An unrefined sugary syrup can be produced directly from sugar beet. This thick, dark syrup is produced by cooking shredded sugar beet for several hours, then pressing the resulting sugar beet mash and concentrating the juice produced until it has the consistency similar to that of honey. No other ingredients are used. In Germany, particularly the Rhineland area, this sugar beet syrup is used as a spread for sandwiches, as wel ...

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Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Sugar beet syrup

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Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Processing

Sugar beet is a hardy biennial vegetable that can be grown commercially in a wide variety of temperate climates. During its first growing season, it produces a large (1–2 kg) storage root whose dry mass is 15–20% sucrose by weight. If not harvested, during its second growing season, the nutrients in this root are consumed to produce the plant's flowers and seeds. In commercial beet production, the root is harvested after the first growing season, ...

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Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

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In general use, "sugar" is taken to mean sucrose, also called "table sugar" or saccharose, a disaccharide which is a white crystalline solid. It is the most commonly used sugar for altering the flavor and properties (such as "mouthfeel", preservation, and texture) of beverages and food. Table sugar is commercially extracted from either sugar cane or sugar beet. The word sugar originates from the Sanskrit word Sharkara which means "sugar" or "pebble." The "simple" sugars, or monosaccharides, such as glucose, are a store of energy which is used by biological cells. A sugar is denoted by any word ...

Including:

• Sugar - Production
• Sugar - Cane
• Sugar - Beet
• Sugar - Cane versus Beet
• Sugar - Types of culinary sugar
• Sugar - Chemistry
• Sugar - History
• Sugar - The history of sugar in the West
• Sugar - The rise of beet
• Sugar - Mechanization
• Sugar - Health concerns
• Sugar - Sugar and hyperactivity
• Sugar - Sugar economics

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Carbonatation is the process used in the production of sugar from sugar beet, whereby raw beet juice is mingled with milk of lime and carbon dioxide enriched gas in carbonation tanks. Carbonatation involves the following effects: The increase in alkalinity coagulates proteins in the juice. Calcium carbonate absorbs colourants Alkalinity destroys some monos ...

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Molasses or treacle is a thick, syrupy derivative of the juice of the sugarcane plant or the processing of sugar beet. The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction. Molasses - Notes. Molasses is a chelating agent. An object coated with iron rust placed for two weeks in a mixture of one part molasses to nine parts water will lose its rust due to the chelating action of the molasses. A famous incide ...

Including:

• Molasses - Notes

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Andreas Sigismund Marggraf (1709 – 1782) was a German chemist and pioneer of analytical chemistry. He discovered the formic and phosphoric acids, and in 1746 he isolated zinc by heating calamine and carbon. In 1747 he announced his discovery of sugar in the beet, from which his student Franz Achard later extracted it in its pure form. Other related archives1709, 1746, 1747, 1782, Franz Achard, analytical chemistry, beet, calamine, carbon, chemist, formic, phosphoric, sugar, zinc

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The term "mill", depending on context, can refer to: Mill (factory) – a place of business for making articles of manufacture; e.g. a textile mill is a factory for making textiles, a sawmill cuts timber, a steel mill manufactures steel, a sugar mill (also called a sugar refinery) processes sugar beets or sugar cane into various finished products. The term mill was once in common use for a factory (perhaps because many factories in the early stages of the Industrial Revolution were water powered like the then much more fa

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See text The Chenopodioideae is a subfamily of the Amaranthaceae, formerly treated as a distinct family, Chenopodiaceae. Food species include Quinoa, Kañiwa, Fat Hen, Good King Henry, and Epazote (Chenopodium spp.), Orache (Atriplex spp.), spinach (Spinacia oleracea), and, of greatest commercial importance, the crops derived from Beta vulgaris: Sugar beet, Beet, Mangelwurzel and Chard. Chenopodioideae - Genera. Acroglochin - Agathophora&# ...

Including:

• Chenopodioideae - Genera

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Antoine-Augustin Parmentier (Montdidier August 12, 1737 – December 13, 1813) is remembered as a vocal promoter of cultivating the potato as a food source (for humans) in France and throughout Europe. However, this was not his only contribution to nutrition and health: he was responsible for the first mandatory smallpox vaccination campaign (under Napoleon starting in 1805, when he was Inspector-General of the Health Service), he was a pioneer in the extraction of sugar from sugar beets, he founded a school of breadmaking, ...

Including:

• Antoine-Augustin Parmentier - Dishes named after Antoine-Augustin Parmentier
• Antoine-Augustin Parmentier - Sources

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Cointreau is a brand of orange-flavoured liqueur, similar to Grand Marnier, and produced in Saint-Barthélemy-d'Anjou, a suburb of Angers, France. When spoken, it is pronounced kwan'-tro. The Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner and his brother Edouard-Jean Cointreau from Angers. They concocted a blend of sweet and bitter orange peels and pure alcohol from sugar beet. In 1875 the first bottles of Cointreau were sold. It is now estimated that thirteen million bottles ...

Including:

• Cointreau - External link

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Kabul (34°32′N 69°10′E, Kâb'l, in Persian کابل) is the capital and largest city of Afghanistan with a population variously estimated at 2 to 4 million. It is an economic and cultural center strategically situated in a narrow valley along the Kabul River, high in the mountains before the Khyber Pass. Kabul is linked with the Tajikistan border via a tunnel under the Hindu Kush Mountains. It is about 1,800 metres (5,900 feet) above sealevel. Kabul's main products include ordnance, cloth, furniture, and beet sugar ...

Including:

• Kabul - Reconstruction
• Kabul - History
• Kabul - Attractions

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Brown sugar is an unrefined or partially refined soft sugar consisting of sugar crystals combined with molasses. Brown sugar is produced similarly to white sugar, with two exceptions. Its crystals are left much smaller than for white sugar, and the syrup or molasses is not washed off completely. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). Many brown sugar producers produce brown sugar by adding molasses to completely refined white sugar crystals in order to more ...

Including:

• Brown sugar - History

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The Beet (Beta vulgaris) is a flowering plant in the family Amaranthaceae, native to the coasts of western and southern Europe, from southern Sweden and the British Isles south to the Mediterranean Sea. It is a herbaceous biennial or perennial plant with leafy stems growing to 1-2 m tall. The leaves are heart-shaped, 5-20 cm long on wild plants (often much larger in cultivated plants). The flowers are produced in dense spikes, each flower very small, 3-5 mm diameter, green or tinged reddish, with five petals; they are wind-pollinat ...

Including:

• Beet - Cultivation and uses
• Beet - Nutritional information beetroot/table beet
• Beet - Beetroot Colour
• Beet - Beetroot cultivars

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Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach or Mangold, is a leaf vegetable, and is one of the cultivated descendents of the Sea Beet, Beta vulgaris subsp. maritima. It is in the plant family Amaranthaceae along with Spinach. While used for its leaves, it is in the same species as the garden beets, which are used for their roots, including Mangelwurzel which is used for animal feed and ...

Including:

• Chard - Cultivation
• Chard - External link

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Saccharum arundinaceum Saccharum bengalense Saccharum edule Saccharum officinarum Saccharum procerum Saccharum ravennae Saccharum robustum Saccharum sinense Saccharum spontaneum Sugarcane or Sugar cane (Saccharum) is a genus of between 6–37 species (depending on taxonomic interpretation) of tall grasses (family Poaceae, tribe Andropogoneae), native to warm temperate to tropical regions of the Old ...

Including:

• Sugarcane - Cultivation and uses
• Sugarcane - History
• Sugarcane - Cultivation
• Sugarcane - Processing
• Sugarcane - Milling
• Sugarcane - Refining
• Sugarcane - Sugarcane as foodstuff

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Aisne is a département in the northern part of France named after the Aisne River. Aisne - History. Aisne was one of the original 83 departments created during the French Revolution on March 4, 1790. It was created from parts of the former provinces of Île-de-France, Picardy, and Champagne. Most of the old-growth forests in the area were destroyed during battles in World War I. The German offensive against the Chemin des Dames in 1918 is sometimes referred to as the Battle of the AisneIncluding:

• Aisne - History
• Aisne - Geography
• Aisne - Climate
• Aisne - Economy
• Aisne - Culture

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Countercurrent exchange is a mechanism used to transfer some property of a fluid from one flowing current of fluid to another across a semipermeable barrier between them. The property transferred could be heat, concentration of a chemical substance, or others. Countercurrent exchange is used extensively in biological systems for a wide variety of purposes. For example, fish use it in their gills to transfer oxygen from the surrounding water into their blood, and birds use a countercurrent heat exchanger between blood vessels in their ...

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Although beets have been grown as vegetables and for fodder since antiquity (a large root vegetable appearing in 4000-year old Egyptian temple artwork may be a beet), their use as a sugar crop is relatively recent. As early as 1590, the French botanist Olivier de Serres extracted a sweet syrup from beetroot, but the practice did not become common. The Prussian chemist Andreas Sigismund Marggraf used alcohol to extract sugar from beets (and carrots) in 1747, but his methods did not lend themselves to economical industrial-scale production. Hi ...

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Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - History

Sugar beet is an important part of a rotating crop cycle. Sugar beet plants are susceptible to rhizomania ("root madness") which turns the bulbous tap root into many small roots making the crop economically unprocessable. Strict controls are enforced in European countries to prevent the spread, but it is already endemic in some areas. Continual research looks for varieties with resistance as well as increased sugar yield. Other economically important members of the Chenopodioideae subfamily: Beetroot ChardSee also:

Sugar beet, Sugar beet - Culture, Sugar beet - Processing, Sugar beet - Reception, Sugar beet - Diffusion, Sugar beet - Carbonatation, Sugar beet - Evaporation, Sugar beet - Crystallization, Sugar beet - Sugar beet syrup, Sugar beet - History, Sugar beet - Agriculture

Read more here: » Sugar beet: Encyclopedia II - Sugar beet - Agriculture