoe replacement.

text: The lifetime of a pointe shoe depends on many factors, including:

text:
Usage. More aggressive dance styles and more frequent, longer durations of use will hasten wear.
Dance technique. Improper technique subjects shoes to unusual stresses that may lead to premature failure.
Fit. Well fitting pointe shoes encourage proper technique, which in turn leads to longer shoe life.
Weight. Greater dancer weight exerts proportionally greater stresses to the shoes, leading to faster wear.
Construction. Varying qualities and types of construction will yield different life expectancies.
Shank material. The stiffness and integrity of various shank materials will degrade at varying rates.
Breaking-in. The breaking-in process simulates accelerated wear, and thus may shorten the life of a shoe.
Performance surface. Rough surfaces cause rapid wear of the exterior fabric, in contrast to smooth surfaces such as Marley floors, which minimize the rate of fabric wear.
Foot Strength. Stronger arch muscles exert greater force on the shank, causing it to bend more and thus accelerating its wear.

text: New York City Ballet orders about 8,500 pairs of pointe shoes each year for 180 dancers, while the Royal Ballet dancers use about 12,000 pairs of shoes for each season.[4][5][6][7]


document_title: Satyashodhak Samaj

question_text: who was the founder of satya shodhak samaj

text: Satyashodhak Samaj

text: Satyashodhak Samaj (Truth-seekers' Society) is a social reform society founded by Jyotirao Phule in Pune, India, on 24 September 1873. Its purpose was to liberate the less privileged in the then prevailing society such as women,Shudra, and Dalit from exploitation and oppression.[1][2]

text: Phule established Satyashodhak Samaj with the ideals of human well-being, happiness, unity, equality, and easy religious principles and rituals.[2] A Pune-based newspaper, Deenbandhu, provided the voice for the views of the Samaj.[3]

text: The membership of the samaj included Muslims, Brahmans, and government officials.However,Non-Brahman castes dominated.Phule's own Mali caste provided the leading members and financial supporters for the organization.[1]

text: Samaj after Phule[edit]

text: The non-Brahmin movement, that was embodied in Satyashodhak Samaj, had not made much difference to any sections of the society in the 19th century and languished after the death of Phule. However, it was revived in the early 20th century by the Maratha ruler of the princely state of Kolhapur, Shahu Maharaj. In 1902, Shahu reserved 50 per cent civil service posts in Kolhapur state for all communities other than Brahmins, Prabhus[a] and Parsi. He also sponsored religious ceremonies that did not need a brahmin priest to officiate.[5] By the 1920s, the samaj had established strong roots among the rural masses in Western Maharashtra and Vidarbha and took a strong economic overtone in its message. At that time the organization styled itself the representative of the Bahujan samaj. It also defined the brahmins,merchants and moneylenders as the oppressors of the masses.[6]The Samaj also conducted activities in Satara District, Kolhapur State and other places in this area that were designed to harass Brahmins, and to drive them from their positions as priests, government officials, money-lenders, and teachers in the rural areas.[7] Prior to 1920s,the samaj opposed the Indian national movement because it was a movement led by the elites. Later followers of the Samaj during 20th century included educationalist Bhaurao Patil and Maratha leaders such as Keshavrao Jedhe, Nana Patil, Khanderao Bagal and Madhavrao Bagal.[8].By the 1930s,given the mass movement nature of the Congress party under Mahatma Gandhi,the samaj leaders such as Jedhe joined the Congress, and the samaj activities withered away.[9]