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Makkeolli
''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas have been added to makgeolli to create forms with new flavours. Names The name ''makgeolli'' () is a compound, consisting of ''mak'' (; in this context "just now") and a deverbal noun derived from the verb stem ''georeu-'' (; "to strain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzyme, enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese ''mijiu'' (most famous being ''huangjiu''), Japanese ''sake'', and Korean ''cheongju (beverage), cheongju'', ''dansul'' and ''takju'' are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% alcohol by volume, ABV, and is typically served warm. One panel of taste testers arrived at as an optimum serving temperature. Rice wines are drunk as a wine and food pairing, dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to flavoring, add flavors or to neutralize unwanted tastes in certain food items (e.g. sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of Alcohol (drug), alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, divided by the volume of the solution, both at . Pure ethanol is lighter than water, with a density of . The alc/vol standard is used worldwide. The International Organization of Legal Metrology has ethanol (data page)#Properties of aqueous ethanol solutions, tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry For Food, Agriculture, Forestry And Fisheries (South Korea)
The Ministry for Food, Agriculture, Forestry and Fisheries was a cabinet-level division of the government of South Korea. It is headquartered at the national government complex in Gwacheon, Gyeonggi Province. " () Ministry for Food, Agriculture, Forestry and Fisheries. Retrieved on 31 December 2013. "3-108 Gwacheon Government Office Bldg, joongang 1, Gwacheon, Gyeonggi" It was established with the founding of the First Republic of Korea in 1948. In 2013, it was succeeded by the Ministry of Agriculture, Food and Rural Affairs (South Korea), Ministry of Agriculture, Food and Rural Affairs. In 2007, the minister was Park Hong-soo (appointed January 2005), a farm community advocate and former Uri Party parliamentarian from Namhae County, Namhae. The vice minister was Park Hae-sang. Under the "participatory governmen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongju (beverage)
''Cheongju'' (), sometimes romanized as ''Chungju'', is a clear, refined rice wine of Korean origin. Names The word ''cheongju'' () consists of two characters: ''cheong'' () meaning "clear" and ''ju'' () meaning "alcoholic drink". It contrasts with ''takju'' (), as "tak" () means "turbid". The word ''takju'' usually refers to ''makgeolli'' (milky, unrefined rice wine). The hanja characters 淸酒 are the same as the kanji pronounced ''seishu'' used on the labels of sake. The native Korean word for "clear wine", ''malgeun-sul'' (), is also used to refer to ''cheongju''. Another name for ''cheongju'' is ''yakju'' (), which literally translates into "medicinal wine". History According to '' Things on Korea''—a 12th-century book on Korea written by Song Chinese scholar Sun Mu (孫穆)—the Goryeo people used non-glutinous rice to brew rice wine. Another 12th-century Chinese book, '' Illustrated Account of Goryeo'', reports that Korean rice wine that is made with '' nuruk'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
The National Institute of Korean Language (NIKL; ) is a language regulator of the Korean language based in Seoul, South Korea. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It has previously gone by a number of names, including the Academy of the Korean Language () when it was first founded as a non-government organization in 1984, and the National Academy of the Korean Language () when it became a government agency in 1991. It received its current Korean name in 2004 and its current English name in 2015. Within the NIKL is the Center for Teaching and Learning Korean. Services Standard Korean Language Dictionary On January 1, 1992, it began work on compiling the Standard Korean Language Dictionary (SKLD). It published the dictionary on October 11, 1999 in three volumes. It published a revised and online version on October 8, 2008. Korean-Foreign Language Learners' Dictionary The NIKL maintains a number of online foreign lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc The compact disc (CD) is a Digital media, digital optical disc data storage format co-developed by Philips and Sony to store and play digital audio recordings. It employs the Compact Disc Digital Audio (CD-DA) standard and was capable of hol ... released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary * Seoul Foreign Language Spelling Dictionary – standard spellings for Korean terms in English, Japanese, and Chinese * Ur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suffix
In linguistics, a suffix is an affix which is placed after the stem of a word. Common examples are case endings, which indicate the grammatical case of nouns and adjectives, and verb endings, which form the conjugation of verbs. Suffixes can carry grammatical information (inflectional endings) or lexical information ( derivational/lexical suffixes)''.'' Inflection changes the grammatical properties of a word within its syntactic category. Derivational suffixes fall into two categories: class-changing derivation and class-maintaining derivation. Particularly in the study of Semitic languages, suffixes are called affirmatives, as they can alter the form of the words. In Indo-European studies, a distinction is made between suffixes and endings (see Proto-Indo-European root). A word-final segment that is somewhere between a free morpheme and a bound morpheme is known as a suffixoidKremer, Marion. 1997. ''Person reference and gender in translation: a contrastive investigation of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deverbal Noun
Deverbal nouns are nouns that are derived from verbs or verb phrases. Formation Hausa Verbal nouns and deverbal nouns are distinct syntactic word classes. Functionally, deverbal nouns operate as autonomous common nouns, while verbal nouns retain verbal characteristics. French There are two connotations of the deverbal nouns: the one formed without any suffix, or any noun descending from a verb. See also * Denominal verb * Gerund * Verbal noun Historically, grammarians have described a verbal noun or gerundial noun as a verb form that functions as a noun. An example of a verbal noun in English is 'sacking' as in the sentence "The ''sacking'' of the city was an epochal event" (wherein ... References Further reading * A Comprehensive Grammar of the English Language. Longman Publication. Page. 1288 (Chapter 17) * Nouns by type {{grammar-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compound (linguistics)
In linguistics, a compound is a lexeme (less precisely, a word or Sign language, sign) that consists of more than one Word stem, stem. Compounding, composition or nominal composition is the process of word formation that creates compound lexemes. Compounding occurs when two or more words or signs are joined to make a longer word or sign. Consequently, a compound is a unit composed of more than one stem, forming words or signs. If the joining of the words or signs is orthographically represented with a hyphen, the result is a hyphenated compound (e.g., ''must-have'', ''hunter-gatherer)''. If they are joined without an intervening space, it is a closed compound (e.g., ''footpath'', ''blackbird''). If they are joined with a space (e.g. ''school bus, high school, lowest common denominator''), then the result – at least in English – may be an open compound. The meaning of the compound may be similar to or different from the meaning of its components in isolation. The component stem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
News1 (South Korean Company)
News1, also known by its former name News First Class (NFC), is an Israeli news website concentrating on investigative journalism. The website was established by investigative reporter Yoav Yitzhak, who is the chief editor and contributing journalist. In 2011, Yitzhak returned to his former employer ''Maariv ''Maariv'' or ''Maʿariv'' (, ), also known as ''Arvit'', or ''Arbit'' (, ), is a Jewish prayer service held in the evening or at night. It consists primarily of the evening '' Shema'' and ''Amidah''. The service will often begin with two ...'' when the two signed an agreement in which the print newspaper will publish Yitzhak's investigative reporting. References External links * Israeli news websites {{news-website-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Accordi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
