DOCSLIB.ORG

Angel's Share

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Angel's Share ® GotAPRIL 2019 FROM THERum? GraSS TO YOUR GlaSS, SINCE 2001! COOKING WITH RUM - AngEL’S SharE - CIGAR & Rum - MUSE OF MIXOLOGY - RUM HISTORIAN - RUM IN THE NEWS - CocktaiL SciEntiST - EXCLUSIVE INTERVIEW - THE RUM UNIVERSITY 6 10 18 30 36 Got Rum? April 2019 - 2 CONTENTS APRIL 2019 5 FROM THE EDITOR 6-9 THE ANGEL’S SHARE - RUM REVIEWS 10-13 COOKING WITH RUM 14-17 THE RUM UNIVERSITY - FERMENTATION 18-21 THE MUSE OF MIXOLOGY 22-23 THE RUM UNIVERSITY LIBRARY 26-29 THE RUM BIOGRAPHY 30-33 THE RUM HISTORIAN 36-39 THE COcktaIL SCIENTIST 40-43 RUM IN THE NEWS 44-50 EXCLUSIVE INTERVIEW 52-55 CIGAR AND RUM PAIRING 40 44 52 Got Rum? April 2019 - 3 Got Rum?® Printed in the U.S.A. A publication of Rum Runner Press, Inc. Hutto, Texas 78634 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2019 by Rum Runner Press, Inc. All rights reserved. April 2019 Editor and Publisher: [email protected] Executive Editor: [email protected] Cigar and Rum: [email protected] Angel’s Share: [email protected] Rum Historian: [email protected] Rum in the News: [email protected] Cooking with Rum: [email protected] Cocktail Scientist: [email protected] Webmaster: [email protected] Director of Photography: [email protected] If you would like to submit news or press releases, please forward them to: [email protected] You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at: WWW.GOTRUM.COM The printed version of “Got Rum?” is produced with FSC-certified paper, which means it is from responsibly managed forests and verified recycled sources. facebook.com/GotRum @Got_Rum FRONT COVER: Rum & Cola INSIDE SPREAD: Golden Tears of Joy FROM THE EDITOR April Breezes “There is no glory in star or blossom till looked upon by a loving eye; There is no fragrance in April breezes till breathed with joy as they wander by” William Cullen Bryant American Poet and Journalist April is upon us, wildflowers and warmer mornings are now the norm. Whether you are planning to enjoy the outdoors or to hide from nature for a while (pollen allergies anyone?), April in the American Southern states is pretty on the eye and is one of my most enjoyable times of the year. Q2 also marks the release of some industry reports that I like to keep a close eye on. One of these reports is Impact Databank’s annual Distilled Spirits Hot Brands. The 2018 report is What I find most telling is the very telling: consumers’ preference for mainstream Tequila, some of which is translating • I believe it is the first time in many into rums being aged or finished in ex- years that there are NO rums in the Tequila barrels. top 30 spots. Will this become a solid trend? Author • While Tequila’s top spot comes at Harold “Hal” Borland wrote that “April number 7 (Hornitos), the rest of the is a promise that May is bound to top-30 list is crowded with it! keep.” Only time will tell. The report’s criteria leaves out many Cheers, successful rum brands by design, as it only takes into account established brands with double digit growth in 2016, 2017 and 2018, plus a minimum Luis Ayala, Editor and Publisher 2018 volume of 200,000 9-liter cases. http://www.linkedin.com/in/rumconsultant I know many small/craft brands and private labels are thriving, they are Do you want to learn more about rum but don’t want simply flying under the radar of this to wait until the next issue of “Got Rum?”? Then join the “Rum Lovers Unite!” group on LinkedIn for report. updates, previews, Q&A and exclusive material. Got Rum? April 2019 - 5 THE ANGEL’S SHARE by Paul Senft Havana Club Añejo 3 Años Curiosity, it can get you in trouble, or it can lead to fun discoveries. When exploring rums, curiosity is a driving force behind every product I choose to review. Cuban produced Havana Club rums, often seen as “Forbidden Fruit” in the United States of course would make me curious since so many times I have found that “Forbidden Fruit” is rarely worth the trouble. In our recent travels I was gifted this particular bottle of rum. The rum is created by distilling fermented molasses using a copper lined My name is Paul Senft - Rum Reviewer, column still. The liquid that is created Tasting host, Judge and Writer. My during this process is called aguardiente exploration of Rums began by learning to and is placed in American white oak craft Tiki cocktails for friends. I quickly barrels and aged for two years. The learned that not all rums are created aguardiente is removed from the barrels equally and that the uniqueness of the and filtered before some of it is bottled spirit can be as varied as the locales they are from. This inspired me to travel with and sold; while the rest is blended with my wife around the Caribbean, Central other rums and put back into barrels for America, and United States visiting additional aging. It is my understanding distilleries and learning about how each that this additional aging is the age that one creates their rums. I have also had actually appears on the bottle. The rum the pleasure of learning from bartenders, is blended to 40% ABV and bottled for brand ambassadors, and other enthusiasts from around the world; each one providing local and international sales. their own unique point of view, adding another chapter to the modern story of Appearance rum. The rum label on this product provides The desire to share this information led me the basic information about the product to create www.RumJourney.com where I on the front and back labels. The rum share my experiences and reviews in the has a light straw color in both the bottle hopes that I would inspire others in their and glass. Agitating the liquid creates a own explorations. It is my wish in the pages of “Got Rum?” to be your host and medium band that spins off fast moving provide you with my impressions of rums legs before quickly evaporating, leaving available in the world market. Hopefully a large quantity of pebbles in their wake. my tasting notes will inspire you to try the rums and make your own opinions. The Nose world is full of good rums and the journey is always best experienced with others. The aroma of the rum was full of surprises for me. Nosing the aroma Cheers! reminds me of sweet muscadine wine, Got Rum? April 2019 - 6 toasted coconut, sweet pineapple, fresh cut herbaceous tobacco and ending with a slight note of charred oak. Palate The first sip delivers a rush of sweet fruit, toasted coconut and minerals. Additional sips slow things down and it is easier to define the fruit notes as cooked pineapple, sweet grapes, honey, fresh cut oranges and a zing of lime. There are light undertones of ginger that is highlighted by a hint of black pepper, tobacco leaf, charred oak and minerals that mingle with the fruit flavors in a long pleasant finish. Review This time curiosity paid off in a good way. I enjoyed the complexity of the rum and was quite comfortable sipping it neat. However, it really does shine in traditional classic cocktails as well as other drinks that call for an immature rum. When I think about Donn Beach or Victor Bergeron and their bar teams developing Tiki cocktails back in the 40’s and 50’s; it is easy for me to imagine this being the kind of Cuban rum they were using in their recipes. This is a fun one to experiment with and I will make sure to try and keep a bottle in stock for the bar. I am well aware for the readers outside the U.S. this is probably old news, but for those of us dealing with the ongoing embargo and restricted distribution of Cuban products in America, it is good to know if a product is worth the luggage space. In this case I definitely recommend picking a bottle up on your travels. www.havana-club.com Got Rum? April 2019 - 7 THE ANGEL’S SHARE by Paul Senft Havana Club Añejo Blanco When an established and well known Nose rum company like Bacardi releases a rum line that shares the name of an The aroma of the rum leads with established global brand you know there turbinado sugar, vanilla, with a touch of is more to the story. Havana Club Añejo citrus before the alcohol note dominates Blanco was released to the U.S. market the profile. in 2016 and is reported in the press documents to be based on a recipe that Palate the Arechabala family used in 1934 to create the original Cuban Havana Club Sipping the rum delivers a swirl of product until their rum company was sugary vanilla, pineapple, raisins and nationalized by Fidel Castro’s regime in lime notes. As these settle some light 1960. When the family fled Cuba and mineral notes of salt, sulfur laced char, went into exile, they took the formula and raw alcohol take over and meld with with them. the other flavors in a long finish. What we see on the shelves in the United Review States is Bacardi’s rendition of that product after they purchased the recipe The notes in the rum are combative when from the Arechabala family in 1994.
Load more

Recommended publications
  • Alcoholic Fermentation Without Yeast Cells*
    Reprinted from New Beer in an Old Bottle: Eduard Buchner and the Growth of Biochemical Knowledge, pp. 25–31, ed. A. Cornish-Bowden, Universitat de València, Spain, 1997 ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS* Eduard Buchner Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. It is then triturated until the mass has become moist and pliable. Now 100 g of water are added to the paste, it is wrapped in filter cloth and gradually subjected to a pressure of 400–500 atmospheres: 350 cc press juice are obtained. The residual cake is again triturated, sieved, and 100 g water are added. A further 150 cc of press juice result when the cake is again subjected to the same pressure in the hydraulic press. One kg of yeast hence yields 500 cc press juice, containing about 300 cc cell substances. Traces of turbidity are now removed by shaking the press juice with 4 g of Kieselguhr and filtering through paper with repeated refiltration of the first portions. The resulting press juice is a clear, slightly opalescent yellow liquid with a pleasant yeast odour. A single determination of the spe- cific gravity gave a value of 1.0416 (17°C). A large amount of coagu- lum separates upon boiling, so that the liquid almost completely *Preliminary Note, received 11 January.
    [Show full text]
  • A Reevaluation of Aulacoseira Nygaardii (Camburn) Camburn & D.F
    Nova Hedwigia 81 1-2 257-265 Stuttgart, August 2005 A reevaluation of Aulacoseira nygaardii (Camburn) Camburn & D.F. Charles (Bacillariophyceae): based on scanning electron microscopy of type material by Peter A. Siver ·1 Botany Department, Connecticut College, New London, CT 06320, U.S.A. and Paul B. Hamilton Research Division, The Canadian Museum of Nature, Ottawa, Canada KIP 6P4 With 16 figures Siver, P.A. & P.B. Hamilton (2005): A reevaluation of Aulacoseira nygaardii (Camburn) Camburn & D.F. Charles (Bacillariophyceae): based on scanning electron microscopy of type material.- Nova Hedwigia 81: 257-265. Abstract: Aulacoseira nygaardii was originally described by Camburn (as Melosira nygaardii in Camburn & Kingston 1986) based on light microscopy. Because the fine structure of this taxon can be difficult to resolve with light microscopy, positive identifications can also be difficult. We present an emended description of this taxon based on an evaluation of type material with scanning electron microscopy (SEM). Although SEM micrographs reported as A. nygaardii were presented by Scherer (1988), our observations indicate that the specimens examined by him possess several characters that differ from those in the type material and may represent a different organism. Key words: Aulacoseira, Aulacoseira nygaardii, diatom morphology, Melosira nygaardii, Melosira fennoscandica, scanning electron microscopy, type material. Introduction Aulacoseira nygaardii (Camburn) Camburn & D.E Charles 2000 was originally described by Camburn as Melosira nygaardii in surface sediments from Sand Lake, Alger County, Michigan, U.S.A. (Camburn & Kingston 1986). This species was ·1 e-mail: [email protected] DOl: 10.1127/0029-5035/2005/0081-0257 0029-5035/05/0081-0257 $ 2.25 © 2005 J.
    [Show full text]
  • Download Report 2010-12
    RESEARCH REPORt 2010—2012 MAX-PLANCK-INSTITUT FÜR WISSENSCHAFTSGESCHICHTE Max Planck Institute for the History of Science Cover: Aurora borealis paintings by William Crowder, National Geographic (1947). The International Geophysical Year (1957–8) transformed research on the aurora, one of nature’s most elusive and intensely beautiful phenomena. Aurorae became the center of interest for the big science of powerful rockets, complex satellites and large group efforts to understand the magnetic and charged particle environment of the earth. The auroral visoplot displayed here provided guidance for recording observations in a standardized form, translating the sublime aesthetics of pictorial depictions of aurorae into the mechanical aesthetics of numbers and symbols. Most of the portait photographs were taken by Skúli Sigurdsson RESEARCH REPORT 2010—2012 MAX-PLANCK-INSTITUT FÜR WISSENSCHAFTSGESCHICHTE Max Planck Institute for the History of Science Introduction The Max Planck Institute for the History of Science (MPIWG) is made up of three Departments, each administered by a Director, and several Independent Research Groups, each led for five years by an outstanding junior scholar. Since its foundation in 1994 the MPIWG has investigated fundamental questions of the history of knowl- edge from the Neolithic to the present. The focus has been on the history of the natu- ral sciences, but recent projects have also integrated the history of technology and the history of the human sciences into a more panoramic view of the history of knowl- edge. Of central interest is the emergence of basic categories of scientific thinking and practice as well as their transformation over time: examples include experiment, ob- servation, normalcy, space, evidence, biodiversity or force.
    [Show full text]
  • Appetizers Crab Cakes • 9 New England Style Served with Spicy Tasso Cream Sauce
    Appetizers CRAB CAKES • 9 New England style served with spicy tasso cream sauce CALAMARI • 9 Breaded, flash fried & served with cherry peppers and zesty red sauce TEQUILA LIME SHRIMP • 9 Butterfly shrimp sautéed in a tequila lime coconut cream sauce ROASTED RED PEPPER HUMMUS • 7 Red pepper hummus served with grilled pita chips PORTABELLA STRIPS • 8 Lightly breaded and served with a creamy horseradish sauce SPINACH FLATBREAD • 8 Spinach artichoke dip baked on a made-to-order flatbread STEAMED CLAMS • 9 Middle-neck clams steamed in tasso cajun broth & served with grilled french bread BBQ SHRIMP • 9 New Orleans classic served with goat cheese grits and toast points BRUSCHETTA • 8 A mix of olives, tomatoes, roasted peppers & feta cheese, finished with a fresh basil and balsamic reduction BRADY WINGS • 8 Large buffalo wings charbroiled & served with your choice of ranch or bleu cheese sauce alads Side •S 4 | Regular • 8 | Large • 10 SWEET ITALIAN SALAD Blend of romaine and iceburg lettuces mixed with provolone & romano cheeses. Tossed with bacon, scallions & sweet Italian house dressing. GARDEN SALAD Mixed greens with tomatoes, cheese & croutons. CLASSIC cAESAR Chopped romaine lettuce coated in creamy Caesar dressing. Topped with fresh baked croutons and grated parmesan & asiago cheese. Add Grilled, Fried or Blackened Chicken Breast • 2 Add Grilled, Sauteed or Blackened Shrimp • 3 GOAT CHEESE SPINACH SALAD • 9 Fresh spinach tossed with orange segments, candied walnuts & dried cranberries. Topped with strawberry poppy seed vinaigrette and goat cheese. COBB SALAD • 10 Spring mix with diced tomatoes, mushrooms, egg, bacon and fried chicken. Dressed with avocado ranch. oup CupS • 4 | Bowl • 6 SOUP OF THE DAY Chef’s Creation ntrées AllE entrées served with house salad Beef SURF & TURF • 19 BEEF MARCO • 19 6oz.
    [Show full text]
  • JB Prince Equipment Catalog Table Service Section
    BARBAR TOOLS TOOLS MIXING GLASSES BY COCKTAIL KINGDOM The mixing glass is a quintessential piece for all serious cocktail bars and ideal for stirred drinks. Their weight provides excellent stability while stirring cocktails. each glass has a refined pour spout to help with the transfer of drinks and a distinct decorative pattern etched into the exterior. all of these attributes make for a functional and attractive tool for the bar. For use with our Julep or Koriko Hawthorne Strainers. dishwasher safe. a. SEAMLESS PADDLE 550ml or 18.6oz. 675ml or 23oz. 5.25" height x 3.5" diameter. 6.25" height x 3.5" diameter. 1118 Not shown. 1118 L b. SEAMLESS YARAI 550ml or 18.6oz. 675ml or 23oz. 5.25" height x 3.5" diameter. 6.25" height x 3.5" diameter. 1119 Not shown. 1119 L c. YARAI 500ml or 16.9oz. 5.25" height x 3.5" diameter. a 1120 b c COCKTAIL STRAINERS a. FORTE JULEP STRAINER Well crafted and built to stand up to the rigors of a professional bar. This straight forward and fundamental b tool for straining ice from a variety of mixing glasses is made from stainless steel and polished to a clean finish. 7" length. a 1205 c JULEP STRAINERS BY COCKTAIL KINGDOM Ideal for straining ice out of stirred drinks from a variety of mixing glasses. 7" length. b. STAINLESS STEEL c. GOLD PLATED With a matte finish. With stainless steel. 1125 1125 G d KORIKO HAWTHORNE STRAINERS BY COCKTAIL KINGDOM Made of heavy duty metal, with a very tight coil, this strainer is designed to make it easy to do a true split pour.
    [Show full text]
  • Cultural Exchange Activities Position
    EMPLOYER INFORMATION Employer Name: IMCMV Holdings, Inc. DBA: Jimmy Buffett's Margaritaville and LandShark Bar & Grill Type of Business: Restaurant Job location: 1133 BOARDWALK Location type: Beach town City: ATLANTIC CITY State: NJ Zip: 08401 Website: www.margaritavilleatlanticcity.com Why choose us? Great restaurant positions. Excellent location on the Jersey Shore beach of Atlantic City in a city of casinos and active nightlife. 2.5 hours from NYC and 1 hour from Philadelphia. You may be placed at one of two locations Jimmy Buffett's Margaritaville or LandShark Bar & Grill. If you're looking to make work fun, then you have found the right job! If you enjoy smiling, are very outgoing and a friendly person then Jimmy Buffett's Margaritaville (MV) or LandShark Bar & Grill (LS) wants you on their team! Cultural exchange activities You will have constant customer interaction, as well as a chance to meet local residents and vacationing tourists (tourists primarily visit during the spring and summer) from all over the US and abroad. Atlantic City is must-stop location for top-name concerts, championship boxing matches, celebrity sightings, fun family atmosphere and more. Escape to Jimmy Buffett's Margaritaville (MV) or LandShark Bar & Grill (LS) Atlantic City, located inside the Resorts Hotel Casino. The restaurant features a stage for nightly live entertainment, a tiki bar and Buffett-inspired accent pieces throughout including a giant blender at the restaurant’s entrance. A seasonal exterior deck on the Boardwalk will allow guests to enjoy alfresco dining or a drink topped off with a gentle ocean breeze. Atlantic City with its close proximity to Washington D.C.
    [Show full text]
  • Pet Friendly Places in Sarasota County
    Pet Friendly Places in Sarasota County Restaurants that welcome • Madison Avenue Café & • Two Senoritas dogs at outdoor tables: Deli • Village Café • 15 South Ristorante • Mandeville Beer Garden • Whole Foods Enoteca • Marina Jack • Word of Mouth • 3.14 Pi Craft Beer and • Mattison’s City Grille • Z’s Restaurant and Bar Spirits • Mediterraneo • Barnacle Bills Seafood • Muchies 420 Tiki Bar Off-Leash Dog Parks: • Bijou Café • New Pass Grill • 17th Street Paw Park • British Open Pub • Norma Jean’s Bar & • Arlington Paw Park • Buddy Brew Coffee Grill—Fruitville • Brohard Beach Paw • C’est La Vie • Norma Jean’s Sports Bar Park • Café Americano & Grill—US 41 • Lakeview Paw Park • Café Amici • Old Salty Dog • Woodmere Paw Park • Café Bagel • Owens Fish Camp • Café in the Park • Panera Bread Dog Friendly Attractions: • Café L’Europe • Pastry Art Cage • I Kayak Sarasota • Casey Key Fish House • Patellini’s Pizza • Myakka State Forest • Cedar Reef Fish Camp • Patrick’s 1481 • Myakka River State • Cha Cha Coconuts • Pino’s at Paradise Plaza Park • Chutney’s Etc • Primo Ristorante • Oscar Scherer State • Columbia Restaurant • Red Barn Bar Park • Crab & Fin • Saltwater Café • Daiquiri Deck Siesta Key • Selva Grill Leashed Dog Parks: • Duval’s • Siesta Key Oyster Bar • Arlington Park • El Greco • Sofrito Mama’s • Centennial Park • El Toro Bravo • Southside Deli • Curry Creek Preserve • Evie’s Tavern and Grill • Southside Grill • Ken Thompson Park • Findaddy’s • Square 1 Burgers & Bar • Lime Lake Park • First Watch • Starbucks • Nathan Benderson •
    [Show full text]
  • Flair Camp Tiki Competition
    FLAIR CAMP TIKI COMPETITION 27th September 2019 LOCATION The competition will be held at “Siroko Beach Club” - https://www.facebook.com/sirokobeach/ Marbella. Urb. Lunamar S/N, Salida Lab, KM 189.5 Costabella,, 29604 Marbella, Málaga, Spain The Closest airport is Malaga. There are plenty of buses that can take you from the airport to Marbella bus station (approx. 12 euro). This is an outside competition, so prepare yourself accordingly. Different competitions have different stages. Just like Tennis tournaments are played on different surfaces. The area of the competition is well shielded and is a great setting with an amazing atmosphere. There is the slight possibility the weather isn’t great so if that happens we will move the competition inside. Please come with your sunglasses shorts and your best Tiki shirt. We want you to enjoy yourself and have the greatest show possible. The atmosphere and audience from 2018 was on FIRE so be prepared! OFFICIAL AFTER PARTY – FLAIR CAMP BOAT PARTY Official after party of Flair Camp Tiki Competition will take place day after competition on 28th September on infamous Flair Camp Boat Party. It is free for all Flair Campers, for all others please check „INTRODUCTION” for offers below. SOCIAL MEDIA It is part of our lives, for most. So please make sure you are using the correct tags and hashtags for the competition. Remember YOU are an ambassador for the competition so you’re content and sharing online will only help fuel the excitement, bring more people into the venue and make it a bigger spectacle.
    [Show full text]
  • F&B Innovation Center
    LAS VEGAS CONVENTION CENTER June 28-30, 2021 EXPO DATES: JUNE 29-30 NCBSHOW.COM PAVILION PACKAGE: F&B INNOVATION CENTER The Nightclub & Bar Convention and Trade Show annually brings together thousands of industry professionals from the on-premise and beverage community to Las Vegas to discover new products & trends in the industry. The F&B Innovation Center will provide food and food service equipment suppliers the opportunity to gain easy, cost-effective exposure in front of this powerful audience of On-Premise Owners, Operators and Chef’s looking to enhance and add new food, beverage and pairing offerings to their bar food menu. LEARN MORE > F&B INNOVATION CENTER The F&B Innovation Center, separately located on the exhibit hall floor of the Nightclub & Bar Show, will provide food and food service providers the opportunity to gain easy, cost-effective visibility and AUDIENCE exposure in front of bar, restaurant and hotel Owners, GM’s, Operators SNAPSHOT & Chefs. 78% Senior Level Buyers This complete package offers you the following benefits: 91% Purchasing Power - No hassle, ready to go area with table, electric, hand washing station 50 Countries Represented and more! - Pre-Show and On-Site Marketing to Help Drive Attendees to the 43% Bar/Pub/Tavern/Lounge/Sports Bar Pavilion Area 42% Owner/President/CEO/Partner - Saves you Time, Saves you Money – Lets You Focus on Selling 57% Single-Unit OperatorEstablishments Your Brand! READY-TO-EXPO PACKAGE INCLUDES THE FOLLOWING • 10x10 Booth Space •Product Listing on the Nightclub & Bar Show website • Carpet • Inclusion in a pre-show email blast with • (1) 6’ black skirted table logo recognition • 2 Chairs • One standard electric outlet (500 watts) INVESTMENT: • (1) Wastebasket • Hand Washing Station (as required by Health Dept.
    [Show full text]
  • Curt Von Euler 528
    EDITORIAL ADVISORY COMMITTEE Albert J. Aguayo Bernice Grafstein Theodore Melnechuk Dale Purves Gordon M. Shepherd Larry W. Swanson (Chairperson) The History of Neuroscience in Autobiography VOLUME 1 Edited by Larry R. Squire SOCIETY FOR NEUROSCIENCE 1996 Washington, D.C. Society for Neuroscience 1121 14th Street, NW., Suite 1010 Washington, D.C. 20005 © 1996 by the Society for Neuroscience. All rights reserved. Printed in the United States of America. Library of Congress Catalog Card Number 96-70950 ISBN 0-916110-51-6 Contents Denise Albe-Fessard 2 Julius Axelrod 50 Peter O. Bishop 80 Theodore H. Bullock 110 Irving T. Diamond 158 Robert Galambos 178 Viktor Hamburger 222 Sir Alan L. Hodgkin 252 David H. Hubel 294 Herbert H. Jasper 318 Sir Bernard Katz 348 Seymour S. Kety 382 Benjamin Libet 414 Louis Sokoloff 454 James M. Sprague 498 Curt von Euler 528 John Z. Young 554 Curt von Euler BORN: Stockholm County, Sweden October 22, 1918 EDUCATION: Karolinska Institute, B.M., 1940 Karolinska Institute, M.D., 1945 Karolinska Institute, Ph.D., 1947 APPOINTMENTS: Karolinska Institute (1948) Professor Emeritus, Karolinska Institute (1985) HONORS AND AWARDS (SELECTED): Norwegian Academy of Sciences (foreign member) Curt von Euler conducted pioneering work on the central control of motor systems, brain mechanisms of thermoregulation, and on neural systems that control respiration. Curt von Euler Background ow did I come to devote my life to neurophysiology rather than to a clinical discipline? Why, in the first place, did I choose to study H medicine rather than another branch of biology or other subjects within the natural sciences? And what guided me to make the turns on the road and follow what appeared to be bypaths? There are no simple answers to such questions, but certainly a number of accidental circum- stances have intervened in important ways.
    [Show full text]
  • Chemistry Project on Study of Rate of Fermentation of Juices Www
    Chemistry Project on Study of Rate of Fermentation of Juices INDEX 1. Objective 2. Introduction 3. Theory 4. Experiment 1 5. Experiment 2 6. Observation 7. Result 8. Bibliography OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. 1. Apple juice 2. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing. The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling. Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds. Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavorings can be used, such as grape, cherry, and raspberry. The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years.
    [Show full text]
  • Go Tiki with Mahiki Getti Ki with It! Alohath to Is MAHIKI Redefines Rum & Samoan Coconut Blend the Coconut Trend
    Go tiki with mahiki Get tiki with it! Aloha toThis MAHIKI redefines rum & Samoan coconut blend The coconut trend A liqueur that is refined with Jamaican and PAPUA NEW GUINEA Polynesian rum and rounded off with Samoan coconuts – for an intensive, fruity South Sea feeling. • Great sales potential: a mild, “easy to drink” beverage with only 21 % ABV. SAMOA • MAHIKI is unmistakably pink; this is be- cause the milk of fresh coconuts turns rose FIJI naturally as the fruit ripens, resulting in this unique effect. • MAHIKI is versatile: ideal for mixing with NEW CALEDONIA AUSTRALIA other spirits, liqueurs, fruit juices and fizzy drinks. A real Eye catcher NEW ZEALAND The stylish bottle design with Polynesian tiki patterns isThe brainchild of British fashion designer Henry Holland. The tiki Spirit Tiki, the South Sea cocktail cult with fruity, exotic drinks, is trending globally. Tikis are carved wooden images of deities. tiKI style COCktaIls Are SWEEPING ThE NATION MAHIKI Clubs are trendy tiki bars and night- JOIN ThE tiki trend clubs with the “Aloha” spirit. Music, atmos- ut ruM phere, furniture and décor are inspired by the with MAHIKI COCON trendy tiki style from the 1960s. The first "I was so excited by The The South Sea trend is sweeping across Europe, exclusive MAHIKI club was founded in 2006 tiki cocktails on Hawaii and MAHIKI brings “Tikimania” closer to your by Piers Adam in London’s hip Mayfair district. That I simply had to bring customer. The naturally coloured trendy drink Them to london." from Hawaii has already become a favourite of The original and welcoming atmosphere that cocktail fans all over the world.
    [Show full text]