Kadidiatou Diani might have feared she was going to miss the Women's World Cup when she suffered a fractured collarbone towards the end of last season, but the 28-year-old returned to fitness in time and has played a...

Tottenham boss Ange Postecoglou has acknowledged Liverpool’s trophy-laden era during the 1970s’ and 1980s’ planted the seeds for him to become a manager. Postecoglou has made no secret of his childhood love for Liverpool and recalled on several occasions how he used to watch matches in the early hours of the morning in Australia with his dad Jim. Kenny Dalglish was an early hero for the 58-year-old and he believes watching the teams of Bill Shankly and Bob Paisley win European Cups helped shape his pathway to a coaching career that has seen him manage across the globe. “I was just consumed by football,” Postecoglou reflected ahead of Saturday’s visit of Liverpool. “I’ve said before, it wasn’t just playing the game. My infatuation was with all the game, I wanted to read about it all and yeah I was fascinated by the culture at a club like Liverpool. “The Boot Room, Shankly, Paisley, and Ronnie Moran, all those guys because I just loved reading about it. Just as I was interested reading about Sir Alex (Ferguson) or Jock Stein. “It seemed that even at a young age I had a real fascination with managers and people of influence within the game because I loved the game. “We all as kids have something we love and takes us away from the world we were in and that was my world. I just loved reading about the history of football clubs and the great people within them. “Certainly Liverpool at the time there was always a unique story there about this mythical boot room where all the magic happened. For me it was almost like reading fairytales all the time. “Obviously that has an influence, yeah it does because that’s where all the seeds are planted, my love for the game.” Dalglish would have been the Liverpool player on Postecoglou’s wall as a child, but he was quick to point out that is no longer the case. He added: “I was mad about Kenny Dalglish. Everything was about Dalglish for me, whether that was Celtic or Liverpool. I was a mad Kenny fan. “It was just about that time when I was what 12, 13 and you know we look for heroes in our lives. He was it for me, scoring in European Cup finals and the way he played. Like any kid, I had the posters up on my wall, so Liverpool was my team, but you grow up, things change. I used to love Happy Days back then too, but I don't have pictures of the Fonz on my wall today either Ange Postecoglou “Like any kid, I had the posters up on my wall, so Liverpool was my team, but you grow up, things change. I used to love Happy Days back then too, but I don’t have pictures of the Fonz on my wall today either!” Postecoglou has plenty of respect for this current Liverpool team and their manager Jurgen Klopp, who will pose a huge test to the Australian’s lengthy unbeaten home record in league matches. You have to go back to 2020, when Postecoglou was in charge of Yokohama, for the last time he lost a home league fixture – when Kashima won in the J1 League. A dramatic stoppage-time turnaround against Sheffield United a fortnight ago made it 50 home league matches without defeat for the former Celtic boss, but he knows Liverpool will test that run. “Over those 50 games I’ve had some big tests, I’ve had some good teams, to be fair,” Postecoglou admitted. “I put a lot of stock in home form because that’s the time where you can give your supporters, who you know are going to be the majority in the stadium, that feeling you want to give them, of experiencing their team winning a game of football. “I put a lot of stock in that. It’s 50 games against all types of opposition, different types of circumstances. “There would have been games in there where we were down to 10 men, there would have been games where we would have been down. Well, two weeks ago in the 95th minute. “There are always tests to go for that long. I’ve probably been lucky along the way too.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Only action from players will prompt changes to brutal schedules – Pep Guardiola It is the food – Mikel Arteta suggests reason behind string of Basque coaches Ben Earl raised eyebrows when he first arrived at Saracens, says Maro Itoje

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A chemical reaction that gives food flavour could have helped evolution, one study suggests. According to New Scientist, the Maillard reaction is when the temperature between sugars and amino acids rises above approximately 140°C. It often occurs in food such as toasted bread, meats and roasted vegetables. Caroline Peacock at the University of Leeds wanted to explore whether it could happen at lower temperatures. To do this, scientists added iron or manganese minerals to a solution made up of sugar glucose and the amino acid glycine. When the substance was incubated at 10°C, the process was sped up by around 100 times. The temperature is said to be similar to the seabed at the edges of continents. Peacock and the team discovered that the Maillard reaction also occurs on the ocean floor, where iron and manganese minerals are often found. If this is the case, it could cause the carbon in sugars and amino acids to be stored in "large, complex polymers that microbes find harder to ingest," Peacock said, as per the publication. Sign up for our free Indy100 weekly newsletter "If you can get your carbon through the 1-metre danger zone [at the top of the sea floor], where carbon generally is attacked and degraded and turned back into carbon dioxide by microbes, that will lock it away from the atmosphere," she explained. The team estimated that the minerals could lock away roughly 4 million tonnes of carbon every year. If this process didn't exist, the atmosphere could have warmed by a further 5°C over the past 400 million years, the study suggested. "This process has such a profound impact on atmospheric oxygen," she says. "Because complex life forms require higher levels of oxygen, as they’re more energetically demanding, we think it’s reasonable to surmise this process had a hand in creating conditions required for complex life." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.