Volodymyr Zelensky said Ukraine’s success in the battle for the Black Sea “will go down in history books”, as he rallied troops in his nightly video address. “Ukraine’s success in the battle for the Black Sea will go down in history books, although it’s not being discussed much today,” he added. Mr Zelensky also warned against expecting instant success in Ukraine’s counter-offensive campaign as Russian forces showed signs of amping up fresh attacks on different sections of the frontline. “We live in a world that gets used to success too quickly. When the full-scale invasion began, many people around the world did not believe that Ukraine would survive," the war-time president said in his nightly video address. He added: "Glory to all those who do not retreat, who do not burn out, who believe in Ukraine just as they did on February 24, and who have been fighting unwaveringly." The war frontline along Ukraine’s east and south has seen little along the 1,000 km span this year despite Kyiv’s counter-offensive push which Russia has resisted by mining vast swathes and throwing in battalions of men in the siege. Mr Zelensky lauded his troops for diminishing Russian military strength in the Black Sea, adding that if there’s greater support from Ukraine’s allies, they could inch closer to victory over Russian forces. "When we ensure even more security to the Black Sea, Russia will lose any ability to dominate in this area and expand its malign influence to other countries," Mr Zelensky said. The full extent of the damage that Ukraine has done in recent months to the Russian Black Sea Fleet remains unclear. Even claims made by the Russian defence ministry of success in destroying the weapons comes with little evidence. The losses on both sides, of personnel and equipment, have been guarded as a state secret. On the battlefield front, signs of struggle have persisted. The Ukrainian president said his meeting with senior commanders considered sectors engulfed by the fiercest fighting in the east and northeast, including the key areas of Avdiivka and Kupiansk, where Russia has been on the offensive in recent weeks. Russia has concentrated its military might on Avdiivka, an eastern Ukrainian town in Donetsk, which officials said is bracing for a new wave of attacks after witnessing steady assaults since mid-October. "The enemy is bringing in forces and equipment. Our boys are preparing for a new wave," Vitaliy Barabash, head of the military administration in Avdiivka, told national television. The town with its vast coking plant was briefly captured in 2014 when Russian-backed separatists seized chunks of land in the east, but Ukrainian forces have since put up fortifications. Ukraine’s ground forces said on Tuesday that Russian forces were also focused on Kupiansk - a city in the northeast overrun by Russia in the early days of the invasion, but recaptured by Ukrainian forces last year. Alongside, Russia claimed that its forces had conducted successful attacks near the town of Bakhmut - a largely destroyed town captured by Russian forces in May. Read More If Putin dies, this is what would happen in Russia Ukrainian troops advance as Putin air defences ‘struck in Crimea’ - latest Hungary bans teenagers from visiting World Press Photo exhibition over display of LGBTQ+ images AI Safety Summit: Five key questions More than 40% of Ukrainians need humanitarian help under horrendous war conditions, UN says Watch: Antony Blinken and Lloyd Austin testify on Biden’s $106 billion request

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It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Yoghurt could be the cure for bad garlic breath, study finds Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer?

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