ferment

The 'Concord' grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. Bull planted seeds from wild Vitis labrusca and evaluated over 20,000 seedlings before finding the perfect grape, the original vine of which still grows at his former home. The pollen parent is unknown, but although 'Concord' is frequently considered to be basically a Vitis labrusca cultivar, some have argued that the hermaphrodite flowers suggest at least a small amount of Vitis vinifera in its pedigree, as the trait has not been ...

See also:

Concord grape, Concord grape - History, Concord grape - External link

Read more here: » Concord grape: Encyclopedia II - Concord grape - History

Chametz (חמץ) is the Hebrew term for "leavened bread". The word is used generally in regard to the Jewish holiday of Passover. Jewish law prohibits one from owning, eating or benefiting from any chametz during Passover. According to halakha, chametz is defined as any grain of wheat, barley, rye, oats or spelt which has come into contact with water after having been milled, and subsequently left to ferment. The rabbis have defined the time needed for the grain or flour to ferment as 18 minutes. Therefore, matzo, which is the ...

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Concord grapes are a cultivar of grape used as both a table grapes and wine grapes. Concord grapes are a cultivar of the North American Vitis labrusca species, or fox grape. Concord grape - History. The 'Concord' grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. Bull planted seeds from wild Vitis labrusca and evaluated over 20,000 seedlings before finding the perfect grape, the original vine of which still grows at his former home. The pollen parent is unknow ...

Including:

• Concord grape - History
• Concord grape - External link

Read more here: » Concord grape: Encyclopedia - Concord grape

A barrel or cask is a hollow cylindrical container, traditionally made of wood staves and bound with iron hoops. Someone who makes such barrels is known as a cooper. Contemporary barrels are also made in aluminium (also called kegs) and plastic. Barrels often have a convex shape, bulging at the middle. This constant bulge makes it relatively easy to roll a well built wooden barrel on its side, changing directions with little friction. It also helps to distribute stress evenly ...

Including:

• Barrel storage - History
• Barrel storage - Aging in barrels
• Barrel storage - Beer Barrels
• Barrel storage - Sizes
• Barrel storage - English traditional wine
• Barrel storage - English traditional beer and ale
• Barrel storage - Oil barrel
• Barrel storage - Disciplinary use

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A toddy is a hot drink made from a spirit, hot water, sugar (or honey and lemon). Commonly used spirits include whiskey and rum. A hot toddy is often used in the United Kingdom to help warm people up, calm people down and reduce fevers. Toddy - Toddy from coconut or palm tree. Toddy is also a liquor fermented from coconut and palm saps in parts of South India, particularly Kerala and Tamil Nadu, where it is known by the name of Kallu (കളള) and in the Philippines where it is known as Tub ...

Including:

• Toddy - Toddy from coconut or palm tree
• Toddy - Cold-brewed Toddy coffee

Read more here: » Toddy: Encyclopedia - Toddy

Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread , ferment alcoholic beverages, and even drive experimental fuel cells. Most yeasts belong to the division Ascomycota. A few yeasts, such as Candida albicans, can cause infection in humans. More than one thousand species of yeasts have been described. The most commonly used yeast is Saccharomyces cerevisiae, which was domesticated for wine, bread, ...

Including:

• Yeast - Medicinal uses

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Dosa (Dose in Andhra state, Dosay in Karnataka state, Dhosai in Tamil Nadu state, Dosha in Kerala state) is a common South Indian food which comes in many varieties, flavours and with various accompaniments. Ideally a breakfast item, it is also eaten for 'tiffin' all through the day. It is prepared by laying a thin circular film from a batter of rice and lentil flour mixed with water on a flat, preheated pan, and frying it with a dash of edible oil or ghee. It gets evenly fried on one side to obtain ...

Including:

• Dosa - Preparation
• Dosa - Media

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Food science - Acidity pH. Nearly all fruits and vegetables are acidic (have a pH less than 7). For example, an apple has a pH of around 3.3 to 4.0, depending on variety and growing conditions. Leafy green vegetables have a pH of 5.5 to 6.8. Acidity helps to protect the food from bacteria, most of which require a neutral pH, especially the pathogenic ones. However, acidity does not stop fungi like yeast, which is why fruit will ferment naturally. Most meat, dairy, and soy products have a neutral pH. Tofu has a pH of about 7.2. Milk has a pH on the acidic side of neutral, 6.4 t ...

See also:

Food science, Food science - Properties of Food, Food science - Acidity pH, Food science - Water activity, Food science - Shelf life, Food science - Food processes, Food science - Browning, Food science - Fermentation, Food science - Pasteurization

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Main Article: Fossil Fuel Fossil fuels which are also liquid fuels come from dead animals and plants which died many millions of years ago. The most notable of these is gasoline. Liquid fuels - Gasoline. Main Article: Gasoline Gasoline is the most widely used liquid fuel. Gasoline, as its known in United States and Canada, (known as petrol in Britain, Australia, New Zealand, and many English-speaking countries) is made of hydrocarbon molecules forming alipha ...

See also:

Liquid fuels, Liquid fuels - Fossil fuels, Liquid fuels - Gasoline, Liquid fuels - Diesel, Liquid fuels - Alcohols, Liquid fuels - Butanol, Liquid fuels - Ethanol, Liquid fuels - Methanol, Liquid fuels - Hydrogen

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The ink was generally prepared by adding some green vitriol (ferrous sulfate, Fe2SO4) to a solution of tannin (gallo-tannic acid). The latter was usually extracted from oak galls (also known as "oak apples"), or galls of other trees; hence the name. A binder such as gum arabic was usually added to thicken the ink and make it flow properly from the pen. To extract the gallo-tannic acid, the gall nuts could be powdered and allowed stand in cold water for varying amounts of time, or boiled for several hours, or allo ...

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Iron-gall nut ink, Iron-gall nut ink - Preparation and use, Iron-gall nut ink - Chemistry, Iron-gall nut ink - Demise, Iron-gall nut ink - Warning, Iron-gall nut ink - External link

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Masala Dosa - Batter. Jasmine or long-grained rice: 2-1/2 Cups Urad Dal (split and husked black gram): 1 Cup Methi Seeds: 1 Tbsp Beaten Rice (Poha): 1 Tbsp Salt: To Taste Masala Dosa - Filling. Potatoes: 6 Medium Sized, Boiled and coarsely mashed Onions: 2 Medium Sized, Finely chopped Green Chili Pepper: 3 to 6, Finely Chopped

See also:

Masala Dosa, Masala Dosa - Ingredients for preparation, Masala Dosa - Batter, Masala Dosa - Filling, Masala Dosa - For Assembly, Masala Dosa - Preparation Method, Masala Dosa - Batter, Masala Dosa - Chutneys, Masala Dosa - Filling, Masala Dosa - Assembly

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Mezcal - Harvest. Mezcal is made from the heart of the agave plant. After the agave matures (6-8 years) it is harvested by jimadores (field workers) and the leaves are chopped off using a long-handled knife known as a coa or coa de jima, leaving only the large hearts, or piñas (Spanish for "pineapple"). The piña is then cooked and then crushed, producing a mash. See also:

Mezcal, Mezcal - Production, Mezcal - Harvest, Mezcal - Baking and mashing, Mezcal - Fermentation, Mezcal - Distillation and aging, Mezcal - The worm

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Theodor Schwann - Histology. It was during the four years spent under the influence of J. P. Müller at Berlin that all Schwann's really valuable work was done. Müller was at this time preparing his great book on physiology, and Schwann assisted him in the experimental work required. Schwann's attention was directed to the nervous and muscular tissues. Besides making such histological discoveries as that of the envelope of the nerve fibers which now bears his name, he initiated those researches in muscular contractility since so elaborately worked out by Du Bois-Reymond and others. Schwann is someti ...

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Theodor Schwann, Theodor Schwann - Works, Theodor Schwann - Histology, Theodor Schwann - Vitalism and Germ Theory, Theodor Schwann - Cell Theory, Theodor Schwann - Sources

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Some fish sauces are made from raw fish, others from dried fish, some from only a single species; others from whatever is dredged up in the net, including some shellfish; some from whole fish, others from only the blood or viscera. Some fish sauces contain only fish and salt, others add a variety of herbs and spices. Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, cheesier flavor. See also:

Fish sauce, Fish sauce - Types, Fish sauce - East Asian, Fish sauce - Western, Fish sauce - Recipe

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The PH3 molecule is a trigonal pyramid, i.e. it has C3v symmetry, with bond lengths of 1.42Å and bond angles of 93.5°. The dipole moment is 0.58 D, which increases with substitution of methyl groups in the series: CH3PH2, 1.10 D; (CH3)2PH, 1.23 D; (CH3)3P, 1.19 D. This contrasts with ammonia, which has a dipole moment of 1.47 D, which decreases with successive methyl substitutions. The low dipole moment and almost orthogonal bond angles lead to t ...

See also:

Phosphine, Phosphine - Structure and properties, Phosphine - History, Phosphine - Chemistry, Phosphine - Use as a fumigant

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The history of sake is not well documented and there are multiple theories on how it was discovered. One theory suggests that the brewing of rice first started in China, along the Yangtze River around 4800 BC and was subsequently exported to Japan. Another theory traces sake brewing back to 3rd century Japan with the advent of wet rice cultivation. The combination of water and rice lying around together would have resulted in molds and fermentation. Regardless the first sake was called kuchikami no sake, (口噛みの酒) or "chewing- ...

See also:

Sake, Sake - History, Sake - Varieties, Sake - Types of brewing process, Sake - Serving sake, Sake - Ritual uses

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The method of pasteurizing grape juice to halt the fermentation has been attributed to a New Jersey physician and dentist, Dr. Thomas Bramwell Welch in 1869. A strong supporter of the temperance movement, he produced a non-alcoholic wine to be used for church services in his hometown of Vineland, New Jersey. His fellow parishioners continued to prefer and use regular wine. His son Dr. Charles E. Welch, also a dentist, eventually gave up his practice to promote grape juice, founding Welch's Grape Juice Company. The product was given to ...

See also:

Grape juice, Grape juice - The founding of Welch's Grape Juice, Grape juice - Content of grape juice

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In ancient times, in Europe, liquids like oil and wine were carried in vessels, for instance amphora, sealed with pine resin. The Romans began to use barrels in the 3rd century AD, as a result of their commercial and military contacts with the Gauls, who had been making barrels for several centuries. For nearly 2,000 years barrels were the most convenient form of shipping or storage container, for those who could afford the superior price. All kinds of bulk goods, from nails to gold coins, were stored in them. Bags and most crates wer ...

See also:

Barrel storage, Barrel storage - History, Barrel storage - Aging in barrels, Barrel storage - Beer Barrels, Barrel storage - Sizes, Barrel storage - English traditional wine, Barrel storage - English traditional beer and ale, Barrel storage - Oil barrel, Barrel storage - Disciplinary use

Read more here: » Barrel storage: Encyclopedia II - Barrel storage - History

Toddy is also a liquor fermented from coconut and palm saps in parts of South India, particularly Kerala and Tamil Nadu, where it is known by the name of Kallu (കളള) and in the Philippines where it is known as Tuba. Toddy is tapped by a Toddy tapper either from coconut or other palm trees. The initial white liquid that is collected tends to be very sweet and is not fermented enough to be alcoholic. After letting the liquid settle and ferment, the drink becomes alcoholic in n ...

See also:

Toddy, Toddy - Toddy from coconut or palm tree, Toddy - Cold-brewed Toddy coffee

Read more here: » Toddy: Encyclopedia II - Toddy - Toddy from coconut or palm tree

Makes about 15 2 cups (360 g) rice, preferably parboiled 1/2 cup (90 g) split and husked Bengal Gram ('Dhuli Urad') 1/2 tsp fenugreek seeds (methi dana) 2 tsp salt Oil for cooking doshas Method Soak rice, daal, and fenugreek seeds together overnight. Grind these ingredients together to a very smooth consistency. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight. Check con ...

See also:

Dosa, Dosa - Preparation, Dosa - Media

Read more here: » Dosa: Encyclopedia II - Dosa - Preparation