1.
Emmental cheese
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Emmentaler or Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savoury, but mild taste, Emmentaler dates to the time of ancient history. Three types of bacteria are used in the production of Emmentaler, Streptococcus thermophilus, Lactobacillus helveticus, historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmentaler cheese is used in a variety of dishes, particularly in gratins, and fondue, Emmentaler Switzerland AOC has been registered since 2000 as an appellation dorigine contrôlée. In 2013, it was replaced by the appellation dorigine protégée certification and this “original Emmentaler” is produced in small rural dairies with raw cows milk, adding only natural ingredients, preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a shape with a natural rind. This Emmentaler has three age profiles, classic - four months, reserve - eight months, and Premier Cru -14 months, Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin Cheese World Championships in 2006 and it was nominated best cheese among over 1,700 competitors. For this achievement, it has received a place in the Historic Museum in Bern, Switzerland
2.
Workshop
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Beginning with the Industrial Revolution era, a workshop may be a room or building which provides both the area and tools that may be required for the manufacture or repair of manufactured goods. Workshops were the places of production until the advent of industrialization. In the 20th and 21st century, many Western homes contain a workshop in the garage, basement, home workshops typically contain a workbench, hand tools, power tools and other hardware. In some repair industries, such as locomotives and aircraft, the operations have specialized workshops called backshops or railway workshops. Most repairs are carried out in workshops, except where an industrial service is needed. Category, Railway workshops The New Yankee Workshop Laboratory Hackspace Studio
3.
Maker Faire
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Maker Faire is an event created by Make magazine to celebrate arts, crafts, engineering, science projects and the Do-It-Yourself mindset. Flagship Maker Faires are held in San Mateo, California, Detroit, the New York Maker Faire is also known as the World Maker Faire. It included six exposition and workshop pavilions, a 5-acre outdoor midway, over 100 exhibiting makers, hands-on workshops, demonstrations, the second Maker Faire was held on 19–20 May 2007, also at the San Mateo County Event Center. Another fair was later the same year in Austin, Texas. Maker Faire 2008 was held on 3–4 May 2008, at the San Mateo County Event Center, there were approximately 65,000 people in attendance. Featured guests included Adam Savage, Stephanie Pearl-McPhee, Lee David Zlotoff, Tony Baxter, an additional 2008 Maker Faire was held on October 18–19,2008, in Austin, Texas. The 2009 Bay Area Maker Faire was held on 30–31 May at the San Mateo County Event Center, Maker Faire Bay Area 2010 was held on May 22 and 23, at the San Mateo County Event Center. Featured makers included Adam Savage, Eepybird, OK Go, ArcAttack, Maker Faire Detroit 2010 was held on July 31 and August 1. Maker Faire New York 2010 was held on September 25–26, organised by science museum Continium and the FabLabs in Maastricht, Aachen, Genk, Liege and Luxembourg. Trondheim Maker Faire on August 29–30,2014 down town Trondheim, Paris Maker Faire on June 21–22,2014 at the Cent Quatre, Paris Maker Faire. European MakerFaire October 3–6,2014 at the Auditorium Parco della Musica, MakerFaire Rome Maker Faire Hannover July 5–6,2014 in Hannover, Germany Maker Faire San Diego, oct. 3-4 Maker Faire Hong Kong, PolyU, Hong Kong. November 28–29,2015 Maker Faire Pittsburgh, October 10–11,2015 Maker Faire San Diego, oct. 1-2 Maker Faire Rome, Rome, Italy. October 14 +15 +16,2016 Make Magazine assists independent event organizers in producing small-scale Maker Faire events in local communities. The first Maker Faire in the United Kingdom took place on March 14–15,2009, in Newcastle upon Tyne, in the US, the 2009 Maker Faire Rhode Island was scheduled for September 6–19. The first Maker Faire North Carolina 2010 was held on April 25 in Durham and it moved to Raleigh, North Carolina for 2011. In 2010, Canada had their first Mini Maker Faire in Ottawa, March 12–13, Newcastle upon Tyne, UK, Centre for Life and Discovery Museum April 28, Westport, Connecticut June 18, North Carolina, Gov. It took place in,2009 in Accra, Ghana 2010 in Nairobi, Kenya 2011 in Cairo, Egypt Makezine Official website
4.
ZIP Code
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ZIP Codes are a system of postal codes used by the United States Postal Service since 1963. The term ZIP, an acronym for Zone Improvement Plan, was chosen to suggest that the travels more efficiently, and therefore more quickly. The basic format consists of five numerical digits, an extended ZIP+4 code, introduced in 1983, includes the five digits of the ZIP Code, a hyphen, and four additional digits that determine a more specific location within a given ZIP Code. The term ZIP Code was originally registered as a servicemark by the U. S. Postal Service, USPS style for ZIP is all caps and the c in code is also capitalized, although style sheets for some publications use sentence case or lowercase. The early history and context of postal codes began with postal district/zone numbers, the United States Post Office Department implemented postal zones for numerous large cities in 1943. For example, Mr. John Smith 3256 Epiphenomenal Avenue Minneapolis 16, by the early 1960s a more organized system was needed, and on July 1,1963, non-mandatory five-digit ZIP Codes were introduced nationwide. Three months later, on October 1,1963, the U. S, an earlier list in June had proposed capitalized abbreviations ranging from two to five letters. The abbreviations have remained unchanged, with one exception, according to the historian of the U. S. Robert Moon, an employee of the post office, is considered the father of the ZIP Code, he submitted his proposal in 1944 while working as a postal inspector. The post office gives credit to Moon only for the first three digits of the ZIP Code, which describe the sectional center facility or sec center, an SCF is a central mail processing facility with those three digits. The SCF sorts mail to all post offices with those first three digits in their ZIP Codes, the mail is sorted according to the final two digits of the ZIP Code and sent to the corresponding post offices in the early morning. Sectional centers do not deliver mail and are not open to the public, Mail picked up at post offices is sent to their own SCF in the afternoon, where the mail is sorted overnight. The United States Post Office used a character, which it called Mr. ZIP. He was often depicted with a such as USE ZIP CODE in the selvage of panes of stamps or on labels contained in, or the covers of. In 1983, the U. S. Postal Service introduced an expanded ZIP Code system that it called ZIP+4, often called plus-four codes, add-on codes, or add ons. But initial attempts to promote use of the new format met with public resistance. For Post Office Boxes, the rule is that each box has its own ZIP+4 code. However, there is no rule, so the ZIP+4 Code must be looked up individually for each box. It is common to use add-on code 9998 for mail addressed to the postmaster,9999 for general delivery, for a unique ZIP Code, the add-on code is typically 0001
5.
Local food
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The term has also been extended to include not only the geographic location of supplier and consumer but can also be defined in terms of social and supply chain characteristics. For example, local food initiatives often promote sustainable and organic farming practices, local food represents an alternative to the global food model, a model which often sees food travelling long distances before it reaches the consumer. We can trace back the seeds of the food movement to the creation of the Agricultural Adjustment Act of 1933. The contemporary American movement associated with the term can be traced back to proposed resolutions to the Society for Nutrition Educations 1981 guidelines and these largely unsuccessful resolutions encouraged increased local production to slow farmland loss. The program described sustainable diets - a term new to the American public. At the time, the resolutions were met with criticism from pro-business institutions. No single definition of local or local food systems exists, the geographic distances between production and consumption varies within the movement. However, the public recognizes that local describes the marketing arrangement. There are a number of different definitions for local have been used or recorded by researchers assessing local food systems most informed by political or geographic boundaries, among the more widely circulated and popular defining parameters is the concept of food miles, which has been suggested for policy recommendations. In 2008 Congress passed H. R.2419, which amended the Consolidated Farm, in May 2010 the USDA acknowledged this definition in an informational leaflet. Similar to watersheds, food sheds follow the process of food comes from. It is the responsibility to conclude how local the food is. + The USDA included statistics about the growing local food market in the leaflet released in May 2010. The statistics are as follows, Direct-to-consumer marketing amounted to $1.2 billion in current dollar sales in 2007, according to the 2007 Census of Agriculture, compared with $551 million in 1997. Direct-to-consumer sales accounted for 0.4 percent of agricultural sales in 2007. If non-edible products are excluded from total agricultural sales, direct-to-consumer sales accounted for 0.8 percent of sales in 2007. The number of markets rose to 5,274 in 2009, up from 2,756 in 1998 and 1,755 in 1994. In early 2010, estimates exceeded 1,400, but the number could be much larger, in the 2016 Index, the three top-ranking states were Vermont, Maine and Oregon, while the three lowest-ranking states were Nevada, Texas and Florida. Networks of local farmers and producers are now collaborating in the UK, Canada and this technological change enables more consumers to participate in farmers markets
6.
Cheese
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
7.
Egyptian cheese
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Egyptian cheese has a long history, and cheese is an important part of the modern Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt, in the Middle Ages Damietta was famous for its soft, white pickled cheese. Cheese was also imported, and the common yellow cheese takes its name Roumy from the word for foreign. Cheeses may be made from the milk of, buffaloes, cows, sheep, although many rural people still make their own cheese, notably the fermented mish, today a growing quantity is produced in modern state-owned or private processing plants. Cheese is often served with breakfast, is included in several traditional main course dishes, there is a range of different varieties of Egyptian cheese. Cheese is thought to have originated in the Middle East, the manufacture of cheese is depicted in murals in Egyptian tombs from 2000 BC. Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt and these were placed in the tomb about 3000 BC. Probably they were fresh cheeses coagulated with acid or a combination of acid, an earlier tomb, that of King Hor-Aha may also have contained cheese which, from the hieroglyphic inscriptions on the two jars, came from Upper Egypt and from Lower Egypt. The pots are similar to those used today when preparing mish, cottage cheese was made in ancient Egypt by churning milk in a goatskin and then straining the residue using a reed mat. The Museum of Ancient Egyptian Agriculture displays fragments of these mats, in the 3rd century BC there are records of imported cheese from the Greek island of Chios, with a twenty-five percent import tax being charged. The first would have been unripened cheese made locally from sour milk, the old dry cheeses would have often been imported, and were cheeses ripened by rennet enzymes or bacteria. Medieval Egyptian cheese mostly used buffalo or cows milk, with use of goat. Damietta on the Mediterranean coast was the area where cheese was made for consumption in other parts of the country. Damietta was well known not just for its buffaloes but also for its Khaysiyya cows, Khaysi cheese is mentioned as early as the eleventh century A. D. A fifteenth century author describes the cheese being washed, which may imply that it was salted in brine and it may therefore have been an ancestor of modern Dumyati cheese, produced today in the Damietta district. A 17th-century writer described mishsh as the blue qarish cheese which was kept for so long that it cut off the tail with its burning sharpness. The Egyptian peasants ate this cheese with bread, leeks, or green onions as a part of their diet. It seems that the mishsh made and eaten by people today is essentially the same cheese
8.
Ancient Egypt
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Ancient Egypt was a civilization of ancient Northeastern Africa, concentrated along the lower reaches of the Nile River in what is now the modern country of Egypt. It is one of six civilizations to arise independently, Egyptian civilization followed prehistoric Egypt and coalesced around 3150 BC with the political unification of Upper and Lower Egypt under the first pharaoh Narmer. In the aftermath of Alexander the Greats death, one of his generals, Ptolemy Soter and this Greek Ptolemaic Kingdom ruled Egypt until 30 BC, when, under Cleopatra, it fell to the Roman Empire and became a Roman province. The success of ancient Egyptian civilization came partly from its ability to adapt to the conditions of the Nile River valley for agriculture, the predictable flooding and controlled irrigation of the fertile valley produced surplus crops, which supported a more dense population, and social development and culture. Its art and architecture were widely copied, and its antiquities carried off to far corners of the world and its monumental ruins have inspired the imaginations of travelers and writers for centuries. The Nile has been the lifeline of its region for much of human history, nomadic modern human hunter-gatherers began living in the Nile valley through the end of the Middle Pleistocene some 120,000 years ago. By the late Paleolithic period, the climate of Northern Africa became increasingly hot and dry. In Predynastic and Early Dynastic times, the Egyptian climate was less arid than it is today. Large regions of Egypt were covered in treed savanna and traversed by herds of grazing ungulates, foliage and fauna were far more prolific in all environs and the Nile region supported large populations of waterfowl. Hunting would have been common for Egyptians, and this is also the period when many animals were first domesticated. The largest of these cultures in upper Egypt was the Badari, which probably originated in the Western Desert, it was known for its high quality ceramics, stone tools. The Badari was followed by the Amratian and Gerzeh cultures, which brought a number of technological improvements, as early as the Naqada I Period, predynastic Egyptians imported obsidian from Ethiopia, used to shape blades and other objects from flakes. In Naqada II times, early evidence exists of contact with the Near East, particularly Canaan, establishing a power center at Hierakonpolis, and later at Abydos, Naqada III leaders expanded their control of Egypt northwards along the Nile. They also traded with Nubia to the south, the oases of the desert to the west. Royal Nubian burials at Qustul produced artifacts bearing the oldest-known examples of Egyptian dynastic symbols, such as the crown of Egypt. They also developed a ceramic glaze known as faience, which was used well into the Roman Period to decorate cups, amulets, and figurines. During the last predynastic phase, the Naqada culture began using written symbols that eventually were developed into a system of hieroglyphs for writing the ancient Egyptian language. The Early Dynastic Period was approximately contemporary to the early Sumerian-Akkadian civilisation of Mesopotamia, the third-century BC Egyptian priest Manetho grouped the long line of pharaohs from Menes to his own time into 30 dynasties, a system still used today
9.
Food preservation
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Food preservation is to prevent the growth of bacteria, fungi, or other micro-organisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation, many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling, sugaring and sealing within an airtight jar, some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods. Some methods of preservation are known to create carcinogens. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, new techniques of food preservation became available to the home chef from the dawn of agriculture until the Industrial Revolution. Drying is one of the oldest techniques used to hamper the decomposition of food products, as early as 12,000 BC, Middle Eastern and Oriental cultures were drying foods using the power of the sun. Vegetables and fruits are dried by the sun and wind. A fire would be built inside the building to provide the heat to dry the various fruits, vegetables, cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of root cellars, rural people often did their own ice cutting, whereas town and city dwellers often relied on the ice trade. For example, potato waffles are stored in the freezer, cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries. Boiling liquid food items can kill any existing microbes, milk and water are often boiled to kill any harmful microbes that may be present in them. Heating to temperatures which are sufficient to kill microorganisms inside the food is a method used with perpetual stews, milk is also boiled before storing to kill many microorganisms. Salting or curing draws moisture from a substance by osmosis, substances are cured with salt, sugar or a combination of the two. Nitrates and nitrites are often used to cure meat and contribute the characteristic pink colour. It was a method of preservation in medieval times and around the 1700s. The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit in honey, similar to pickled foods, sugar cane was brought to Europe through the trade routes. In northern climates without sufficient sun to dry foods, preserves are made by heating the fruit with sugar, sugar tends to draw water from the microbes. This process leaves the microbial cells dehydrated, thus killing them, in this way, the food will remain safe from microbial spoilage
10.
Nutrition
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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, the diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and they also provide preventive and therapeutic programs at work places, schools and similar institutions. Government regulation especially in terms of licensing, is less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS and these Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become certified, potential CNS candidate must pass an examination. This exam covers specific domains within the health sphere including, Clinical Intervention, a poor diet can cause the wasting of kwashiorkor in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus. According to Walter Gratzer, the study of nutrition probably began during the 6th century BC, in China, the concept of Qi developed, a spirit or wind similar to what Western Europeans later called pneuma. Food was classified into hot and cold in China, India, Malaya, humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements, the first recorded nutritional experiment with human subjects is found in the Bibles Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel, selected as court servants, they were to share in the kings fine foods and wine. But they objected, preferring vegetables and water in accordance with their Jewish dietary restrictions, the kings chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were compared to the kings men. Appearing healthier, they were allowed to continue with their diet, around 475 BC, Anaxagoras stated that food is absorbed by the human body and, therefore, contains homeomerics, suggesting the existence of nutrients. Around 400 BC, Hippocrates, who recognized and was concerned with obesity, the works that are still attributed to him, Corpus Hippocraticum, called for moderation and emphasized exercise. Salt, pepper and other spices were prescribed for various ailments in various preparations for example mixed with vinegar, in the 2nd century BC, Cato the Elder believed that cabbage could cure digestive diseases, ulcers, warts, and intoxication. Living about the turn of the millennium, Aulus Celsus, an ancient Roman doctor, believed in strong and weak foods
11.
Value (economics)
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Economic value is a measure of the benefit provided by a good or service to an economic agent. It is generally measured relative to units of currency, and the interpretation is therefore what is the amount of money a specific actor is willing. Note that economic value is not the same as market price, if a consumer is willing to buy a good, it implies that the customer places a higher value on the good than the market price. The difference between the value to the consumer and the price is called consumer surplus. It is easy to see situations where the value is considerably larger than the market price. The economic value of a good or service has puzzled economists since the beginning of the discipline, first, economists tried to estimate the value of a good to an individual alone, and extend that definition to goods which can be exchanged. From this analysis came the concepts value in use and value in exchange, Value is linked to price through the mechanism of exchange. When an economist observes an exchange, two important value functions are revealed, those of the buyer and seller. Just as the buyer reveals what he is willing to pay for a amount of a good. Additional information about market value is obtained by the rate at which transactions occur, said another way, value is how much a desired object or condition is worth relative to other objects or conditions. Economic values are expressed as how much of one condition or commodity will. Among the competing schools of economic theory there are differing metrics for value assessment, Value theories are a large part of the differences and disagreements between the various schools of economic theory. In neoclassical economics, the value of an object or service is seen as nothing but the price it would bring in an open. This is determined primarily by the demand for the relative to supply in a perfectly competitive market. Many neoclassical economic theories equate the value of a commodity with its price, as such, everything is seen as a commodity and if there is no market to set a price then there is no economic value. In classical economics, the value of an object or condition is the amount of discomfort/labor saved through the consumption or use of an object or condition. Though exchange value is recognized, economic value is not, in theory, dependent on the existence of a market and price and this is complicated, however, by the efforts of classical economists to connect price and labor value. In this tradition, Steve Keen makes the claim that value refers to the worth of a commodity
12.
Nomad
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A nomad is a member of a community of people who live in different locations, moving from one place to another. Among the various ways nomads relate to their environment, one can distinguish the hunter-gatherer, as of 1995, there were an estimated 30–40 million nomads in the world. Nomadic hunting and gathering, following seasonally available wild plants and game, is by far the oldest human subsistence method, pastoralists raise herds, driving them, or moving with them, in patterns that normally avoid depleting pastures beyond their ability to recover. Nomadism is also a lifestyle adapted to regions such as steppe, tundra, or ice and sand. For example, many groups in the tundra are reindeer herders and are semi-nomadic and these nomads sometimes adapt the use of high technology such as solar photovoltaics to reduce their dependence on diesel fuel. These groups are known as peripatetic nomads, a nomad is a person with no settled home, moving from place to place as a way of obtaining food, finding pasture for livestock, or otherwise making a living. The word Nomad comes from a Greek word that one who wanders for pasture. Most nomadic groups follow an annual or seasonal pattern of movements and settlements. Nomadic peoples traditionally travel by animal or canoe or on foot, today, some nomads travel by motor vehicle. Most nomads live in tents or other portable shelters, Nomads keep moving for different reasons. Nomadic foragers move in search of game, edible plants, the Australian Aborigines, Negritos of Southeast Asia, and San of Africa, for example, traditionally move from camp to camp to hunt and to gather wild plants. Some tribes of the Americas followed this way of life, Pastoral nomads make their living raising livestock, such as camels, cattle, goats, horses, sheep, or yaks. These nomads travel to find more camels, goats, and sheep through the deserts of Arabia, the Fulani and their cattle travel through the grasslands of Niger in western Africa. Some nomadic peoples, especially herders, may move to raid settled communities or avoid enemies. Nomadic craftworkers and merchants travel to find and serve customers and they include the Lohar blacksmiths of India, the Romani traders, and the Irish Travellers. Most nomads travel in groups of families called bands or tribes and these groups are based on kinship and marriage ties or on formal agreements of cooperation. A council of adult males makes most of the decisions, though some tribes have chiefs, in the case of Mongolian nomads, a family moves twice a year. These two movements would generally occur during the summer and winter, the winter location is usually located near mountains in a valley and most families already have their fixed winter locations
13.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
14.
Sheep
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The sheep is a quadrupedal, ruminant mammal typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, although the name sheep applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe, a male as a ram or occasionally a tup, a castrated male as a wether. Sheep are most likely descended from the wild mouflon of Europe, one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleece, meat and milk. A sheeps wool is the most widely used animal fiber, and is harvested by shearing. Ovine meat is called lamb when from younger animals and mutton when from older ones, Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. Sheep husbandry is practised throughout the majority of the inhabited world, in the modern era, Australia, New Zealand, the southern and central South American nations, and the British Isles are most closely associated with sheep production. Sheepraising has a lexicon of unique terms which vary considerably by region. Use of the sheep began in Middle English as a derivation of the Old English word scēap. A group of sheep is called a flock, herd or mob, many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. Being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, as livestock, sheep are most often associated with pastoral, Arcadian imagery. Sheep figure in many mythologies—such as the Golden Fleece—and major religions, in both ancient and modern religious ritual, sheep are used as sacrificial animals. Domestic sheep are relatively small ruminants, usually with a crimped hair called wool, domestic sheep differ from their wild relatives and ancestors in several respects, having become uniquely neotenic as a result of selective breeding by humans. A few primitive breeds of sheep retain some of the characteristics of their wild cousins, depending on breed, domestic sheep may have no horns at all, or horns in both sexes, or in males only. Most horned breeds have a pair, but a few breeds may have several. Another trait unique to domestic sheep as compared to wild ovines is their variation in color. Wild sheep are largely variations of brown hues, and variation within species is extremely limited, colors of domestic sheep range from pure white to dark chocolate brown, and even spotted or piebald
15.
Goat
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The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the family Bovidae and is related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over 300 distinct breeds of goat, Goats are one of the oldest domesticated species, and have been used for their milk, meat, hair, and skins over much of the world. In 2011, there were more than 924 million live goats around the globe, according to the UN Food, female goats are referred to as does or nannies, intact males are called bucks or billies, and juveniles of both sexes are called kids. Goat meat from animals is called kid or cabrito, while meat from older animals is known simply as goat or sometimes called chevon. To refer to the male, Old English used bucca until ousted by hegote, hegoote in the late 12th century, nanny goat originated in the 18th century and billy goat in the 19th. Goats are among the earliest animals domesticated by humans, the most recent genetic analysis confirms the archaeological evidence that the wild Bezoar ibex of the Zagros Mountains is the likely original ancestor of probably all domestic goats today. The earliest remnants of domesticated goats dating 10,000 years before present are found in Ganj Dareh in Iran. Goat remains have been found at sites in Jericho, Choga Mami Djeitun and Çayönü. Studies of DNA evidence suggests 10,000 years BP as the domestication date, historically, goat hide has been used for water and wine bottles in both traveling and transporting wine for sale. It has also used to produce parchment. Goats are considered small livestock animals, compared to animals such as cattle, camels and horses, but larger than microlivestock such as poultry, rabbits, cavies. Each recognized breed of goats has specific weight ranges, which vary from over 140 kg for bucks of larger breeds such as the Boer, within each breed, different strains or bloodlines may have different recognized sizes. At the bottom of the range are miniature breeds such as the African Pygmy. Most goats naturally have two horns, of various shapes and sizes depending on the breed, Goats have horns unless they are polled or the horns have been removed, typically soon after birth. There have been incidents of polycerate goats, although this is a genetic rarity thought to be inherited, the horns are most typically removed in commercial dairy goat herds, to reduce the injuries to humans and other goats. Unlike cattle, goats have not been bred to be reliably polled, as the genes determining sex. Breeding together two genetically polled goats results in a number of intersex individuals among the offspring, which are typically sterile
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Lactic acid
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Lactic acid is an organic compound with the formula CH3CHCO2H. In its solid state, it is white and water-soluble, in its liquid state, it is clear. It is produced naturally and synthetically. With a hydroxyl group adjacent to the group, lactic acid is classified as an alpha-hydroxy acid. In the form of its base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers, one is known as L--lactic acid or -lactic acid and the other, its mirror image, is D--lactic acid or -lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid, DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase in a process of fermentation during normal metabolism and exercise. The concentration of lactate is usually 1–2 mmol/L at rest. In industry, lactic acid fermentation is performed by lactic acid bacteria and these bacteria can also grow in the mouth, the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the components of lactated Ringers solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water and it is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns. Lactic acid was isolated for the first time by the Swedish chemist Carl Wilhelm Scheele in 1780 from sour milk, the name reflects the lact- combining form derived from the Latin word for milk. In 1808, Jöns Jacob Berzelius discovered that lactic acid also is produced in muscles during exertion and its structure was established by Johannes Wislicenus in 1873. In 1856, Louis Pasteur discovered Lactobacillus and its role in the making of lactic acid, lactic acid started to be produced commercially by the German pharmacy Boehringer Ingelheim in 1895
17.
Bacteria
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Bacteria constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a number of shapes, ranging from spheres to rods, Bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, Bacteria also live in symbiotic and parasitic relationships with plants and animals. Most bacteria have not been characterised, and only half of the bacterial phyla have species that can be grown in the laboratory. The study of bacteria is known as bacteriology, a branch of microbiology, There are typically 40 million bacterial cells in a gram of soil and a million bacterial cells in a millilitre of fresh water. There are approximately 5×1030 bacteria on Earth, forming a biomass which exceeds that of all plants, Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of bodies and bacteria are responsible for the putrefaction stage in this process. In March 2013, data reported by researchers in October 2012, was published and it was suggested that bacteria thrive in the Mariana Trench, which with a depth of up to 11 kilometres is the deepest known part of the oceans. Other researchers reported related studies that microbes thrive inside rocks up to 580 metres below the sea floor under 2.6 kilometres of ocean off the coast of the northwestern United States. According to one of the researchers, You can find microbes everywhere—theyre extremely adaptable to conditions, the vast majority of the bacteria in the body are rendered harmless by the protective effects of the immune system, though many are beneficial particularly in the gut flora. However several species of bacteria are pathogenic and cause diseases, including cholera, syphilis, anthrax, leprosy. The most common fatal diseases are respiratory infections, with tuberculosis alone killing about 2 million people per year. In developed countries, antibiotics are used to treat infections and are also used in farming, making antibiotic resistance a growing problem. Once regarded as constituting the class Schizomycetes, bacteria are now classified as prokaryotes. Unlike cells of animals and other eukaryotes, bacterial cells do not contain a nucleus and these evolutionary domains are called Bacteria and Archaea. The ancestors of modern bacteria were unicellular microorganisms that were the first forms of life to appear on Earth, for about 3 billion years, most organisms were microscopic, and bacteria and archaea were the dominant forms of life. In 2008, fossils of macroorganisms were discovered and named as the Francevillian biota, however, gene sequences can be used to reconstruct the bacterial phylogeny, and these studies indicate that bacteria diverged first from the archaeal/eukaryotic lineage. Bacteria were also involved in the second great evolutionary divergence, that of the archaea, here, eukaryotes resulted from the entering of ancient bacteria into endosymbiotic associations with the ancestors of eukaryotic cells, which were themselves possibly related to the Archaea
18.
Fermentation in food processing
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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired, the science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer. However, similar processes take place in the leavening of bread, other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, since ancient times, humans have exploited the fermentation process. Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the Zagros Mountains in Iran. There is strong evidence that people were fermenting alcoholic drinks in Babylon c.3000 BC, ancient Egypt c.3150 BC, pre-Hispanic Mexico c.2000 BC, the French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation. When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a force, called ferments. The ferments were thought to only within living organisms. Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells, nevertheless, it was known that yeast extracts can ferment sugar even in the absence of living yeast cells. In 1907 he received the Nobel Prize in Chemistry for his research, one year earlier, in 1906, ethanol fermentation studies led to the early discovery of NAD+. Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids, all three products have found human uses. The production of carbon dioxide is used to leaven bread, the production of organic acids is exploited to preserve and flavor vegetables and dairy products. It has more cases of botulism than any state in the United States of America. The World Health Organization has classified pickled foods as possibly carcinogenic, other research found that fermented food contains a carcinogenic by-product, ethyl carbamate. A2009 review of the studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a persons risk for esophageal squamous cell carcinoma. Science aid, Fermentation - Process and uses of fermentation Fermented cereals, a global perspective - FAO1999
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Coagulation
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Coagulation is the process by which blood changes from a liquid to a gel, forming a blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, the mechanism of coagulation involves activation, adhesion, and aggregation of platelets along with deposition and maturation of fibrin. Disorders of coagulation are disease states which can result in bleeding or obstructive clotting, Coagulation is highly conserved throughout biology, in all mammals, coagulation involves both a cellular and a protein component. The system in humans has been the most extensively researched and is the best understood, Coagulation begins almost instantly after an injury to the blood vessel has damaged the endothelium lining the vessel. Platelets immediately form a plug at the site of injury, this is called primary hemostasis and this localization of platelets to the extracellular matrix promotes collagen interaction with platelet glycoprotein VI. Binding of collagen to glycoprotein VI triggers a cascade that results in activation of platelet integrins. Activated integrins mediate tight binding of platelets to the extracellular matrix and this process adheres platelets to the site of injury. Activated platelets will release the contents of stored granules into the blood plasma, the granules include ADP, serotonin, platelet-activating factor, vWF, platelet factor 4, and thromboxane A2, which, in turn, activate additional platelets. The granules contents activate a Gq-linked protein receptor cascade, resulting in increased concentration in the platelets cytosol. The calcium activates protein kinase C, which, in turn, pLA2 then modifies the integrin membrane glycoprotein IIb/IIIa, increasing its affinity to bind fibrinogen. The activated platelets change shape from spherical to stellate, and the fibrinogen cross-links with glycoprotein IIb/IIIa aid in aggregation of adjacent platelets, the coagulation cascade of secondary hemostasis has two initial pathways which lead to fibrin formation. These are the activation pathway, and the tissue factor pathway which both lead to the same fundamental reactions that produce fibrin. Coagulation factors are generally indicated by Roman numerals, with a lowercase a appended to indicate an active form, the coagulation factors are generally serine proteases, which act by cleaving downstream proteins. For example, FVIII and FV are glycoproteins, and Factor XIII is a transglutaminase, the coagulation factors circulate as inactive zymogens. The coagulation cascade is therefore divided into three pathways. The tissue factor and contact activation pathways both activate the final common pathway of factor X, thrombin and fibrin, fVIIa circulates in a higher amount than any other activated coagulation factor. FVII is itself activated by thrombin, FXIa, FXII and FXa, the activation of FX by TF-FVIIa is almost immediately inhibited by tissue factor pathway inhibitor. FXa and its co-factor FVa form the complex, which activates prothrombin to thrombin
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Yogurt
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Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures, fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cows milk is available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, milk used may be homogenized or not, both types may be used, with substantially different results. In North America, yogurt is plain, sweetened, or sweetened and flavoured with fruit, vanilla, coffee. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp, in addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. To produce yogurt, milk is first heated, usually to about 85 °C, after heating, the milk is allowed to cool to about 45 °C. The bacterial culture is mixed in, and a temperature of 45 °C is maintained for four to twelve hours to allow fermentation. The word is derived from Turkish, yoğurt, and is related to the verb yoğurmak, to knead, or to be curdled or coagulated. It may be related to yoğun, meaning thick or dense, the sound ğ was traditionally rendered as gh in transliterations of Turkish from around 1615-1625. In English, there are variations of the spelling of the word, including yogurt. Yogurt is common only in the United States, and Yoghurt mostly used elsewhere, yogourt is often used in Canada, as the spelling is the same in English and French. Analysis of the L. delbrueckii subsp, bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, the origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called the food of the gods, Persian traditions hold that Abraham owed his fecundity and longevity to the regular ingestion of yogurt. The cuisine of ancient Greece included a product known as oxygala which is believed to have been a form of yogurt. Galen mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today, the oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain barbarous nations knew how to thicken the milk into a substance with an agreeable acidity. The use of yogurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari, both texts mention the word yogurt in different sections and describe its use by nomadic Turks
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Curd
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Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, the increased acidity causes the milk proteins to tangle into solid masses, or curds. Milk that has left to sour will also naturally produce curds. The remaining liquid, which contains only whey proteins, is the whey, in cows milk,80 percent of the proteins are caseins. Curd products vary by region and include cottage cheese, curd cheese, farmer cheese, pot cheese, queso blanco, the word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used. In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment. Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. In Quebec, eastern Ontario and the provinces such as New Brunswick, cheese curds are popularly served with french fries. In some parts of the Midwestern U. S. especially in Wisconsin, they are breaded and fried, or are eaten straight. In Turkey, curds are called keş and are commonly used as an aphrodisiac and for breakfast served on fried bread and are also eaten with macaroni in the provinces of Bolu. In Mexico, the chongos zamoranos is a dessert prepared with milk curdled with sugar, albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained 3 to 4 times with a napkin or piece of cloth, gjiza can be served immediately or refrigerated for a couple of days. Lactobacillus is a genus of bacteria which can convert sugars into acid by means of fermentation. Milk contains a sugar called lactose, a made by the glycosidic bonding between glucose and galactose. These convert the lactose into lactic acid, which imparts the sour taste to curd, curds are mentioned in the Middle Irish parodic tale Aislinge Meic Con Glinne, the relevant portion of which reads, Stately, pleasantly it sat, A compact house and strong. Then I went in, The door of it was dry meat, The threshold was bare bread, smooth pillars of old cheese, And sappy bacon props Alternate ranged, Fine beams of mellow cream, White rafters - real curds, Kept up the house. Curds also appear in the nursery rhyme Little Miss Muffet, food and Agriculture Organization of the United Nations A fresh look at fine cheese, audio tour of Canada’s best cheese curds
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Whey
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Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses, sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss cheese. Acid whey is a byproduct produced during the making of types of dairy products such as cottage cheese or strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, to produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids from the liquid whey, sweet whey is the byproduct of rennet-coagulated cheese, and acid whey is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, Whey is used to produce whey cheeses such as ricotta, whey butter, so-called brunost, and many other products for human consumption. The fat content of whey is low, for example 1,000 kg of whey are required to make typically 1 kg of whey butter and it is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin, depending on the method of manufacture, whey may also contain glycomacropeptides. Dairy whey remaining from home-made cheesemaking has many uses and it is a flour conditioner and can be substituted for skim milk in most baked good recipes that require milk. Whey protein is often sold as a nutritional supplement, such supplements are especially popular in the sport of bodybuilding. In Switzerland, where production is an important industry, whey is used as the basis for carbonated soft drinks such as Rivella. In Iceland, liquid whey is sold as Mysa, throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley was at college at Daventry Academy, 1752–1755, he records that, on the morning of Wednesday,22 May 1754 and this was probably sack whey or wine whey. ”Whey was also used in central Spain to enrich bakery products. In some traditions, it was used instead of water to produce bread dough, in areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer. Historically whey, being a byproduct of cheese making, was considered a product and was pumped into rivers. Containing protein, this led to the growth of large concentrations of algae which were deemed to be an environmental hazard. The government eventually prohibited this practice led to a disposal problem for producers. Their first solution was to use it as a filler in the production of ice cream
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Casein
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Casein is the name for a family of related phosphoproteins. These proteins are found in mammalian milk, making up 80% of the proteins in cows milk. Casein has a variety of uses, from being a major component of cheese, to use as a food additive. As a food source, casein supplies amino acids, carbohydrates, casein contains a high number of proline residues, which do not interact. There are also no disulfide bridges, as a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it soluble in water. However, in sharp contrast to surfactant micelles, the interior of a micelle is highly hydrated. The caseins in the micelles are held together by calcium ions, any of several molecular models could account for the special conformation of casein in the micelles. One of them proposes the micellar nucleus is formed by several submicelles, another model suggests the nucleus is formed by casein-interlinked fibrils. Finally, the most recent model proposes a link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules, the isoelectric point of casein is 4.6. Since milks pH is 6.6, casein has a charge in milk. While it is insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as aqueous sodium oxalate. The enzyme trypsin can hydrolyze a phosphate-containing peptone and it is used to form a type of organic adhesive. Casein paint is a fast-drying, water-soluble medium used by artists and it is still widely used by scene painters, although acrylic has made inroads in that field as well. Casein-based glues, formulated from casein, water, hydrated lime and sodium hydroxide were popular for woodworking, including for aircraft, casein glue is also used in transformer manufacturing due to its oil permeability. While largely replaced with synthetic resins, casein-based glues still have a use in niche applications, such as laminating fireproof doors. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats and it is produced by coagulation of casein
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Whey protein
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Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey protein is commonly marketed as a supplement, and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins. Whey is left over when milk is coagulated during the process of cheese production and it is a 5% solution of lactose in water, with some minerals and lactalbumin. The fat is removed and then processed for human foods, processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey, Whey can be denatured by heat. Heat-denatured whey can still cause allergies in some people, Whey protein is the collection of globular proteins isolated from whey. The protein in milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey. The protein fraction in whey constitutes approximately 10% of the dry solids in whey. This protein is typically a mixture of beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin and these are soluble in their native forms, independent of pH. There are, however, specialty producers of vegetarian-approved whey protein products produced using non-animal rennet and these products are often also labeled as kosher and halal approved. Whey protein typically comes in four forms, concentrate, isolate, hydrolysate. Isolates are processed to remove the fat and lactose, but are lower in bioactivated compounds as well — they are 90%+ protein by weight. Like whey protein concentrates, whey protein isolates are mild to slightly milky in taste, hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher. Highly hydrolysed whey may be less allergenic than other forms of whey, Native whey protein is extracted from skim milk, not a byproduct of cheese production, and produced as a concentrate and isolate. The use of protein as a source of amino acids and its effect on reducing the risks of diseases such as heart disease, cancer. Whey is an abundant source of amino acids, which are used to stimulate protein synthesis. When leucine is ingested in high amounts, such as with whey protein supplementation, there is greater stimulation of protein synthesis, Whey has approximately three grams of leucine per serving and the threshold for optimal protein synthesis is three grams
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Lactose
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Lactose is a disaccharide sugar composed of galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk, although the amount varies among species and individuals and it is extracted from sweet or sour whey. The name comes from lac, the Latin word for milk and it has a formula of C12H22O11 and the hydrate formula C12H22O11·H2O, making it an isomer of sucrose. The first crude isolation of lactose, by Italian physician Fabrizio Bartoletti, was published in 1633, in 1700, the Venetian pharmacist Lodovico Testi published a booklet of testimonials to the power of milk sugar to relieve, among other ailments, the symptoms of arthritis. In 1715, Testis procedure for making milk sugar was published by Antonio Vallisneri, lactose was identified as a sugar in 1780 by Carl Wilhelm Scheele. In 1812, Heinrich Vogel recognized that glucose was a product of hydrolyzing lactose, in 1856, Louis Pasteur crystallized the other component of lactose, galactose. By 1894, Emil Fischer had established the configurations of the component sugars, lactose was named by the French chemist Jean Baptiste André Dumas in 1843. Lactose is a derived from the condensation of galactose and glucose. Lactose is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, lactose monohydrate crystals have a characteristic tomahawk shape that can be observed with a light microscope. Several million tons are produced annually as a by-product of the dairy industry, whey is made up of 6. 5% solids of which 4. 8% is lactose that may be purified by crystallisation. Whey or milk plasma is the liquid remaining after milk is curdled and strained, lactose makes up about 2–8% of milk by weight. Industrially, lactose is produced from whey permeate – that is whey filtrated for all major proteins, the protein fraction is used in infant nutrition and sport nutrition while the permeate can be evaporated to 60–65% solids and crystallized while cooling. Lactose can also be precipitated from whey using ethanol, since it is insoluble in ethanol, lactose precipitates, in about 65% yield. Infant mammals nurse on their mothers to drink milk, which is rich in lactose, the intestinal villi secrete the enzyme called lactase to digest it. This enzyme cleaves the molecule into its two subunits, the simple sugars glucose and galactose, which can be absorbed. Since lactose occurs mostly in milk, in most mammals, the production of lactase gradually decreases with maturity due to a lack of continuing consumption. Many people with ancestry in Europe, West Asia, South Asia, the Sahel belt in West Africa, East Africa, in many of these areas, milk from mammals such as cattle, goats, and sheep is used as a large source of food. Hence, it was in these regions that genes for lifelong lactase production first evolved, the genes of adult lactose tolerance have evolved independently in various ethnic groups
26.
Canton of Fribourg
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The Canton of Fribourg is a canton of Switzerland. It is located in the west of the country, the capital of the canton is Fribourg. The name Fribourg is French, whereas Freiburg is the German name for both the canton and the town, on the shores of Lake Neuchâtel and Lake Morat significant traces of prehistoric settlements have been unearthed. The canton of Fribourg joined the Swiss Confederation in 1481, the area is made up of lands acquired by the capital Fribourg. The present extent was reached in 1803 when Murten was acquired, the canton of Fribourg joined the separatist league of Catholic cantons in 1846. The following year, its troops surrendered to the federal army, the canton of Fribourg lies in the west of Switzerland. It is bounded to the west by the Lake of Neuchâtel, to the west and the south of the canton lies the canton of Vaud. To the east the canton of Fribourg is bounded by the canton of Bern, there are two enclaves within Vaud and one within the canton of Bern, as well as a large exclave on the lake. The area of the canton of Fribourg is 1,669 square kilometers, the canton lies on the elevated Swiss Plateau. In the west the lands are flat, but towards the south east of the canton and this region is commonly called pre-Alps but is part of the Bernese Alps. The highest elevation in the canton is the Vanil Noir with 2,389 m, the river Saane flows from the south to the north of the canton. Together with its tributaries it drains most of the lands in the canton, the river Saane later joins the river Aare. The river Broye drains the west of the canton and flows northeast into Lake Morat, the southwest part of the canton is drained by the river Veveyse which flows south into Lake Geneva. The number is decreasing as the canton subsidizes mergers between municipalities, in contrast to the mainly Protestant cantons of Vaud to its west and Bern to its east, the canton of Fribourg is a predominantly Roman Catholic enclave with a Protestant minority. The main centres of population are the capital Fribourg and Bulle, two-thirds of the population speak French, and one-third speaks Alemannic dialects of German. The French-speaking areas are in the west of the canton, whereas the Alemannic-speaking areas are in the east, there are a number of bilingual towns, a fact that has attracted some businesses, such as telesales. The population of the canton is 307,461, as of 2007, the population included 43,838 foreigners, or about 16. 65% of the total population. Agriculture is important in the canton of Fribourg, the main agricultural activities are cattle breeding and dairy farming
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Switzerland
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Switzerland, officially the Swiss Confederation, is a federal republic in Europe. It consists of 26 cantons, and the city of Bern is the seat of the federal authorities. The country is situated in western-Central Europe, and is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland is a country geographically divided between the Alps, the Swiss Plateau and the Jura, spanning an area of 41,285 km2. The establishment of the Old Swiss Confederacy dates to the medieval period, resulting from a series of military successes against Austria. Swiss independence from the Holy Roman Empire was formally recognized in the Peace of Westphalia in 1648. The country has a history of armed neutrality going back to the Reformation, it has not been in a state of war internationally since 1815, nevertheless, it pursues an active foreign policy and is frequently involved in peace-building processes around the world. In addition to being the birthplace of the Red Cross, Switzerland is home to international organisations. On the European level, it is a member of the European Free Trade Association. However, it participates in the Schengen Area and the European Single Market through bilateral treaties, spanning the intersection of Germanic and Romance Europe, Switzerland comprises four main linguistic and cultural regions, German, French, Italian and Romansh. Due to its diversity, Switzerland is known by a variety of native names, Schweiz, Suisse, Svizzera. On coins and stamps, Latin is used instead of the four living languages, Switzerland is one of the most developed countries in the world, with the highest nominal wealth per adult and the eighth-highest per capita gross domestic product according to the IMF. Zürich and Geneva have each been ranked among the top cities in the world in terms of quality of life, with the former ranked second globally, according to Mercer. The English name Switzerland is a compound containing Switzer, a term for the Swiss. The English adjective Swiss is a loan from French Suisse, also in use since the 16th century. The name Switzer is from the Alemannic Schwiizer, in origin an inhabitant of Schwyz and its associated territory, the Swiss began to adopt the name for themselves after the Swabian War of 1499, used alongside the term for Confederates, Eidgenossen, used since the 14th century. The data code for Switzerland, CH, is derived from Latin Confoederatio Helvetica. The toponym Schwyz itself was first attested in 972, as Old High German Suittes, ultimately related to swedan ‘to burn’
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Cattle
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Cattle—colloquially cows—are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, cattle are raised as livestock for meat, as dairy animals for milk and other dairy products, and as draft animals. Other products include leather and dung for manure or fuel, in some regions, such as parts of India, cattle have significant religious meaning. From as few as 80 progenitors domesticated in southeast Turkey about 10,500 years ago, according to an estimate from 2011, in 2009, cattle became one of the first livestock animals to have a fully mapped genome. Some consider cattle the oldest form of wealth, and cattle raiding consequently one of the earliest forms of theft. Cattle were originally identified as three species, Bos taurus, the European or taurine cattle, Bos indicus, the zebu, and the extinct Bos primigenius. The aurochs is ancestral to both zebu and taurine cattle and these have been reclassified as one species, Bos taurus, with three subspecies, Bos taurus primigenius, Bos taurus indicus, and Bos taurus taurus. Complicating the matter is the ability of cattle to interbreed with other related species. Hybrid individuals and even breeds exist, not only between taurine cattle and zebu, but also one or both of these and some other members of the genus Bos – yaks, banteng. Hybrids such as the breed can even occur between taurine cattle and either species of bison, leading some authors to consider them part of the genus Bos. However, cattle cannot successfully be hybridized with more distantly related bovines such as water buffalo or African buffalo, the aurochs originally ranged throughout Europe, North Africa, and much of Asia. In historical times, its range became restricted to Europe, breeders have attempted to recreate cattle of similar appearance to aurochs by crossing traditional types of domesticated cattle, creating the Heck cattle breed. Cattle did not originate as the term for bovine animals and it was borrowed from Anglo-Norman catel, itself from medieval Latin capitale principal sum of money, capital, itself derived in turn from Latin caput head. Cattle originally meant movable personal property, especially livestock of any kind, the word is a variant of chattel and closely related to capital in the economic sense. The term replaced earlier Old English feoh cattle, property, which today as fee. The word cow came via Anglo-Saxon cū, from Common Indo-European gʷōus = a bovine animal, compare Persian gâv, Sanskrit go-, Welsh buwch. The plural cȳ became ki or kie in Middle English, and a plural ending was often added, giving kine, kien. This is the origin of the now archaic English plural, kine, the Scots language singular is coo or cou, and the plural is kye
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Bovinae
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The evolutionary relationship between the members of the group is still debated, and their classification into loose tribes rather than formal subgroups reflects this uncertainty. General characteristics include cloven hoofs and usually at least one of the sexes of a species having true horns, the largest extant bovine is the gaur. In most countries, bovids are used for food, cattle are eaten almost everywhere except in parts of India and Nepal where they are considered sacred by most Hindus. Bos comes from the Indo-European root *gwous, meaning ox, international Commission on Zoological Nomenclature Opinion 2027. Usage of 17ΔбГ specific names based on species which are pre-dated by or contemporary with those based on domestic animals. Congress on Controversies in Bovine Health, Industry & Economics
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Camembert
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Camembert is a soft, creamy, surface-ripened cows milk cheese. It was first made in the late 18th century at Camembert, Normandy, the first camembert was made from unpasteurized milk, and the AOC variety Camembert de Normandie is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, the cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is cut into roughly 1 cm cubes, salted. At this point the fresh cheese is hard, crumbly, the surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese, once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, however, the origin of the cheese known today as camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel, devised the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America and these boxes are still used today. Before fungi were understood, the color of camembert rind was a matter of chance, most commonly blue-grey, from the early 20th century onwards, the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard. The cheese was famously issued to French troops during World War I and it has many other roles in French culture, literature, and history. It is now known, and many local varieties are made around the world. The variety named Camembert de Normandie was granted a designation of origin in 1992 after the original AOC in 1983. The AOC Camembert can only be made raw, unpasteurized milk from Vaches Normandes cows. Problems with hygiene regulations have caused restrictions on importation and sale in some countries, Camembert cheese gets its characteristic odor from many compounds. These include diacetyl, 3-methylbutanal, methional, 1-octen-3-ol and 1-octen-3-one, phenethyl acetate, 2-undecanone, δ-decalactone, butyric acid, significant contributors to odor of camembert cheese Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening. Brie cheese is a soft cheese, also made from cows milk. However, there are such as its origin, typical market shape, size. Brie originates from the Île de France while camembert comes from Normandy, traditionally, brie was produced in large wheels, either 22.9 cm or 36.8 cm in diameter, and thus ripened more slowly than the smaller camembert cheeses
31.
Cheddar cheese
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Cheddar cheese is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. Originating in the British village of Cheddar in Somerset, cheeses of this style are produced beyond this region, Cheddar is the most popular type of cheese in the UK, accounting for 51% of the countrys £1.9 billion annual cheese market. It is also the second-most-popular cheese in the US, with an annual consumption of 10 lb per capita. The US produced approximately 3,000,000,000 lb in 2014, the term Cheddar cheese is widely used, but has no Protected Designation of Origin within the European Union. The cheese originates from the village of Cheddar in Somerset, south west England, Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese traditionally had to be made within 30 mi of Wells Cathedral, Cheddar has been produced since at least the 12th century. A pipe roll of King Henry II from 1170 records the purchase of 10,240 lb at a farthing per pound, charles I also bought cheese from the village. Romans may have brought the recipe to Britain from the Cantal region of France, central to the modernisation and standardisation of Cheddar cheese was the 19th-century Somerset dairyman Joseph Harding. For his technical innovations, promotion of hygiene, and volunteer dissemination of modern cheese-making techniques. Harding introduced new equipment to the process of cheese-making, including his revolving breaker for curd cutting, saving much manual effort, the Joseph Harding method was the first modern system for Cheddar production based upon scientific principles. Harding stated that Cheddar cheese is not made in the field, nor in the byre, nor even in the cow and his wife and he were behind the introduction of the cheese into Scotland and North America. His sons, Henry and William Harding, were responsible for introducing Cheddar cheese production to Australia and facilitating the establishment of the industry in New Zealand. This almost resulted in wiping out all other production in the country. Before the First World War, more than 3,500 cheese producers were in Britain, according to a United States Department of Agriculture researcher, Cheddar cheese is the worlds most popular variety of cheese, and the most studied type of cheese in scientific publications. The curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves. Cheddaring refers to a step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for up to 15 months, the cheese is kept at a constant temperature, often requiring special facilities. Additionally, some versions of Cheddar cheese are smoked, Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy
32.
Factory
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Factories arose with the introduction of machinery during the Industrial Revolution when the capital and space requirements became too great for cottage industry or workshops. Early factories that contained small amounts of machinery, such as one or two spinning mules, and fewer than a dozen workers have been called glorified workshops, most modern factories have large warehouses or warehouse-like facilities that contain heavy equipment used for assembly line production. Large factories tend to be located with access to multiple modes of transportation, with some having rail, highway, factories may either make discrete products or some type of material continuously produced such as chemicals, pulp and paper, or refined oil products. Oil refineries have most of their equipment outdoors, discrete products may be final consumer goods, or parts and sub-assemblies which are made into final products elsewhere. Factories may be supplied parts from elsewhere or make them from raw materials, continuous production industries typically use heat or electricity to transform streams of raw materials into finished products. The term mill originally referred to the milling of grain, which usually used natural resources such as water or wind power until those were displaced by steam power in the 19th century. Because many processes like spinning and weaving, iron rolling, and paper manufacturing were originally powered by water, according to translations of Demosthenes and Herodotus, Naucratis was a, or the only, factory in the entirety of ancient Egypt. A source of 1983, states the largest factory production in ancient times was of 120 slaves within 4th century BC Athens, although The Cambridge Online Dictionary definition of factory states, a building or set of buildings where large amounts of goods are made using machines elsewhere. The wheel was invented circa 3000 BC, the spoked wheel c.2000 BC, the Iron Age began approximately 1200-1000 BC. However, other sources define machinery as a means of production, according to one text the water-mill was first made in 555 A. D. by Belisarius, although according to another they were known to Pliny the Elder and Vitruvius in the first century B. C. By the time of the 4th century A. D. mills with a capacity to grind 3 tonnes of cereal an hour, the Venice Arsenal provides one of the first examples of a factory in the modern sense of the word. Founded in 1104 in Venice, Republic of Venice, several hundred years before the Industrial Revolution, the Venice Arsenal apparently produced nearly one ship every day and, at its height, employed 16,000 people. One of the earliest factories was John Lombes water-powered silk mill at Derby, by 1746, an integrated brass mill was working at Warmley near Bristol. Raw material went in at one end, was smelted into brass and was turned into pans, pins, wire, housing was provided for workers on site. Josiah Wedgwood in Staffordshire and Matthew Boulton at his Soho Manufactory were other prominent early industrialists, the factory system began widespread use somewhat later when cotton spinning was mechanized. Richard Arkwright is the credited with inventing the prototype of the modern factory. After he patented his water frame in 1769, he established Cromford Mill, in Derbyshire, England, the factory system was a new way of organizing labour made necessary by the development of machines which were too large to house in a workers cottage. Working hours were as long as they had been for the farmer, overall, this practice essentially reduced skilled and unskilled workers to replaceable commodities
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Creamery
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In a dairy, the creamery is the location of cream processing. Cream is separated from whole milk, pasteurization is done to the skimmed milk, whole milk for sale has had some cream returned to the skimmed milk. The creamery is the source of butter from a dairy, cream is an emulsion of fat-in-water, the process of churning causes a phase inversion to butter which is an emulsion of water-in-fat. Excess liquid as buttermilk is drained off in the process, Modern creameries are automatically controlled industries, but the traditional creamery needed skilled workers. Traditional tools included the butter churn and Scotch hands, the term creamery is sometimes used in retail trade as a place to buy milk products such as yogurt and ice cream. Under the banner of a one might find a store also stocking pies and cakes or even a coffeehouse with confectionery. List of cheesemakers List of dairy products Hunziker, O F, the Butter Industry, Prepared for Factory, School and Laboratory. Kanes K. Rajah & Ken J. Burgess editors Milk Fat, Production, Technology, Utilization, Robinson editor Modern Dairy Technology, 2nd edition, Chapman & Hall, ISBN 0-412-53520-3. Wilbey Production of butter and dairy based spreads, in Robinson
34.
Science
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Science is a systematic enterprise that builds and organizes knowledge in the form of testable explanations and predictions about the universe. The formal sciences are often excluded as they do not depend on empirical observations, disciplines which use science, like engineering and medicine, may also be considered to be applied sciences. However, during the Islamic Golden Age foundations for the method were laid by Ibn al-Haytham in his Book of Optics. In the 17th and 18th centuries, scientists increasingly sought to formulate knowledge in terms of physical laws, over the course of the 19th century, the word science became increasingly associated with the scientific method itself as a disciplined way to study the natural world. It was during this time that scientific disciplines such as biology, chemistry, Science in a broad sense existed before the modern era and in many historical civilizations. Modern science is distinct in its approach and successful in its results, Science in its original sense was a word for a type of knowledge rather than a specialized word for the pursuit of such knowledge. In particular, it was the type of knowledge which people can communicate to each other, for example, knowledge about the working of natural things was gathered long before recorded history and led to the development of complex abstract thought. This is shown by the construction of calendars, techniques for making poisonous plants edible. For this reason, it is claimed these men were the first philosophers in the strict sense and they were mainly speculators or theorists, particularly interested in astronomy. In contrast, trying to use knowledge of nature to imitate nature was seen by scientists as a more appropriate interest for lower class artisans. A clear-cut distinction between formal and empirical science was made by the pre-Socratic philosopher Parmenides, although his work Peri Physeos is a poem, it may be viewed as an epistemological essay on method in natural science. Parmenides ἐὸν may refer to a system or calculus which can describe nature more precisely than natural languages. Physis may be identical to ἐὸν and he criticized the older type of study of physics as too purely speculative and lacking in self-criticism. He was particularly concerned that some of the early physicists treated nature as if it could be assumed that it had no intelligent order, explaining things merely in terms of motion and matter. The study of things had been the realm of mythology and tradition, however. Aristotle later created a less controversial systematic programme of Socratic philosophy which was teleological and he rejected many of the conclusions of earlier scientists. For example, in his physics, the sun goes around the earth, each thing has a formal cause and final cause and a role in the rational cosmic order. Motion and change is described as the actualization of potentials already in things, while the Socratics insisted that philosophy should be used to consider the practical question of the best way to live for a human being, they did not argue for any other types of applied science
35.
Computer-aided manufacturing
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Computer-aided manufacturing is the use of software to control machine tools and related ones in the manufacturing of workpieces. CAM is now a used in schools and lower educational purposes. CAM is used in schools alongside computer-aided design to create objects. Historically, CAM software was seen to have shortcomings that necessitated an overly high level of involvement by skilled CNC machinists. Fallows created the first CAD software but this had severe shortcomings and was taken back into the developing stage. CAM software would output code for the least capable machine, as machine tool control added on to the standard G-code set for increased flexibility. In some cases, such as set up CAM software or specific tools. None of these issues were so insurmountable that an engineer or skilled machine operator could not overcome for prototyping or small production runs. In high production or high precision shops, a different set of problems were encountered where an experienced CNC machinist must both hand-code programs and run CAM software, integration of CAD with other components of CAD/CAM/CAE Product lifecycle management environment requires an effective CAD data exchange. CAM packages could not, and still cannot, reason as a machinist can and they could not optimize toolpaths to the extent required of mass production. Users would select the type of tool, machining process and paths to be used, while an engineer may have a working knowledge of G-code programming, small optimization and wear issues compound over time. Mass-produced items that require machining are often created through casting or some other non-machine method. This enables hand-written, short, and highly optimized G-code that could not be produced in a CAM package. At least in the United States, there is a shortage of young, skilled machinists entering the workforce able to perform at the extremes of manufacturing, high precision and mass production. User confidence is built on 3D visualization through a closer integration with the 3D CAD environment. Manufacturing complexity The manufacturing environment is increasingly complex, the need for CAM and PLM tools by buMs are NC programmer or machinist is similar to the need for computer assistance by the pilot of modern aircraft systems. The modern machinery cannot be used without this assistance. Todays CAM systems support the range of machine tools including, turning,5 axis machining
36.
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
37.
Tea
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Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world, Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized as a drink during the Chinese Tang dynasty. Portuguese priests and merchants introduced it to Europe during the 16th century, during the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. The term herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile and these are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant. The tea industry often uses the term fruit tea to refer to what are in fact fruit-flavored black teas. The Chinese character for tea is 茶, originally written with a stroke as 荼. The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, there were other ancient words for tea, though ming is the only other one still in common use. Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha and these two pronunciations have made their separate ways into other languages around the world. Starting in the seventeen century, the Dutch played a dominant role in the early European tea trade via the Dutch East India Company. The Dutch borrowed the word for tea from Min Chinese, either through trade directly from Fujian or Formosa where they had established a port, or from Malay traders in Bantam, Java. The Dutch then introduced to other European languages this Min pronunciation for tea, including English tea, French thé, Spanish té and this pronunciation is also the most common form worldwide. The Portuguese adopted the Cantonese pronunciation chá, and spread it to India, the Korean and Japanese pronunciations of cha were borrowed into Korean and Japanese during earlier periods of Chinese history. A third form, the increasingly widespread chai, came from Persian چای chay, both the châ and chây forms are found in Persian dictionaries. English has all three forms, cha or char, attested from the 16th century, tea, from the 17th, however, the form chai refers specifically to a black tea mixed with honey, spices and milk in contemporary English. Tea plants are native to East Asia, and probably originated around the points of the lands of north Burma. Tea drinking may have begun in the Yunnan region during the Shang Dynasty in China, Chinese legends attribute the invention of tea to Shennong in 2737 BC, although evidence suggests that tea drinking may have been introduced from the southwest of China. The earliest written records of tea come from China, in the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king
38.
Natural product
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A natural product is a chemical compound or substance produced by a living organism—that is, found in nature. In the broadest sense, natural products include any substance produced by life, natural products can also be prepared by chemical synthesis and have played a central role in the development of the field of organic chemistry by providing challenging synthetic targets. The term natural product has also extended for commercial purposes to refer to cosmetics, dietary supplements. Within the field of chemistry, the definition is often further restricted to secondary metabolites. Secondary metabolites are not essential for survival, but nevertheless provide organisms that produce them an evolutionary advantage, many secondary metabolites are cytotoxic and have been selected and optimized through evolution for use as chemical warfare agents against prey, predators, and competing organisms. Natural products sometimes have pharmacological or biological activity that can be of benefit in treating diseases. As such, natural products are the active components not only of most traditional medicines, in fact, natural products are the inspiration for approximately one half of U. S. Food and Drug Administration-approved drugs. The broadest definition of natural product is anything that is produced by life, and includes the likes of biotic materials, bio-based materials, bodily fluids, a more restrictive definition of a natural product is an organic compound that is synthesized by a living organism. The remainder of this article restricts itself to this more narrow definition, natural products may be classified according to their biological function, biosynthetic pathway, or source as described below. Following Albrecht Kossels original proposal in 1891, natural products are divided into two major classes, the primary and secondary metabolites. Primary metabolites have a function that is essential to the survival of the organism that produces them. Secondary metabolites in contrast have a function that mainly affects other organisms. Secondary metabolites are not essential to survival but do increase the competitiveness of the organism within its environment, because of their ability to modulate biochemical and signal transduction pathways, some secondary metabolites have useful medicinal properties. Natural products especially within the field of chemistry are often defined as primary and secondary metabolites. A more restrictive definition limiting natural products to secondary metabolites is commonly used within the fields of medicinal chemistry, primary metabolites as defined by Kossel are components of basic metabolic pathways that are required for life. They are associated with cellular functions such as nutrient assimilation, energy production. They have a species distribution that span many phyla and frequently more than one kingdom. Primary metabolites include carbohydrates, lipids, amino acids, and nucleic acids which are the building blocks of life
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Spore
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In biology, a spore is a unit of sexual or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavorable conditions. Spores form part of the cycles of many plants, algae, fungi. Bacterial spores are not part of a sexual cycle but are resistant structures used for survival under unfavourable conditions, spores are usually haploid and unicellular and are produced by meiosis in the sporangium of a diploid sporophyte. Under favourable conditions the spore can develop into a new organism using mitotic division, producing a multicellular gametophyte, two gametes fuse to form a zygote which develops into a new sporophyte. This cycle is known as alternation of generations, the term spore derives from the ancient Greek word σπορά spora, meaning seed, sowing, related to σπόρος sporos, sowing, and σπείρειν speirein, to sow. Spores germinate to give rise to haploid gametophytes, while seeds germinate to give rise to diploid sporophytes, vascular plant spores are always haploid. Vascular plants are either homosporous or heterosporous, plants that are homosporous produce spores of the same size and type. Spores can be classified in several ways, In fungi and fungus-like organisms, spores are often classified by the structure in which meiosis, since fungi are often classified according to their spore-producing structures, these spores are often characteristic of a particular taxon of the fungi. Sporangiospores, spores produced by a sporangium in many such as zygomycetes. Zygospores, spores produced by a zygosporangium, characteristic of zygomycetes, ascospores, spores produced by an ascus, characteristic of ascomycetes. Basidiospores, spores produced by a basidium, characteristic of basidiomycetes, aeciospores, spores produced by an aecium in some fungi such as rusts or smuts. Urediniospores, spores produced by a uredinium in some such as rusts or smuts. Teliospores, spores produced by a telium in some such as rusts or smuts. Oospores, spores produced by an oogonium, characteristic of oomycetes, carpospores, spores produced by a carposporophyte, characteristic of red algae. Tetraspores, spores produced by a tetrasporophyte, characteristic of red algae, chlamydospores, thick-walled resting spores of fungi produced to survive unfavorable conditions. Parasitic fungal spores may be classified into internal spores, which germinate within the host, meiospores, spores produced by meiosis, they are thus haploid, and give rise to a haploid daughter cell or a haploid individual. Examples are the cells of gametophytes of seed plants found in flowers or cones. Microspores, meiospores that give rise to a male gametophyte, megaspores, meiospores that give rise to a female gametophyte
40.
Pasteurization
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Pasteurization or pasteurisation is a process that kills microbes in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century, in 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage, today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food, instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease. Commercial-scale sterilization of food is not common because it affects the taste. Certain foods, such as products, may be superheated to ensure pathogenic microbes are destroyed. The process of heating wine for preservation purposes has been known in China since 1117, much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani proved experimentally that heat killed bacteria, and that they do not reappear if the product is hermetically sealed. He placed the food in glass jars, sealed them with cork and sealing wax, in that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810, later that year, Appert published LArt de conserver les substances animales et végétales. This was the first cookbook of its kind on modern food preservation methods, la Maison Appert, in the town of Massy, near Paris, became the first food-bottling factory in the world, preserving a variety of food in sealed bottles. Apperts method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and his greatest success for publicity was an entire sheep. He left air space at the top of the bottle, the bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation, in his honor, Apperts method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, also of French origin, patented his own method, in 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, Apperts method of canning had made its way to America, Apperts preservation by boiling involved heating the food to an unnecessarily high temperature, and for an unnecessarily long time, which could destroy some of the flavor of the preserved food. A less aggressive method was developed by the French chemist Louis Pasteur during an 1864 summer holiday in Arbois, in honour of Pasteur, the process became known as pasteurization. Pasteurization was originally used as a way of preventing wine and beer from souring, in the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated. Milk is an excellent medium for growth, and when stored at ambient temperature bacteria
41.
Microbiological culture
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A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture media under controlled laboratory conditions. Microbial cultures are used to determine the type of organism, its abundance in the sample being tested and it is one of the primary diagnostic methods of microbiology and used as a tool to determine the cause of infectious disease by letting the agent multiply in a predetermined medium. Furthermore, the culture is more generally used informally to refer to selectively growing a specific kind of microorganism in the lab. Microbial cultures are foundational and basic methods used extensively as a research tool in molecular biology. It is often essential to isolate a pure culture of microorganisms, a pure culture is a population of cells or multicellular organisms growing in the absence of other species or types. A pure culture may originate from a cell or single organism. For the purpose of gelling the microbial culture, the medium of agarose gel is used, agar is a gelatinous substance derived from seaweed. A cheap substitute for agar is guar gum, which can be used for the isolation, there are several types of bacterial culture methods that are selected based on the agent being cultured and the downstream use. One method of culture is liquid culture, in which the desired bacteria are suspended in a liquid nutrient medium, such as Luria Broth. This allows a scientist to grow up large amounts of bacteria for a variety of downstream applications, liquid cultures are ideal for preparation of an antimicrobial assay in which the experimenter inoculates liquid broth with bacteria and lets it grow overnight. Then they would take aliquots of the sample to test for the activity of a specific drug or protein. As an alternative, the microbiologist may decide to use static liquid cultures and these cultures are not shaken and they provide the microbes with an oxygen gradient. Microbiological cultures can be grown in petri dishes of differing sizes that have a layer of agar-based growth medium. Once the growth medium in the dish is inoculated with the desired bacteria. After the desired level of growth is achieved, agar plates can be stored upside down in a refrigerator for a period of time to keep bacteria for future experiments. There are a variety of additives that can be added to agar before it is poured into a plate, some types of bacteria can only grow in the presence of certain additives. This can also be used when creating engineered strains of a bacteria that contain an antibiotic-resistance gene, when the selected antibiotic is added to the agar, only bacterial cells containing the gene insert conferring resistance will be able to grow. This allows the researcher to select only the colonies that were successfully transformed, stab cultures are similar to agar plates, but are formed by solid agar in a test tube
42.
Freeze-drying
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Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. The process of freeze-drying was invented in 1906 by Arsène dArsonval, in 1911 Downey Harris and Shackle developed the freeze-drying method of preserving live rabies virus which eventually led to development of the first antirabies vaccine. Modern freeze-drying was developed during World War II, the freeze-drying process was developed as a commercial technique that enabled serum to be rendered chemically stable and viable without having to be refrigerated. Shortly thereafter, the process was applied to penicillin and bone. Since that time, freeze-drying has been used as a preservation or processing technique for a variety of products. There are four stages in the drying process, pretreatment, freezing, primary drying. Pretreatment includes any method of treating the product prior to freezing and this may include concentrating the product, formulation revision, decreasing a high-vapor-pressure solvent, or increasing the surface area. In many instances the decision to pretreat a product is based on knowledge of freeze-drying and its requirements. On a larger scale, freezing is usually done using a freeze-drying machine, in this step, it is important to cool the material below its triple point, the lowest temperature at which the solid and liquid phases of the material can coexist. This ensures that sublimation rather than melting will occur in the following steps, larger crystals are easier to freeze-dry. To produce larger crystals, the product should be frozen slowly or can be cycled up and this cycling process is called annealing. In this case, the freezing is done rapidly, in order to lower the material to below its eutectic point quickly, usually, the freezing temperatures are between −50 °C and −80 °C. The freezing phase is the most critical in the whole freeze-drying process, amorphous materials do not have a eutectic point, but they do have a critical point, below which the product must be maintained to prevent melt-back or collapse during primary and secondary drying. During the primary drying phase, the pressure is lowered, the amount of heat necessary can be calculated using the sublimating molecules latent heat of sublimation. In this initial drying phase, about 95% of the water in the material is sublimated and this phase may be slow, because, if too much heat is added, the materials structure could be altered. In this phase, pressure is controlled through the application of partial vacuum, the vacuum speeds up the sublimation, making it useful as a deliberate drying process. Furthermore, a cold condenser chamber and/or condenser plates provide a surface for the vapour to re-solidify on. This condenser plays no role in keeping the material frozen, rather, it prevents water vapor from reaching the vacuum pump, condenser temperatures are typically below −50 °C
43.
Starter (fermentation)
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A fermentation starter is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A starter culture is a culture which actually performs fermentation. These starters usually consist of a medium, such as grains, seeds. Typical microorganisms used in starters include various bacteria and fungi, Rhizopus, Aspergillus, Mucor, Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, Acetobacter, various national cultures have various active ingredients in starters, and often involve mixed microflora. Industrial starters include various enzymes, in addition to microflora
44.
Fermentation
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Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. French microbiologist Louis Pasteur is often remembered for his insights into fermentation, the science of fermentation is known as zymology. Fermentation takes place when the transport chain is unusable. In this case it becomes the primary means of ATP production. Fermentation turns NADH and pyruvate produced in glycolysis into NAD+. In the presence of O2, NADH and pyruvate are used to generate ATP in respiration and this is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available, the exception being obligate anaerobes which cannot tolerate oxygen. The first step, glycolysis, is common to all fermentation pathways, two ADP molecules and two Pi are converted to two ATP and two water molecules via substrate-level phosphorylation. Two molecules of NAD+ are also reduced to NADH, in oxidative phosphorylation the energy for ATP formation is derived from an electrochemical proton gradient generated across the inner mitochondrial membrane via the electron transport chain. Humans have used fermentation to produce drinks and beverages since the Neolithic age, Fermentation can even occur within the stomachs of animals, such as humans. To many people, fermentation simply means the production of alcohol, grains and fruits are fermented to produce beer, if a food soured, one might say it was off or fermented. Here are some definitions of fermentation and they range from informal, general usage to more scientific definitions. Preservation methods for food via microorganisms, any process that produces alcoholic beverages or acidic dairy products. Any large-scale microbial process occurring with or without air, any energy-releasing metabolic process that takes place only under anaerobic conditions. Fermentation does not necessarily have to be carried out in an anaerobic environment, for example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption. The antibiotic activity of hops also inhibits aerobic metabolism in yeast, Fermentation reacts NADH with an endogenous, organic electron acceptor. Usually this is formed from the sugar during the glycolysis step. Sugars are the most common substrate of fermentation, and typical examples of products are ethanol, lactic acid, carbon dioxide
45.
Ethanol
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Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a characteristic odor. Its chemical formula is C 2H 6O, which can be written also as CH 3-CH 2-OH or C 2H 5-OH, ethanol is mostly produced by the fermentation of sugars by yeasts, or by petrochemical processes. It is a psychoactive drug, causing a characteristic intoxication. It is widely used as a solvent, as fuel, and as a feedstock for synthesis of other chemicals, the eth- prefix and the qualifier ethyl in ethyl alcohol originally come from the name ethyl assigned in 1834 to the group C 2H 5- by Justus Liebig. He coined the word from the German name Aether of the compound C 2H 5-O-C 2H5, according to the Oxford English Dictionary, Ethyl is a contraction of the Ancient Greek αἰθήρ and the Greek word ύλη. The name ethanol was coined as a result of a resolution that was adopted at the International Conference on Chemical Nomenclature that was held in April 1892 in Geneva, Switzerland. The term alcohol now refers to a class of substances in chemistry nomenclature. The Oxford English Dictionary claims that it is a loan from Arabic al-kuḥl, a powdered ore of antimony used since aniquity as a cosmetic. The use of alcohol for ethanol is modern, first recorded 1753, the systematic use in chemistry dates to 1850. Ethanol is used in medical wipes and most common antibacterial hand sanitizer gels as an antiseptic, ethanol kills organisms by denaturing their proteins and dissolving their lipids and is effective against most bacteria and fungi, and many viruses. However, ethanol is ineffective against bacterial spores, ethanol may be administered as an antidote to methanol and ethylene glycol poisoning. Ethanol, often in high concentrations, is used to dissolve many water-insoluble medications, as a central nervous system depressant, ethanol is one of the most commonly consumed psychoactive drugs. The amount of ethanol in the body is typically quantified by blood alcohol content, small doses of ethanol, in general, produce euphoria and relaxation, people experiencing these symptoms tend to become talkative and less inhibited, and may exhibit poor judgment. Ethanol is commonly consumed as a drug, especially while socializing. The largest single use of ethanol is as a fuel and fuel additive. Brazil in particular relies heavily upon the use of ethanol as an engine fuel, gasoline sold in Brazil contains at least 25% anhydrous ethanol. Hydrous ethanol can be used as fuel in more than 90% of new gasoline fueled cars sold in the country, Brazilian ethanol is produced from sugar cane and noted for high carbon sequestration
46.
Aldehyde
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The group—without R—is the aldehyde group, also known as the formyl group. Aldehydes are common in organic chemistry, Aldehydes feature an sp2-hybridized, planar carbon center that is connected by a double bond to oxygen and a single bond to hydrogen. The C–H bond is not ordinarily acidic, because of resonance stabilization of the conjugate base, an α-hydrogen in an aldehyde is far more acidic, with a pKa near 15, compared to the acidity of a typical alkane. This acidification is attributed to the quality of the formyl center and the fact that the conjugate base. Related to, the group is somewhat polar. Aldehydes can exist in either the keto or the enol tautomer, keto-enol tautomerism is catalyzed by either acid or base. Usually the enol is the minority tautomer, but it is more reactive, the common names for aldehydes do not strictly follow official guidelines, such as those recommended by IUPAC, but these rules are useful. IUPAC prescribes the following nomenclature for aldehydes, Acyclic aliphatic aldehydes are named as derivatives of the longest carbon chain containing the aldehyde group, thus, HCHO is named as a derivative of methane, and CH3CH2CH2CHO is named as a derivative of butane. The name is formed by changing the suffix -e of the parent alkane to -al, so that HCHO is named methanal, in other cases, such as when a -CHO group is attached to a ring, the suffix -carbaldehyde may be used. Thus, C6H11CHO is known as cyclohexanecarbaldehyde, if the presence of another functional group demands the use of a suffix, the aldehyde group is named with the prefix formyl-. This prefix is preferred to methanoyl-, the word aldehyde was coined by Justus von Liebig as a contraction of the Latin alcohol dehydrogenatus. In the past, aldehydes were sometimes named after the corresponding alcohols, for example, the term formyl group is derived from the Latin word formica ant. This word can be recognized in the simplest aldehyde, formaldehyde, Aldehydes have properties that are diverse and that depend on the remainder of the molecule. Smaller aldehydes are more soluble in water, formaldehyde and acetaldehyde completely so, the volatile aldehydes have pungent odors. Aldehydes degrade in air via the process of autoxidation, the two aldehydes of greatest importance in industry, formaldehyde and acetaldehyde, have complicated behavior because of their tendency to oligomerize or polymerize. They also tend to hydrate, forming the geminal diol, the oligomers/polymers and the hydrates exist in equilibrium with the parent aldehyde. Aldehydes are readily identified by spectroscopic methods, using IR spectroscopy, they display a strong νCO band near 1700 cm−1. In their 1H NMR spectra, the formyl hydrogen center absorbs near δH =9 and this signal shows the characteristic coupling to any protons on the alpha carbon
