KNOWLEDGE OF ALCOHOL

MENTAL DISTURBANCES CAUSED BY ALCOHOL

2009-05-03T15:50:00.000+07:00

The physical disasters that follow the continued use of intoxicating beverages are sad enough, and terrible enough; but the surely attendant mental, moral and spiritual disasters are sadder and more terrible still. If you disturb the healthy condition of the brain, which is the physical organ through which the mind acts, you disturb the mind. It will not have the same clearness of perception as

MEDICAL TESTIMONY ON ALCOHOL

2009-05-03T15:49:00.000+07:00

Dr. Ezra M. Hunt says: "The capacity of the alcohols for impairment of functions and the initiation and promotion of organic lesions in vital parts, is unsurpassed by any record in the whole range of medicine. The facts as to this are so indisputable, and so far granted by the profession, as to be no longer debatable . Changes in stomach and liver, in kidneys and lungs, in the blood-vessels to

HOW ALCOHOL RETARDS DIGESTION

2009-05-03T15:47:00.000+07:00

And here, in order to give those who are not familiar with, the process of digestion, a clear idea of that important operation, and the effect produced when alcohol is taken with food, we quote from the lecture of an English physician, Dr. Henry Monroe, on "The Physiological Action of Alcohol." He says:"Every kind of substance employed by man as food consists of sugar, starch, oil and glutinous

HOW ALCOHOL CAUSES MENTAL AND MORAL CHANGES

2009-05-03T15:43:00.001+07:00

The transforming power or alcohol is marvelous, and often appalling. It seems to open a way of entrance into the soul for all classes of foolish, insane or malignant spirits, who, so long as it remains in contact with the brain, are able to hold possession. Men of the kindest nature when sober, act often like fiends when drunk. Crimes and outrages are committed, which shock and shame the

HOW ALCOHOL AFFECTS THE BRAIN

2009-05-03T15:34:00.001+07:00

I once had the unusual, though unhappy, opportunity of observing the same phenomenon in the brain structure of a man, who, in a paroxysm of alcoholic excitement, decapitated himself under the wheel of a railway carriage, and whose brain was instantaneously evolved from the skull by the crash.The brain itself, entire, was before me within three minutes after the death. It exhaled the odor of

EFFECT OF ALCOHOL ON THE MEMBRANES

2009-05-03T15:26:00.001+07:00

The parts which first suffer from alcohol are those expansions of the body which the anatomists call the membranes. "The skin is a membranous envelope. Through the whole of the alimentary surface, from the lips downward, and through the bronchial passages to their minutest ramifications, extends the mucous membrane. The lungs, the heart, the liver, the kidneys are folded in delicate membranes,

EFFECT OF ALCOHOL ON THE BLOOD

2009-05-03T15:20:00.000+07:00

Dr. Richardson, in his lectures on alcohol, given both in England and America, speaking of the action of this substance on the blood after passing from the stomach, says:"Suppose, then, a certain measure of alcohol be taken into the stomach, it will be absorbed there, but, previous to absorption, it will have to undergo a proper degree of dilution with water, for there is this peculiarity

ALCOHOL HAS NO FOOD VALUE

2009-05-03T15:16:00.001+07:00

Alcohol has no food value and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, "every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in various proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the

ACTION OF ALCOHOL ON INTERNAL ORGANS

2009-05-03T15:12:00.000+07:00

Action on the stomach.----------------------The action of alcohol on the stomach is extremely dangerous that it becomes unable to produce the natural digestive fluid in sufficient quantity and also fails to absorb the food which it may imperfectly digest. A condition marked by the sense of nausea emptiness, prostration and distention will always be faced by an alcoholic. This results in a

Monograph Tapioca Pharma Starch

2009-04-24T10:24:00.001+07:00

DEFINITION Tapioca starch is obtained from the root of the cassava plant Manihot utilissima, Pehl (Fam. Euphorbi Aceae). CHARACTERS A very fine white powder practically insoluble in cold water and in alcohol. Tapioca starch does not contain starch grains of any other origin. It may contain a minute quantity, if any, of fragments of the tissue of the original plant. IDENTIFICATION A.

Functional Properties of Starches in Foods

2009-04-24T10:19:00.002+07:00

specific viscosity (hot and cold) thin boiling (faster canning heat transfer) viscosity resistance acid/mechanical sheer freeze-thaw stability (natural / modified) gel texture, body at various temperatures clarity, opacity processing conditions tolerance oil retention, high or low resistance to . setback. (gel

Tapioca Food Starch

2009-04-24T10:11:00.001+07:00

Native Tapioca Starch is a food grade product refined from cassava roots. Starch is an important constituent in many foods. It plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings and gravies. It plays a more subtle role in potatoes, cereals, and baked products such as biscuits, muffins,

Refined Starch Plus Acid / Enzyme

2009-04-24T10:04:00.000+07:00

The acid / enzyme process for continuous conversion of refined starch is mainly used where it is desired to combine a standard glucose syrup production with the possibility of producing high DE product DE 96 ) suitable forproduction of e.g. dextrose monohidrat.The process is continuous, standard glucose syrup additionally equippedwith an enzymatic saccharification section. In the acid enzyme

Refined Starch Plus Acid

2009-04-24T09:49:00.000+07:00

Continuous conversition of starch into standard glucose syrup by using an acid catalyst is still extensively used within the industry. By means of the acid conversition process glucose product with DE - values between 35 - 65 can be produced by a slight adjustment of the automatic acidification or temperature control. ( 1 degree change of conversition temperature means a change in DE of 1.5 ).

Starch Application

2009-04-24T09:38:00.002+07:00

Food Snacks High amylose cornstarch is also used in extruded and fried snack products to obtain crisp, evenly browned product and hampers penetration of cooking oils. High amylose cornstarch requires higher cooking temperatures, typically 150-170 oC, to gelatinise properly. Tapioca starch exhibits good clarity and bland flavour. It has good film-forming characteristics with resistance to

Starch ... a renewable raw material

2009-04-24T09:32:00.000+07:00

Starch is abundant. All major agricultural crops contain starch. Colder climates favour potato growing, the tropics cassava, while grain varieties are grown all over the world. With sun and water as the main limitations, fifteen tons of starch dry mater can be achieved per hectare.Modern techniques enable starch to be extracted from agricultural crops with high yield and extreme

Sweetners

2009-04-23T22:11:00.001+07:00

Carbohydrates are an important dietary nutrienet which is mostly used to supply energy to the body, as well as, a carbon source for synthesis of other needed chemicals. In addition mono- and disaccharides are craved because of their sweetness. All carbohydrate sweeteners (sugar, evaporated cane juice, turbinado sugar, honey, high

Starch - Iodine

2009-04-23T00:35:00.002+07:00

Starch: Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).

Starch Sweetener Syrups

2009-04-23T00:19:00.002+07:00

Chemistry.Glucose is formed in plants from carbon dioxide absorbed from the air using sun light as energy source. Part of the glucose is polymerised into long chains of glucose and stored as starch in granules as a reserve. In spring starch is broken down again to support new growth. This break down of starch can be imitated in a our factories by applying acid or enzymes to

Di-, Poly-Carbohydrates

2009-04-22T23:58:00.001+07:00

General names for carbohydrates include sugars, starches, saccharides, and polysaccharides. The term saccharide is derived from the Latin word " sacchararum" from the sweet taste of sugars. Monosaccharides contain one sugar unit such as glucose, galactose, fructose, etc. Disaccharides contain two sugar units. In almost all

Carbohydrates

2009-04-22T23:49:00.002+07:00

General names for carbohydrates include sugars, starches, saccharides, and polysaccharides. The term saccharide is derived from the Latin word " sacchararum" from the sweet taste of sugars. The name "carbohydrate" means a "hydrate of carbon." The name derives from the general formula of carbohydrate is Cx(H2O)y - x and y may

Fossil Fuels

2009-04-22T22:58:00.000+07:00

Hydrocarbons in Fossil Fuels Name Molecular Formula Boiling Point (oC) State at 25oC methane CH4

Production of Wheat Starch

2009-04-22T22:52:00.000+07:00

THE OCCURRENCE OF STARCHStarch makes up the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. This energy is transported as a sugar solution to the starch storage cells, and the sugar is converted to starch in the form of tiny granules occupying most of the cell interior.The conversion of sugar to starch takes place by means of enzymes

Potato Starch

2009-04-22T22:42:00.002+07:00

Potato starch has been produced in Denmark on an industrial scale since 1900. 75% of the potato crop is grown for industrial processing and the Danes produce per capita more starch than any other nation. OCCURRENCE OF STARCH Starch constitutes the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. In

Production of Corn Starch

2009-04-22T22:36:00.001+07:00

Tapioca (Cassava) Starch

2009-04-22T22:18:00.002+07:00

THE OCCURRENCE OF STARCHStarch makes up the nutritive reserves of many plants. During the growing season, the green leaves collect solar energy. In plants with tuberous roots, this energy is transported as a sugar solution down to the tubers, and it is down there, that the sugar is converted to starch in the form of tiny granules occupying most of the cell interior.The conversion of sugar to

Ethanol For Fuel

2009-04-22T21:16:00.001+07:00

Ethanol has powered automobiles for more than a century. Ford designed his model T for ethanol as a fuel. Gradually petroleum took over and became the dominating transport fuel. In the seventies Brazil adopted an ethanol strategy and today motor fuel grade ethanol (MFGE) is an extremely fast growing market worldwide. Bioethanol is renewable, because it is

Sucralose

2009-04-17T21:25:00.000+07:00

Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar) , twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and can be used in baking or

Polyol

2009-04-11T02:13:00.003+07:00

Polyols are alcohols containing multiple hydroxyl groups. In two technological disciplines the term "polyol" has a special meaning: food science and polymer chemistry.Polyols in food scienceSugar alcohols, a class of polyols, are commonly added to foods because of their lower caloric content than sugars; however, they are also, in general, less sweet, and are often combined with high-intensity

Yeast extract

2009-04-11T01:19:00.002+07:00

Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavourings. They are often used in the same way that monosodium glutamate (MSG) is used, and, like MSG, often contain free glutamic acids. The texture ranges from liquid to a light paste. (Herbst p.681) Glutamic acid in yeast extracts are produced from an acid-base fermentation cycle

Wheat

2009-04-11T00:13:00.002+07:00

Wheat (Triticum spp.), is a worldwide cultivated grass from the Levant region of the Middle East. Globally, after maize, wheat is the second most-produced food among the cereal crops just above rice. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, breakfast cereal, pasta, juice, noodles and couscous; and for fermentation to make beer, alcohol

Sago

2009-04-10T23:43:00.003+07:00

Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of Papua New Guinea and the Moluccas, where it is called saksak and sagu. It is traditionally cooked and eaten in the form of a pancake and served with fish. Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of "pearls".

Starch for Snack Development

2009-03-26T11:38:00.002+07:00

Specialty starches have the potential for tremendous processing, textural, and mouthfeel advantages in snack development. With dozens of food starches available, it can be difficult to know which one will best meet a particular functional challenge. This article gives some guidance on how to select an ideal starch for a particular type of snack and specific attribute.Baked SnacksKey concerns for

Starch and Starch Derivatives for Snack Applications

2009-03-26T11:36:00.001+07:00

Starches and starch derivatives have a long history of use in snack foods, especially as functionalingredients to help snacks achieve various textural attributes.For example, in expanded or puffed snacks, the target texture can be obtained by changing the amylose/ amylopectin ratio by manipulating combinations of high-amylose and high-amylopectin starches according to the properties desired.

New Specialty Starches

2009-03-26T11:30:00.002+07:00

A new, high quality, modified cook-up starch with a low-viscosity profile imparts excellent levels of mouth feel to beverages, syrups and sauces. The product can typically be solubilized at temperatures over 65° C (150° F). It has outstanding processing and long-term and cold storage stability. It offers high levels of clarity, mouthfeel and a desirable texture.Another new, instant, modified,

Modified Food Starches

2009-03-26T11:23:00.002+07:00

Why Modified Food Starches Are Needed ?A pudding mix that could be found in any grocery store has “food starch modified” as a major item in the ingredient list. It will be found on many product labels besides pudding, but, why is it in there?Reasons for Modifying StarchesIn general, modified food starches are used for three reasons.they provide functional attributes in food applications that

Green Tea Diet Review

2009-03-25T23:49:00.015+07:00

Due to the popularity of recent findings, green tea has almost become synonymous with weight loss and diet. The addition of green tea diet into diet pills and weight loss supplements is perhaps spurred by reports of harmful side-effects of other drugs like ephedra.Why choose green tea diet? For four thousand years, green tea diet has been used all throughout Asia as a beneficial health and

Green Tea Diet Supplement

2009-03-25T21:13:00.003+07:00

Green tea diet supplements are all the latest rage in the weight loss industry today. With its countless health and weight loss benefits, green tea diet supplements are fast replacing ephedra as the leading weight loss product in the market.So what makes green tea diet supplement different? For one, green tea diet supplement provides its user with an organic alternative to losing

Information on Green Tea Diet

2009-03-25T20:37:00.001+07:00

For centuries now, the benefits of green tea diets have been the subject of countless writings and scientific investigations. More than four thousand years ago, green tea diet has become a staple beverage for most Asians because of its countless health and medicinal benefits. It is said that the Chinese Emperor Shen Nung was the first one to have discovered green tea diet. Emperor Shen Nung

The Health Benefits of Green Tea

2009-03-25T20:01:00.002+07:00

How do you fit a miracle in a cup? For 4,000 years, the Chinese people have been using green tea as treatment for everything from headaches to depression. Today, studies are conducted in Asia and the west in order to produce hard evidence of the health benefits of green tea.In the 1994 edition of the Journal of National Cancer Institute, the results of an epidemiological study

Pentastarch

2009-03-24T09:24:00.001+07:00

Pentastarch is a subgroup of hydroxyethyl starch, with five hydroxyethyl groups. It is sold under the name Pentaspan and used for fluid resuscitation. It is considered a plasma expander because it remains primarily intravascular after infusion.Choice of resuscitation fluid The choice of fluid (normal saline vs. Ringer's lactate vs. pentaspan) is controversial. Physiologically, fluid with

Hydroxyethyl starch

2009-03-24T09:08:00.002+07:00

Hydroxyethyl starch (HES/HAES) is a nonionic starch derivative. It is one of the most frequently used blood plasma substitutes under the trade names Hespan by B. Braun Medical Inc. and Voluven by Fresenius Kabi. It is also used in oil drilling. Therapeutic use An intravenous solution of hydroxyethyl starch is used to prevent shock following severe blood loss caused by trauma, surgery, or some

Health Effects Of HFCS

2009-03-23T08:45:00.000+07:00

Critics of HFCS point out a correlation between increased usage of HFCS in foods and obesity rates in the United States over three decades. Some allege that HFCS is in itself more detrimental to health than table sugar (sucrose); others claim that the low cost of HFCS encourages overconsumption of sugars.The Corn Refiners Association has launched an aggressive advertising campaign to counter

High-fructose corn syrup

2009-03-23T08:34:00.000+07:00

High-fructose corn syrup (HFCS) – called isoglucose[1] in Europe and glucose-fructose in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to increase its fructose content, and then been mixed with pure corn syrup (100% glucose). HFCS is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup. The

Dextrin

2009-03-23T08:21:00.000+07:00

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers starting with an α-(1,6) bond.Because branched amylopectin and glycogen also contain α-(1,6) bonds, which α-amylase cannot hydrolyze in humans, the digest resulting from this action contains a mixture of dextrins. They have the same

Cornstarch

2009-03-22T08:08:00.000+07:00

Cornstarch, or cornflour, is the starch of the corn (maize) grain. It is also grown from the endosperm, or white heart, of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure.It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes

Functionality Of Starch

2009-03-22T00:31:00.001+07:00

Starch is a versatile and cheap, and has many uses as thickener, water binder, emulsion stabilizer and gelling agent. Starch is often used as an inherent natural ingredient but it is also added for its functionality.It is naturally found tightly and radially packed into dehydrated granules (about one water per glucose) with origin-specific shape and size (maize,

Starch Structure

2009-03-22T00:14:00.000+07:00

Sources for starch Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules , each typically containing several million amylopectin molecules accompanied by a much larger number of smaller amylose molecules. By far the largest source of starch is corn (maize) with other commonly used sources being wheat,

a renewable raw material

2009-03-21T22:38:00.000+07:00

THE OCCURRENCE OF STARCH

2009-03-21T22:25:00.000+07:00

Starch makes up the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. This energy is transported as a sugar solution to the starch storage cells, and the sugar is converted to starch in the form of tiny granules occupying most of the cell interior.The conversion of sugar to starch takes place by means of enzymes. Then, the following

STARCH SWEETENERS

2009-03-21T22:17:00.000+07:00

Starch sweeteners are an important outlet for wheat starch and in many plants starch is not dried at all. In stead the refined A-starch slurry is further processed into starch syrups.For wheat starch the glucose is particular important. Basic and typical units of operation are:LIQUEFACTION. The refined A-starch slurry is pH-adjusted and enzymes are added. The prepared slurry is heated by

Non-grape based wine

2009-03-21T22:05:00.001+07:00

The term wine can sometimes include alcoholic beverages that are not grape-based. This can include wines produced from fruits like apples and elderberries, starches like rice, as well as flowers and weeds like dandelion and marijuana.The most common, narrow definition of wine relates to the product of fermented grape juice, though it is sometimes broadened to include any beverage with a

Fruit wine

2009-03-20T21:56:00.003+07:00

Fruit wines are fermented alcoholic beverages made from a variety of ingredients (other than grapes) and having a variety of flavours. Fruit wines are usually referred to by their main ingredient fruit (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. In the European Union "wine" is legally defined only as the fermented juice of grapes. The

Acids in wine

2009-03-20T21:09:00.005+07:00

The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeasts during fermentation and protecting the wine from bacteria.The measure of the amount of acidity in wine is known as the "Titratable Acidity" or "

Resistant starch

2009-03-20T12:28:00.003+07:00

Resistant starch (RS) is starch that escapes digestion in the small intestine of healthy individuals. Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. Some carbohydrates, such as sugars and most starch, are rapidly digested and absorbed as glucose into the body through the small

Effects on wine

2009-03-20T10:50:00.002+07:00

As red wine ages, the harsh tannins of its youth gradually give way to a softer mouthfeel. An inky dark color will eventually fade to a light brick red. These changes occur due to the complex chemical reactions of the phenolic compounds of the wine. In processed that begin during fermentation and continue after bottle, these compounds bind together and aggregate.Eventually these particles reach a

Modified starch

2009-03-20T10:27:00.001+07:00

A modified food starch undergoes one or more chemical modifications, which allow the starch for example to function properly such as under high heat and/or shear, frequently encountered during processing, and conditions during storage, such as cooling. When a starch is pre-cooked, it can then be used to thicken instantly in cold water. This is referred to as a pregelatinized starch. Otherwise

History Of Wine

2009-03-20T01:54:00.002+07:00

Archaeological evidence suggests that the earliest production of wine, made by fermenting grapes, took place in sites in Georgia and Iran, from as early as 6000 BC. These locations are all within the natural area of the European grapevine Vitis vinifera. A 2003 report by archaeologists indicates a possibility that grapes were used together with rice to produce mixed fermented beverages in China

Wine

2009-03-20T01:37:00.002+07:00

Wine is an alcoholic beverage often made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Different varieties of grapes and strains of

Starch gelatinization

2009-03-19T10:20:00.000+07:00

Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry.

Aroma of wine

2009-03-18T21:39:00.000+07:00

It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and umami.The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb. In wine tasting, wine is often

What wine can age?

2009-03-18T10:39:00.000+07:00

Despite the well known saying that "All wine improves with age", only a few wines will actually have the ability to significantly improve with age. Master of Wine Jancis Robinson notes that only around the top 10% of all red wine and top 5% of all white wines can improve significantly enough with age to make drinking more enjoyable at 5 years of age than at 1 year of age.Additionally, Robinson

Aging of wine

2009-03-18T10:31:00.000+07:00

The aging of wine, and its ability to potentially improve in quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster.The ability

STARCH

2009-03-18T09:57:00.000+07:00

Starch or amylum ( chemical formula (C6H10O5)n) is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store and is a major food source for humans. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules:

Wine Gifts - Elegant, Thoughtful & Elite

2009-03-17T15:41:00.000+07:00

Wine gifts are considered as one of the best gifts for men. They come in a variety of tastes, vintages, colors, wrappings, baskets, labels, corkscrews, stoppers, etc. Many types of wines are available in the market and a variety of vintage wines are sent as gifts. Sending a wine gift is considered elegant and reflects upon the thoughtfulness of the sender of the gift. Wine gifts have become a

Wine for your Valentine

2009-03-17T15:40:00.001+07:00

The month of February is the month to show your loved ones how special they truly are. Of course we should show appreciation every day but in reality we don't. It is not because we don't care or we don't want to. The fact of the matter is that we are often so caught up in our everyday lives that we may forget to appreciate the ones that are near and dear to us. But it is never too late! We know

Wine History - When the cork met the bottle

2009-03-17T15:32:00.001+07:00

The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convulse the wine world half as much as the discovery of the usefulness of corks about a century later. For the first time since the Roman empire, wine could now be stored and aged in bottles.Throughout the Middle Ages wine had been kept in casks which

Wine labels - Peeling off the mystery

2009-03-16T15:31:00.001+07:00

One of the most baffling subjects that confronts the budding wine enthusiast is the deciphering of the myriad of information contained on the bottle label, especially that contained on wine bottles from European countries.Once the basic rules are taken on board it becomes a lot simpler. Whereas most New World countries put details of the grape varieties on the front label, a lot of European

Wine Labels Decoded

2009-03-16T15:27:00.000+07:00

Even for the avid wine drinker, deciding on a bottle of wine can be a daunting task with so many varieties of wine on the market today. Wine labels don’t help either with the various terms in foreign languages and the small print. Sometimes reading a wine label makes you feel like you need a secret decoder ring, but rest assured that this is not to confuse you the customer, but rather to help

Wine Labels Explained

2009-03-16T15:26:00.001+07:00

You may remember the old adage 'you can't judge a book by its cover', but is the same true about a bottle of wine? Can you judge wine by its label?What Do The Labels Mean?There is a lot of information in the label of a bottle of wine, and if you aren't a connoisseur of wine it can be a little overwhelming at first glance. The majority of wine labels are quite similar though, containing

Wine Tasting For Beginners

2009-03-15T15:24:00.002+07:00

Attending wine tasting events can be a great experience and a lot of fun, although a lot of people choose not to attend out of fear - or not knowing what to do or what to expect. Even though there are no mysteries to wine tasting, there are some things that you should always remember.During a wine tasting event, women are always served before the men. Some tastings will serve you bottled water

Wine Tasting Can Be Challenging

2009-03-15T15:24:00.001+07:00

The art of tasting the wine is naturally as old as the art of wine-making itself. Nowadays the activity of wine taster has turned in an appreciated career for some. If the ancient people used to taste wine before they consumed it now we have experts that taste the wine for us and tell us which wine is better than the other.One of the challenges of this “job” is to be able to translate the taste

Wine Tasting – Understanding The Wines Of France

2009-03-15T15:22:00.000+07:00

Are you baffled by the huge variety of French wines and completely lost when it comes to deciding which wine will best suit your needs?Each of the eight wine producing regions of France specializes in producing wine of a particular type and flavor and this simple overview will hopefully make choosing French wines a little easier.BurgundyBurgundy wines are produced from the black Pinot Noir and

Wine Tasting – A Preference For Red Or White

2009-03-14T15:07:00.003+07:00

For many of us wine is something of a mystery and when we are buying wine it comes down to a simple choice between red and white and what our local supermarket has available in its "special offer" bin. But wine really isn't such a mystery at all and, in this area at least, a little knowledge can get you a very long way.The starting point is to understand the different types of wine available and

Wine Tasting

2009-03-14T14:59:00.001+07:00

What Do Wine Tasters Look For When Assessing Wines?Wine tasting is an overall sensory evaluation of the wine being tasted. Tasters evaluate the aroma, the look, the taste, and feel inside the mouth. Experienced wine tasters can detect the maturity, quality, as well as faults that it might have as well as aromas and colors. This evaluation is often done in three steps; look, smell and taste.What

An Ideal Way To Taste Lots Of Wines

2009-03-14T13:48:00.001+07:00

There is no better way to get to know a variety of wine than going to a wine tasting. It is a unique opportunity to taste wines, have an expert guide you through the tasting, give them points according to your own tastes, and then, by the end of the evening, have a great idea of the type of wine that is your favourite.When you are at a wine tasting, you taste the wine with a group of people,

All You Need To Know About Spirit Wines

2009-03-13T13:33:00.002+07:00

Moderate wine consumption produces a better balance of these two. Additionally, wine has an anti coagulation effect which makes the blood less likely to clot.The health benefits of drinking alcohol can't be underrated. Mainly because of the evidence that it can greatly prove your health.However, not all alcoholic beverages can provide healthful gains. Between wines and spirits, wines provide more

Aging Wine

2009-03-13T13:15:00.001+07:00

Wine is a complex substance. Open a bottle of it now, and it may taste fine. Open a bottle of the same wine several years from now, and the wine becomes something else entirely. Rough edges in the flavor will have smoothed out and the overall flavor of the wine will be more balanced and mellow.Why age wine? Well, as stated above, the many components of the wine will mellow out over time, and

A Guide To Storing & Enjoying Wine

2009-03-12T13:09:00.001+07:00

No matter what you tipple is; white, red, pink or sparkling, storing your wine correctly is essential. Simply putting your favourite bottle above the fridge and forgetting about it for a year could drastically alter the taste, then, when you come to enjoy it at that special occasion, it might not be as favourable as you hoped.Despite wines being a perishable commodity, properly caring for and

You Say "Tomato, "I Say "Deadly Poison"

2009-03-12T12:55:00.003+07:00

Legend has it that a hardy Colonel named Robert Gibbon Johnson, tired of his superstitious and uninformed countrymen’s refusal to touch or eat tomatoes, sat in front of the Salem, New Jersey Courthouse with a basket full of the little red fruits. To the shock, horror, and eventual awe of the 2,000 person crowd, he consumed every last tomato without dropping dead.Of course this isn’t true, nor are

A taste of wine

2009-03-09T13:23:00.001+07:00

Red WineThe first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting

A New Breed Of Wine Enthusiast

2009-03-08T13:18:00.000+07:00

Do you remember the episode of Taxi where Father Jim takes a hit off a joint and says, Columbian, Indica strain, South side of the mountains, picked in October, in the morning. Now that wasn't wine tasting but there are wine enthusiasts that can tell you the strain of grape, the area it was produced in and in some cases, the specific vineyard.What you say? You make your own wine and you

A Look At Ice Wine

2009-03-08T13:16:00.002+07:00

Although there are several types of wine that you buy, one of the most unheard of is ice wine. Ice wine is a very rare form of wine, a wine that is produced under certain types of weather conditions. Ice wine is mainly produced in the Pacific Northwest region, where the weather conditions are right for the wine.As ironic as it is, ice wine is produced in very small quantities. With the wine

3 Healthy Benefits Of White Tea

2009-03-07T13:05:00.003+07:00

It is not just chefs but also medical researchers who are praising the benefits of white tea for your health. In fact there are many different kinds of benefit of white tea that a person can have and we will look at some people.But first we will provide you with a brief explanation as to what white tea is. It is made from the immature tea leaves that will be picked before the buds have fully

3 Quick Food And Wine Ideas

2009-03-07T12:58:00.001+07:00

Alright the holidays have passed and needless to say you’re tired of turkey, ham or roast beef or what ever and now you maybe watching your diet after indulging yourself. So here are some quick and easy food ideas that keeps calories in mind but are still good and are a nice change of pace. If you’re really trying to watch your calories then try to keep the wine to only one glass a day and not

Your Vegetables May Be Laced With Antibiotics

2009-03-06T12:45:00.002+07:00

Careful what you eat, especially if you are allergic to certain antibiotics. Recent studies have shown that some vegetables absorb the antibiotic chemicals from the soil they are grown in. Why? Animal manure.In our vast food chain, it seems that we have come across the ultimate irony. Humans are now being punished by their own attempts to optimize the animal and plant food industries. Instead of

How To Make Alcohol From Table Sugar

2009-03-06T08:54:00.000+07:00

It is very easy and inexpensive to make alcohol from sucrose. Such alcohol is made by fermenting granulated sugar with a certain kind of yeast, and up to 20 percent (40 proof) alcohol can be produced. Follow these steps to make a base alcohol that can be used to make a variety of alcoholic beverages, such as fancy liqueurs or cordials and jungle juice (hard liquor mixed with fruit juice). Obtain

2,5-Dimethylfuran

2009-03-05T16:01:00.000+07:00

A derivative of furan, 2,5-Dimethylfuran is a heterocyclic compound of the formula C6H8O. While it may be abbreviated DMF it should not be confused with dimethylformamide. Recent advances have increased its attractiveness as a biofuel.Production Recent research has resulted in improved and more efficient production methods that convert fructose or glucose to a key building block of 2,5-

Unit of alcohol

2009-03-04T14:33:00.000+07:00

In Britain a unit of alcohol is defined as 10 millilitres (or approximately 8 grams) of ethanol (ethyl alcohol). It is used as a basis for guidelines on consumption of alcoholic beverages; the number of units contained in a typical drink is publicised and marked on bottles.FormulaThe number of units of alcohol in a drink can be determined by multiplying the volume of the drink (in millilitres) by

Corn ethanol

2009-03-03T14:29:00.002+07:00

Corn ethanol is ethanol produced from corn as a biomass through industrial fermentation, chemical processing and distillation. It is primarily used in the United States as an alternative to gasoline and petroleum (first-generation biofuel). Corn ethanol is the most common type of ethanol in the United States, but is considered less efficient than other types of ethanol (sugar cane, etc.) because

Biodiesel

2009-03-02T10:54:00.001+07:00

Biodiesel refers to a non-petroleum-based diesel fuel consisting of long chain alkyl (methyl, propyl or ethyl) esters, made by transesterification of vegetable oil or animal fat (tallow), which can be used (alone, or blended with conventional petrodiesel) in unmodified diesel-engine vehicles. Biodiesel is distinguished from the straight vegetable oil (SVO) (sometimes referred to as "waste

Bioconversion of biomass to mixed alcohol fuels

2009-03-01T10:50:00.000+07:00

The bioconversion of biomass to mixed alcohol fuels can be accomplished using the MixAlco process. Through bioconversion of biomass to a mixed alcohol fuel, more energy from the biomass will end up as liquid fuels than in converting biomass to ethanol by yeast fermentation. The process involves a biological/chemical method for converting any biodegradable material (e.g., urban wastes, such as

Why Fruits And Vegetables Are Important!

2009-02-28T19:12:00.003+07:00

No single food can provide all the essential nutrients that the body needs. Therefore, it is important to consume a wide variety of foods to provide adequate intakes of vitamins, minerals and dietary fibre, which are important for health.8 guidelines for a healthy diet• Enjoy your food• Eat a variety of different foods• Eat the right amount to be a healthy weight• Eat plenty of foods rich in

Biofuel

2009-02-26T15:31:00.000+07:00

Biofuel is defined as solid, liquid or gaseous fuel derived from relatively recently dead biological material and is distinguished from fossil fuels, which are derived from long dead biological material. Theoretically, biofuels can be produced from any (biological) carbon source; although, the most common sources are photosynthetic plants. Various plants and plant-derived materials are used for

Cellulosic ethanol commercialization

2009-02-25T15:24:00.001+07:00

Cellulosic ethanol commercialization is the process of building an industry out of methods of turning cellulose-containing organic matter into fuel. Companies such as Iogen, Broin, and Abengoa are building refineries that can process biomass and turn it into ethanol, while companies such as Diversa, Novozymes, and Dyadic are producing enzymes which could enable a cellulosic ethanol future. The

Second generation biofuels

2009-02-24T15:13:00.000+07:00

Biofuel technologies are competent to manufacture biofuels from biomass. Biomass is a wide-ranging term meaning any source of organic carbon that is renewed rapidly as part of the carbon cycle. Biomass is all derived from plant materials but can include animal materials. Second generation biofuel technologies have been developed because first generation biofuels manufacture has important

Fatty alcohol

2009-02-22T15:08:00.000+07:00

Fatty alcohols are aliphatic alcohols derived from natural fats and oils, originating in plants, but also synthesized in animals and algae. Their significance in nutrition and health has historically been overlooked, and is only now being realized, as they are closely related to fatty acids, including the well-documented omega 3 fatty acids. The other counterparts are fatty aldehydes. Fatty

Sugar alcohol

2009-02-21T15:15:00.000+07:00

A sugar alcohol (also known as a polyol, polyhydric alcohol, or polyalcohol) is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group (hence the alcohol). Sugar alcohols have the general formula H(HCHO)n+1H, whereas sugars have H(HCHO)nHCO. In commercial foodstuffs sugar alcohols are commonly used

Food vs. fuel

2009-02-20T15:00:00.000+07:00

Food vs fuel is the dilemma regarding the risk of diverting farmland or crops for biofuels production in detriment of the food supply on a global scale. The "food vs. fuel" or "food or fuel" debate is international in scope, with good and valid arguments on all sides of this issue. There is disagreement about how significant this is, what is causing it, what the impact is, and what can or should

History of alcohol

2009-02-19T14:52:00.001+07:00

The purposeful production of alcoholic beverages is common in many cultures and often reflects their cultural and religious peculiarities as much as their geographical and sociological conditions. The discovery of late Stone Age beer jugs has established the fact that purposely fermented beverages existed at least as early as c. 10,000 BC. It has been suggested that beer may have preceded bread