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Sr. I. No. 21.Pmd
Reg. No. RNP/GOA/32/2021-2023 RNI No. GOAENG/2002/6410 Panaji, 19th August, 2021 (Sravana 28, 1943) SERIES I No. 21 PUBLISHED BY AUTHORITY NOTE There are two Extraordinary issues to the Official Gazette, Series I No. 20 dated 12-8-2021, namely:— (1) Extraordinary dated 13-8-2021 from pages 1051 to 1070, Department of Information Technology Notification No. 10(29)/DOIT/2021/LAND PREMIUM EMC-TUEM/P.F.-I/710 regarding the Electronics Manufacturing Cluster Land Allotment Policy-2021. (1) Extraordinary (No. 2) dated 18-8-2021 from pages 1071 to 1114, Department of Finance (R&C), Notification regarding framing of Monthly Lottery Scheme; and India International University of Legal Education and Research of the Bar Council of India Trust at Goa 2021, Bill and Act from Goa Legislature Secretariat and Law Department respectively. INDEX Department Notification/Corrigendum O/M. Subject Pages 1 2 3 4 1.a. Agriculture Not.- 3/crops & PP/67/CGF/ Addendum to SSS “Assistance for 1116 Director & ex offi. Jt. Secy. /2021-22/D.Agri/399 Community farming. b. —do— Not.-3/crops & PP/50/Prom.of Amendment to SSS “Promoting Improved 1116 Imp. Tech/2021-22/D.Agri/373 Technology in Food Grain Crops”. 2.a. Finance Not.- 12/1/2021-Fin(R&C)/1716 Enhancement of monthly contribution 1125 Under Secretary of State Government. b. —do— Not.- 2/8/2013-Fin(R&C)/1720 Goa Feni Policy, 2021. 1126 3. General Administration Not.- 23/1/87-GA&C Business of the Government of Goa 1128 Under Secretary (Vol. VI)/1532 (Allocation) (Forty-First Amendment) Rules, 2021. -
BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Sarah Cuneo Jeff Zillmann Bobby Heugel Isaias Praxedes PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ETNA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest ������������������������������������������� 7 NUTS tossed with spices ��������������������������������������������������������������������������������� 6 PICKLED QUAIL EGGS as a trio ��������������������������������������������������������� 3 SCOTCH EGGS as a pair, with kimchi salsa ������������������������������������������������ 7 GORDO STREET PRETZEL & beer cheese ��������������������������������������������� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls ����������������� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce ���������������������� 12 CHICKEN POT PIE from Blackbird Foods ������������������������������������������������� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli ������� 14 BRANDY MONTH (ask for a full listing) 2 1 OZ POURS AMERICAN PEACH BRANDY Koval “Susan for President” ������������������������������������������������������������������������� 10 ARAK Razzouk ���������������������������������������������������������������������������������������������������������3 -
Coconut/Cashew Feni
5 COCONUT/CASHEW FENI PRODUCT CODE : N. A. QUALITY AND STANDARDS : The unit may produce the products as per the following B.I.S. Specifications:— 1. Country Spirit (Distilled) IS 5287:1978 2. Methods of Sampling for Alcoholic Drinks IS 3753:1967 3. Methods of test for alcoholic drinks IS 3752:1967 PRODUCTION CAPACITY : Cashew/Coconut Feni 65000 bottles @Rs.130 per bottle Value : Rs. 84.50 MONTH AND YEAR : March, 2003 OF PREPARATION PREPARED BY : Small Industries Service Institute, 65/1 GST Road, Guindy, Chennai -600 032. Phone Nos: 2341011-13 Fax: 2341014 E-mail: [email protected] INTRODUCTION manufacturing ‘Cashew Feni’ and ‘Cashew Arrack’ can be encouraged. Cashew Feni unlike Indian Made Since, this is a seasonal product, Foreign Liquor (IMFL) viz.; Brandy, coconut taddy can also be distilled in the Whisky, Rum, Gin etc, is not made by unit during off season to manufacture blending of spirits but is distilled coconut feni and coconut arrack. exclusively from the pure fermented juice of cashew apples, without addition MARKET POTENTIAL of any extraneous matter. Similarly, coconut feni is a product distilled from Cashew apple is a valuable source of pure coconut taddy. sugar, vitamins and minerals. It is It is estimated that about 22 lakhs observed that the Vitamin-C content in tonnes of cashew apple fruits are Cashew apple is five times more than available in the country. Most of the that in citrus fruits. The cashew feni has fruits are at present wasted and proved to be a foreign exchange earner practically not utilised by the industry in in Goa. -
The Name Myrtle & Rose Was Inspired by the Flowers Used in the Crowns
The name Myrtle & Rose was inspired by the flowers used in the crowns often worn by muses, in classical mythology. Both Myrtle and Rose then became symbols of femininity, love and romance. The rabbit, an animal commonly found in flower gardens also shares these symbolic ties. Known to be the messenger of Aphrodite, the rabbit is linked to love and desire and was gifted by lovers as a symbol of everlasting love. Drafty Kilt • 16 oz 9 Scotch Ale Monday Night Brewing., GA ABV 7.2% Roasted Garden Beets ................... 12 Fried Green Tomatoes .................. 16 Marinated Feta, Mustard Vinaigrette, Candied Pecans Blue Crab, Grain Mustard Remoulade, Local IPA • 16 oz 9 Fresh Citrus, Arugula Please ask our Associate for Deviled Eggs ........................... 12 today’s offering. Bacon Jam, Pimentón, Pickled Mustard Crispy Pork Belly ...................... 13 Brussels Sprout, Ginger Soy, Peanuts, Chile Oil Nashville Hot Fried Chicken Biscuit . 13 Chile Honey, House Pickles Sweet Potato Pancakes................. 13 Bourbon Syrup, Pecan Pralines, Vanilla Cream Tuna Tostada ........................... 17 Fresh Ahi Tuna, Crispy Tortilla, Avocado, Salsa Verde, Marshmallow Pops ..................... 8 Pickled Vegetables Bailey’s, Chambord, Limoncello Myrtle Benedict ........................ 14 Chocolate Pot De Crème ................. 8 Smoked Salmon, Poached Egg, Garlic Spinach, Toasted Peanut Butter Crisps Bud Light • 12 oz 7 Muffin, Hollandaise Light Lager Anheuser-Busch, MO ABV 4% Pilsner Urquell • 12 oz 8 *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. Bohemian Pilsner Plzeňský Prazdroj, Czech Republic ABV 6.3% Garçon de Ferme • 12 oz 9 Farmhouse Peach Tarte Ale Wicked Weed, MC Classic Mimosa ............................................................... -
Fall Cocktails Martinis Desserts
FALL COCKTAILS KETEL ONE BOTANICALS VODKA | 1 OZ 8 choice of peach and orange blosssom, grapefruit and rose, or mint and cucumber, served with soda DARK AND STORMY | 1 OZ 10 captain morgan dark rum and ginger beer MOSCOW MULE | 1 OZ 11 ketel one vodka, ginger beer, simple syrup, lime juice GINGER PEAR BOURBON | 1 OZ 12 bulliet bourbon, ginger beer, pear nectar, lime juice, simple syrup VANILLA PEAR GIN FIZZ | 1.5 OZ 14 tanqueray gin, vanilla syrup, pear nectar, soda, egg white, sugar rim, dehydrated pear (non-alcoholic version made with seedlip spice non-alcoholic gin available for $12) MAPLE OLD FASHIONED | 2 OZ 13 bulliet bourbon, maple syrup, angostura bitters, orange peel, maraschino cherry PUMPKIN SPICE WHITE RUSSIAN | 2 OZ 13 kahlua, ketel one vodka, pumpkin spice baileys, milk, nutmeg, cinnamon MARTINIS LAVENDER LEMON DROP MARTINI | 2 OZ 13 ketel one vodka, limoncello, lemon juice, lavender simple syrup APPLE ELDERFLOWER MARTINI | 2 OZ 14 tanqueray gin, elderflower syrup, apple cider, cucumber curl, dehydrated apple (non-alcoholic version made with seedlip spice non-alcoholic gin available for $12) CARAMEL APPLETINI | 2 OZ 14 green apple vodka, butterscotch schnapps, caramel drizzle, dehydrated apple CHOCOLATE MARTINI | 2 OZ 12 smirnoff vanilla vodka, white crème de cacao ESPRESSO MARTINI | 2 OZ 12 smirnoff vanilla vodka, amarula cream, tia maria, espresso DESSERTS APPLE PIE | D, V 10 traditional canadian apple pie, caramel sauce, whipped cream CHOCOLATE FUDGE CAKE | D, V 10 berry compote, whipped cream WHITE WINES BY THE GLASS -
Molecular Characterization of Yeast Isolated from Palm Wine in Alakahia, Rivers State, Nigeria
Available online at www.worldscientificnews.com WSN 130 (2019) 297-304 EISSN 2392-2192 SHORT COMMUNICATION Molecular characterization of yeast isolated from palm wine in Alakahia, Rivers State, Nigeria Matthew Onwumah*, Chinemerem Paschal Okoronkwo and Enobong Effiong Department of Microbiology, University of Port Harcourt Choba, Rivers State, Nigeria *E-mail address: [email protected] ABSTRACT Palm wine in Nigeria is considered a beverage. Its usage in local and traditional events pre-dates history of man’s existence. Recently bio-mining of this local drink for high throughput microbial strains have not gained much attention to scientist. This study is aimed at characterizing yeasts isolated from freshly tapped palm wine in Alakahia, Rivers State, Nigeria. A total of 4 samples was analysed. Total yeast count was done on glucose yeast agar (GYA) using spread plate technique. The yeast isolates were identified by molecular characterization. DNA sequence analyses was achieved through DNA extraction using CTAB procedure, amplification of regions of rRNA/Internal Transcribed Spacer sequence (ITS) and purification of the PCR products. The amplified region was done using ITS1 and ITS4 which are recommended universal primers for fungi identifications. The total yeast count ranged from 6.5×104 to 3.2×108 cfu/ml. Gene amplification bands revealed that the molecular weight of the isolates were 500 bp. The BLAST and phylogenetic analysis of F2 and F3 amplicons had 80.04% similarity with Saccharomyces cerevisiae strain CS11 with 50% frequency of occurrence while F4 had 100% similarity with Candida ethanolica with 25% frequency of occurrence and F1 had 99.8% similarity with Pichia sp. -
The Crown Inn Pooley Bridge
THE CROWN DRINKS LIST Sparkling Cocktails Gin Chambord Royale Spumante prosecco and decadent Chambord black raspberry liqueur £6.50 Choose your gin style, all ours are a generous 50ml serve and accompanied by the perfect fresh garnish. Then choose your premium Fever-Tree tonic, either; Mediterranean, Naturally Light, Indian, Bellini Blue Spumante prosecco, Passoa Passionfruit liqueur and zesty orange Bols Blue Curacao £6.50 Sicilian Lemon, Elderflower or Aromatic G&P - G&P Sevilla - G&P Strawberry - G&P Lemon & Elderflower £6.50 FLORAL - AROMATIC CITRUS - FRUITY SPICY - SAVOURY Spumante prosecco, Tanqueray, Tanqueray Sevilla, Bloom Strawberry or Lemon & Elderflower gin Bloom Jasmine & Rose No.3 London Dry Whitley Neill Rhubarb & Ginger Aperol Spritz Spumante prosecco, Aperol aperitivo and soda £6.50 with seasonal berries and mint with lemon with lemon £8.60 £8.80 £8.10 Bakewell Berry Spritz Spumante prosecco, Disaronno, Bols Crème de Cassis and soda £6.50 Fever-Tree Premium Indian Fever-Tree Naturally Light Fever-Tree Naturally Light Hendrick’s Whitley Neill Raspberry Blackwoods Vintage Classic Cocktails with cucumber with seasonal berries with thyme and orange £8.30 £8.10 £8.00 Mojito - Mojito Raspberry Bacardi of your choice, soda, fresh lime and mint £7.00 Fever-Tree Elderflower Fever-Tree Naturally Light Fever-Tree Sicilian Lemon Blood Orange Cosmopolitan £7.00 Bloom Tanqueray Flor de Sevilla Opihr Whitley Neill Blood Orange vodka, Cointreau, cranberry juice and fresh lime with seasonal berries with orange with orange £8.30 £8.10 -
DRINKS-BAR-MENU-.Pdf
NOBU SHOREDITCH TAPAS MENU EXCLUSIVE TO BAR LOUNGE EVERY DAY FROM 5PM TO 11PM Edamame 3 Shishito Peppers 5 Hummus Dry Miso, Crunchy Vegetables 7 Kabocha Gallete 7 Ikura Causa Yuzu 2pc 8 Crispy Rice Pork Belly 2pc 8 Chicken and Bacon with Pink Pepper Teriyaki 10 Toro Avocado on Tofu Bun, Matsuhisa Dressing 2pc 11 Snow Crab Harumaki Shiso Salsa 11 Salmon Avocado, Flat Bread 12 Shoreditch Style Fish & Chips 12 Avocado Yuzu, Caviar 2pc, Tofu Bun 18 Steak Tartare Crispy Yuba 18 If you have any allergies please inform your server Price is inclusive of VAT and listed in British Pound (£) 12.5% Discretionary service Charge will be added to your bill WINE BY THE GLASS 125ml SPARKLING GLASS BOTTLE Ruggeri Argeo Prosecco di Treviso, Veneto, Brut NV, Italy 9 48 Veuve Clicquot Brut, NV 14 82 Veuve Clicquot Brut Rose, NV 19 110 Ruinart "R" De Ruinart Brut, NV 20 115 ROSÉ WINE Domaine Pastoure, Côtes de Provence Rosé, France 2016 9 48 Château D'Esclans, Whispering Angel, France 2017 12 64 WHITE WINE Sartori Pinot Grigio, Venezie, Italy 2018 7 34 Gavi del Comune di Gavi DOCG, La Minaia, Nicola Bergaglio, Italy 2017 9 48 MkIII Sauvignon Blanc, Zephyr Wine, Marlborough , NZ 2018 11 59 Riesling, Cave de Ribeauvillé, Alsace, France 2017 12 64 Truchard Chardonnay, Napa Valley, California, USA 2016 14 82 RED WINE Ripensato, Corvina, Veronese IGT 2015 7 34 Mas Collet, Celler de Capçanes, Montsant, Spain 2016 9 48 Malbec, Felino, Viña Cobos, Mendoza, Argentina 2018 10 54 Rocky Point, Pinot Noir, Central Otago, New Zealand 2015 13 72 NOBU SPECIALITY COCKTAILS -
CSS Workbook 2019 Answer
Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6. -
Alcoholic Beverages • Cashew Apple Feni the Cashew Apple Feni Is Prepared Through Fermentation and Distillation Process
Alcoholic beverages • Cashew apple feni The cashew apple feni is prepared through fermentation and distillation process. Matured and ripened cashew apples are collected, juice extracted, fermented and subjected to the distillation process. By distillation method, the concentration of alcohol can be adjusted to the required level. Cashew feni has been awarded the Geographical Indication registration in 2009 as a special alcoholic beverage from Goa. The hydrocarbons, volatile and mineral constituents of cashew feni are ethanol (42.85%), acetic acid (12.28%), ethyl acetate (55.97%), acetaldehyde (18.28%), furfural (3.22%) and copper (1.04%). • Cashew apple wine The required quantity of cashew apples is cleaned in running water for removal of debris and immersed in 5% salt solution for 2-3 days for tannin reduction. The apples are then exposed to steam of 15 lb for 15 min. This can be done using a pressure cooker or autoclave. The steamed apples are crushed using squeezer or grinder to collect juice and filtered through muslin cloth. The preservative sodium metabisulfite is added at 1g/litre juice to arrest the microbial growth. Sugar @ l kg and tartaric acid @ 6g are added to the juice with continuous stirring till it reaches 17°Brix. The bacterial culture Saccharomyces cerevisiae var. bayanus is added to the prepared mixture at the rate of 2% (v/v) and the fermentation process is to be carried out at room temperature (28±3°C) for 6 days. The TSS of final product stage is 2–3°Brix. Wine clarification: The wine can be clarified with the addition of 0.04% bentonite after racking. -
Social Media Alcohol Marketing and Its Impact on Young People's
National Drug Research Institute Social Media Alcohol Marketing and Its Impact on Young People’s Alcohol Use: A Comparison between India and Australia Himanshu Gupta This thesis is presented for the Degree of Doctor of Philosophy of Curtin University August 2018 1 Declaration To the best of my knowledge and belief, this thesis contains no material previously published by any other person except where due acknowledgment has been made. This thesis contains no material which has been accepted for the award of any other degree or diploma in any university. This thesis contains five published papers. The statements of contribution of co-authors for each paper are presented in Appendix 1. I warrant that I have obtained, where necessary, permission from the copyright owners to use any of my own published work (i.e., journal articles) in which the copyright is held by another party (i.e., publisher). The permission statements are presented in Appendix 2. For chapters containing published papers, section and subsection numbers have been added to the papers’ headings and subheadings. In-text references to figures and tables include the thesis chapter number, where necessary. All references and spellings are standardised to the style output of the relevant Journal. The research presented and reported in this thesis was conducted in accordance with the National Health and Medical Research Council National Statement on Ethical Conduct in Human Research (2007) – updated March 2014. The proposed research studies received human research ethics approval from the Curtin University Human Research Ethics Committee (RDHS-239-15). Himanshu Gupta Date: 07/08/2018 2 Abstract Background: Alcohol marketing on social networking sites (SNS) is associated with alcohol use among young people. -
Excise the World of Intoxication
REVENUE EARNING DEPARTMENTS - EXCISE THE WORLD OF INTOXICATION Alcoholic Drinks: Previous Era Alcoholic Drinks: History Alcoholic drinks made from fermented food stuffs have been in used from ancient times. Fermented drinks antedate distilled spirits, though the process of distillation was known to the ancient Assyrians, Chinese, Greeks and Hindus. The manufacture, sale and consumption of intoxicating liquor have been subject to state control from very early times in India. Alcoholic Drinks - in India Drinks were known in India in Vedik and Post Vedik times. The celestial drink of Vedik period is known as Soma. • Sura is fermented beverage during Athavana Veda period. Alcoholic Drinks – Making in different periods • Pulasty’s • Kautilya’s Alcohol making : Pulasty’s Period • Panasa( Liquor from Jack fruit) • Madhvika (Mohowa Liquor) • Draksha (Liquor from Grape) • Saira (Long pepper Liquor) • Madhuka (Honey Liquor) • Arishta (Soap Berry Liquor) • Khajura (Date Liquor) • Maireya (Rum) • Tala (Palm Liquor) • Narikelaja (Coconut Liquor) • Sikhshava (Cane Liquor) • Sura / Arrack. Alcohol making : Kautilya’s Period • Medaka • Prasanna • Asava • Arisha • Maireya • Madhu Indian Alcoholic Beverages Indian Alcoholic Beverages : Types • Traditional Alcoholic Beverages • Non- Traditional Alcoholic Beverages Traditional Alcoholic Beverages • Feni • Hudamaba • Palm Wine • Handia • Hariya • Kaidum • Desidaru • Sonti • Kodo Kojaanr • Apo / Apung • Sulai • Laopani • Arrack • Sundakanji • Luqdi • Bangla • Sura • Mahua • Bitchi • Tati Kallu • Mahuli • Chhaang • Tharra • Mandia Pej • Cholai • Zawlaidi • Manri • Chuak • Zutho • Pendha • Sekmai Non - Traditional Alcoholic Beverages • Indian Beer • Indian Brandy • Indian made Foreign Liquor • Indian Rum • Indian Vodka • Indian Wine Alcoholic Beverages Alcohol Beverages : as a source of Revenue Alcoholic beverages received to distinctions with the advent of the British Rule in India.