 |
Chametz
''Chametz'' (also ''chometz'', ', ''ḥameṣ'', ''ḥameç'' and other spellings transliterated from he, חָמֵץ / חמץ; ) are foods with leavening agents that are forbidden on the Jewish holiday of Passover. According to halakha, Jews may not own, eat or benefit from ''chametz'' during Passover. This law appears several times in the Torah; the punishment for eating ''chametz'' on Passover is the divine punishment of ''kareth'' (cutting off). ''Chametz'' is a product that is both made from one of five types of grain and has been combined with water and left to stand raw for longer than eighteen minutes (according to most opinions) and becomes leavened. Etymology The adjective ''chametz'' is derived from the common Semitic root ''Ḥ''-'' M''-''Ṣ'', relating to bread, leavening, and baking. The related noun ''chimutz'' is the process of leavening or fermenting. It is cognate to the Aramaic , "to ferment, leaven" and the Arabic ''ḥamḍ'', "acid", ''ḥamuḍ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
 |
Passover
Passover, also called Pesach (; ), is a major Jewish holiday that celebrates the Biblical story of the Israelites escape from slavery in Egypt, which occurs on the 15th day of the Hebrew month of Nisan, the first month of Aviv, or spring. The word ''Pesach'' or ''Passover'' can also refer to the Korban Pesach, the paschal lamb that was offered when the Temple in Jerusalem stood; to the Passover Seder, the ritual meal on Passover night; or to the Feast of Unleavened Bread. One of the biblically ordained Three Pilgrimage Festivals, Passover is traditionally celebrated in the Land of Israel for seven days and for eight days among many Jews in the Diaspora, based on the concept of . In the Bible, the seven-day holiday is known as Chag HaMatzot, the feast of unleavened bread (matzo). According to the Book of Exodus, God commanded Moses to tell the Israelites to mark a lamb's blood above their doors in order that the Angel of Death would pass over them (i.e., that they wou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
 |
Jewish Holiday
Jewish holidays, also known as Jewish festivals or ''Yamim Tovim'' ( he, ימים טובים, , Good Days, or singular , in transliterated Hebrew []), are holidays observed in Judaism and by JewsThis article focuses on practices of mainstream Rabbinic Judaism. Karaite Judaism#The calendar, Karaite Jews and Samaritans#Samaritanism, Samaritans also observe the biblical festivals, but not in an identical fashion and not always at exactly the same time. throughout the Hebrew calendar. They include religious, cultural and national elements, derived from three sources: biblical ''mitzvot'' ("commandments"), rabbinic mandates, and the history of Judaism and the State of Israel. Jewish holidays occur on the same dates every year in the Hebrew calendar, but the dates vary in the Gregorian. This is because the Hebrew calendar is a lunisolar calendar (based on the cycles of both the sun and moon), whereas the Gregorian is a solar calendar. General concepts Groupings Certain term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
Five Species
In Judaism, the five species of grain ( he, חמשת מיני דגן, hameshet minei dagan) refer to five varieties of grain which have special status for a number of rituals. These species are commonly considered to be wheat, barley, oats, rye and spelt. However, some of these identifications are disputed. Identity The five species, with their Mishnaic Hebrew names, are as follows: * ( ) – wheat * ( ) – spelt, but modernly taken to refer to emmer wheat * ( ) – barley * ( ) – oats or two-rowed barley. The name literally means "fox ear". Rashi holds this to be oats, and Maimonides holds it to be a type of "wild barley," while Rabbi Nathan ben Abraham called it by its Arabic name (Fox's spike).Zohar Amar and El'ad Kapah, ''The Yemenite Commentary of Rabbi Nathan, President of the Academy, on the Identification of Flora in the Mishnah'', pub. in: ''Mittuv Yosef – Yosef Tobi Jubilee Volume'', The Jews of Yemen: History and Culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
|
Kareth
The Hebrew term ''kareth'' ("cutting off" he, כָּרֵת, ), or extirpation, is a form of punishment for sin, mentioned in the Hebrew Bible and later Jewish writings. Kareth in its simplistic meaning refers to an individual being expelled from the Nation of Israel. In the Talmud, ''kareth'' means not necessarily physical "cutting off" of life, but can also mean the extinction of the soul and denial of a share in the world to come. Etymology The word ''kareth'' is derived from the Hebrew verb ''karat'' ("to cut off"). The noun form ''kareth'' does not occur in the Hebrew Bible; rather, verb forms such as ''venichreta'' (" hat soulshall be cut off") are most common. Hebrew Bible In the Hebrew Bible, verbs that underlie the later use of the noun form ''kareth'' refer to forms of punishment including premature death, or else exclusion from the people. According to Richard C. Steiner, the phrase "to be cut off from one's people" is an antonym for "to be gathered to one's peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
|
Nisan
Nisan (or Nissan; he, נִיסָן, Standard ''Nīsan'', Tiberian ''Nīsān''; from akk, 𒊬𒊒𒄀 ''Nisanu'') in the Babylonian and Hebrew calendars is the month of the barley ripening and first month of spring. The name of the month is an Akkadian language borrowing, although ultimately originates in Sumerian ''nisag'' "first fruits". In the Hebrew calendar it is the first month of the ecclesiastical year, called the "first of the months of the year" (Book of Exodus 12:1-2), "first month" (Ex 12:14), and the month of '' Aviv'' (Ex 13:4) ''ḥōḏeš hā-’āḇîḇ''). It is called Nisan in the Book of Esther in the Tanakh and later in the Talmud, which calls it the "New Year", Rosh HaShana, for kings and pilgrimages. It is a month of 30 days. Nisan usually falls in March–April on the Gregorian calendar. Counting from 1 Tishrei, the civil new year, it would be the seventh month (eighth, in leap year), but in contemporary Jewish culture, both months are viewed as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
|
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
|
Amylase
An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase ( alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4- glycosidic bonds. Classification α-Amylase The α-amylases () (CAS 9014-71-5) (alternative names: 1,4-α-D-glucan glucanohydrolase; glycogenase) are calcium metalloenzymes. By acting at ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
 |
Carbon Dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transparent to visible light but absorbs infrared radiation, acting as a greenhouse gas. It is a trace gas in Earth's atmosphere at 421 parts per million (ppm), or about 0.04% by volume (as of May 2022), having risen from pre-industrial levels of 280 ppm. Burning fossil fuels is the primary cause of these increased CO2 concentrations and also the primary cause of climate change.IPCC (2022Summary for policy makersiClimate Change 2022: Mitigation of Climate Change. Contribution of Working Group III to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change Cambridge University Press, Cambridge, United Kingdom and New York, NY, USA Carbon dioxide is soluble in water and is found in groundwater, lakes, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
Sefer Ha-Chinuch
''Sefer ha-Chinuch'' ( he, ספר החינוך, "Book of Education") is a Jewish rabbinic text which systematically discusses the 613 commandments of the Torah. It was published anonymously in 13th-century Spain. History The work's enumeration of the commandments ( he, mitzvot; sing. '' mitzvah'') is based upon Maimonides' system of counting as per his Sefer Hamitzvot; each is listed according to its appearance in the weekly Torah portion and the work is structured correspondingly. The book separately discusses each of the 613 commandments, both from a legal and a moral perspective. For each, the Chinuch's discussion starts by linking the ''mitzvah'' to its Biblical source, and then addresses the philosophical underpinnings of the commandment (here, termed the "''shoresh''", or "root"). Following this, the ''Chinuch'' presents a brief overview of the ''halakha'' (practical Jewish law) governing its observance - usually based on Maimonides' ''Mishneh Torah'' - and closes with a su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
|
 |
Sterilization (microbiology)
Sterilization refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents such as prions present in or on a specific surface, object, or fluid. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization, an object is referred to as being sterile or aseptic. Applications Foods One of the first steps toward modernized sterilization was made by Nicolas Appert, who discovered that application of heat over a suitable period slowed the decay of foods and various liquids, preserving them for safe consumption for a longer time than was typical. Canning of foods is an extension ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
 |
Microbial
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in older texts. The informal synonym ''microbe'' () comes from μικρός, mikrós, "small" and βίος, bíos, "life". is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Because micr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
 |
Silage
Silage () is a type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification. It can be fed to cattle, sheep and other such ruminants ( cud-chewing animals). The fermentation and storage process is called ''ensilage'', ''ensiling'' or ''silaging''. Silage is usually made from grass crops, including maize, sorghum or other cereals, using the entire green plant (not just the grain). Silage can be made from many field crops, and special terms may be used depending on type: ''oatlage'' for oats, ''haylage'' for alfalfa (''haylage'' may also refer to high dry matter silage made from hay). Silage can be made using several methods, largely dependent on available technology, local tradition or prevailing climate. Production The crops most often used for ensilage are the ordinary grasses, clovers, alfalfa, vetches, oats, rye and maize. Many crops have ensilaging potential, including potatoes and various weeds, notably spu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |