1.
Aromaticity
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Aromatic molecules are very stable, and do not break apart easily to react with other substances. Organic compounds that are not aromatic are classified as aliphatic compounds—they might be cyclic, since the most common aromatic compounds are derivatives of benzene, the word “aromatic” occasionally refers informally to benzene derivatives, and so it was first defined. Nevertheless, many aromatic compounds exist. In living organisms, for example, the most common aromatic rings are the bases in RNA and DNA. An aromatic functional group or other substituent is called an aryl group, the earliest use of the term aromatic was in an article by August Wilhelm Hofmann in 1855. Hofmann used the term for a class of compounds, many of which have odors. In terms of the nature of the molecule, aromaticity describes a conjugated system often made of alternating single and double bonds in a ring. This configuration allows for the electrons in the pi system to be delocalized around the ring, increasing the molecules stability. The molecule cannot be represented by one structure, but rather a hybrid of different structures. These molecules cannot be found in one of these representations, with the longer single bonds in one location. Rather, the molecule exhibits bond lengths in between those of single and double bonds and this commonly seen model of aromatic rings, namely the idea that benzene was formed from a six-membered carbon ring with alternating single and double bonds, was developed by August Kekulé. The model for benzene consists of two forms, which corresponds to the double and single bonds superimposing to produce six one-and-a-half bonds. Benzene is a stable molecule than would be expected without accounting for charge delocalization. As is standard for resonance diagrams, the use of an arrow indicates that two structures are not distinct entities but merely hypothetical possibilities. Neither is a representation of the actual compound, which is best represented by a hybrid of these structures. A C=C bond is shorter than a C−C bond, but benzene is perfectly hexagonal—all six carbon–carbon bonds have the same length, intermediate between that of a single and that of a double bond. In a cyclic molecule with three alternating double bonds, cyclohexatriene, the length of the single bond would be 1.54 Å. However, in a molecule of benzene, the length of each of the bonds is 1.40 Å, a better representation is that of the circular π-bond, in which the electron density is evenly distributed through a π-bond above and below the ring
2.
Chemical compound
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A chemical compound is an entity consisting of two or more atoms, at least two from different elements, which associate via chemical bonds. Many chemical compounds have a numerical identifier assigned by the Chemical Abstracts Service. For example, water is composed of two atoms bonded to one oxygen atom, the chemical formula is H2O. A compound can be converted to a different chemical composition by interaction with a chemical compound via a chemical reaction. In this process, bonds between atoms are broken in both of the compounds, and then bonds are reformed so that new associations are made between atoms. Schematically, this reaction could be described as AB + CD → AC + BD, where A, B, C, and D are each unique atoms, and AB, CD, AC, and BD are each unique compounds. A chemical element bonded to a chemical element is not a chemical compound since only one element. Examples are the diatomic hydrogen and the polyatomic molecule sulfur. Chemical compounds have a unique and defined chemical structure held together in a spatial arrangement by chemical bonds. Pure chemical elements are not considered chemical compounds, failing the two or more atom requirement, though they often consist of molecules composed of multiple atoms. There is varying and sometimes inconsistent nomenclature differentiating substances, which include truly non-stoichiometric examples, from chemical compounds, other compounds regarded as chemically identical may have varying amounts of heavy or light isotopes of the constituent elements, which changes the ratio of elements by mass slightly. Characteristic properties of compounds include that elements in a compound are present in a definite proportion, for example, the molecule of the compound water is composed of hydrogen and oxygen in a ratio of 2,1. In addition, compounds have a set of properties. The physical and chemical properties of compounds differ from those of their constituent elements, however, mixtures can be created by mechanical means alone, but a compound can be created only by a chemical reaction. Some mixtures are so combined that they have some properties similar to compounds. Other examples of compound-like mixtures include intermetallic compounds and solutions of metals in a liquid form of ammonia. Compounds may be described using formulas in various formats, for compounds that exist as molecules, the formula for the molecular unit is shown. For polymeric materials, such as minerals and many metal oxides, the elements in a chemical formula are normally listed in a specific order, called the Hill system
3.
Odor
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An odor or odour or fragrance is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors, the terms fragrance and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes, and to describe floral scent. In contrast, malodor, stench, reek, and stink are used specifically to describe unpleasant odor, the term smell is used for both pleasant and unpleasant odors. In the United Kingdom, odour refers to scents in general, the sense of smell gives rise to the perception of odors, mediated by the olfactory nerve. The olfactory receptor cells are present in the olfactory epithelium. There are millions of olfactory receptor neurons that act as sensory signaling cells, each neuron has cilia in direct contact with air. The olfactory nerve is considered the smell mediator, the axon connects the brain to the external air, odorous molecules act as a chemical stimulus. Molecules bind to receptor proteins extended from cilia, initiating an electric signal, thus, by using a chemical that binds to copper in the mouse nose, so that copper wasn’t available to the receptors, the authors showed that the mice couldnt detect the thiols. However, these also found that MOR244-3 lacks the specific metal ion binding site suggested by Suslick. When the signal reaches a threshold, the fires, sending a signal traveling along the axon to the olfactory bulb. Interpretation of the begins, relating the smell to past experiences. The olfactory bulb acts as a station connecting the nose to the olfactory cortex in the brain. Olfactory information is processed and projected through a pathway to the central nervous system. Odor sensation usually depends on the concentration available to the olfactory receptors, the olfactory system does not interpret a single compound, but instead the whole odorous mix, not necessarily corresponding to concentration or intensity of any single constituent. The widest range of odors consists of compounds, although some simple compounds not containing carbon, such as hydrogen sulfide. The perception of an effect is a two-step process. First, there is the part, the detection of stimuli by receptors in the nose. The stimuli are processed by the region of the brain which is responsible for olfaction
4.
Volatility (chemistry)
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In chemistry and physics, volatility is quantified by the tendency of a substance to vaporize. Volatility is directly related to a vapor pressure. At a given temperature, a substance with higher vapor pressure vaporizes more readily than a substance with a vapor pressure. The vapor pressure of a substance is the pressure at which its gas phase is in equilibrium with its condensed phases and it is a measure of the tendency of molecules and atoms to escape from a liquid or a solid. The higher the pressure of a liquid at a given temperature, the higher the volatility. The vapor pressure chart displays the vapor pressures dependency for a variety of liquids as a function of temperature, for example, at any given temperature, chloromethane has the highest vapor pressure of any of the liquids in the chart. It also has the lowest normal boiling point, which is where the pressure curve intersects the horizontal pressure line of one atmosphere of absolute vapor pressure
5.
Olfactory system
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The olfactory system, or sense of smell, is the part of the sensory system used for smelling. Most mammals and reptiles have a main system and an accessory olfactory system. The main olfactory system detects airborne substances, while the system senses fluid-phase stimuli. The peripheral olfactory system consists mainly of the nostrils, ethmoid bone, nasal cavity, the primary components of the layers of epithelial tissue are the mucous membranes, olfactory glands, olfactory neurons, and nerve fibers of the olfactory nerves. Inside the nasal cavity, mucus lining the walls of the cavity dissolves odor molecules, mucus also covers the olfactory epithelium, which contains mucous membranes that produce and store mucus and olfactory glands that secrete metabolic enzymes found in the mucus. Olfactory nerve fibers, which originate in the epithelium, pass through the cribriform plate, the main olfactory bulb transmits pulses to both mitral and tufted cells, which help determine odor concentration based off the time certain neuron clusters fire. These cells also note differences between highly similar odors and use data to aid in later recognition. The cells are different with mitral having low firing-rates and being inhibited by neighboring cells. The uncus houses the cortex which includes the piriform cortex, amygdala, olfactory tubercle. The olfactory tubercle connects to numerous areas of the amygdala, thalamus, hypothalamus, hippocampus, brain stem, retina, auditory cortex, *In total it has 27 inputs and 20 outputs. The amygdala processes pheromone, allomone, and kairomone signals, due to cerebrum evolution this processing is secondary and therefore is largely unnoticed in human interactions. Allomones include flower scents, natural herbicides, and natural plant chemicals. The info for these processes comes from the vomeronasal organ indirectly via the olfactory bulb, the main olfactory bulbs pulses in the amygdala are used to pair odors to names and recognize odor to odor differences. Stria terminalis, specifically bed nuclei, act as the pathway between the amygdala and hypothalamus, as well as the hypothalamus and pituitary gland. BNST abnormalities often lead to confusion and immaturity. BNST also connects to the area, rewarding sexual behavior. Mitral pulses to the hypothalamus promote/discourage feeding, whereas accessory olfactory bulb pulses regulate reproductive, the hippocampus receives almost all of its olfactory information via the amygdala. The hippocampus forms new and reinforces existing memories, similarly, the parahippocampus encodes, recognizes and contextualizes scenes
6.
Food
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Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, the substance is ingested by an organism and assimilated by the organisms cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods, hunting and gathering and agriculture, today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, most food has its origin in plants. Some food is obtained directly from plants, but even animals that are used as sources are raised by feeding them food derived from plants. Cereal grain is a food that provides more food energy worldwide than any other type of crop. Corn, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide, most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina, inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food, many of these plant species have several distinct cultivars. Seeds of plants are a source of food for animals, including humans, because they contain the nutrients necessary for the plants initial growth, including many healthful fats. In fact, the majority of food consumed by human beings are seed-based foods, edible seeds include cereals, legumes, and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed, sesame, seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are a food source to the latter. Fruits, therefore, make up a significant part of the diets of most cultures, some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. Vegetables are a type of plant matter that is commonly eaten as food. These include root vegetables, bulbs, leaf vegetables, stem vegetables, animals are used as food either directly or indirectly by the products they produce
7.
Wine
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Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
8.
Spice
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A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, sometimes, spices may be ground into a powder for convenience. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, the spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves, the Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants, in the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. The earliest written records of spices come from ancient Egyptian, Chinese, the Ebers Papyrus from Early Egyptians that dates from 1550 B. C. E. Describes some eight hundred different medicinal remedies and numerous medicinal procedures, historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE. Indonesian merchants traveled around China, India, the Middle East, Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds, sailing from Eastern spice cultivators to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Spices were among the most demanded and expensive available in Europe in the Middle Ages. Given medieval medicines main theory of humorism, spices and herbs were indispensable to balance humors in food, in addition to being desired by those using medieval medicine, the European elite also craved spices in the Middle Ages. An example of the European aristocracys demand for spice comes from the King of Aragon and he was specifically looking for spices to put in wine, and was not alone among European monarchs at the time to have such a desire for spice. Spices were all imported from plantations in Asia and Africa, which made them expensive, from the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich and it has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages
9.
Perfume
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Perfume is a mixture of fragrant essential oils or aroma compounds, fixatives and solvents - used to give the human body, animals, food, objects, and living-spaces a pleasant scent. Ancient texts and archaeological excavations show the use of perfumes in some of the earliest human civilizations, the word perfume derives from the Latin perfumare, meaning to smoke through. Perfumery, as the art of making perfumes, began in ancient Mesopotamia and Egypt, the worlds first-recorded chemist is considered a woman named Tapputi, a perfume maker mentioned in a cuneiform tablet from the 2nd millennium BC in Mesopotamia. She distilled flowers, oil, and calamus with other aromatics, then filtered, in India, perfume and perfumery existed in the Indus civilization. One of the earliest distillations of Ittar was mentioned in the Hindu Ayurvedic text Charaka Samhita and Sushruta Samhita, in 2004 –2005, archaeologists uncovered what are believed to be the worlds oldest surviving perfumes in Pyrgos, Cyprus. The perfumes date back more than 4,000 years and they were discovered in an ancient perfumery, a 4, 000-square-meter factory housing at least 60 stills, mixing bowls, funnels, and perfume bottles. In ancient times people used herbs and spices, such as almond, coriander, myrtle, conifer resin, the book also described 107 methods and recipes for perfume-making and perfume-making equipment, such as the alembic. The Persian chemist Ibn Sina introduced the process of extracting oils from flowers by means of distillation and he first experimented with the rose. Until his discovery, liquid perfumes consisted of mixtures of oil and crushed herbs or petals, rose water was more delicate, and immediately became popular. Both the raw ingredients and the technology significantly influenced western perfumery and scientific developments. The art of perfumery was known in western Europe from 1221, taking account the monks recipes of Santa Maria delle Vigne or Santa Maria Novella of Florence. In the east, the Hungarians produced in 1370 a perfume made of scented oils blended in an alcohol solution – best known as Hungary Water – at the behest of Queen Elizabeth of Hungary. The art of perfumery prospered in Renaissance Italy, and in the 16th century the personal perfumer to Catherine de Medici, Rene the Florentine and his laboratory was connected with her apartments by a secret passageway, so that no formulae could be stolen en route. Thanks to Rene, France quickly became one of the European centers of perfume, cultivation of flowers for their perfume essence, which had begun in the 14th century, grew into a major industry in the south of France. Between the 16th and 17th centuries, perfumes were used primarily by the wealthy to mask body odors resulting from infrequent bathing, partly due to this patronage, the perfume industry developed. In 1693, Italian barber Giovanni Paolo Feminis created a perfume water called Aqua Admirabilis, today best known as eau de cologne, by the 18th century the Grasse region of France, Sicily, and Calabria were growing aromatic plants to provide the growing perfume industry with raw materials. Even today, Italy and France remain the center of European perfume design, Perfume types reflect the concentration of aromatic compounds in a solvent, which in fine fragrance is typically ethanol or a mix of water and ethanol. Various sources differ considerably in the definitions of perfume types, the intensity and longevity of a perfume is based on the concentration, intensity and longevity of the aromatic compounds, or perfume oils, used
10.
Essential oil
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Not to be confused with Essential fatty acid An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. Essential oils are known as volatile oils, ethereal oils, aetherolea, or simply as the oil of the plant from which they were extracted. An oil is essential in the sense that it contains the essence of the plants fragrance—the characteristic fragrance of the plant from which it is derived, Essential oils are generally extracted by distillation, often by using steam. Other processes include expression, solvent extraction, absolute oil extraction, resin tapping and they are used in perfumes, cosmetics, soaps and other products, for flavoring food and drink, and for adding scents to incense and household cleaning products. Essential oils have been used throughout history. The earliest recorded mention of the techniques and methods used to produce essential oils is believed to be that of Ibn al-Baitar, rather than refer to essential oils themselves, modern works typically discuss specific chemical compounds of which the essential oils are composed. For example, methyl salicylate rather than oil of wintergreen, interest in essential oils has revived in recent decades with the popularity of aromatherapy, a branch of alternative medicine that uses essential oils and other aromatic compounds. Oils are volatilized, diluted in an oil and used in massage, diffused in the air by a nebulizer, heated over a candle flame. Claims for the efficacy of treatments, and treatment of cancers in particular, are now subject to regulation in most countries. Most common essential oils such as lavender, peppermint, tea oil, patchouli. Raw plant material, consisting of the flowers, leaves, wood, bark, roots, seeds, as the water is heated, the steam passes through the plant material, vaporizing the volatile compounds. The vapors flow through a coil, where they condense back to liquid, most oils are distilled in a single process. One exception is ylang-ylang which is purifed through a fractional distillation, the recondensed water is referred to as a hydrosol, hydrolat, herbal distillate, or plant water essence, which may be sold as another fragrant product. Popular hydrosols include rose water, lavender water, lemon balm, clary sage, the use of herbal distillates in cosmetics is increasing. Some plant hydrosols have unpleasant smells and are not sold. Most citrus peel oils are expressed mechanically or cold-pressed, due to the relatively large quantities of oil in citrus peel and low cost to grow and harvest the raw materials, citrus-fruit oils are cheaper than most other essential oils. Lemon or sweet orange oils are obtained as byproducts of the citrus industry, before the discovery of distillation, all essential oils were extracted by pressing. Most flowers contain too little oil to undergo expression, but their chemical components are too delicate
11.
Biochemistry
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Biochemistry, sometimes called biological chemistry, is the study of chemical processes within and relating to living organisms. By controlling information flow through biochemical signaling and the flow of energy through metabolism. Biochemistry is closely related to biology, the study of the molecular mechanisms by which genetic information encoded in DNA is able to result in the processes of life. Depending on the definition of the terms used, molecular biology can be thought of as a branch of biochemistry, or biochemistry as a tool with which to investigate. The chemistry of the cell depends on the reactions of smaller molecules. These can be inorganic, for water and metal ions, or organic, for example the amino acids. The mechanisms by which cells harness energy from their environment via chemical reactions are known as metabolism, the findings of biochemistry are applied primarily in medicine, nutrition, and agriculture. In medicine, biochemists investigate the causes and cures of diseases, in nutrition, they study how to maintain health and study the effects of nutritional deficiencies. In agriculture, biochemists investigate soil and fertilizers, and try to discover ways to improve crop cultivation, crop storage and pest control. However, biochemistry as a scientific discipline has its beginning sometime in the 19th century, or a little earlier. Gowland Hopkins on enzymes and the nature of biochemistry. The term biochemistry itself is derived from a combination of biology, the German chemist Carl Neuberg however is often cited to have coined the word in 1903, while some credited it to Franz Hofmeister. Then, in 1828, Friedrich Wöhler published a paper on the synthesis of urea and these techniques allowed for the discovery and detailed analysis of many molecules and metabolic pathways of the cell, such as glycolysis and the Krebs cycle. Another significant historic event in biochemistry is the discovery of the gene and this part of biochemistry is often called molecular biology. In the 1950s, James D. Watson, Francis Crick, Rosalind Franklin, in 1958, George Beadle and Edward Tatum received the Nobel Prize for work in fungi showing that one gene produces one enzyme. In 1988, Colin Pitchfork was the first person convicted of murder with DNA evidence, mello received the 2006 Nobel Prize for discovering the role of RNA interference, in the silencing of gene expression. Around two dozen of the 92 naturally occurring elements are essential to various kinds of biological life. Most rare elements on Earth are not needed by life, while a few common ones are not used, most organisms share element needs, but there are a few differences between plants and animals
12.
Ripening
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Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens, even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio, Ripening agents speed up the ripening process. They allow many fruits to be picked prior to full ripening, for example, bananas are picked when green and artificially ripened after shipment by being gassed with ethylene. Calcium carbide is used in some countries for artificially ripening fruit. When calcium carbide comes in contact with moisture, it produces acetylene gas, acetylene acts like ethylene and accelerates the ripening process. Industrial-grade calcium carbide may also contain traces of arsenic and phosphorus which makes it a health concern. The use of chemical for this purpose is illegal in most countries. Catalytic generators are used to produce ethylene gas simply and safely, Ethylene sensors can be used to precisely control the amount of gas. Covered fruit ripening bowls are commercially available, the manufacturers claim the bowls increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening. Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas, non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe. Some fruits can be ripened by placing them in a bag with a ripe banana. Iodine can be used to determine whether fruit is ripening or rotting by showing whether the starch in the fruit has turned into sugar. For example, a drop of iodine on a slightly rotten part of an apple will stay yellow or orange, if the iodine is applied and takes 2–3 seconds to turn dark blue or black, then the process of ripening has begun but is not yet complete. If the iodine becomes black immediately, then most of the starch is still present at concentrations in the sample. Climacteric fruits undergo a number of changes during fruit ripening, the major changes include fruit softening, sweetening, decreased bitterness, and colour change. Colour change is the result of pigments, which were present in the fruit. However, additional pigments are produced by the fruit as it ripens
13.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
14.
Fermentation in winemaking
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The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol, in winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The natural occurrence of fermentation means it was probably first observed long ago by humans, the Latin fervere means, literally, to boil. The most common genera of yeasts found in winemaking include Candida, Klöckera/Hanseniaspora, Metschnikowiaceae, Pichia. Wild yeasts can produce high-quality, unique-flavored wines, however, they are unpredictable and may introduce less desirable traits to the wine. The cultured yeasts most commonly used in winemaking belong to the Saccharomyces cerevisiae species, the use of different strains of yeasts is a major contributor to the diversity of wine, even among the same grape variety. Alternative, non-Saccharomyces cerevisiae, yeasts are being used more prevalently in the industry to add complexity to wine. After a winery has been in operation for a number of years, the use of active dry yeasts reduces the variety of strains that appear in spontaneous fermentation by outcompeting those strains that are naturally present. The addition of cultured yeast normally occurs with the yeast first in a dried or inactive state and is reactivated in warm water or diluted grape juice prior to being added to the must. To thrive and be active in fermentation, the yeast needs access to a supply of carbon, nitrogen, sulfur, phosphorus as well as access to various vitamins. These components are present in the grape must but their amount may be corrected by adding nutrients to the wine. Newly formulated time-release nutrients, specifically manufactured for wine fermentations, offer the most advantageous conditions for yeast. Oxygen is needed as well, but in making, the risk of oxidation. During this process, the carbon atom is released in the form of carbon dioxide with the remaining components becoming acetaldehyde. The absence of oxygen in this process allows the acetaldehyde to be eventually converted, by reduction. During the conversion of acetaldehyde, an amount is converted, by oxidation, to acetic acid which, in excess. After the yeast has exhausted its life cycle, they fall to the bottom of the tank as sediment known as lees. The metabolism of amino acids and breakdown of sugars by yeasts has the effect of creating other biochemical compounds that can contribute to the flavor and aroma of wine
15.
Odorizer
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An odorizer is a device that adds an odorant to a gas. The most common type is one that adds a liquid into natural gas distribution systems so that leaks can be readily detected. Other types have used for carbon dioxide fire extinguishers. A major spur to the development of gas odorants and odorizers was the March 18,1937 natural gas leak that blew up a school in New London, Texas, killing 294 children, odorants used for natural gas vary from country to country, depending on gas distribution regulations. Some odorants contain sulfur, which is oxidized to sulfur dioxide when the gas is burned and they use a wick which is very similar to those used in a kerosene lantern. The odorant is drawn up the wick from the container and into the gas stream, absorption bypass odorizers take a portion of the gas stream, the amount being dependent on the flow of gas in the line, and run it through a tank containing liquid odorant. The gas is passed over the top of the liquid, variations exist where wicks are utilized to increase odorant vaporization. For very high volume systems, liquid injection odorizers are being manufactured and these odorizers work by the addition of small amounts of liquid odorant to the moving gas. A pump that can be controlled to give the range of addition rates necessary is an important aspect of this type of odorizer. Computer control to monitor flow rates and vary injection rate is a significant part of the modern versions of this. Previous versions worked off a variety of schemes to control the odorization level, the Peerless odorizer was the first example of this type of odorizer. The Peerless natural-gas odorizer was recognized as a Mechanical Engineering Landmark by the American Society of Mechanical Engineers in 1992 and this odorizer was said to have been developed in response to the New London School explosion that occurred in March 1937. Peerless added odorant in proportion to the gas flow, by using a gas meter to drive the odorant pump, odorizers are used in carbon dioxide fire extinguisher systems, the odorizer assembly injects wintergreen oil into the carbon dioxide stream when the agent is discharged. The strong wintergreen scent effectively notifies the occupants of the presence of carbon dioxide gas after carbon dioxide has been discharged into the hazard, similar systems are used in mines, where ampoules of ethanethiol are broken in front of ventilation fans to warn of gas in the mines. Engines of our ingenuity episode 735, by John H. Lienhard
16.
Propane
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Propane is a three-carbon alkane with the molecular formula C3H8, a gas, at standard temperature and pressure, but compressible to a transportable liquid. A by-product of natural gas processing and petroleum refining, it is used as a fuel for engines, oxy-gas torches, portable stoves. Propane is one of a group of liquefied petroleum gases, the others include butane, propylene, butadiene, butylene, isobutylene, and mixtures thereof. Propane was first identified as a component in gasoline by Walter O. Snelling of the U. S. Bureau of Mines in 1910. The volatility of these lighter hydrocarbons caused them to be known as wild because of the vapor pressures of unrefined gasoline. On March 31, the New York Times reported on Snellings work with liquefied gas and that a steel bottle will carry enough gas to light an ordinary home for three weeks. It was during this time that Snelling, in cooperation with Frank P. Peterson, Chester Kerr, together, they established American Gasol Co. the first commercial marketer of propane. Snelling had produced relatively pure propane by 1911, and on March 25,1913, a separate method of producing LP gas through compression was created by Frank Peterson and its patent granted on July 2,1912. The 1920s saw increased production of LP gas, with the first year of recorded production totaling 223,000 US gallons in 1922. In 1927, annual marketed LP gas production reached 1 million US gallons, and by 1935, major industry developments in the 1930s included the introduction of railroad tank car transport, gas odorization, and the construction of local bottle-filling plants. The year 1945 marked the first year that annual LP gas sales reached a billion gallons, by 1947, 62% of all U. S. homes had been equipped with either natural gas or propane for cooking. In 1950,1,000 propane-fueled buses were ordered by the Chicago Transit Authority, in 2004 it was reported to be a growing $8-billion to $10-billion industry with over 15 billion US gallons of propane being used annually in the U. S. The prop- root found in propane and names of compounds with three-carbon chains was derived from propionic acid. Propane is produced as a by-product of two processes, natural gas processing and petroleum refining. The processing of natural gas involves removal of butane, propane, additionally, oil refineries produce some propane as a by-product of cracking petroleum into gasoline or heating oil. The supply of propane cannot easily be adjusted to meet increased demand, about 90% of U. S. propane is domestically produced. The United States imports about 10% of the propane consumed each year, with about 70% of that coming from Canada via pipeline, the remaining 30% of imported propane comes to the United States from other sources via ocean transport. After it is produced, North American propane is stored in salt caverns
17.
Natural gas
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It is formed when layers of decomposing plant and animal matter are exposed to intense heat and pressure under the surface of the Earth over millions of years. The energy that the plants originally obtained from the sun is stored in the form of bonds in the gas. Natural gas is a fuel used as a source of energy for heating, cooking. It is also used as fuel for vehicles and as a feedstock in the manufacture of plastics. Natural gas is found in underground rock formations or associated with other hydrocarbon reservoirs in coal beds. Petroleum is another resource and fossil fuel found in proximity to. Most natural gas was created over time by two mechanisms, biogenic and thermogenic, biogenic gas is created by methanogenic organisms in marshes, bogs, landfills, and shallow sediments. Deeper in the earth, at temperature and pressure, thermogenic gas is created from buried organic material. In petroleum production gas is burnt as flare gas. The World Bank estimates that over 150 cubic kilometers of gas are flared or vented annually. Before natural gas can be used as a fuel, most, Natural gas is often informally referred to simply as gas, especially when compared to other energy sources such as oil or coal. However, it is not to be confused with gasoline, especially in North America, Natural gas was used by the Chinese in about 500 BCE. They discovered a way to transport gas seeping from the ground in crude pipelines of bamboo to where it was used to salt water to extract the salt. The worlds first industrial extraction of gas started at Fredonia, New York. By 2009,66000 km³ had been used out of the total 850000 km³ of estimated remaining reserves of natural gas. An annual increase in usage of 2–3% could result in currently recoverable reserves lasting significantly less, unwanted natural gas was a disposal problem in the active oil fields. If there was not a market for natural gas near the wellhead it was expensive to pipe to the end user. In the 19th century and early 20th century, unwanted gas was burned off at oil fields
18.
Geranyl acetate
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Geranyl acetate is a natural organic compound that is classified as a monoterpene. It is a liquid with a pleasant floral or fruity rose aroma. Its condensed liquid has a yellow color. Geranyl acetate is insoluble in water, but soluble in organic solvents such as alcohol. It can be obtained by distillation of essential oils. Geranyl acetate is an ester that can be prepared semi-synthetically by the condensation of the more common natural terpene geraniol with acetic acid. Geranyl acetate is used primarily as a component of perfumes for creams and soaps and it is used particularly in rose, lavender and geranium formulations where a sweet fruity or citrus aroma is desired. It is designated by the U. S. Food and Drug Administration as generally recognized as safe, neryl acetate Carcinogenesis Studies of Food Grade Geranyl Acetate Fragrance raw materials monographs Geranyl acetate
19.
Rose
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A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over a species and thousands of cultivars. They form a group of plants that can be erect shrubs, flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies, Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has used in the development of the wide range of garden roses. The leaves are borne alternately on the stem, most roses are deciduous but a few are evergreen or nearly so. The flowers of most species have five petals, with the exception of Rosa sericea, each petal is divided into two distinct lobes and is usually white or pink, though in a few species yellow or red. Beneath the petals are five sepals and these may be long enough to be visible when viewed from above and appear as green points alternating with the rounded petals. There are multiple superior ovaries that develop into achenes, the aggregate fruit of the rose is a berry-like structure called a rose hip. Many of the domestic cultivars do not produce hips, as the flowers are so tightly petalled that they do not provide access for pollination, the hips of most species are red, but a few have dark purple to black hips. Each hip comprises an outer layer, the hypanthium, which contains 5–160 seeds embedded in a matrix of fine. Rose hips of some species, especially the dog rose and rugosa rose, are rich in vitamin C. The hips are eaten by fruit-eating birds such as thrushes and waxwings, some birds, particularly finches, also eat the seeds. While the sharp objects along a stem are commonly called thorns. Rose prickles are typically sickle-shaped hooks, which aid the rose in hanging onto other vegetation growing over it. Despite the presence of prickles, roses are frequently browsed by deer, a few species of roses have only vestigial prickles that have no points. Hesperrhodos contains Rosa minutifolia and Rosa stellata, from North America, platyrhodon with one species from east Asia, Rosa roxburghii
20.
Methyl formate
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Methyl formate, also called methyl methanoate, is the methyl ester of formic acid. The simplest example of an ester, it is a liquid with an ethereal odour, high vapor pressure. It is a precursor to other compounds of commercial interest. In some cases people have found that the pleasant smell is of lemons or lemonade, the catalyst for this process is sensitive to water, which can be present in the carbon monoxide feedstock, which is commonly derived from synthesis gas. Very dry carbon monoxide is, therefore, essential, Methyl formate is used primarily to manufacture formamide, dimethylformamide, and formic acid. These compounds are precursors or building blocks for many useful derivatives, because of its high vapor pressure, it is used for quick-drying finishes and as a blowing agent for some polyurethane foam applications and as a replacement for CFCs, HCFCs, and HFCs. Methyl formate has zero ozone depletion potential and zero global warming potential and it is also used as an insecticide. A historical use of methyl formate, which brings it attention, was in refrigeration. Before the introduction of less-toxic refrigerants, methyl formate was used as an alternative to sulfur dioxide in domestic refrigerators, NIST Chemistry WebBook, Methyl formate ChemicalLand21. com entry on METHYL FORMATE CDC - NIOSH Pocket Guide to Chemical Hazards
21.
Methyl acetate
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Methyl acetate, also known as MeOAc, acetic acid methyl ester or methyl ethanoate, is a carboxylate ester with the formula CH3COOCH3. It is a liquid with a characteristically pleasant smell reminiscent of some glues. Methyl acetate is used as a solvent, being weakly polar and lipophilic. Methyl acetate has a solubility of 25% in water at room temperature, at elevated temperature its solubility in water is much higher. Methyl acetate is not stable in the presence of strong bases or aqueous acids. Methyl acetate is not considered as a VOC, methyl acetate is produced industrially via the carbonylation of methanol as a byproduct of the production of acetic acid. The conversion of methyl acetate back into its components, by an acid, is a reaction with respect to the ester. The reaction of methyl acetate and a base, for example sodium hydroxide, is a reaction with respect to both reactants. A major use of methyl acetate is as a low toxicity solvent in glues, paints. Acetic anhydride is produced by carbonylation of methyl acetate in a process that was inspired by the Monsanto acetic acid synthesis
22.
Methyl propionate
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Methyl propionate, also known as methyl propanoate, is a chemical compound with the molecular formula C4H8O2. It is a liquid with a fruity, rum-like odor. Methyl propanoate can be prepared by esterification of propionic acid with methanol, industrially, it is prepared by the reaction of ethylene with carbon monoxide and methanol in the presence of nickel carbonyl. Methyl propionate is used as a solvent for cellulose nitrate and lacquers, due to its fruity smell and taste, it is also used in fragrances and flavoring
23.
Rum
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Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a liquid, is then usually aged in oak barrels. The majority of the rum production occurs in the Caribbean. Rums are produced in various grades, light rums are commonly used in cocktails, whereas golden and dark rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and this beverage has famous associations with the Royal Navy and piracy. Rum has also served as a medium of economic exchange, used to help fund enterprises such as slavery, organized crime. The origin of the rum is generally unclear. In an 1824 essay about the origin, Samuel Morewood. He wrote, As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility, that it was taken from the last syllable of the Latin word for sugar, saccharum, other etymologists have mentioned the Romani word rum, meaning strong or potent. These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century, however, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a version of rumbullion or rumbustion. Both words surfaced in English about the time as rum did. This is a far more convincing explanation, and brings the image of men fighting in entanglements at island tippling houses. Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, other options include contractions of the words iterum, Latin for again, a second time, or arôme, French for aroma. A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor whether knowne by the name of rumme, strong water, wine, brandy, etc. In current usage, the used for a rum is often based on its place of origin
24.
Apple
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The apple tree is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, Apple trees are large if grown from seed. Generally apple cultivars are propagated by grafting onto rootstocks, which control the size of the resulting tree, There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw, trees and fruit are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means. In 2010, the genome was sequenced as part of research on disease control. Worldwide production of apples in 2014 was 84.6 million tonnes, the apple is a deciduous tree, generally standing 1.8 to 4.6 m tall in cultivation and up to 12 m in the wild. When cultivated, the size, shape and branch density are determined by rootstock selection, the leaves are alternately arranged dark green-colored simple ovals with serrated margins and slightly downy undersides. Blossoms are produced in spring simultaneously with the budding of the leaves, the 3 to 4 cm flowers are white with a pink tinge that gradually fades, five petaled, with an inflorescence consisting of a cyme with 4–6 flowers. The central flower of the inflorescence is called the king bloom, it opens first, the fruit matures in late summer or autumn, and cultivars exist with a wide range of sizes. Commercial growers aim to produce an apple that is 7.0 to 8.3 cm in diameter, due to market preference. Some consumers, especially those in Japan, prefer a larger apple, while apples below 5.7 cm are generally used for making juice and have little market value. The skin of ripe apples is generally red, yellow, green, pink, the skin may also be wholly or partly russeted i. e. rough and brown. The skin is covered in a layer of epicuticular wax. The exocarp is generally pale yellowish-white, though pink or yellow also occur. The original wild ancestor of Malus pumila was Malus sieversii, found growing wild in the mountains of Central Asia in southern Kazakhstan, Kyrgyzstan, Tajikistan, in strains without recent admixture the contribution of the latter predominates. It had about 57,000 genes, the highest number of any plant genome studied to date and this new understanding of the apple genome will help scientists in identifying genes and gene variants that contribute to resistance to disease and drought, and other desirable characteristics
25.
Pineapple
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The pineapple is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a cutting of the fruit, possibly flowering in 5-10 months. Pineapples do not ripen significantly after harvest, pineapples can be consumed fresh, cooked, juiced, or preserved. They are found in an array of cuisines. The fiber is used as a component for wallpaper and other furnishings. The word pineapple in English was first recorded to describe the organs of conifer trees. When European explorers discovered this tropical fruit in the Americas, they called them pineapples, other members of the Ananas genus are often called pine, as well, in other languages. In Spanish, pineapples are called piña, or ananá, the pineapple is a herbaceous perennial, which grows to 1.0 to 1.5 m tall, although sometimes it can be taller. In appearance, the plant has a short, stocky stem with tough, when creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can exceed this. Once it flowers, the fruits of the flowers join together to create what is commonly referred to as a pineapple. After the first fruit is produced, side shoots are produced in the axils of the main stem. These may be removed for propagation, or left to produce additional fruits on the original plant, commercially, suckers that appear around the base are cultivated. It has 30 or more long, narrow, fleshy, trough-shaped leaves with sharp spines along the margins that are 30 to 100 cm long, surrounding a thick stem, in the first year of growth, the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12 to 20 months, the stem grows into an inflorescence up to 15 cm long with over 100 spirally arranged, trimerous flowers. Flower colors vary, depending on variety, from lavender, through light purple to red, the ovaries develop into berries, which coalesce into a large, compact, multiple fruit. The fruit of a pineapple is arranged in two interlocking helices, eight in one direction,13 in the other, each being a Fibonacci number. The pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid malate, seed formation needs pollination, but the presence of seeds harms the quality of the fruit. In Hawaii, where pineapple is cultivated on an agricultural scale, certain bat-pollinated wild pineapples open their flowers only at night
26.
Ethyl acetate
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Ethyl acetate is the organic compound with the formula CH3–COO–CH2–CH3, simplified to C4H8O2. This colorless liquid has a sweet smell and is used in glues, nail polish removers, decaffeinating tea and coffee. Ethyl acetate is the ester of ethanol and acetic acid, it is manufactured on a scale for use as a solvent. The combined annual production in 1985 of Japan, North America, in 2004, an estimated 1.3 million tonnes were produced worldwide. Ethyl acetate is synthesized in industry mainly via the classic Fischer esterification reaction of ethanol and this method is more cost effective than the esterification but is applied with surplus ethanol in a chemical plant. Typically, dehydrogenation is conducted with copper at an elevated temperature, the copper may have its surface area increased by depositing it on zinc, promoting the growth of snowflake-like fractal structures. Surface area can be increased by deposition onto a zeolite. Traces of rare earth and alkali metals are beneficial to the process, byproducts of the dehydrogenation include diethyl ether, which is thought to arise primarily due to aluminum sites in the catalyst, acetaldehyde and its aldol products, higher esters, and ketones. These azeotropes are broken by pressure swing distillation or membrane distillation, ethyl acetate is used primarily as a solvent and diluent, being favored because of its low cost, low toxicity, and agreeable odor. For example, it is used to clean circuit boards. Coffee beans and tea leaves are decaffeinated with this solvent and it is also used in paints as an activator or hardener. Ethyl acetate is present in confectionery, perfumes, and fruits, in perfumes, it evaporates quickly, leaving only the scent of the perfume on the skin. In the laboratory, mixtures containing ethyl acetate are used in column chromatography. Ethyl acetate is rarely selected as a solvent because it is prone to hydrolysis. Ethyl acetate is volatile at room temperature and has a boiling point of 77 °C. Due to these properties, it can be removed from a sample by heating in a hot water bath and providing ventilation with compressed air. Ethyl acetate is the most common ester in wine, being the product of the most common organic acid – acetic acid. The aroma of ethyl acetate is most vivid in younger wines and contributes towards the general perception of fruitiness in the wine, sensitivity varies, with most people having a perception threshold around 120 mg/L
27.
Ethyl butyrate
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Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3. It is soluble in propylene glycol, paraffin oil, and kerosene and it has a fruity odor, similar to pineapple. It occurs naturally in many fruits and it is commonly used as artificial flavoring resembling orange juice or pineapple in alcoholic beverages, as a solvent in perfumery products, and as a plasticizer for cellulose. In addition, ethyl butyrate is often added to orange juice. Ethyl butyrate is one of the most common used in flavors. It can be used in a variety of flavors, orange, cherry, pineapple, mango, guava, bubblegum, peach, apricot, fig, in industrial use, it is also one of the cheapest chemicals, which only adds to its popularity. It can be synthesized by reacting ethanol and butyric acid and this is a condensation reaction, meaning water is produced in the reaction as a byproduct. Ethyl butyrate from natural sources can be distinguished from synthetic ethyl butyrate by Stable Isotope Ratio Analysis
28.
Orange (fruit)
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The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is also called orange, to distinguish it from the related Citrus × aurantium. The sweet orange reproduces asexually, varieties of sweet orange arise through mutations, the orange is a hybrid between pomelo and mandarin. It has genes that are ~25% pomelo and ~75% mandarin, however, it is not a simple backcrossed BC1 hybrid, the chloroplast genes, and therefore the maternal line, seem to be pomelo. The sweet orange has had its genome sequenced. Earlier estimates of the percentage of pomelo genes varying from ~50% to 6% have been reported, sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit tree in the world, orange trees are widely grown in tropical and subtropical climates for their sweet fruit. The fruit of the tree can be eaten fresh, or processed for its juice or fragrant peel. As of 2012, sweet oranges accounted for approximately 70% of citrus production, in 2014,70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24% of the world total followed by China and India. All citrus trees belong to the single genus Citrus and remain almost entirely interfertile and this includes grapefruits, lemons, limes, oranges, and various other types and hybrids. The fruit of any citrus tree is considered a hesperidium, a kind of modified berry, different names have been given to the many varieties of the genus. Orange applies primarily to the sweet orange – Citrus sinensis Osbeck, the orange tree is an evergreen, flowering tree, with an average height of 9 to 10 m, although some very old specimens can reach 15 m. Its oval leaves, alternately arranged, are 4 to 10 cm long and have crenulate margins, when unripe, the fruit is green. The grainy irregular rind of the fruit can range from bright orange to yellow-orange. Like all other fruits, the sweet orange is non-climacteric. The Citrus sinensis group is subdivided into four classes with distinct characteristics, common oranges, blood or pigmented oranges, navel oranges, other citrus groups also known as oranges are, Bitter orange, also known as Seville orange, sour orange, bigarade orange and marmalade orange. Like the sweet orange, it is a pomelo x mandarin hybrid, bergamot orange, grown mainly in Italy for its peel, producing a primary essence for perfumes, also used to flavor Earl Grey tea. It is a hybrid, probably bitter orange x limetta, trifoliate orange, sometimes included in the genus
29.
Isoamyl acetate
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Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. It is a liquid that is only slightly soluble in water. Isoamyl acetate has an odor which is also described as similar to both banana and pear. Banana oil may be either pure isoamyl acetate, or flavorings that are mixtures of isoamyl acetate, amyl acetate, Isoamyl acetate is prepared by the acid catalyzed reaction between isoamyl alcohol and glacial acetic acid as shown in the reaction equation below. Typically, sulfuric acid is used as the catalyst, alternately, an acidic ion exchange resin can be used as the catalyst. Isoamyl acetate is used to confer banana flavor in foods, pear oil commonly refers to a solution of isoamyl acetate in ethanol that is used as an artificial flavor. It is also used as a solvent for some varnishes and nitrocellulose lacquers, now that most aircraft are all-metal, such use is now mostly limited to historically accurate reproductions and scale models. In addition, isoamyl acetate serves as a pheromone in honey bees. Because of its intense, pleasant odor and its low toxicity and it is also used in thermometers Isoamyl acetate occurs naturally in the banana plant and it is also produced synthetically. Isoamyl acetate is released by a bees sting apparatus where it serves as a pheromone beacon to attract other bees
30.
Banana
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The banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color and firmness, but is elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple. The fruits grow in clusters hanging from the top of the plant, almost all modern edible parthenocarpic bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, the old scientific name Musa sapientum is no longer used. Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in 135 countries, primarily for their fruit, worldwide, there is no sharp distinction between bananas and plantains. Especially in the Americas and Europe, banana usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, by contrast, Musa cultivars with firmer, starchier fruit are called plantains. In other regions, such as Southeast Asia, many kinds of banana are grown and eaten. The term banana is used as the common name for the plants which produce the fruit. This can extend to members of the genus Musa like the scarlet banana, pink banana. It can also refer to members of the genus Ensete, like the snow banana, both genera are classified under the banana family, Musaceae. The banana plant is the largest herbaceous flowering plant, all the above-ground parts of a banana plant grow from a structure usually called a corm. Plants are normally tall and fairly sturdy, and are mistaken for trees. Bananas grow in a variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted. The leaves of plants are composed of a stalk and a blade. The base of the petiole widens to form a sheath, the tightly packed sheaths make up the pseudostem, the edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart, cultivated banana plants vary in height depending on the variety and growing conditions
31.
Pear
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The pear is any of several tree and shrub species of genus Pyrus /ˈpaɪrəs/, in the family Rosaceae. It is also the name of the fruit of the trees. Several species of pear are valued for their fruit, while others are cultivated as ornamental trees. The word “pear” is probably from Germanic pera as a loanword of Vulgar Latin pira, the term pyriform is used to describe something pear-shaped. The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and it is a medium-sized tree, reaching 10–17 metres tall, often with a tall, narrow crown, a few species are shrubby. The leaves are arranged, simple, 2–12 centimetres long, glossy green on some species, densely silvery-hairy in some others. Most pears are deciduous, but one or two species in southeast Asia are evergreen, most are cold-hardy, withstanding temperatures between −25 °C and −40 °C in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C. The flowers are white, rarely tinted yellow or pink, 2–4 centimetres diameter, the fruit is composed of the receptacle or upper end of the flower-stalk greatly dilated. Enclosed within its cellular flesh is the fruit, five cartilaginous carpels. From the upper rim of the receptacle are given off the five sepals, the five petals, pears and apples cannot always be distinguished by the form of the fruit, some pears look very much like some apples, e. g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells, Pear cultivation in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in pile dwellings around Lake Zurich. The pear was also cultivated by the Romans, who ate the raw or cooked. Plinys Natural History recommended stewing them with honey and noted three dozen varieties, the Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé. A certain race of pears, with white down on the undersurface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry. Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, pears have been cultivated in China for approximately 3000 years. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande, Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. × bretschneideri, P. × sinkiangensis, and P. pashia. Other small-fruited species are used as rootstocks for the cultivated forms
32.
Apricot
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An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. The apricot is a tree, 8–12 m tall, with a trunk up to 40 cm in diameter. The leaves are ovate, 5–9 cm long and 4–8 cm wide, with a base, a pointed tip. The flowers are 2–4.5 cm in diameter, with five white to pinkish petals, the flesh is usually firm and not very juicy. Its taste can range from sweet to tart, the single seed is enclosed in a hard, stony shell, often called a stone, with a grainy, smooth texture except for three ridges running down one side. The origin of the apricot is disputed and it was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. Its scientific name Prunus armeniaca derives from that assumption, for example, the Belgian arborist baron de Poerderlé, writing in the 1770s, asserted, Cet arbre tire son nom de lArménie, province dAsie, doù il est originaire et doù il fut porté en Europe. An archaeological excavation at Garni in Armenia found apricot seeds in an Eneolithic-era site, other sources say that the apricot was first cultivated in India in about 3000 BC. Subsequent sources were often confused about the origin of the species, john Claudius Loudon believed it had a wide native range including Armenia, the Caucasus, the Himalayas, China, and Japan. Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes, apricots remain an important fruit in modern-day Iran, where they are known under the common name of zard-ālū. Egyptians usually dry apricots, add sweetener, and then use them to make a drink called amar al-dīn, in the 17th century, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries, almost all U. S. commercial production is in California, with some in Washington and Utah. In states other than South Australia, apricots are still grown, particularly in Tasmania and western Victoria and southwest New South Wales, today, apricot cultivation has spread to all parts of the globe with climates that support it. Although the apricot is native to a climate region with cold winters. A dry climate is good for fruit maturation, the tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C or lower if healthy. A limiting factor in culture is spring frosts, They tend to flower very early. Furthermore, the trees are sensitive to changes during the winter season. In China, winters can be cold, but temperatures tend to be more stable than in Europe and especially North America
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Benzyl acetate
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Benzyl acetate is an organic compound with the molecular formula C9H10O2. It is the ester formed by condensation of alcohol and acetic acid. Benzyl acetate is found naturally in many flowers and it is the primary constituent of the essential oils from the flowers jasmine, ylang-ylang and tobira. It has pleasant sweet aroma reminiscent of jasmine, consequently, it is used widely in perfumery and cosmetics for its aroma and in flavorings to impart apple and pear flavors. Benzyl acetate is used as a solvent in plastics and resin, cellulose acetate, nitrate, oils, lacquers, polishes
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Strawberry
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The garden strawberry is a widely grown hybrid species of the genus Fragaria. It is cultivated worldwide for its fruit, the fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes. Artificial strawberry flavorings and aromas are also used in many products like lip gloss, candy, hand sanitizers, perfume. Cultivars of Fragaria × ananassa have replaced, in production, the woodland strawberry. Technically, the strawberry is an accessory fruit, meaning that the fleshy part is derived not from the plants ovaries. Each apparent seed on the outside of the fruit is one of the ovaries of the flower. The first garden strawberry was grown in Brittany, France during the late 18th century, prior to this, wild strawberries and cultivated selections from wild strawberry species were the common source of the fruit. The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use, the French began taking the strawberry from the forest to their gardens for harvest in the 14th century. Charles V, Frances king from 1364 to 1380, had 1,200 strawberry plants in his royal garden, in the early 15th century western European monks were using the wild strawberry in their illuminated manuscripts. The strawberry is found in Italian, Flemish, and German art, the entire strawberry plant was used to treat depressive illnesses. By the 16th century references of cultivation of the strawberry became more common, people began using it for its supposed medicinal properties and botanists began naming the different species. In England the demand for regular strawberry farming had increased by the mid-16th century, the combination of strawberries and cream was created by Thomas Wolsey in the court of King Henry VIII. Instructions for growing and harvesting strawberries showed up in writing in 1578, by the end of the 16th century three European species had been cited, F. vesca, F. moschata, and F. viridis. The garden strawberry was transplanted from the forests and then the plants would be propagated asexually by cutting off the runners, two subspecies of F. vesca were identified, F. sylvestris alba and F. sylvestris semperflorens. The introduction of F. virginiana from Eastern North America to Europe in the 17th century is an important part of history because this gave rise to the modern strawberry. The new species gradually spread through the continent and did not become completely appreciated until the end of the 18th century, when a French excursion journeyed to Chile in 1712, it introduced the strawberry plant with female flowers that resulted in the common strawberry that we have today. The Mapuche and Huilliche Indians of Chile cultivated the female strawberry species until 1551 when the Spanish came to conquer the land, in 1765, a European explorer recorded the cultivation of F. chiloensis, the Chilean strawberry
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Methyl anthranilate
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Methyl anthranilate, also known as MA, methyl 2-aminobenzoate, or carbomethoxyaniline, is an ester of anthranilic acid. It is a clear to yellow liquid with melting point 24 °C. It has a density of 1.168 g/cm3 at 20 °C and it has a refractive index of 1.583 at 589 nm of wavelength and 20 °C. It shows a blue fluorescence. It is very soluble in water, and soluble in ethanol. It is insoluble in paraffin oil and it is combustible, with flash point at 104 °C. At full concentration, it has a fruity smell, at 25 ppm it has a sweet, fruity, Concord grape-like smell with a musty. Methyl anthranilate acts as a bird repellent and it is food-grade and can be used to protect corn, sunflowers, rice, fruit, and golf courses. Dimethyl anthranilate has a similar effect and it is also used for the flavor of grape Kool-Aid. It is used for flavoring of candy, soft drinks, e. g. grape soda, chewing gum, drugs, methyl anthranilate both as a component of various natural essential oils and as a synthesised aroma-chemical is used extensively in modern perfumery. It is also used to produce Schiff bases with aldehydes, many of which are used in perfumery. In a perfumery context the most common Schiffs Base is known as aurantiol, produced by combining methyl anthranilate and it is also a primary component of the essential apple flavor, along with ethyl acetate and ethyl butyrate
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Grape
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A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar. Grapes are a type of fruit, generally occurring in clusters. The cultivation of the grape began 6, 000–8,000 years ago in the Near East. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, the earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. The oldest known winery was found in Armenia, dating to around 4000 BC, by the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has proposed that Syrah red wine is named after Shiraz. Ancient Egyptian hieroglyphics record the cultivation of grapes, and history attests to the ancient Greeks, Phoenicians. The growing of grapes would later spread to regions in Europe, as well as North Africa. Vitis vinifera cultivars were imported for that purpose, Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange, and pink. White grapes are actually green in color, and are derived from the purple grape. Mutations in two genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid, most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Vitis riparia, a vine of North America, is sometimes used for winemaking. It is native to the entire Eastern U. S. Vitis rotundifolia, the muscadines, used for jams and wine, are native to the Southeastern United States from Delaware to the Gulf of Mexico. Vitis amurensis is the most important Asian species, according to the Food and Agriculture Organization,75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world production is used for wine, 27% as fresh fruit
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Myrcene
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Myrcene, or β-myrcene, is an olefinic natural organic hydrocarbon. It is more precisely classified as a monoterpene, monoterpenes are dimers of isoprenoid precursors, and myrcene is one of the most important. It is a component of the oil of several plants including bay, cannabis, ylang-ylang, wild thyme, parsley. It is produced mainly semi-synthetically from myrcia, from which it gets its name and it is a key intermediate in the production of several fragrances. α-Myrcene is the name for the structural isomer 2-methyl-6-methylene-1, 7-octadiene, terpenes arise naturally from dehydration of terpenol geraniol. It could in principle be extracted from any number of plants, for example wild thyme, the current route to commercial samples is by the pyrolysis of β-pinene, which is obtained from turpentine. Myrcene is an important intermediate used in the perfumery industry and it has a pleasant odor, but is rarely used directly. It is also unstable in air, tending to polymerize, samples are stabilized by the addition of alkylphenols or tocopherol. It is thus more highly valued as an intermediate for the preparation of flavor and fragrance chemicals such as menthol, citral, citronellol, citronellal, geraniol, nerol, treatment of myrcene with hydrogen chloride gives geranyl chloride, neryl chloride, and linalyl chloride. Treatment of these compounds with acetic acid gives geranyl acetate, neryl acetate and these esters are then hydrolyzed to the corresponding alcohols. Myrcene is also converted to myrcenol, another found in lavender, via uncatalyzed hydroamination of the 1, 3-diene followed by hydrolysis. As 1, 3-dienes, both myrcene and mycenol undergo Diels-Alder reactions with several such as acrolein to give cyclohexene derivatives that are also useful fragrances. As mentioned above, many plants contain myrcene, sometimes in large amounts. Cannabis Hops Houttuynia Lemon grass Mangoes Myrcia Thyme Verbena West Indian Bay Tree Perfume allergy
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Verbena
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Verbena is a genus in the family Verbenaceae. It contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants, the majority of the species are native to the Americas and Asia. The leaves are usually opposite, simple, and in many species hairy, the flowers are small, with five petals, and borne in dense spikes. Typically some shade of blue, they may also be white, pink, or purple, the genus can be divided into a diploid North American and a polyploid South American lineage, both with a base chromosome number of seven. The European species is derived from the North American lineage, orcuttiana or V. hastata and G. bipinnatifida. In addition, several species of verbena are of hybrid origin. The relationships of this group are therefore hard to resolve with standard methods of computational phylogenetics. Some species, hybrids and cultivars of verbena are used as ornamental plants and they are drought-resistant, tolerating full to partial sun, and enjoy well-drained, average soils. Plants are usually grown from seed, some species and hybrids are not hardy and are treated as half-hardy annuals in bedding schemes. Officinalis, which is grown as a honey plant. The hybrid cultivars Silver Anne and Sissinghurst have gained the Royal Horticultural Societys Award of Garden Merit, for some verbena pathogens, see List of verbena diseases. Cultivated verbenas are sometimes parasitized by Sweet potato whitefly and spread this pest to other crops, Verbena has longstanding use in herbalism and folk medicine, usually as an herbal tea. Nicholas Culpepers 1652 The English Physitian discusses folk uses, among other effects, it may act as a galactagogue and possibly sex steroid analogue. The plants are sometimes used as abortifacient. Verbena has been listed as one of the 38 plants used to prepare Bach flower remedies, however, according to Cancer Research UK, there is no scientific evidence to prove that flower remedies can control, cure or prevent any type of disease, including cancer. The essential oil of various species, mainly common vervain, is traded as Spanish verbena oil, considered inferior to oil of lemon verbena in perfumery, it is of some commercial importance for herbalism and it seems to be a promising source of medical compounds. Verveine, the famous green liqueur from the region of Le Puy-en-Velay is flavored with these vervains, Verbena has long been associated with divine and other supernatural forces. It was called tears of Isis in ancient Egypt, and later called Heras tears, in ancient Greece it was dedicated to Eos Erigineia
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Quotations from Wikiquote
. PMID 23372854.
