Three Ancient Documents Solve the Jigsaw of the Parchment Purple Spot
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F Is for Flavor.Pdf
!! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces! -
Salt Deposits in the UK
CORE Metadata, citation and similar papers at core.ac.uk Provided by NERC Open Research Archive Halite karst geohazards (natural and man-made) in the United Kingdom ANTHONY H. COOPER British Geological Survey, Keyworth, Nottingham, NG12 5GG, Great Britain COPYRIGHT © BGS/NERC e-mail [email protected] +44 (-0)115 936 3393 +44 (-0)115 936 3475 COOPER, A.H. 2002. Halite karst geohazards (natural and man-made) in the United Kingdom. Environmental Geology, Vol. 42, 505-512. This work is based on a paper presented to the 8th Multidisciplinary Conference on Sinkholes and the Engineering and Environmental impact of karst, Louisville, Kentucky, April 2001. In the United Kingdom Permian and Triassic halite (rock salt) deposits have been affected by natural and artificial dissolution producing karstic landforms and subsidence. Brine springs from the Triassic salt have been exploited since Roman times, or possibly earlier, indicating prolonged natural dissolution. Medieval salt extraction in England is indicated by the of place names ending in “wich” indicating brine spring exploitation at Northwich, Middlewich, Nantwich and Droitwich. Later, Victorian brine extraction in these areas accentuated salt karst development causing severe subsidence problems that remain a legacy. The salt was also mined, but the mines flooded and consequent brine extraction caused the workings to collapse, resulting in catastrophic surface subsidence. Legislation was enacted to pay for the damage and a levy is still charged for salt extraction. Some salt mines are still collapsing and the re-establishment of the post-brine extraction hydrogeological regimes means that salt springs may again flow causing further dissolution and potential collapse. -
City of Bennington Ordinance Book
CITY OF BENNINGTON ORDINANCE BOOK Chapter I (1) ADMINISTRATION Article 1 City Elections Article 2 Governing Body Article 3 Officers and Employees Article 4 Oaths and Bonds Article 5 Municipal Court Article 6 Fire Department Organization Article 7 Recreation Commission Article 8 Capital Improvement Fund Article 9 Equipment Reserve Fund Article 10 Ambulance Service Organization Chapter II (2) ANIMALS AND FOWL Article 1 Animals Article 2 Dogs and Cats Chapter III (3) BEVERAGES Article 1 Alcoholic Liquor Article 2 Cereal Malt Beverage Chapter IV (4) BUILDINGS AND CONSTRUCTION Article 1 Building Code Article 2 Dangerous Structures Article 3 City Planning Commission Article 4 Miscellaneous Article 5 Solar Energy Systems Article 6 Cross – Connections Chapter V (5) LICENSES AND BUSINESS REGULATIONS Article 1 Solicitors, Canvassers, and Peddlers Article 2 Operation Licenses – Amusement Chapter VI (6) FIRE REGULATIONS Article 1 Fire Limits Article 2 Fire Regulations Article 3 Fireworks Chapter VII (7) HEALTH AND SANITATION Article 1 Health Nuisances Article 2 Refuse Regulations Article 3 Sewer Regulations Chapter VIII (8) PUBLIC OFFENSES Article 1 Uniform Public Offense Code Article 2 Supplementary Offenses Chapter IX (9) STREETS, SIDEWALKS, AND PUBLIC PROPERTY Article 1 Street Regulations Article 2 Sidewalks Article 3 Curb Cuts Article 4 Consolidation Street and Highway Fund Chapter X (10) TRAFFIC Article 1 Standard Traffic Ordinance Article 2 Additional Traffic Regulations Chapter XI (11) UTILITIES Article 1 Water Service Article 2 Sewer Service -
Growth, Viability, and Death of Planktonic and Biofilm
Edinburgh Research Explorer Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines Citation for published version: Stevens, AH, Childers, D, Fox-Powell, M, Nicholson, N, Jhoti, E & Cockell, CS 2018, 'Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines', Astrobiology. https://doi.org/10.1089/ast.2018.1840 Digital Object Identifier (DOI): 10.1089/ast.2018.1840 Link: Link to publication record in Edinburgh Research Explorer Document Version: Publisher's PDF, also known as Version of record Published In: Astrobiology General rights Copyright for the publications made accessible via the Edinburgh Research Explorer is retained by the author(s) and / or other copyright owners and it is a condition of accessing these publications that users recognise and abide by the legal requirements associated with these rights. Take down policy The University of Edinburgh has made every reasonable effort to ensure that Edinburgh Research Explorer content complies with UK legislation. If you believe that the public display of this file breaches copyright please contact [email protected] providing details, and we will remove access to the work immediately and investigate your claim. Download date: 06. Oct. 2021 ASTROBIOLOGY Volume 19, Number 2, 2018 Research Article Mary Ann Liebert, Inc. DOI: 10.1089/ast.2018.1840 Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines Adam H. Stevens,1 Delma Childers,1,2 Mark Fox-Powell,1,3 Natasha Nicholson,1 Elisha Jhoti,1 and Charles S. Cockell1 Abstract Aqueous solutions on Mars are theorized to contain very different ion compositions than those on Earth. -
Stress-Tolerance and Taxonomy of Culturable Bacterial Communities Isolated from a Central Mojave Desert Soil Sample
geosciences Article Stress-Tolerance and Taxonomy of Culturable Bacterial Communities Isolated from a Central Mojave Desert Soil Sample Andrey A. Belov 1,*, Vladimir S. Cheptsov 1,2 , Elena A. Vorobyova 1,2, Natalia A. Manucharova 1 and Zakhar S. Ezhelev 1 1 Soil Science Faculty, Lomonosov Moscow State University, Moscow 119991, Russia; [email protected] (V.S.C.); [email protected] (E.A.V.); [email protected] (N.A.M.); [email protected] (Z.S.E.) 2 Space Research Institute, Russian Academy of Sciences, Moscow 119991, Russia * Correspondence: [email protected]; Tel.: +7-917-584-44-07 Received: 28 February 2019; Accepted: 8 April 2019; Published: 10 April 2019 Abstract: The arid Mojave Desert is one of the most significant terrestrial analogue objects for astrobiological research due to its genesis, mineralogy, and climate. However, the knowledge of culturable bacterial communities found in this extreme ecotope’s soil is yet insufficient. Therefore, our research has been aimed to fulfil this lack of knowledge and improve the understanding of functioning of edaphic bacterial communities of the Central Mojave Desert soil. We characterized aerobic heterotrophic soil bacterial communities of the central region of the Mojave Desert. A high total number of prokaryotic cells and a high proportion of culturable forms in the soil studied were observed. Prevalence of Actinobacteria, Proteobacteria, and Firmicutes was discovered. The dominance of pigmented strains in culturable communities and high proportion of thermotolerant and pH-tolerant bacteria were detected. Resistance to a number of salts, including the ones found in Martian regolith, as well as antibiotic resistance, were also estimated. -
Effect of Chilled Temperature and Salt Concentration on Shelf Life of Herring (Clupea Harengus)
PO Box 1390, Skulagata 4 120 Reykjavik, Iceland FINAL REPORT 2008 EFFECT OF CHILLED TEMPERATURE AND SALT CONCENTRATION ON SHELF LIFE OF HERRING (CLUPEA HARENGUS) Won Sik An Fisheries Information Division, Ministry of Fisheries Democratic People´s Republic of Korea Botongmun-Dong, Central District, Pyongyang E-mail: [email protected] Supervisors: Kristin A. Thorarinsdottir ([email protected]), Icelandic Food Research Asbjorn Jonsson ([email protected]), Icelandic Food Research Irek Klonowski ([email protected]), Icelandic Food Research ABSTRACT Keeping the quality of fish and fish products at its best is the most important issue in fish processing. Based on the trend demanding that salted fish reduce salt content for dietary reasons as well as for further processing, this project focused on the extension of shelf life by investigating quality changes during brining in the cold storage of herring (Clupea harengus), the one of the popular foods in DPR Korea. Instead of the traditional salting method, an innovative method has been suggested called cold brining. Cold brining is a processing method expected either to provide a good salty flavour or to extend shelf life for further products by delaying microbiological growth and the chemical changes of the co- operation of ice and salt. In both experiments using fresh whole herring and fillets, five different brine concentrations of 8, 12, 14, 16 and 18%, and five different temperatures of 2, -1, -2, -4, -8 and -24 °C were used for 25 and 18 days, respectively, to select the optimum conditions for cold brining. The results were revealed that the 14% brine at -8 °C can be regarded as optimum condition for pre-cooling of herring. -
Taxonomy and Systematics of Plant Probiotic Bacteria in the Genomic Era
AIMS Microbiology, 3(3): 383-412. DOI: 10.3934/microbiol.2017.3.383 Received: 03 March 2017 Accepted: 22 May 2017 Published: 31 May 2017 http://www.aimspress.com/journal/microbiology Review Taxonomy and systematics of plant probiotic bacteria in the genomic era Lorena Carro * and Imen Nouioui School of Biology, Newcastle University, Newcastle upon Tyne, UK * Correspondence: Email: [email protected]. Abstract: Recent decades have predicted significant changes within our concept of plant endophytes, from only a small number specific microorganisms being able to colonize plant tissues, to whole communities that live and interact with their hosts and each other. Many of these microorganisms are responsible for health status of the plant, and have become known in recent years as plant probiotics. Contrary to human probiotics, they belong to many different phyla and have usually had each genus analysed independently, which has resulted in lack of a complete taxonomic analysis as a group. This review scrutinizes the plant probiotic concept, and the taxonomic status of plant probiotic bacteria, based on both traditional and more recent approaches. Phylogenomic studies and genes with implications in plant-beneficial effects are discussed. This report covers some representative probiotic bacteria of the phylum Proteobacteria, Actinobacteria, Firmicutes and Bacteroidetes, but also includes minor representatives and less studied groups within these phyla which have been identified as plant probiotics. Keywords: phylogeny; plant; probiotic; PGPR; IAA; ACC; genome; metagenomics Abbreviations: ACC 1-aminocyclopropane-1-carboxylate ANI average nucleotide identity FAO Food and Agriculture Organization DDH DNA-DNA hybridization IAA indol acetic acid JA jasmonic acid OTUs Operational taxonomic units NGS next generation sequencing PGP plant growth promoters WHO World Health Organization PGPR plant growth-promoting rhizobacteria 384 1. -
Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish. -
CANADIAN SALT PRODUCERS Explosives, Fertilizers, Glass, and Cosmetics
Salt Michel Dumont Although dietary intake can vary for people from various countries, on average an adult’s total salt intake should be The author is with the Minerals and Metals Sector, no more than 6 g per day and a child’s no more than 4 g. Natural Resources Canada. The average person’s diet incorporates at least 9 g per day. Telephone: 613-995-2917 Dietary sodium is measured in milligrams (mg). The most E-mail: [email protected] common form of sodium used is table salt, which is 40% sodium. One teaspoon of table salt contains 2300 mg of sodium. HIGHLIGHTS The salt markets in developed regions such as North • Salt is critical to human and animal health. In insuffi- America and Western Europe are both stable and mature. cient quantities, our muscles won’t contract, our blood The main consuming regions are North America, Asia and won’t circulate, our food won’t digest, and our hearts the Middle East, and Western Europe. World salt consump- won’t beat. tion is on the rise, mainly in response to increasing demand in Southeast Asia and other developing nations. China is • Due to severe North American winter (2007-08) weather the world’s leading producer of synthetic soda ash (source: conditions, 2008 data indicate Canadian shipments of U.S. Geological Survey [USGS] 2006 salt review), which salt increased by 18.4% (or 2.2 Mt) to 14.2 Mt valued at uses large quantities of salt as feedstock, and many of $537.8 million. China’s salt operations have not been able to keep up with the strong demand created by the rise in soda ash • Preliminary 2008 Canadian data indicate total salt production. -
Cooks Illustrated: Brining Basics
The Basics of Brining How salt, sugar, and water can improve texture and flavor in lean meats, poultry, and seafood. BY JULIA COLLIN Why are some roast turkeys dry as sawdust while others boast meat that’s firm, juicy, of weight—call it, for lack of a better phrase, water retention—that stays with it through and well seasoned? The answer is brining. Soaking a turkey in a brine—a solution of salt the cooking process. This weight gain translates into moist meat; the salt and sugar in (and often sugar) and a liquid (usually water)—provides it with a plump cushion of sea- the brine translate into seasoned, flavorful meat. And this applies to all likely candidates soned moisture that will sustain it throughout cooking. The turkey will actually gain a bit for brining (see below). For a complete understanding of the process, read on. HOW IT WORKS THE BEST CANDIDATES FOR BRINING Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in Lean and often mildly flavored meats with a tendency equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey to overcook—such as chicken, turkey, and pork—are (in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that perfect candidates for brining, which leaves them plump the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concen- and seasoned. Many types of seafood also take well to tration (the cells). -
Complete Genome Sequence of Arthrobacter Sp
Complete genome sequence of Arthrobacter sp. PAMC25564 and comparative genome analysis for elucidating the role of CAZymes in cold adaptation So-Ra Han Sun Moon University Byeollee Kim Sun Moon University Jong Hwa Jang Dankook University Hyun Park Korea University Tae-Jin Oh ( [email protected] ) Sun Moon University Research Article Keywords: Arthrobacter species, CAZyme, cold-adapted bacteria, genetic patterns, glycogen metabolism, trehalose pathway Posted Date: December 16th, 2020 DOI: https://doi.org/10.21203/rs.3.rs-118769/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/17 Abstract Background: The Arthrobacter group is a known isolate from cold areas, the species of which are highly likely to play diverse roles in low temperatures. However, their role and survival mechanisms in cold regions such as Antarctica are not yet fully understood. In this study, we compared the genomes of sixteen strains within the Arthrobacter group, including strain PAMC25564, to identify genomic features that adapt and survive life in the cold environment. Results: The genome of Arthrobacter sp. PAMC25564 comprised 4,170,970 bp with 66.74 % GC content, a predicted genomic island, and 3,829 genes. This study provides an insight into the redundancy of CAZymes for potential cold adaptation and suggests that the isolate has glycogen, trehalose, and maltodextrin pathways associated to CAZyme genes. This strain can utilize polysaccharide or carbohydrate degradation as a source of energy. Moreover, this study provides a foundation on which to understand how the Arthrobacter strain produces energy in an extreme environment, and the genetic pattern analysis of CAZymes in cold-adapted bacteria can help to determine how bacteria adapt and survive in such environments. -
Investigation of Sphingopyxis Terrae and Other Bacteria from a BC Cave
Potential of Cave Bacteria in Drug Discovery: Investigation of Sphingopyxis terrae and other Bacteria from a BC Cave By Raniyah Alnahdi A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF SCIENCE GRADUATE STUDIES (Department of BiologiCal SCienCes) THOMPSON RIVERS UNIVERSITY (Kamloops) 14/05/2014 © Raniyah Alnahdi May 2014 i Acknowledgements I would like to extend my sincere appreciation and gratitude to Allah and to all those who encouraged and assisted me in this study. Completion of this thesis would not have been possible without Allah, my supervisor, my family and friends. I would like to express my gratitude and deepest appreciation to my supervisor: Dr. Naowarat Cheeptham (Ann), for her invaluable advices, supervision and encouragement throughout this study. My sincere gratitude is given to the examining committee, Drs. Kingsley Donkor, Ken Wagner, Julian Davies (UBC) and Laura Lamb. I would like to express my special gratitude to my mother, father and Jafer, my husband, who were instrumental in my pursuit of this degree. I am also thankful to my lovely siblings, who without their love I wouldn’t have accomplished my study goals. I would like to thank most sincerely, Saudi Arabia’s Ministry of Higher Education for their granting me a scholarship pursue my master’s degree in Canada. I am also deeply grateful to Saudi Cultural Bureau in Ottawa for their support. Finally, I am grateful to all participants who helped me make this study possible. Raniyah Salem Alnahdi ii Potential of Cave Bacteria in Drug Discovery: Investigation of Sphingopyxis terrae and other Bacteria from a BC Cave Raniyah Alnahdi Supervisor: Dr.