Ok, I also have the Better Exposed Filters module installed and enabled on this view, but this does not help. Normally you can remove field machine name from the configuration itself as shown below, but seems like those portion is hidden from your screenshot.
Not the answer you're looking for?Browse other questions tagged views views-filters better-exposed-filters or ask your own question.
Basically, we need to setup web server, Mysql and PHP in Slackware before begin setting up Drupal. If Drupal package has been extracted without any error, then we can rename the extracted directory as the website name. When you are done, please change the permission of 'settings.php' file back to the way it was. Even in a lab-meat-eating future, cattle will be valued for their stem cells that are the foundation of meat culturing. Deep in the industrial heartland of the Netherlands, far from any cows, the future of meat is taking shape. This is the vision of Mosa Meat, launched last week by Mark Post, whose lab-grown beefburger was cooked and eaten on live television in 2013. Trying to grow meat in a vat, rather than raising and killing animals, makes sense if we want to continue eating it in large quantities while preventing further damage to the environment – and maximising animal welfare. According to a 2011 analysis by Hanna Tuomisto at the University of Oxford, cultured meat would produce far fewer greenhouse gas emissions, and use much less water and land (see chart). Artificial but greener: Estimates of lab-grown meat's environmental impacts suggest it would only use a fraction of the resources needed to produce beef.
The difficulty is keeping them alive – making sure they have a constant supply of oxygen and food.
One way to get around this is to grow the cells on a surface of tiny plastic beads that facilitates the flow of oxygen and nutrients.
Because of this, producers have now figured out ways to adapt the cells to operate in a suspension. But Post’s business partner Peter Verstrate points out that getting a 5000-litre bioreactor up and running does not mean Mosa will be producing edible artificial meat right away. Like all cell cultures, the meat cells rely on a feedstock containing nutrients and growth hormones.
The rest of the nutritious goop fed to the cell culture is ethically unobjectionable, but is nevertheless expensive, appropriate for the relatively small scale needed for medical cultures but not for food production on an industrial scale. What comes out of the vat is a collection of muscle cells, white until coloured by beetroot and lacking in the real-meat flavours provided by blood and fat. Still, even this ambitious target is nothing compared with the scale required to make any kind of dent in global meat consumption.
So we will need to dramatically improve the efficiency of the cultured-meat producing process, not to mention building a lot more steel vats.


We want to end up with a 25,000 litre bioreactor – enough to provide meat for 10,000 people a year.
David Zilber, a chef at Michelin-starred Norwegian restaurant Noma who attended the meeting, says that meat is more of a concept than a specific substance, defined by taste, smell and texture rather than any one source.
Verstrate agrees that focusing on particular characteristics, and bioengineering for flavour, rather than structure and calories, may have merit. Japan's tonkostu ramen is made from boiling pork bones, which gives it a signature umami hit.
Meanwhile, the market for meat substitutes is taking shape, with multiple start-ups, mostly in the US, coming onto the scene.
Along with growing muscle, Post’s lab at Maastricht University has now started work on synthesising fat from stem cells.
If we work out how to make artificial meat on a global scale, what would the world look like? The transition will not be a sudden one, but even then domesticated livestock will be needed.
This means that producers will need to keep returning to live herds for stem cells, which can be taken without harming the animal. David Zilber, a chef at Danish restaurant Noma, says that in a world where artificial meat is mainstream, there would be a market for high-quality real meat, produced in a way that is as ethically and environmentally friendly as possible. Please check those portion, also check this troubleshoot Can't set the label for an exposed grouped filter.
Many beginner webmaster out there still haven't heard of Drupal.Here is a little information. You can also using wget command from Linux command line terminal to download Drupal package. Linux basic configurations - Linux tutorials, basic commands, server setup guides for beginner.
This time next year, a 5000-litre bioreactor could be up and running with the goal of eventually growing enough synthetic flesh to provide 2000 people with their annual meat ration. Around 100 scientists met to discuss the promise and pitfalls of meat made without animals.
A 2006 report from the UN Food and Agriculture Organization paints a clear picture: livestock farming is one of the “most serious environmental problems, at every scale from local to global”.
For example, the breast cancer treatment herceptin is made using genetically modified hamster ovary cells in gigantic 25,000-litre vats.
Growing a giant blob of cells doesn’t work, as the cells in the centre die for lack of oxygen.
Companies like Janssen in the US do this in vats with a capacity of up to 1000 litres, but it is a relatively expensive and complicated process. Floating free in a vat allows cells to be grown at much higher densities and in greater quantity.


Hewitt and his colleague Qasim Rafiq estimate that total bioreactor space available on the planet at the moment amounts to, at most, 1 million litres. For example, rather than muscle cells, it may make more sense to focus on producing synthetic versions of the things that make meat delicious – blood and fat – to flavour non-animal-derived protein.
After two days listening to tissue engineers and food scientists detail their struggle to produce anything that resembles real meat, Zilber concludes that a bioengineered meat broth might be a more useful first product to aim for, perhaps to accompany ramen noodles. Los Angeles-based Beyond Meat uses pea protein to mimic meat structure, for example, and Impossible Foods in Redwood City in California, is developing a mixture of plant-derived proteins to make meat-like patties. And if the chef’s word is anything to go by, that could be where the big advances are made. Future herds might become semi-wild, only tracked down when it’s time for a new batch of cells. But even if no alternative is found, livestock would be far fewer in number, and with no need for intensive farming there would be an end to the most environmentally destructive, high-density feedlots. Tissue engineers presented new ways to grow flesh, social scientists discussed its public acceptance, and biological engineers highlighted the vast scale needed to produce the stuff in useful amounts. Beef is the worst offender: producing 1 kilogram uses 15,000 litres of water and sends 300 kilograms of carbon dioxide into the atmosphere. Take stem cells from animals (see “Will vat meat ever replace animals?“), feed them and allow them to divide and grow into a big chunk of muscle cells.
This is a substance derived from blood collected from the heart of an unborn calf after its mother is slaughtered. If all this space was turned over to cultured meat production, it would provide meat for just 400,000 people.
And other vat-derived components could help push non-animal protein sources such as soya over the edge into meatiness. Dutch company Beeter and British firm Quorn both have sizeable market shares in imitation meat. It has been awarded The best open source content management system (CMS) for a couple of years already.
There are several key challenges in this, however, one of which was spelled out by meeting attendee Chris Hewitt, a biological engineer at Aston University in Birmingham, UK.
It is a “by-product” of the dairy industry, in the sense that dairy cows are routinely disposed of after a certain number of years, but it negates for the time being any potential environmental or ethical advantages to be gained from cultured meat.
Unlike most bioengineering on the planet today, he points out, culturing meat means growing cells as a product, not using them to make something else. You can read more about drupal in the Drupal founder's personal website, Dries Buytaert - Personal website and see for yourself who's using Drupal.



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