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Agar District
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori ('' Gracilaria'') and "tengusa" ('' Gelidiaceae''). As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, ice cream, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetite Suppressant
An anorectic or anorexic is a drug which reduces appetite, resulting in lower food consumption, leading to weight loss. By contrast, an appetite stimulant is referred to as orexigenic. The term is (from the Greek ''ἀν-'' (an-) = "without" and ''ὄρεξις'' (órexis) = "appetite"), and such drugs are also known as anorexigenic, anorexiant, or appetite suppressant. History Used on a short-term basis clinically to treat obesity, some appetite suppressants are also available over-the-counter. Most common natural appetite suppressants are based on ''Hoodia'', a genus of 13 species in the flowering plant family Apocynaceae, under the subfamily Asclepiadoideae. Several appetite suppressants are based on a mix of natural ingredients, mostly using green tea as its basis, in combination with other plant extracts such as fucoxanthin, found naturally in seaweed. Drugs of this class are frequently stimulants of the phenethylamine family, related to amphetamine. The German and Finnish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walther Hesse
Walther Hesse (27 December 1846 – 19 July 1911) is best known for his work in microbiology, specifically his work with his wife Fanny Hesse in developing agar as a medium for culturing microorganisms. Biography He was born in Bischofswerda, Lusatia, as one of 12 children in the family of a medical practitioner. Hesse attended the Kreuzschule in Dresden and studied medicine at the University of Leipzig with Ernst Leberecht Wagner from 1866 till 1870, when he received his doctorate in pathology. Afterwards he participated in the Franco-Prussian War, and therein in the Battle of Gravelotte. As a ship's physician on the New York Line 1872/73 he examined seasickness – his works were classified by Prof. Gavingel of Le Havre as the first scientific study on this topic at all. In New York City, Hesse met his later wife Angelina Fanny Eilshemius. The Eilshemius family were immigrants of Dutch-German origin – Angelina's brother Louis Eilshemius is known as an important painter, Sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anselme Payen
Anselme Payen (; 6 January 1795 – 12 May 1871) was a French chemist known for discovering the enzyme diastase, and the carbohydrate cellulose. Biography Payen was born in Paris. He began studying science with his father when he was a 13-year-old, and later studied Chemistry at the École Polytechnique under the chemists Louis Nicolas Vauquelin and Michel Eugène Chevreul. At the age of 23, Payen became manager of a borax-refining factory, where he developed a process for synthesizing borax from soda and boric acid. Previously, all borax had been imported from the East Indies exclusively by the Dutch. Payen's new method of synthesizing borax allowed him to sell the mineral at one third the going price, and break the Dutch monopoly. Payen also developed processes for refining sugar, along with a way to refine starch and alcohol from potatoes, and a method for determination of nitrogen. Payen invented a decolorimeter, which dealt with the analysis, decolorization, bleaching, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fushimi-ku, Kyoto
is one of the eleven Wards of Kyoto, wards in the Municipalities of Japan, city of Kyoto, in Kyoto Prefecture, Japan. Famous places in Fushimi include the Fushimi Inari Jinja (shrine), Shrine, with thousands of torii lining the paths up and down a mountain; Fushimi Castle, originally built by Toyotomi Hideyoshi, with its rebuilt towers and gold-lined tea-room; and the Teradaya, an inn at which Sakamoto Ryōma was attacked and injured about a year before his assassination. Also of note is the Gokōgu shrine, which houses a stone used in the construction of Fushimi Castle. The water in the shrine is particularly famous and it is recorded as one of Japan's 100 best clear water spots. Although written with different characters now, the name Fushimi (which used to be its own "town") originally comes from ''fusu'' + ''mizu'', meaning "hidden water" or "underground water". In other words, the location was known for good spring water. The water of Fushimi has particularly soft characteris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokoroten
is a dish in Japanese cuisine made from agarophytes. Tokoroten has been eaten by the Japanese for over a thousand years. Tokoroten is thought to have been introduced to Japan from China during the Nara period. Tokoroten was traditionally made by boiling ''tengusa'' (''Gelidium amansii'') and then allowing the mixture to congeal into a jelly. Tokoroten was a popular snack during the summertime in Edo (Tokyo) during the Edo period. It was originally made to be eaten immediately and was commonly sold around factories. In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as ''kanten'' (agar). While tokoroten can be made from ''kanten'' based on seaweeds such as ''tengusa'' (''Gelidiaceae'') and ''ogonori'' (''Gracilaria''), today commercially produced ''kanten'' is mostly made from ''ogonori''. Pressed against a device, the jelly is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture. Tokoroten was an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Language
Malay (; ms, Bahasa Melayu, links=no, Jawi alphabet, Jawi: , Rejang script, Rencong: ) is an Austronesian languages, Austronesian language that is an official language of Brunei, Indonesia, Malaysia, and Singapore, and that is also spoken in East Timor and parts of the Philippines and Thailand. Altogether, it is spoken by 290 million people (around 260 million in Indonesia alone in its own literary standard named "Indonesian language, Indonesian") across Maritime Southeast Asia. As the or ("national language") of several states, Standard Malay has various official names. In Malaysia, it is designated as either ("Malaysian Malay") or also ("Malay language"). In Singapore and Brunei, it is called ("Malay language"). In Indonesia, an autonomous normative variety called ("Indonesian language") is designated the ("unifying language" or lingua franca). However, in areas of Central to Southern Sumatra, where vernacular varieties of Malay are indigenous, Indonesians refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paper
Paper is a thin sheet material produced by mechanically or chemically processing cellulose fibres derived from wood, rags, grasses or other vegetable sources in water, draining the water through fine mesh leaving the fibre evenly distributed on the surface, followed by pressing and drying. Although paper was originally made in single sheets by hand, almost all is now made on large machines—some making reels 10 metres wide, running at 2,000 metres per minute and up to 600,000 tonnes a year. It is a versatile material with many uses, including printing, painting, graphics, signage, design, packaging, decorating, writing, and cleaning. It may also be used as filter paper, wallpaper, book endpaper, conservation paper, laminated worktops, toilet tissue, or currency and security paper, or in a number of industrial and construction processes. The papermaking process developed in east Asia, probably China, at least as early as 105 CE, by the Han court eunuch Cai Lun, although the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sizing
Sizing or size is a substance that is applied to, or incorporated into, other materials—especially papers and textiles—to act as a protective filler or glaze. Sizing is used in papermaking and textile manufacturing to change the absorption and wear characteristics of those materials. Sizing is used for oil-based surface preparation for gilding (sometimes called ''mordant'' in this context). It is used by painters and artists to prepare paper and textile surfaces for some art techniques. Sizing is used in photography to increase the sharpness of a print, to change the glossiness of a print, or for other purposes depending on the type of paper and printing technique. Fibers used in composite materials are treated with various sizing agents to promote adhesion with the matrix material. Sizing is used during paper manufacture to reduce the paper's tendency when dry to absorb liquid, with the goal of allowing inks and paints to remain on the surface of the paper and to dry the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
