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Ginger Ale
Ginger ale is a carbonated soft drink flavoured with ginger. It is consumed on its own or used as a mixer, often with spirit-based drinks. There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style (also called the pale style), a paler drink with a much milder ginger flavour, was created by Canadian John McLaughlin. History Thomas Joseph Cantrell, an Irish apothecary and surgeon, manufactured the first ginger ale in Belfast, Ireland, in the 1850s. This was the older golden style fermented ginger ale, dark coloured, generally sweet to taste, with a strong ginger spice flavour, which he marketed through local beverage manufacturer Grattan and Company. Grattan embossed the slogan "The Original Makers of Ginger Ale" on its bottles. Ginger ale is transparent, whereas ginger beer, a stronger tasting product, is often cloudy due to the residues of brewing. Dry ginger ale was created by Canadian John J. McLa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vernors
Vernors is an American brand of ginger ale owned by Keurig Dr Pepper that was first served in 1866 by James Vernor, a pharmacist from Detroit. History Vernors is the oldest surviving ginger ale in the United States. According to the company, it was first served to the American public in 1866. Vernor opened a drugstore of his own in Detroit, Michigan, on Woodward Avenue, on the southwest corner of Clifford Street and sold his ginger soda at its soda fountain. Initially, Vernors was only sold via soda fountain franchises. In 1896, Vernor closed his drugstore and opened a soda fountain closer to the city center to concentrate on the ginger ale business alone, on Woodward Avenue south of Jefferson Avenue, near the ferry docks on the Detroit River. The early Vernors soda fountains featured ornate plaster, lighting and ironwork featuring a "V" design, examples of which still exist, such as at the Halo Burger restaurant in Flint, Michigan. Later, Vernor also sold bottling franchis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Governor General Of Canada
The governor general of Canada () is the federal representative of the . The monarch of Canada is also sovereign and head of state of 14 other Commonwealth realms and resides in the United Kingdom. The monarch, on the Advice (constitutional law), advice of his or her Canadian prime minister, appoints a governor general to administer the government of Canada in the monarch's name. The commission is for an indefinite period—known as serving ''at His Majesty's pleasure''—usually five years. Since 1959, it has also been traditional to alternate between French language in Canada, francophone and English language in Canada, anglophone officeholders. The 30th and current governor general is Mary Simon, who was sworn in on 26 July 2021. An Inuk leader from Nunavik, Quebec, Simon is the first Indigenous peoples in Canada, Indigenous person to hold the office. As the sovereign's representative, the governor general carries out the day-to-day constitutional and ceremonial duties of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol (drug)
Alcohol, sometimes referred to by the chemical name ethanol, is the active ingredient in alcoholic drinks such as beer, wine, and distilled spirits (hard liquor). Alcohol is a central nervous system (CNS) depressant, decreasing Action potential, electrical activity of neurons in the brain, which causes the characteristic effects of alcohol intoxication ("drunkenness"). Among other effects, alcohol produces euphoria, anxiolytic, decreased anxiety, increased sociability, sedation, and impairment of cognitive, memory, motor control, motor, and sense, sensory function. Alcohol has a variety of adverse effects. Short-term effects of alcohol consumption, Short-term adverse effects include generalized impairment of neurocognitive function, dizziness, nausea, vomiting, and symptoms of hangover. Alcohol is addiction, addictive and can result in alcohol use disorder, Substance dependence, dependence, and Alcohol withdrawal syndrome, withdrawal upon cessation. The long-term effects of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonation
Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids. In inorganic chemistry and geology, carbonation is common. Metal hydroxides (MOH) and metal oxides (M'O) react with CO2 to give bicarbonates and carbonates: :MOH + CO2 → M(HCO3) :M'O + CO2 → M'CO3 Selected carbonations Carbonic anhydrase In mammalian physiology, transport of carbon dioxide to the lungs involves a carbonation reaction catalyzed by the enzyme carbonic anhydrase. In the absence of such catalysts, carbon dioxide cannot be expelled sufficient rate to support metabolic needs. The enzyme harbors a zinc aquo complex, which captures carbon dioxide to give a zinc bicarbonate: : Behavior of concrete In reinforced concrete, the chemical reaction between carbon dioxide in the air and calcium hydroxide and hydrated calcium silicate in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus
''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist in harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Hilgardii
''Lentilactobacillus hilgardii'' is a species of bacterium found in wine, dairy products, and wine musts. Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly. To study ''L. hilgardii'' in liquid requires growing it in Elliker broth so it can show turbidity and gas formation. On staining with Gram's iodine, the bacillus is Gram positive. ''L. hilgardii'' is considered a negative catalase (enzyme that decomposes hydrogen peroxide into oxygen and water) and creates lactic acid, ethanol/acetic acid, and carbon dioxide. Along with this it is capable of sometimes producing biogenic amines or histamine and ethyl carbamate, which causes health risks. Its role in the fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Florentinus
''Saccharomyces florentinus'' is a yeast which was previously known as ''Saccharomyces pyriformis.'' It is a component of the ginger beer plant used in the making of traditional ginger beer Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Modern ginger beers are often mass production, manufactur .... References Yeasts Fungal strawberry diseases Fungi described in 1952 florentinus Ginger beer Fungus species {{ascomycota-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger Root
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation Starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
