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Oleo Saccharum
Oleo saccharum ("oil sugar") is a sugar– oil mixture produced by coating citrus or other oil-rich fruit rinds in an excess of sugar. The essential oils extracted into the sugar give a concentrated aromatic mixture rich in terpenes. Because the oils are hydrophobic and volatile, they cannot be obtained through simple aqueous extraction processes. In mixology, oleo saccharum can be used to sweeten beverages by their direct use or as an ingredient in flavored syrups. Oleo saccharum is a key component in many punch recipes, being listed as an ingredient as early as 1670. Oil extraction is greatly accelerated through muddling A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor. Cocktails that require the use of a muddler include: * Mojito, made with light rum * Caipirinh ... or mechanical abrasion of the mixture, which helps to rupture oil-rich vacuoles on the rinds' surfac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. Description The refining process completely removes the molasses to give the white sugar, sucrose. It has a purity higher than 99.7%. Its molecular formula is . White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. For this reason white sugar from sugar cane may not be vegan. Beet sugar has never been processed with bone char and is vegan. From a chemical and nutritional point of view, white sugar does not contain—in comparison to brown sugar—some minerals (such as calcium, potassium, iron and magnesium) present in small quantities in molasses. The only detec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gradient
In vector calculus, the gradient of a scalar-valued differentiable function of several variables is the vector field (or vector-valued function) \nabla f whose value at a point p is the "direction and rate of fastest increase". If the gradient of a function is non-zero at a point , the direction of the gradient is the direction in which the function increases most quickly from , and the magnitude of the gradient is the rate of increase in that direction, the greatest absolute directional derivative. Further, a point where the gradient is the zero vector is known as a stationary point. The gradient thus plays a fundamental role in optimization theory, where it is used to maximize a function by gradient ascent. In coordinate-free terms, the gradient of a function f(\bf) may be defined by: :df=\nabla f \cdot d\bf where ''df'' is the total infinitesimal change in ''f'' for an infinitesimal displacement d\bf, and is seen to be maximal when d\bf is in the direction of the gradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmosis
Osmosis (, ) is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential (region of higher solute concentration), in the direction that tends to equalize the solute concentrations on the two sides. It may also be used to describe a physical process in which any solvent moves across a selectively permeable membrane (permeable to the solvent, but not the solute) separating two solutions of different concentrations. Osmosis can be made to do work. Osmotic pressure is defined as the external pressure required to be applied so that there is no net movement of solvent across the membrane. Osmotic pressure is a colligative property, meaning that the osmotic pressure depends on the molar concentration of the solute but not on its identity. Osmosis is a vital process in biological systems, as biological membranes are semiperm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hygroscopy
Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption or adsorption from the surrounding environment, which is usually at normal or room temperature. If water molecules become suspended among the substance's molecules, adsorbing substances can become physically changed, e.g., changing in volume, boiling point, viscosity or some other physical characteristic or property of the substance. For example, a finely dispersed hygroscopic powder, such as a salt, may become clumpy over time due to collection of moisture from the surrounding environment. ''Deliquescent'' materials are sufficiently hygroscopic that they absorb so much water that they become liquid and form an aqueous solution. Etymology and pronunciation The word ''hygroscopy'' () uses combining forms of '' hygro-'' and '' -scopy''. Unlike any other ''-scopy'' word, it no longer refers to a viewing or imaging mode. It did begin that way, with the word ''hygroscope'' referring in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavedo
Fruit anatomy is the plant anatomy of the internal structure of fruit. Fruits are the mature ovary or ovaries of one or more flowers. They are found in three main anatomical categories: aggregate fruits, multiple fruits, and simple fruits. Aggregate fruits are formed from a single compound flower and contain many ovaries or fruitlets. Examples include raspberries and blackberries. Multiple fruits are formed from the fused ovaries of multiple flowers or inflorescence. Examples include fig, mulberry, and pineapple. Simple fruits are formed from a single ovary and may contain one or many seeds. They can be either fleshy or dry. In fleshy fruit, during development, the pericarp (ovary wall) and other accessory structures become the fleshy portion of the fruit. The types of fleshy fruits are berries, pomes, and drupes. In some fruits, the edible portion is not derived from the ovary, but rather from the aril, such as the mangosteen or pomegranate, and the pineapple from which tissue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuole
A vacuole () is a membrane-bound organelle which is present in plant and fungal cells and some protist, animal, and bacterial cells. Vacuoles are essentially enclosed compartments which are filled with water containing inorganic and organic molecules including enzymes in solution, though in certain cases they may contain solids which have been engulfed. Vacuoles are formed by the fusion of multiple membrane vesicles and are effectively just larger forms of these. The organelle has no basic shape or size; its structure varies according to the requirements of the cell. Discovery Contractile vacuoles ("stars") were first observed by Spallanzani (1776) in protozoa, although mistaken for respiratory organs. Dujardin (1841) named these "stars" as ''vacuoles''. In 1842, Schleiden applied the term for plant cells, to distinguish the structure with cell sap from the rest of the protoplasm. In 1885, de Vries named the vacuole membrane as tonoplast. Function The function and signifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abrasion (mechanical)
Abrasion is the process of scuffing, scratching, wearing down, marring, or rubbing away. It can be intentionally imposed in a controlled process using an abrasive. Abrasion can be an undesirable effect of exposure to normal use or exposure to the elements. In stone shaping Ancient artists, working in stone, used abrasion to create sculptures. The artist selected dense stones like carbonite and emery and rubbed them consistently against comparatively softer stones like limestone and granite. The artist used different sizes and shapes of abrasives, or turned them in various ways as they rubbed, to create effects on the softer stone's surface. Water was continuously poured over the surface to carry away particles. Abrasive technique in stone shaping was a long, tedious process that, with patience, resulted in eternal works of art in stone. Models The Archard equation is a simple model used to describe sliding wear and is based on the theory of asperity contact. Q = \frac H whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muddler
A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor. Cocktails that require the use of a muddler include: * Mojito, made with light rum * Caipirinha, made with cachaça * Caipiroska, made with vodka * Mint julep, made with Bourbon whiskey * Old fashioned, made with whiskey or brandy See also * Mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () ... Bartending equipment {{Bartending-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punch (drink)
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century.Edwards, Graham and Sue. ''The Language of Drink'', Alan Sutton Publishing, 1988. Punch is usually served at parties in large, wide bowls, known as ''punch bowls''. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do ''not'' contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. History The original drink in the Indian subcontinent was named ''paantsch''. The word ''punch'' may be a loanword from Hindi पाँच (''pāñć''), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drink
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, wine and cocktails, but are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines. Biology When the human body becomes dehydrated, a person experiences thirst. This craving of fluids results in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Oil
An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is essential in the sense that it contains the essence of the plant's fragrance—the characteristic fragrance of the plant from which it is derived. The term "essential" used here does ''not'' mean indispensable or usable by the human body, as with the terms essential amino acid or essential fatty acid, which are so called because they are nutritionally required by a living organism. Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, '' sfumatura'', absolute oil extraction, resin tapping, wax embedding, and cold pressing. They are used in perfumes, cosmetics, soaps, air ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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