1.
Drinking
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Drinking is the act of ingesting water or other liquids into the body through the mouth. Water is required for many of life’s physiological processes, both excessive and inadequate water intake are associated with health problems. When a liquid is poured into a human mouth, the swallowing process is completed by peristalsis which delivers the liquid to the stomach, much of the activity is abetted by gravity. The liquid may be poured from the hands or drinkware may be used as vessels, drinking can also be performed by acts of inhalation, typically when imbibing hot liquids or drinking from a spoon. Infants employ a method of suction wherein the lips are pressed tight around a source, as in breastfeeding, amphibians and aquatic animals which live in freshwater do not need to drink, they absorb water steadily through the skin by osmosis. Saltwater fish, however, drink through the mouth as they swim, by necessity, terrestrial animals in captivity become accustomed to drinking water, but most free-roaming animals stay hydrated through the fluids and moisture in fresh food. When conditions impel them to drink from bodies of water, the methods, many desert animals do not drink even if water becomes available, but rely on eating succulent plants. Cats, canines, and ruminants all lower the neck and lap in water with their powerful tongues, cats and canines lap up water with the tongue in a spoon-like shape. Ruminants and most other herbivores partially submerge the tip of the mouth in order to draw in water by means of an action with the tongue held straight. Cats drink at a slower pace than ruminants, who face greater natural predation hazards. Uniquely, elephants draw water into their trunks and squirt it into their mouths, most birds scoop or draw water into the buccal areas of their bills, raising and tilting their heads back to drink. An exception is the common pigeon which can suck in water directly by inhalation, like nearly all other life forms, humans require water for tissue hydration. Lack of hydration causes thirst, a desire to drink which is regulated by the hypothalamus in response to changes in the bodys electrolyte levels. A decline in body water is called dehydration and will eventually lead to death by hypernatremia. Methods used in the management of dehydration include assisted drinking or oral rehydration therapy, an overconsumption of water can lead to water intoxication, which can dangerously dilute the concentration of salts in the body. Overhydration sometimes occurs among athletes and outdoor laborers, but it can also be a sign of disease or damage to the hypothalamus, a persistent desire to drink inordinate quantities of water is a psychological condition termed polydipsia. It is often accompanied by polyuria and may itself be a symptom of Diabetes mellitus or Diabetes insipidus, a daily intake of water is required for the normal physiological functioning of the human body. The USDA recommends an intake of total water, not necessarily by drinking but by consumption of water contained in other beverages
2.
Liquid
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A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a constant volume independent of pressure. As such, it is one of the four states of matter. A liquid is made up of tiny vibrating particles of matter, such as atoms, water is, by far, the most common liquid on Earth. Like a gas, a liquid is able to flow and take the shape of a container, most liquids resist compression, although others can be compressed. Unlike a gas, a liquid does not disperse to fill every space of a container, a distinctive property of the liquid state is surface tension, leading to wetting phenomena. The density of a liquid is usually close to that of a solid, therefore, liquid and solid are both termed condensed matter. On the other hand, as liquids and gases share the ability to flow, although liquid water is abundant on Earth, this state of matter is actually the least common in the known universe, because liquids require a relatively narrow temperature/pressure range to exist. Most known matter in the universe is in form as interstellar clouds or in plasma form within stars. Liquid is one of the four states of matter, with the others being solid, gas. Unlike a solid, the molecules in a liquid have a greater freedom to move. The forces that bind the molecules together in a solid are only temporary in a liquid, a liquid, like a gas, displays the properties of a fluid. A liquid can flow, assume the shape of a container, if liquid is placed in a bag, it can be squeezed into any shape. These properties make a suitable for applications such as hydraulics. Liquid particles are bound firmly but not rigidly and they are able to move around one another freely, resulting in a limited degree of particle mobility. As the temperature increases, the vibrations of the molecules causes distances between the molecules to increase. When a liquid reaches its point, the cohesive forces that bind the molecules closely together break. If the temperature is decreased, the distances between the molecules become smaller, only two elements are liquid at standard conditions for temperature and pressure, mercury and bromine. Four more elements have melting points slightly above room temperature, francium, caesium, gallium and rubidium, metal alloys that are liquid at room temperature include NaK, a sodium-potassium metal alloy, galinstan, a fusible alloy liquid, and some amalgams
3.
Human
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Modern humans are the only extant members of Hominina tribe, a branch of the tribe Hominini belonging to the family of great apes. Several of these hominins used fire, occupied much of Eurasia and they began to exhibit evidence of behavioral modernity around 50,000 years ago. In several waves of migration, anatomically modern humans ventured out of Africa, the spread of humans and their large and increasing population has had a profound impact on large areas of the environment and millions of native species worldwide. Humans are uniquely adept at utilizing systems of communication for self-expression and the exchange of ideas. Humans create complex structures composed of many cooperating and competing groups, from families. Social interactions between humans have established a wide variety of values, social norms, and rituals. These human societies subsequently expanded in size, establishing various forms of government, religion, today the global human population is estimated by the United Nations to be near 7.5 billion. In common usage, the word generally refers to the only extant species of the genus Homo—anatomically and behaviorally modern Homo sapiens. In scientific terms, the meanings of hominid and hominin have changed during the recent decades with advances in the discovery, there is also a distinction between anatomically modern humans and Archaic Homo sapiens, the earliest fossil members of the species. The English adjective human is a Middle English loanword from Old French humain, ultimately from Latin hūmānus, the words use as a noun dates to the 16th century. The native English term man can refer to the species generally, the species binomial Homo sapiens was coined by Carl Linnaeus in his 18th century work Systema Naturae. The generic name Homo is a learned 18th century derivation from Latin homō man, the species-name sapiens means wise or sapient. Note that the Latin word homo refers to humans of either gender, the genus Homo evolved and diverged from other hominins in Africa, after the human clade split from the chimpanzee lineage of the hominids branch of the primates. The closest living relatives of humans are chimpanzees and gorillas, with the sequencing of both the human and chimpanzee genome, current estimates of similarity between human and chimpanzee DNA sequences range between 95% and 99%. The gibbons and orangutans were the first groups to split from the leading to the humans. The splitting date between human and chimpanzee lineages is placed around 4–8 million years ago during the late Miocene epoch, during this split, chromosome 2 was formed from two other chromosomes, leaving humans with only 23 pairs of chromosomes, compared to 24 for the other apes. There is little evidence for the divergence of the gorilla, chimpanzee. Each of these species has been argued to be an ancestor of later hominins
4.
Thirst
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Thirst is the craving for fluids, resulting in the basic instinct of animals to drink. It is a mechanism involved in fluid balance. It arises from a lack of fluids or an increase in the concentration of certain osmolites, if the water volume of the body falls below a certain threshold or the osmolite concentration becomes too high, the brain signals thirst. Continuous dehydration can cause problems, but is most often associated with renal problems. Excessive thirst, known as polydipsia, along with excessive urination, known as polyuria, there are receptors and other systems in the body that detect a decreased volume or an increased osmolite concentration. They signal to the nervous system, where central processing succeeds. Nevertheless, the craving itself is something generated from central processing in the brain and it is vital for organisms to be able to maintain their fluid levels in very narrow ranges. The goal is to keep the fluid, the fluid outside the cell. This condition is called isotonic and occurs when the level of solutes are present on either side of the cell membrane so that the net water movement is zero. If the interstitial fluid has a concentration of solutes than the intracellular fluid it will pull water out of the cell. This condition is called hypertonic and if enough water leaves the cell it will not be able to perform essential chemical functions, if the interstitial fluid becomes less concentrated the cell will fill with water as it tries to equalize the concentrations. This condition is called hypotonic and can be dangerous because it can cause the cell to swell, one set of receptors responsible for thirst detects the concentration of interstitial fluid. The other set of receptors detects blood volume and this is one of two types of thirst and is defined as thirst caused by loss of blood volume without depleting the intracellular fluid. This can be caused by loss, vomiting, and diarrhea. This loss of volume is problematic if the total blood volume falls too low the heart cannot circulate blood effectively. The vascular system responds by constricting blood vessels thereby creating a volume for the blood to fill. This mechanical solution however has definite limits and usually must be supplemented with increased volume, the loss of blood volume is detected by cells in the kidneys and triggers thirst for both water and salt via the renin-angiotensin system. Hypovolemia leads to activation of the renin angiotensin system and is detected by cells in the kidney, when these cells detect decreased blood flow due to the low volume they secrete an enzyme called renin
5.
Culture
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Culture can be defined in numerous ways. In the words of anthropologist E. B, Tylor, it is that complex whole which includes knowledge, belief, art, morals, law, custom and any other capabilities and habits acquired by man as a member of society. The Cambridge English Dictionary states that culture is the way of life, especially the customs and beliefs. As a defining aspect of what it means to be human, culture is a concept in anthropology. The word is used in a sense as the evolved ability to categorize and represent experiences with symbols. The level of cultural sophistication has also sometimes seen to distinguish civilizations from less complex societies. Mass culture refers to the mass-produced and mass mediated forms of culture that emerged in the 20th century. When used as a count noun, a culture is the set of customs, traditions, in this sense, multiculturalism is a concept that values the peaceful coexistence and mutual respect between different cultures inhabiting the same planet. Sometimes culture is used to describe specific practices within a subgroup of a society. Samuel Pufendorf took over this metaphor in a context, meaning something similar. His use, and that of many writers after him, refers to all the ways in which human beings overcome their original barbarism, and through artifice, become fully human. To be cultural, to have a culture, is to inhabit a place sufficiently intensive to cultivate it—to be responsible for it, to respond to it, thus a contrast between culture and civilization is usually implied in these authors, even when not expressed as such. Cultural invention has come to any innovation that is new and found to be useful to a group of people and expressed in their behavior. Humanity is in a global accelerating culture change period, driven by the expansion of commerce, the mass media, and above all. Culture repositioning means the reconstruction of the concept of a society. Cultures are internally affected by both forces encouraging change and forces resisting change, Social conflict and the development of technologies can produce changes within a society by altering social dynamics and promoting new cultural models, and spurring or enabling generative action. These social shifts may accompany ideological shifts and other types of cultural change, for example, the U. S. feminist movement involved new practices that produced a shift in gender relations, altering both gender and economic structures. Environmental conditions may also enter as factors, Cultures are externally affected via contact between societies, which may also produce—or inhibit—social shifts and changes in cultural practices
6.
Water
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Water is a transparent and nearly colorless chemical substance that is the main constituent of Earths streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen, Water strictly refers to the liquid state of that substance, that prevails at standard ambient temperature and pressure, but it often refers also to its solid state or its gaseous state. It also occurs in nature as snow, glaciers, ice packs and icebergs, clouds, fog, dew, aquifers, Water covers 71% of the Earths surface. It is vital for all forms of life. Only 2. 5% of this water is freshwater, and 98. 8% of that water is in ice and groundwater. Less than 0. 3% of all freshwater is in rivers, lakes, and the atmosphere, a greater quantity of water is found in the earths interior. Water on Earth moves continually through the cycle of evaporation and transpiration, condensation, precipitation. Evaporation and transpiration contribute to the precipitation over land, large amounts of water are also chemically combined or adsorbed in hydrated minerals. Safe drinking water is essential to humans and other even though it provides no calories or organic nutrients. There is a correlation between access to safe water and gross domestic product per capita. However, some observers have estimated that by 2025 more than half of the population will be facing water-based vulnerability. A report, issued in November 2009, suggests that by 2030, in developing regions of the world. Water plays an important role in the world economy, approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a source of food for many parts of the world. Much of long-distance trade of commodities and manufactured products is transported by boats through seas, rivers, lakes, large quantities of water, ice, and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a variety of chemical substances, as such it is widely used in industrial processes. Water is also central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, surfing, sport fishing, Water is a liquid at the temperatures and pressures that are most adequate for life. Specifically, at atmospheric pressure of 1 bar, water is a liquid between the temperatures of 273.15 K and 373.15 K
7.
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
8.
Juice
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Juice is a beverage made from the extraction or pressing out of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other food sources such as meat. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without using fermentation. The Food and Agriculture Organization of the United Nations estimated the world production of citrus fruit juices to be 12,840,318 tonnes in 2012. The largest fruit juice consumers are New Zealand and Colombia, fruit juice consumption on average increased with country income level. The word juice comes from Old French in about 1300, it developed from the Old French words jus, juis, jouis, the Old French jus juice, sap, liquid. From Latin ius broth, sauce, juice, soup, from PIE root *yeue- to blend, the use of the word juice to meanthe watery part of fruits or vegetables was first recorded in the early 14th century. Since the 19th century, the juice has also been used in a figurative sense. Today, au jus refers to meat served along with its own juice, juice is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers, many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours, common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying. After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two cups with sharp metal tubes on the bottom cup come together, removing the peel. The juice of the fruit then escapes through small holes in the tube, the peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice. After the juice is filtered, it may be concentrated in evaporators, Juices are concentrated by heating under a vacuum to remove water, and then cooling to around 13 degrees Celsius. About two thirds of the water in a juice is removed, the juice is then later reconstituted, in which the concentrate is mixed with water and other factors to return any lost flavor from the concentrating process
9.
Coffee
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Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa, and Madagascar, the two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried, dried coffee seeds are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with boiling water to produce coffee as a beverage. Coffee is slightly acidic and can have an effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world and it can be prepared and presented in a variety of ways. It is usually served hot, although iced coffee is also served, the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that coffee seeds were first roasted and brewed in a way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former, yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, from there, it spread to Europe and the rest of the world. Coffee is an export commodity, it is the top agricultural export for numerous countries and is among the worlds largest legal agricultural exports. It is one of the most valuable commodities exported by developing countries, green coffee is one of the most traded agricultural commodities in the world. Consequently, the markets for fair trade coffee and organic coffee are expanding. The first reference to coffee in the English language is in the form chaona, dated to 1598 and understood to be a misprint of chaoua, equivalent, in the orthography of the time, to chaova. This term and coffee both derive from the Ottoman Turkish kahve, by way of the Italian caffè and it has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning dark. Alternatively, the word Khat, a plant widely used as stimulant in Yemen and Ethiopia before being supplanted by coffee has been suggested as a possible origin, the expression coffee break was first attested in 1952. The term coffee pot dates from 1705, other accounts attribute the discovery of coffee to Sheikh Omar. According to the ancient chronicle, Omar, who was known for his ability to cure the sick through prayer, was exiled from Mocha in Yemen to a desert cave near Ousab
10.
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
11.
Soft drink
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A soft drink is a drink that typically contains carbonated water, a sweetener, and a natural or artificial flavoring. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes, Soft drinks may also contain caffeine, colorings, preservatives, and other ingredients. Soft drinks are called soft in contrast to hard drinks, small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0. 5% of the total volume if the drink is to be considered non-alcoholic. Fruit punch, tea, and other such non-alcoholic beverages are technically soft drinks by this definition but are not generally referred to as such, Soft drinks may be served chilled, over ice cubes or at room temperature. In rare cases, some drinks, such as Dr Pepper. Soft drinks are available in formats, including cans, glass bottles. Soft drinks are widely available at fast food restaurants, movie theaters, convenience stores, casual dining restaurants, dedicated soda stores. Soda fountain drinks are served in paper or plastic disposable cups in the first three venues. In casual dining restaurants and bars, soft drinks are served in glasses. Soft drinks may be drunk with straws or sipped directly from the cups, Soft drinks are mixed with other ingredients in several contexts. In Western countries, in bars and other places where alcohol is served many mixed drinks are made by blending a soft drink with hard liquor, one well-known example is the rum and coke, which may also contain lime juice. Some homemade fruit punch recipes, which may or may not contain alcohol, contain a mixture of fruit juices. At ice cream parlours and 1950s-themed diners, ice cream floats are often sold, two popular ice cream floats are the coke float and the root beer float, which consist of a scoop of ice cream placed in a tall glass of the respectively named soft drinks. Due to the sugar content in typical soft drinks, they may also be called sugary drinks. In Spanish, they use the English equivalent of refreshment, or also commonly called gaseosa. In the United States, the 2003 Harvard Dialect Survey tracked the usage of the nine most common names, over half of the survey respondents preferred the term soda, which was dominant in the Northeastern United States, California, and the areas surrounding Milwaukee and St. Louis. The term tonic is hyperlocal to eastern Massachusetts, although usage is declining, in the English-speaking parts of Canada, the term pop is prevalent, but soft drink is the most common English term used in Montreal. In the United Kingdom and Ireland, the terms fizzy drink, pop and fizzy pop are used in northern England, while mineral is used in Ireland
12.
Alcoholic drink
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Long-term use can lead to alcohol abuse, physical dependence, and alcoholism. Drinking alcohol plays an important social role in many cultures, most countries have laws regulating their production, sale, and consumption, some countries ban such activities entirely. However, alcoholic drinks are legal in most parts of the world, the global alcoholic drink industry exceeded $1 trillion in 2014. Alcohol is one of the most widely used drugs in the world. For instance, in 2015, among Americans, 89% of adults had consumed alcohol at point, 70% had drunk it in the last year. Alcoholic drinks are divided into three classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by volume. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period, wine is a fermented beverage produced from grapes. Wine involves a longer process than beer and also a long aging process. Sparkling wine can be made by means of a secondary fermentation, fruit wines are made from fruits other than grapes, such as plums, cherries, or apples. Sake is an example of rice wine. Beer is a beverage fermented from grain mash and it is made from barley or a blend of several grains. If the fermented mash is distilled, then the drink is a spirit, beer is the most consumed alcoholic beverage in the world. Cider or cyder is an alcoholic drink made from any fruit juice, apple juice, peaches. Cider alcohol content varies from 1. 2% ABV to 8. 5% or more in traditional English ciders, in some regions, cider may be called apple wine. Mead is a drink created by fermenting honey with water, sometimes with various fruits, spices, grains. The alcoholic content of mead may range from about 8% ABV to more than 20%, the defining characteristic of mead is that the majority of the drinks fermentable sugar is derived from honey. A distilled drink or liquor is a drink produced by distilling ethanol produced by means of fermenting grain, fruit. Unsweetened, distilled, alcoholic drinks that have a content of at least 20% ABV are called spirits
13.
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
14.
Beer
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Beer is the worlds oldest and most widely consumed alcoholic drink, it is the third most popular drink overall, after water and tea. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, the fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation. Beer is sold in bottles and cans, it may also be available on draught, particularly in pubs, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume, archaeologists speculate that beer was instrumental in the formation of civilisations. Approximately 5000 years ago, workers in the city of Uruk were paid by their employers in beer, the earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. The Ebla tablets, discovered in 1974 in Ebla, Syria, a fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to saccharify the rice, almost any substance containing sugar can naturally undergo alcoholic fermentation. It is likely that many cultures, on observing that a liquid could be obtained from a source of starch. Bread and beer increased prosperity to a level that allowed time for development of other technologies, Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today, alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was an addition, first mentioned in Europe around 822 by a Carolingian Abbot. Beer produced before the Industrial Revolution continued to be made and sold on a scale, although by the 7th century AD, beer was also being produced. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, the development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. Today, the industry is a global business, consisting of several dominant multinational companies. As of 2006, more than 133 billion litres, the equivalent of a cube 510 metres on a side, of beer are sold per year, the process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, a company that makes beer is called either a brewery or a brewing company. Beer made on a scale for non-commercial reasons is classified as homebrewing regardless of where it is made. Brewing beer is subject to legislation and taxation in developed countries, however, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby
15.
Distilled beverage
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This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content. As distilled beverages contain more alcohol, they are considered harder – in North America, as examples, this term does not include beverages such as beer, wine, sake, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%, brandy is a spirit produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila, mezcal, whisky, scotch, the term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume. Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, Distilled beverages generally have an alcohol concentration higher than 30%. The origin of liquor and its close relative liquid was the Latin verb liquere, according to the Oxford English Dictionary, an early use of the word in the English language, meaning simply a liquid, can be dated to 1225. The first use the OED mentions of its meaning a liquid for drinking occurred in the 14th century and its use as a term for an intoxicating alcoholic drink appeared in the 16th century. The term spirit in reference to alcohol stems from Middle Eastern alchemy and these alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given off and collected during a process was called a spirit of the original material. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias, the Alexandrians were using a distillation alembic or still device in the 3rd century AD. The medieval Arabs learned the process from the Alexandrians and used it extensively. Freeze distillation involves freezing the alcoholic beverage and then removing the ice, the freezing technique had limitations in geography and implementation limiting how widely this method was put to use. The earliest evidence of distillation of alcohol comes from the School of Salerno in southern Italy during the 12th century. Again, the Chinese may not have been far behind, with evidence indicating the practice of distillation began during the 12th century Jin or Southern Song dynasties. A still has been found at a site in Qinglong, Hebei. Fractional distillation was developed by Taddeo Alderotti in the 13th century, the production method was written in code, suggesting that it was being kept secret. In 1437, burned water was mentioned in the records of the County of Katzenelnbogen in Germany and it was served in a tall, narrow glass called a Goderulffe. Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD and these spirits would have had a much lower alcohol content than the alchemists pure distillations, and they were likely first thought of as medicinal elixirs
16.
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
17.
Electrolyte
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An electrolyte is a substance that produces an electrically conducting solution when dissolved in a polar solvent, such as water. The dissolved electrolyte separates into cations and anions, which disperse uniformly through the solvent, electrically, such a solution is neutral. The movement of anions and cations in opposite directions within the solution amounts to a current and this includes most soluble salts, acids, and bases. Some gases, such as chloride, under conditions of high temperature or low pressure can also function as electrolytes. Electrolyte solutions can also result from the dissolution of some biological and synthetic polymers, termed polyelectrolytes, a substance that dissociates into ions in solution acquires the capacity to conduct electricity. Sodium, potassium, chloride, calcium, magnesium, and phosphate are examples of electrolytes, in medicine, electrolyte replacement is needed when a patient has prolonged vomiting or diarrhea, and as a response to strenuous athletic activity. Commercial electrolyte solutions are available, particularly for children and athletes. Electrolyte monitoring is important in the treatment of anorexia and bulimia, the word electrolyte derives from the Greek lytós, meaning able to be untied or loosened. Arrheniuss explanation was that in forming a solution, the salt dissociates into charged particles, faradays belief had been that ions were produced in the process of electrolysis. Arrhenius proposed that, even in the absence of an electric current and he thus proposed that chemical reactions in solution were reactions between ions. For example, carbon dioxide gas dissolves in water to produce a solution that contains hydronium, carbonate, molten salts can also be electrolytes as, for example, when sodium chloride is molten, the liquid conducts electricity. An electrolyte in a solution may be described as concentrated if it has a concentration of ions. If a high proportion of the solute dissociates to form ions, the electrolyte is strong, if most of the solute does not dissociate. The properties of electrolytes may be exploited using electrolysis to extract constituent elements, in physiology, the primary ions of electrolytes are sodium, potassium, calcium, magnesium, chloride, hydrogen phosphate, and hydrogen carbonate. The electric charge symbols of plus and minus indicate that the substance is ionic in nature and has a distribution of electrons. Sodium is the main electrolyte found in extracellular fluid and potassium is the main intracellular electrolyte, all known higher lifeforms require a subtle and complex electrolyte balance between the intracellular and extracellular environments. In particular, the maintenance of precise osmotic gradients of electrolytes is important, such gradients affect and regulate the hydration of the body as well as blood pH, and are critical for nerve and muscle function. Various mechanisms exist in living species that keep the concentrations of different electrolytes under tight control, both muscle tissue and neurons are considered electric tissues of the body
18.
Georgia (country)
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Georgia is a country in the Caucasus region of Eurasia. The capital and largest city is Tbilisi, Georgia covers a territory of 69,700 square kilometres, and its 2016 population is about 3.72 million. Georgia is a unitary, semi-presidential republic, with the government elected through a representative democracy, during the classical era, several independent kingdoms became established in what is now Georgia. The kingdoms of Colchis and Iberia adopted Christianity in the early 4th century, a unified Kingdom of Georgia reached the peak of its political and economic strength during the reign of King David IV and Queen Tamar in the 12th and early 13th centuries. Thereafter the kingdom declined and eventually disintegrated under hegemony of various powers, including the Mongols, the Ottoman Empire. Russian rule over Georgia was eventually acknowledged in various treaties with Iran. Since the establishment of the modern Georgian republic in April 1991, post-communist Georgia suffered from civil, the countrys Western orientation soon led to the worsening of relations with Russia, culminating in the brief Russo-Georgian War in August 2008. Georgia is a member of the United Nations, the Council of Europe, and it contains two de facto independent regions, Abkhazia and South Ossetia, which gained limited international recognition after the 2008 Russo-Georgian War. Georgia and a part of the international community consider the regions to be part of Georgias sovereign territory under Russian military occupation. Georgia probably stems from the Persian designation of the Georgians – gurğān, in the 11th and 12th centuries adapted via Syriac gurz-ān/gurz-iyān, starting with the Persian word gurğ/gurğān, the word was later adopted in numerous other languages, including Slavic and West European languages. This term itself might have established through the ancient Iranian appellation of the near-Caspian region. The self-designation used by ethnic Georgians is Kartvelebi, the medieval Georgian Chronicles present an eponymous ancestor of the Kartvelians, Kartlos, a great-grandson of Japheth. However, scholars agree that the word is derived from the Karts, the name Sakartvelo consists of two parts. Its root, kartvel-i, specifies an inhabitant of the core central-eastern Georgian region of Kartli, ancient Greeks and Romans referred to early western Georgians as Colchians and eastern Georgians as Iberians. Today the full, official name of the country is Georgia, before the 1995 constitution came into force the countrys name was the Republic of Georgia. The territory of modern-day Georgia was inhabited by Homo erectus since the Paleolithic Era, the proto-Georgian tribes first appear in written history in the 12th century BC. The earliest evidence of wine to date has found in Georgia. In fact, early metallurgy started in Georgia during the 6th millennium BC, the classical period saw the rise of a number of early Georgian states, the principal of which was Colchis in the west and Iberia in the east
19.
Iran
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Iran, also known as Persia, officially the Islamic Republic of Iran, is a sovereign state in Western Asia. Comprising a land area of 1,648,195 km2, it is the second-largest country in the Middle East, with 82.8 million inhabitants, Iran is the worlds 17th-most-populous country. It is the country with both a Caspian Sea and an Indian Ocean coastline. The countrys central location in Eurasia and Western Asia, and its proximity to the Strait of Hormuz, Tehran is the countrys capital and largest city, as well as its leading economic and cultural center. Iran is the site of to one of the worlds oldest civilizations, the area was first unified by the Iranian Medes in 625 BC, who became the dominant cultural and political power in the region. The empire collapsed in 330 BC following the conquests of Alexander the Great, under the Sassanid Dynasty, Iran again became one of the leading powers in the world for the next four centuries. Beginning in 633 AD, Arabs conquered Iran and largely displaced the indigenous faiths of Manichaeism and Zoroastrianism by Islam, Iran became a major contributor to the Islamic Golden Age that followed, producing many influential scientists, scholars, artists, and thinkers. During the 18th century, Iran reached its greatest territorial extent since the Sassanid Empire, through the late 18th and 19th centuries, a series of conflicts with Russia led to significant territorial losses and the erosion of sovereignty. Popular unrest culminated in the Persian Constitutional Revolution of 1906, which established a monarchy and the countrys first legislative body. Following a coup instigated by the U. K. Growing dissent against foreign influence and political repression led to the 1979 Revolution, Irans rich cultural legacy is reflected in part by its 21 UNESCO World Heritage Sites, the third-largest number in Asia and 11th-largest in the world. Iran is a member of the UN, ECO, NAM, OIC. Its political system is based on the 1979 Constitution which combines elements of a democracy with a theocracy governed by Islamic jurists under the concept of a Supreme Leadership. A multicultural country comprising numerous ethnic and linguistic groups, most inhabitants are Shia Muslims, the largest ethnic groups in Iran are the Persians, Azeris, Kurds and Lurs. Historically, Iran has been referred to as Persia by the West, due mainly to the writings of Greek historians who called Iran Persis, meaning land of the Persians. As the most extensive interactions the Ancient Greeks had with any outsider was with the Persians, however, Persis was originally referred to a region settled by Persians in the west shore of Lake Urmia, in the 9th century BC. The settlement was then shifted to the end of the Zagros Mountains. In 1935, Reza Shah requested the international community to refer to the country by its native name, opposition to the name change led to the reversal of the decision, and Professor Ehsan Yarshater, editor of Encyclopædia Iranica, propagated a move to use Persia and Iran interchangeably
20.
Neolithic Europe
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Neolithic Europe is the period when Neolithic technology was present in Europe, roughly between 7000 BCE and c.1700 BCE. The Neolithic overlaps the Mesolithic and Bronze Age periods in Europe as cultural changes moved from the southeast to northwest at about 1 km/year - this is called Neolithic Expansion. Polished stone axes lie at the heart of the culture, enabling forest clearance for agriculture and production of wood for dwellings. Since the 1970s, population genetics has provided independent data on the history of Neolithic Europe, including migration events. Remains of food-producing societies in the Aegean have been carbon-dated to around 6500 BCE at Knossos, Franchthi Cave, Neolithic groups appear soon afterwards in the Balkans and south-central Europe. The Neolithic cultures of southeastern Europe show some continuity with groups in southwest Asia and Anatolia. All Neolithic sites in Europe contain ceramics, and contain the plants and animals domesticated in Southwest Asia, einkorn, emmer, barley, lentils, pigs, goats, sheep, and cattle. Genetic data suggest that no independent domestication of animals took place in Neolithic Europe, the only domesticate not from Southwest Asia was broomcorn millet, domesticated in East Asia. The earliest evidence of cheese-making dates to 5500 BCE in Kujawy, archaeologists seem to agree that the culture of the early Neolithic is relatively homogeneous, compared both to the late Mesolithic and the later Neolithic. The diffusion across Europe, from the Aegean to Britain, took about 2,500 years, the Baltic region was penetrated a bit later, around 3500 BCE, and there was also a delay in settling the Pannonian plain. In general, colonization shows a pattern, as the Neolithic advanced from one patch of fertile alluvial soil to another. With some exceptions, population rose rapidly at the beginning of the Neolithic until they reached the carrying capacity. This was followed by a crash of enormous magnitude after 5000 BCE. Populations began to rise after 3500 BCE, with further dips, a study of twelve European regions found most experienced boom and bust patterns and suggested an endogenous, not climatic cause. Archaeologists agree that the associated with agriculture originated in the Levant/Near East. However, debate exists whether this resulted from an active process from the Near East, or merely due to cultural contact. Currently, three models summarize the pattern of spread, Replacement model, posits that there was a significant migration of farmers from the Fertile Crescent into Europe. Given their technological advantages, they would have displaced or absorbed the less numerous hunter-gathering populace, thus, modern Europeans are primarily descended from these Neolithic farmers
21.
Yunnan
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Yunnan is a province of the Peoples Republic of China, located in the far southwest of the country. It spans approximately 394,000 square kilometres and has a population of 45.7 million in 2009, the capital of the province is Kunming, formerly also known as Yunnan. The province borders Vietnam, Laos, and Burma, Yunnan is situated in a mountainous area, with high elevations in the northwest and low elevations in the southeast. Most of the lives in the eastern part of the province. In the west, the altitude can vary from the peaks to river valleys as much as 3,000 metres. Yunnan is rich in resources and has the largest diversity of plant life in China. Of the approximately 30,000 species of plants in China. Yunnans reserves of aluminium, lead, zinc and tin are the largest in China, the Han Empire first recorded diplomatic relations with the province at the end of the 2nd century BC. It became the seat of a Sino-Tibetan-speaking kingdom of Nanzhao in the 8th centuryAD, Nanzhao was multi-ethnic, but the elite most-likely spoke a northern dialect of Yi. The Mongols conquered the region in the 13th century, with local control exercised by warlords until the 1930s, as with other parts of Chinas southwest, Japanese occupation in the north during World War II forced another migration of majority Han people into the region. These two wave of migration contributed to Yunnan being one of the most ethnically diverse provinces of China, major ethnic groups include Yi, Bai, Hani, Zhuang, Dai and Miao. The Yuanmou Man, a Homo erectus fossil unearthed by railway engineers in the 1960s, has determined to be the oldest-known hominid fossil in China. By the Neolithic period, there were settlements in the area of Lake Dian. These people used tools and constructed simple wooden structures. Around the 3rd century BC, the area of Yunnan around present day Kunming was known as Dian. The Chu general Zhuang Qiao entered the region from the upper Yangtze River and he and his followers brought into Yunnan an influx of Chinese influence, the start of a long history of migration and cultural expansion. In 221 BC, Qin Shi Huang unified China and extended his authority south, commanderies and counties were established in Yunnan. An existing road in Sichuan – the Five Foot Way – was extended south to present day Qujing
22.
Shang dynasty
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The Shang dynasty or Yin dynasty, according to traditional historiography, ruled in the Yellow River valley in the second millennium BC, succeeding the Xia dynasty and followed by the Zhou dynasty. The classic account of the Shang comes from such as the Book of Documents, Bamboo Annals. The Xia–Shang–Zhou Chronology Project dated them from c.1600 to 1046 BC, the Shang dynasty is the earliest dynasty of traditional Chinese history supported by archaeological evidence. Tens of thousands of bronze, jade, stone, bone, the Anyang site has yielded the earliest known body of Chinese writing, mostly divinations inscribed on oracle bones – turtle shells, ox scapulae, or other bones. More than 20,000 were discovered in the scientific excavations during the 1920s and 1930s. The inscriptions provide critical insight into many topics from the politics, economy, many events concerning the Shang dynasty are mentioned in various Chinese classics, including the Book of Documents, the Mencius and the Zuo Zhuan. Working from all the documents, the Han dynasty historian Sima Qian assembled a sequential account of the Shang dynasty as part of his Records of the Grand Historian. His history describes some events in detail, while in other cases only the name of a king is given, a closely related, but slightly different, account is given by the Bamboo Annals. The Annals were interred in 296 BC, but the text has a complex history, the name Yīn is used by Sima Qian for the dynasty, and in the current text version of the Bamboo Annals for both the dynasty and its final capital. It has been a name for the Shang throughout history. Since the Records of Emperors and Kings by Huangfu Mi, it has often used specifically to describe the later half of the Shang dynasty. In Japan and Korea, the Shang are still referred to almost exclusively as the Yin dynasty, however it seems to have been a Zhou name for the earlier dynasty. The word does not appear in the bones, which refer to the state as Shāng. It also does not appear in securely-dated Western Zhou bronze inscriptions, xie is said to have helped Yu the Great to control the Great Flood and for his service to have been granted a place called Shang as a fief. Sima Qian relates that the dynasty itself was founded 13 generations later, when Xies descendant Tang overthrew the impious and cruel final Xia ruler in the Battle of Mingtiao. The Records recount events from the reigns of Tang, Tai Jia, Tai Wu, Pan Geng, Wu Ding, Wu Yi and the final king Di Xin. According to the Records, the Shang moved their capital five times, Di Xin, the last Shang king, is said to have committed suicide after his army was defeated by Wu of Zhou. Legends say that his army and his equipped slaves betrayed him by joining the Zhou rebels in the decisive Battle of Muye, according to the Yi Zhou Shu and Mencius the battle was very bloody
23.
Caravaggio
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Michelangelo Merisi da Caravaggio was an Italian painter active in Rome, Naples, Malta, and Sicily between 1592 and 1610. His paintings, which combine a realistic observation of the human state, in scarcely a year or so’s sojourn in Naples, he rapidly established himself once more as the most prominent painter, exploiting high-ranking connections. It was not long before these connections gave him an opening to travel on in 1607 to Malta, governed by the Order of Knights Hospitallers, Caravaggio probably hoped that the Knights would provide a channel whereby he could obtain a pardon from the Papacy. Once more his talents made an instant impression, along with the support of noble patrons and his hopes dashed, he contrived to escape and flee once, which before the end of 1608 led to his cancellation from the rolls of the Order. He made for Syracuse in Sicily, where he was received as a guest by a friend from his Roman days, the painter’s face was disfigured and rumours started to circulate of his death. Various commentators have formulated opinions about his state from works supposedly executed at this period. In fact, Caravaggio’s end is shrouded in mystery, mystery that is rendered only denser by conflicting hypotheses, some speak of a natural death from a persistent fever, others of an assassination by emissaries of the Knights of Malta. The loss of the paintings put the deal and his future in doubt, there is evidence that dogged by a serious fever, he was tended by a local religious confraternity near Porto Ercole, then in the Grand Duchy of Tuscany, but succumbed. His death was certified by them as taking place on 18 July 1610, if the story to this point is exact, it is likely he was buried in a paupers’ common grave. As to the place, though this continues to be contested. Famous while he lived, Caravaggio was forgotten almost immediately after his death, despite this, his influence on the new Baroque style that eventually emerged from the ruins of Mannerism was profound. The 20th-century art historian André Berne-Joffroy claimed, What begins in the work of Caravaggio is, quite simply, modern painting. Caravaggio was born in Milan where his father, Fermo, was an administrator and architect-decorator to the Marchese of Caravaggio. His mother, Lucia Aratori, came from a family of the same district. In 1576 the family moved to Caravaggio to escape a plague which ravaged Milan, Caravaggios mother died in 1584, the same year he began his four-year apprenticeship to the Milanese painter Simone Peterzano, described in the contract of apprenticeship as a pupil of Titian. Following his initial training under Simone Peterzano, in 1592 Caravaggio left Milan for Rome, in flight after certain quarrels, in Rome, where there was a demand for paintings to fill the many huge new churches and palazzos being built at the time. It was also a period when the Church was searching for an alternative to Mannerism in religious art that was tasked to counter the threat of Protestantism. Caravaggios innovation was a radical naturalism that combined close observation with a dramatic, even theatrical
24.
Ancient Greece
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Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 12th-9th centuries BC to the end of antiquity. Immediately following this period was the beginning of the Early Middle Ages and this was followed by the period of Classical Greece, an era that began with the Greco-Persian Wars, lasting from the 5th to 4th centuries BC. Due to the conquests by Alexander the Great of Macedonia, Hellenistic civilization flourished from Central Asia to the end of the Mediterranean Sea. Classical Greek culture, especially philosophy, had a influence on ancient Rome. For this reason Classical Greece is generally considered to be the culture which provided the foundation of modern Western culture and is considered the cradle of Western civilization. Classical Antiquity in the Mediterranean region is considered to have begun in the 8th century BC. Classical Antiquity in Greece is preceded by the Greek Dark Ages and this period is succeeded, around the 8th century BC, by the Orientalizing Period during which a strong influence of Syro-Hittite, Jewish, Assyrian, Phoenician and Egyptian cultures becomes apparent. The end of the Dark Ages is also dated to 776 BC. The Archaic period gives way to the Classical period around 500 BC, Ancient Periods Astronomical year numbering Dates are approximate, consult particular article for details The history of Greece during Classical Antiquity may be subdivided into five major periods. The earliest of these is the Archaic period, in which artists made larger free-standing sculptures in stiff, the Archaic period is often taken to end with the overthrow of the last tyrant of Athens and the start of Athenian Democracy in 508 BC. It was followed by the Classical period, characterized by a style which was considered by observers to be exemplary, i. e. classical, as shown in the Parthenon. This period saw the Greco-Persian Wars and the Rise of Macedon, following the Classical period was the Hellenistic period, during which Greek culture and power expanded into the Near and Middle East. This period begins with the death of Alexander and ends with the Roman conquest, Herodotus is widely known as the father of history, his Histories are eponymous of the entire field. Herodotus was succeeded by authors such as Thucydides, Xenophon, Demosthenes, Plato, most of these authors were either Athenian or pro-Athenian, which is why far more is known about the history and politics of Athens than those of many other cities. Their scope is limited by a focus on political, military and diplomatic history, ignoring economic. In the 8th century BC, Greece began to emerge from the Dark Ages which followed the fall of the Mycenaean civilization, literacy had been lost and Mycenaean script forgotten, but the Greeks adopted the Phoenician alphabet, modifying it to create the Greek alphabet. The Lelantine War is the earliest documented war of the ancient Greek period and it was fought between the important poleis of Chalcis and Eretria over the fertile Lelantine plain of Euboea. Both cities seem to have suffered a decline as result of the long war, a mercantile class arose in the first half of the 7th century BC, shown by the introduction of coinage in about 680 BC
25.
Symposium
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In ancient Greece, the symposium was a drinking party. Symposia are depicted in Greek and Etruscan art that shows similar scenes, the equivalent in Roman society is the Latin convivium. In modern usage it has come to mean an academic conference or meeting such as a scientific conference, the Greek symposium was a key Hellenic social institution. It was a forum for men of respected families to debate, plot, boast and they were frequently held to celebrate the introduction of young men into aristocratic society. Symposia were also held by aristocrats to celebrate special occasions. They were a source of pride for them, symposia were usually held in the andrōn, the mens quarters of the household. The participants, or symposiasts, would recline on pillowed couches arrayed against the three walls of the room away from the door, due to space limitations the couches would number between seven and nine, limiting the total number of participants to somewhere between fourteen and twenty seven. If any young men took part they did not recline but sat up, however, in Macedonian symposia the focus was not only on drinking but hunting, and young men were allowed to recline only after they had killed their first wild boar. Entertainment was provided, and depending on the occasion could include games, songs, flute-girls or boys, slaves performing various acts, symposia often were held for specific occasions. The most famous symposium of all, described in Platos dialogue of that name was hosted by the poet Agathon on the occasion of his first victory at the theater contest of the 416 BC Dionysia. The men at the symposium would discuss a multitude of philosophical, such as love. A symposium would be overseen by a symposiarch who would decide how strong the wine for the evening would be, the Greeks and Romans customarily served their wine mixed with water, as the drinking of pure wine was considered a habit of uncivilized peoples. However, there were differences between the Roman and Greek symposiums. A Roman symposium served wine before, with and after food, in a Greek symposium, wine was only drunk after dinner, and women were not allowed to attend. The wine was drawn from a krater, a large jar designed to be carried by two men, and served from pitchers. Certain formalities were observed, most important among which were libations, in a fragment from his c. After the third one is drained, wise men go home, symposiums are often featured on Attic pottery and Richard Neer has argued that the chief function of Attic pottery was for use in the symposium. Poetry and music were central to the pleasures of the symposium, although free women of status did not attend symposia, high-class female prostitutes and entertainers were hired to perform, consort, and converse with the guests
26.
Ancient Rome
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In its many centuries of existence, the Roman state evolved from a monarchy to a classical republic and then to an increasingly autocratic empire. Through conquest and assimilation, it came to dominate the Mediterranean region and then Western Europe, Asia Minor, North Africa and it is often grouped into classical antiquity together with ancient Greece, and their similar cultures and societies are known as the Greco-Roman world. Ancient Roman civilisation has contributed to modern government, law, politics, engineering, art, literature, architecture, technology, warfare, religion, language and society. Rome professionalised and expanded its military and created a system of government called res publica, the inspiration for modern republics such as the United States and France. By the end of the Republic, Rome had conquered the lands around the Mediterranean and beyond, its domain extended from the Atlantic to Arabia, the Roman Empire emerged with the end of the Republic and the dictatorship of Augustus Caesar. 721 years of Roman-Persian Wars started in 92 BC with their first war against Parthia and it would become the longest conflict in human history, and have major lasting effects and consequences for both empires. Under Trajan, the Empire reached its territorial peak, Republican mores and traditions started to decline during the imperial period, with civil wars becoming a prelude common to the rise of a new emperor. Splinter states, such as the Palmyrene Empire, would divide the Empire during the crisis of the 3rd century. Plagued by internal instability and attacked by various migrating peoples, the part of the empire broke up into independent kingdoms in the 5th century. This splintering is a landmark historians use to divide the ancient period of history from the pre-medieval Dark Ages of Europe. King Numitor was deposed from his throne by his brother, Amulius, while Numitors daughter, Rhea Silvia, because Rhea Silvia was raped and impregnated by Mars, the Roman god of war, the twins were considered half-divine. The new king, Amulius, feared Romulus and Remus would take back the throne, a she-wolf saved and raised them, and when they were old enough, they returned the throne of Alba Longa to Numitor. Romulus became the source of the citys name, in order to attract people to the city, Rome became a sanctuary for the indigent, exiled, and unwanted. This caused a problem for Rome, which had a large workforce but was bereft of women, Romulus traveled to the neighboring towns and tribes and attempted to secure marriage rights, but as Rome was so full of undesirables they all refused. Legend says that the Latins invited the Sabines to a festival and stole their unmarried maidens, leading to the integration of the Latins, after a long time in rough seas, they landed at the banks of the Tiber River. Not long after they landed, the men wanted to take to the sea again, one woman, named Roma, suggested that the women burn the ships out at sea to prevent them from leaving. At first, the men were angry with Roma, but they realized that they were in the ideal place to settle. They named the settlement after the woman who torched their ships, the Roman poet Virgil recounted this legend in his classical epic poem the Aeneid
27.
Dionysus
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Dionysus is the god of the grape harvest, winemaking and wine, of ritual madness, fertility, theatre and religious ecstasy in ancient Greek religion and myth. Wine played an important role in Greek culture, and the cult of Dionysus was the religious focus for its unrestrained consumption. He may have been worshipped as early as c, 1500–1100 BC by Mycenean Greeks, traces of Dionysian-type cult have also been found in ancient Minoan Crete. His origins are uncertain, and his cults took many forms, some are described by ancient sources as Thracian, in some cults, he arrives from the east, as an Asiatic foreigner, in others, from Ethiopia in the South. He is a god of epiphany, the god that comes and his festivals were the driving force behind the development of Greek theatre. The earliest cult images of Dionysus show a male, bearded and robed. He holds a staff, tipped with a pine-cone and known as a thyrsus. Later images show him as a beardless, sensuous, naked or half-naked androgynous youth, in its fully developed form, his central cult imagery shows his triumphant, disorderly arrival or return, as if from some place beyond the borders of the known and civilized. His procession is made up of female followers and bearded satyrs with erect penises, some are armed with the thyrsus. The god himself is drawn in a chariot, usually by exotic beasts such as lions or tigers and this procession is presumed to be the cult model for the followers of his Dionysian Mysteries. He is also known as Bacchus, the adopted by the Romans. His thyrsus, sometimes wound with ivy and dripping with honey, is both a beneficent wand and a used to destroy those who oppose his cult and the freedoms he represents. As Eleutherios, his wine, music and ecstatic dance free his followers from self-conscious fear and care and those who partake of his mysteries are possessed and empowered by the god himself. The cult of Dionysus is also a cult of the souls, his maenads feed the dead through blood-offerings and he is sometimes categorised as a dying-and-rising god. Some scholars believe that Dionysus is a syncretism of a local Greek nature deity, Dionysus had a strange birth that evokes the difficulty in fitting him into the Olympian pantheon. His mother was a woman, Semele, the daughter of king Cadmus of Thebes, and his father was Zeus. Zeus wife, Hera, discovered the affair while Semele was pregnant, appearing as an old crone, Hera befriended Semele, who confided in her that Zeus was the actual father of the baby in her womb. Hera pretended not to believe her, and planted seeds of doubt in Semeles mind, curious, Semele demanded of Zeus that he reveal himself in all his glory as proof of his godhood
28.
Toast (honor)
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A toast is a ritual in which a drink is taken as an expression of honor or goodwill. The term may be applied to the person or thing so honored, thus, a person could be the toast of the evening, for whom someone proposes a toast to congratulate and for whom a third person toasts in agreement. The ritual forms the basis of the literary and performance genre, according to various apocryphal stories, the custom of touching glasses evolved from concerns about poisoning. By one account, clinking glasses together would cause each drink to spill over into the others, according to other stories, the word toast became associated with the custom in the 17th century, based on a custom of flavoring drinks with spiced toast. The word originally referred to the lady in whose honor the drink was proposed, toasts are generally offered at times of celebration or commemoration, including certain holidays, such as New Years Eve. Other occasions include retirement celebrations, housewarming parties, births, etc, the protocol for toasting at weddings is comparatively elaborate and fixed. The best man usually proposes a toast in the form of best wishes, a best mans toast takes the form of a short speech that combines a mixture of humor and sincerity. The actual toast is then delivered at the end of the speech and is a short phrase wishing the newlyweds a happy, healthy, the maid of honor may follow suit, appropriately tailoring her comments to the bride. The groom may offer the final toast, thanking the brides parents for hosting the wedding, the party for their participation. Typical traditional wedding toasts include the following, Heres to your coffins May they be made of hundred-year-old oaks Which we shall plant tomorrow. May you both live as long as you want, and never want as long as you live May the best of your yesterdays be the worst of your tomorrows, may I see you grey And combing your grandchildrens hair. Toasts are also offered on occasions, as in the case of Stephen Decaturs famous Our country. In our intercourse with foreign nations may we always be in the right, equally traditional are satiric verses, Heres to dear old Boston, The home of the bean and the cod, Where Lowells speak only to Cabots, And Cabots speak only to God. Toasts may be solemn, sentimental, humorous, even bawdy or insulting, the practice of announcing ones intention to make a toast and signalling for quiet by rapping on the wineglass, while common, is nonetheless regarded by some authorities as rude. Except in very small and informal gatherings, a toast is offered standing, at a gathering, none should offer a toast to the guest of honor until the host has had the opportunity to do so. In English-speaking countries, guests may signal their approval of the toast by saying hear hear, the person honored should neither stand nor drink, but after the toast should rise to thank the one who has offered the toast, perhaps but not necessarily offering a toast in turn. As toasts may occur in series, experienced attendees often make sure to leave enough wine in the glass to allow participation in numerous toasts. Even the non-drinker is counseled not to refuse to allow wine to be poured for a toast, inverting the glass is especially discouraged
29.
Ethiopian Orthodox Tewahedo Church
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The Ethiopian Orthodox Tewahedo Church is the largest of the Oriental Orthodox Christian Churches. Ethiopia is the country only after Armenia to have officially proclaimed Christianity as state religion though some argue it may even be the first. The Ethiopian Orthodox Tewahedo Church is a member of the World Council of Churches. Tewahedo is a Geez word meaning being made one and this word refers to the Oriental Orthodox belief in the one perfectly unified Nature of Christ, i. e. The Oriental Orthodox Churches adhere to a Miaphysitic Christological view followed by Cyril of Alexandria, according to these, both natures in Christ are perfectly preserved after the union in mia physis - One Nature, yet, not resulting in a distinct third Nature. Many traditions claim that Christian teachings were introduced to the immediately after Pentecost. John Chrysostom speaks of the Ethiopians present in Jerusalem as being able to understand the preaching of Saint Peter in Acts,2,38, possible missions of some of the Apostles in the lands now called Ethiopia is also reported as early as the 4th century. Ethiopian Church tradition tells that Bartholomew accompanied Matthew in a mission which lasted for at least 3 months, paintings depicting these missions are available in the Church of St. Matthew found in the Province of Pisa, in northern Italy portrayed by Francesco Trevisan and Marco Benefial. The earliest account of an Ethiopian converted to the faith in the New Testament books is a royal official baptized by Philip the Evangelist, then the angel of the Lord said to Philip, Start out and go south to the road that leads down from Jerusalem to Gaza. So he set out and was on his way when he caught sight of an Ethiopian and this man was a eunuch, a high official of the Kandake Queen of Ethiopia in charge of all her treasure. The passage continues by describing how Philip helped the Ethiopian treasurer understand a passage from Isaiah that the Ethiopian was reading, after Philip interpreted the passage as prophecy referring to Jesus Christ, the Ethiopian requested that Philip baptize him, and Philip did so. The Ethiopic version of this verse reads Hendeke, Queen Gersamot Hendeke VII was the Queen of Ethiopia from c.42 to 52, the same kind of witness is shared by 3rd and 4th century writers such as Eusebius of Caesarea and Origen of Alexandria. As a youth, Frumentius had been shipwrecked with his brother Aedesius on the Eritrean coast, the brothers managed to be brought to the royal court, where they rose to positions of influence and baptized Emperor Ezana. Ezana sent Frumentius to Alexandria to ask the Patriarch, St. Athanasius, Athanasius appointed Frumentius, who returned to Ethiopia as Bishop with the name of Abune Selama. From then on, until 1959, the Pope of Alexandria, as Patriarch of All Africa, union with the Coptic Orthodox Church continued after the Arab conquest of Egypt. Abu Saleh records in the 12th century that the patriarch sent letters twice a year to the kings of Abyssinia and Nubia. Cyril, 67th patriarch, sent Severus as bishop, with orders to put down polygamy and these examples show the close relations of the two churches throughout the Middle Ages. In 1439, in the reign of Zara Yaqob, a discussion between Abba Giyorgis and a French visitor led to the dispatch of an embassy from Ethiopia to the Vatican
30.
Menelik II
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Emperor Menelik II GCB, GCMG, baptized as Sahle Maryam, was Negus of Shewa, then Emperor of Ethiopia from 1889 to his death. Ethiopia was transformed under Emperor Menelik, the major signposts of modernization were put in place, Menelik expanded his kingdom to the south and east, expanding into Kaffa, Sidama, Wolayta and other kingdoms. He is widely called Emiye Menelik in Ethiopia for his forgiving nature, Abeto Menelik was born in Angolalla, near Debre Birhan, in the Amhara Region. He was the son of Negus Haile Melekot of Shewa and Woizero Ijigayehu, Woizero Ijigayehu was a lady in the household of Haile Melekots grandmother, the formidable Woizero Zenebework, widow of Merid Azmatch Wossen Seged, and mother of King Sahle Selassie of Showa. Most sources indicate that no marriage took place between Haile Melekot and Woizero Ijigayehu, Sahle Selassie ordered his grandson legitimized. Menelik II had been born at Angolala in the Amhara region, prior to his death in 1855, Negus Haile Melekot named Menelik as successor to the throne of Shewa. Shortly after Haile Melekot died, Menelik was taken prisoner by Emperor Tewodros II, following Emperor Tewodros IIs conquest of Shewa, he had young Sahle Maryam transferred to his mountain stronghold of Magdala. Still, Tewodros treated the young prince well and he even offered him the hand of his daughter Altash Tewodros in marriage, which Menelik accepted. Upon Meneliks imprisonment, his uncle, Haile Mikael, was appointed as Shum of Shewa by Emperor Tewodros II with the title of Meridazmach, however, Meridazmach Haile Mikael rebelled against Tewodros, resulting in his being replaced by the non-royal Ato Bezabeh as Shum. However, Ato Bezabeh in turn then rebelled against the Emperor, although the Shewan royals imprisoned at Magdala had been largely complacent as long as a member of their family ruled over Shewa, this usurpation by a commoner was not palatable to them. Enraged, Emperor Tewodros slaughtered 29 Oromo hostages then had 12 Amhara notables beaten to death with bamboo rods, Abeto Menelik entered Ankober and proclaimed himself Negus. While Negus Menelik reclaimed his ancestral Shewan crown, he laid claim to the Imperial throne. Not wishing to take part in the 1868 Expedition to Abyssinia, he allowed his rival Kassai to benefit with gifts of modern weapons, when Tewodros committed suicide, Menelik II arranged for an official rejoicing and celebration of his death even though he was personally saddened by the loss. When the British asked him why he did this, he replied to satisfy the passions of the people, as for me, I should have gone into a forest to weep over. I have now lost the one who educated me, and toward whom I had always cherished filial, Menelik II was cunning and strategic in building his power base. Another Italian writes of Menelik II, had the curiosity of a boy, great intelligence and great mechanical ability. Menelik II spoke with great economy and rapidity and he never became upset, Chiarini adds, listening calmly, judiciously with good sense. He is fatalistic and a soldier, he loves weapons above all else
31.
Ottoman Empire
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After 1354, the Ottomans crossed into Europe, and with the conquest of the Balkans the Ottoman Beylik was transformed into a transcontinental empire. The Ottomans ended the Byzantine Empire with the 1453 conquest of Constantinople by Mehmed the Conqueror, at the beginning of the 17th century the empire contained 32 provinces and numerous vassal states. Some of these were later absorbed into the Ottoman Empire, while others were granted various types of autonomy during the course of centuries. With Constantinople as its capital and control of lands around the Mediterranean basin, while the empire was once thought to have entered a period of decline following the death of Suleiman the Magnificent, this view is no longer supported by the majority of academic historians. The empire continued to maintain a flexible and strong economy, society, however, during a long period of peace from 1740 to 1768, the Ottoman military system fell behind that of their European rivals, the Habsburg and Russian Empires. While the Empire was able to hold its own during the conflict, it was struggling with internal dissent. Starting before World War I, but growing increasingly common and violent during it, major atrocities were committed by the Ottoman government against the Armenians, Assyrians and Pontic Greeks. The word Ottoman is an anglicisation of the name of Osman I. Osmans name in turn was the Turkish form of the Arabic name ʿUthmān, in Ottoman Turkish, the empire was referred to as Devlet-i ʿAlīye-yi ʿOsmānīye, or alternatively ʿOsmānlı Devleti. In Modern Turkish, it is known as Osmanlı İmparatorluğu or Osmanlı Devleti, the Turkish word for Ottoman originally referred to the tribal followers of Osman in the fourteenth century, and subsequently came to be used to refer to the empires military-administrative elite. In contrast, the term Turk was used to refer to the Anatolian peasant and tribal population, the term Rūmī was also used to refer to Turkish-speakers by the other Muslim peoples of the empire and beyond. In Western Europe, the two names Ottoman Empire and Turkey were often used interchangeably, with Turkey being increasingly favored both in formal and informal situations and this dichotomy was officially ended in 1920–23, when the newly established Ankara-based Turkish government chose Turkey as the sole official name. Most scholarly historians avoid the terms Turkey, Turks, and Turkish when referring to the Ottomans, as the power of the Seljuk Sultanate of Rum declined in the 13th century, Anatolia was divided into a patchwork of independent Turkish principalities known as the Anatolian Beyliks. One of these beyliks, in the region of Bithynia on the frontier of the Byzantine Empire, was led by the Turkish tribal leader Osman, osmans early followers consisted both of Turkish tribal groups and Byzantine renegades, many but not all converts to Islam. Osman extended the control of his principality by conquering Byzantine towns along the Sakarya River and it is not well understood how the early Ottomans came to dominate their neighbours, due to the scarcity of the sources which survive from this period. One school of thought which was popular during the twentieth century argued that the Ottomans achieved success by rallying religious warriors to fight for them in the name of Islam, in the century after the death of Osman I, Ottoman rule began to extend over Anatolia and the Balkans. Osmans son, Orhan, captured the northwestern Anatolian city of Bursa in 1326 and this conquest meant the loss of Byzantine control over northwestern Anatolia. The important city of Thessaloniki was captured from the Venetians in 1387, the Ottoman victory at Kosovo in 1389 effectively marked the end of Serbian power in the region, paving the way for Ottoman expansion into Europe
32.
Water purification
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Water purification is the process of removing undesirable chemicals, biological contaminants, suspended solids and gases from contaminated water. The goal is to produce water fit for a specific purpose, the standards for drinking water quality are typically set by governments or by international standards. These standards usually include minimum and maximum concentrations of contaminants, depending on the purpose of water use. Visual inspection cannot determine if water is of appropriate quality, simple procedures such as boiling or the use of a household activated carbon filter are not sufficient for treating all the possible contaminants that may be present in water from an unknown source. Even natural spring water – considered safe for all purposes in the 19th century – must now be tested before determining what kind of treatment. Chemical and microbiological analysis, while expensive, are the way to obtain the information necessary for deciding on the appropriate method of purification. The WHO estimates that 94% of these cases are preventable through modifications to the environment. Simple techniques for treating water at home, such as chlorination, filters, and solar disinfection, reducing deaths from waterborne diseases is a major public health goal in developing countries. Groundwater, The water emerging from deep ground water may have fallen as rain many tens, hundreds. Such water may emerge as springs, artesian springs, or may be extracted from boreholes or wells, deep ground water is generally of very high bacteriological quality, but the water may be rich in dissolved solids, especially carbonates and sulfates of calcium and magnesium. Depending on the strata through which the water has flowed, other ions may also be present including chloride, there may be a requirement to reduce the iron or manganese content of this water to make it acceptable for drinking, cooking, and laundry use. Primary disinfection may also be required, where groundwater recharge is practised, the groundwater may require additional treatment depending on applicable state and federal regulations. Bacteria and pathogen levels are low, but some bacteria. Where uplands are forested or peaty, humic acids can colour the water, many upland sources have low pH which require adjustment. Rivers, canals and low land reservoirs, Low land surface waters will have a significant bacterial load and may also contain algae, suspended solids and a variety of dissolved constituents. Atmospheric water generation is a new technology that can provide high quality drinking water by extracting water from the air by cooling the air, desalination of seawater by distillation or reverse osmosis. Surface Water, Freshwater bodies that are open to the atmosphere and are not designated as groundwater are termed surface waters. The aims of the treatment are to remove unwanted constituents in the water, the choice of method will depend on the quality of the water being treated, the cost of the treatment process and the quality standards expected of the processed water
33.
Drinking water
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Drinking water, also known as potable water or improved drinking water, is water that is safe to drink or to use for food preparation, without risk of health problems. Globally, in 2015, 91% of people had access to suitable for drinking. Nearly 4.2 billion had access to tap water while another 2.4 billion had access to wells or public taps,1.8 billion people still use an unsafe drinking water source which may be contaminated by feces. This can result in infectious diarrhea such as cholera and typhoid among others, the amount of drinking water required is variable. It depends on activity, age, health issues. It is estimated that the average American drinks about one litre of water a day with 95% drinking less than three litres per day, for those working in a hot climate, up to 16 liters a day may be required. Water makes up about 60% of weight in men and 55% of weight in women, infants are about 70% to 80% water while the elderly are around 45%. Typically in developed countries, tap water meets drinking water quality standards, other typical uses include washing, toilets, and irrigation. Greywater may also be used for toilets or irrigation and its use for irrigation however may be associated with risks. Water may also be due to levels of toxins or suspended solids. Reduction of waterborne diseases and development of water resources is a major public health goal in developing countries. Bottled water is sold for consumption in most parts of the world. The word potable came into English from the Late Latin potabilis, the amount of drinking water required is variable. It depends on activity, age, health, and environmental conditions. It is estimated that the average American drinks about one litre of water a day with 95% drinking less than three litres per day, for those working in a hot climate, up to 16 litres per day may be required. Some health authorities have suggested that at least eight glasses of eight fl oz each are required by an adult per day, the British Dietetic Association recommends 1.8 litres. However, various reviews of the evidence performed in 2002 and 2008 could not find any scientific evidence recommending eight glasses of water per day. An individuals thirst provides a guide for how much water they require rather than a specific
34.
Filtration
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Filtration is any of various mechanical, physical or biological operations that separate solids from fluids by adding a medium through which only the fluid can pass. The fluid that passes through is called the filtrate, in physical filters oversize solids in the fluid are retained and in biological filters particulates are trapped and ingested and metabolites are retained and removed. However, the separation is not complete, solids will be contaminated with some fluid, Filtration occurs both in nature and in engineered systems, there are biologic, geologic, and industrial forms. Filtration is used to separate particles and fluid in a suspension, where the fluid can be a liquid, depending on the application, either one or both of the components may be isolated. Filtration, as an operation is very important in chemistry for the separation of materials of different chemical composition. A solvent is chosen which dissolves one component, while not dissolving the other, by dissolving the mixture in the chosen solvent, one component will go into the solution and pass through the filter, while the other will be retained. This is one of the most important techniques used by chemists to purify compounds, Filtration is also important and widely used as one of the unit operations of chemical engineering. It may be combined with other unit operations to process the feed stream, as in the biofilter. Filtration differs from sieving, where separation occurs at a single perforated layer, in sieving, particles that are too big to pass through the holes of the sieve are retained. In filtration, a multilayer lattice retains those particles that are unable to follow the tortuous channels of the filter, oversize particles may form a cake layer on top of the filter and may also block the filter lattice, preventing the fluid phase from crossing the filter. Filtration differs from adsorption, where it is not the size of particles that causes separation. Some adsorption devices containing activated charcoal and ion exchange resin are commercially called filters, Filtration differs from removal of magnetic contaminants from fluids with magnets, because there is no filter medium. Commercial devices called magnetic filters are sold, but the name reflects their use, the remainder of this article focuses primarily on liquid filtration. There are many different methods of filtration, all aim to attain the separation of substances, separation is achieved by some form of interaction between the substance or objects to be removed and the filter. The substance that is to pass through the filter must be a fluid, methods of filtration vary depending on the location of the targeted material, i. e. whether it is dissolved in the fluid phase or suspended as a solid. There are several filtration techniques depending on the desired outcome namely, hot, cold, some of the major purposes of getting a desired outcome are, for the removal of impurities from a mixture or, for the isolation of solids from a mixture. Hot filtration method is used to separate solids from a hot solution. This is done in order to prevent crystal formation in the filter funnel, one of the most important measure to prevent the formation of crystals in the funnel and to undergo effective hot filtration is the use stemless filter funnel
35.
Water chlorination
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Halogenation is a chemical reaction that involves the addition of one or more halogens to a compound or material. Dehalogenation is the reverse of halogenation and results in the removal of a halogen from a molecule, the pathway and stoichiometry of halogenation depends on the structural features and functional groups of the organic substrate, as well as on the specific halogen. Inorganic compounds such as metals also undergo halogenation, several pathways exist for the halogenation of organic compounds, including free radical halogenation, ketone halogenation, electrophilic halogenation, and halogen addition reaction. The structure of the substrate is one factor that determines the pathway, saturated hydrocarbons typically do not add halogens but undergo free radical halogenation, involving substitution of hydrogen atoms by halogen. The regiochemistry of the halogenation of alkanes is usually determined by the weakness of the available C–H bonds. The preference for reaction at tertiary and secondary positions results from greater stability of the free radicals. Free radical halogenation is used for the production of chlorinated methanes. Unsaturated compounds, especially alkenes and alkynes, add halogens, RCH=CHR′ + X2 → RCHX–CHXR′ The addition of halogens to alkenes proceeds via intermediate halonium ions, in special cases, such intermediates have been isolated. Aromatic compounds are subject to electrophilic halogenation, RC6H5 + X2 → HX + RC6H4X The facility of halogenation is influenced by the halogen, fluorine and chlorine are more electrophilic and are more aggressive halogenating agents. Bromine is a weaker halogenating agent than fluorine and chlorine, while iodine is least reactive of them all. The facility of hydrogenolysis follows the trend, iodine is most easily removed from organic compounds. In the Hunsdiecker reaction, from carboxylic acids are converted to the chain-shortened halide, in the Hell–Volhard–Zelinsky halogenation, carboxylic acids are alpha-halogenated. Fluorination with elemental fluorine requires highly specialised conditions and apparatus, many commercially important organic compounds are fluorinated electrochemically using hydrogen fluoride as the source of fluorine. The method is called electrochemical fluorination, aside from F2 and its electrochemically generated equivalent, a variety of fluorinating reagents are known such as xenon difluoride and cobalt fluoride. Both saturated and unsaturated compounds react directly with chlorine, the former usually requiring UV light to initiate homolysis of chlorine, chlorination is conducted on a large scale industrially, major processes include routes to 1, 2-dichloroethane, as well as various chlorinated ethanes, as solvents. Bromination is more selective than chlorination because the reaction is less exothermic, most commonly bromination is conducted by the addition of Br2 to alkenes. An example of bromination is the synthesis of the anesthetic halothane from trichloroethylene, Organobromine compounds are the most common organohalides in nature. Their formation is catalyzed by the enzyme bromoperoxidase which utilizes bromide in combination with oxygen as an oxidant, the oceans are estimated to release 1–2 million tons of bromoform and 56,000 tons of bromomethane annually
36.
World Health Organisation
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The World Health Organization is a specialised agency of the United Nations that is concerned with international public health. It was established on 7 April 1948, headquartered in Geneva, the WHO is a member of the United Nations Development Group. Its predecessor, the Health Organization, was an agency of the League of Nations, the constitution of the World Health Organization had been signed by 61 countries on 22 July 1946, with the first meeting of the World Health Assembly finishing on 24 July 1948. It incorporated the Office international dhygiène publique and the League of Nations Health Organization, since its creation, it has played a leading role in the eradication of smallpox. The WHO is responsible for the World Health Report, an international publication on health, the worldwide World Health Survey. The head of WHO is Margaret Chan, the 2014/2015 proposed budget of the WHO is about US$4 billion. About US$930 million are to be provided by member states with a further US$3 billion to be from voluntary contributions, after failing to get a resolution passed on the subject, Alger Hiss, the Secretary General of the conference, recommended using a declaration to establish such an organisation. Dr. Sze and other delegates lobbied and a declaration passed calling for a conference on health. The use of the world, rather than international, emphasised the truly global nature of what the organisation was seeking to achieve. The constitution of the World Health Organization was signed by all 51 countries of the United Nations and it thus became the first specialised agency of the United Nations to which every member subscribed. Its constitution formally came into force on the first World Health Day on 7 April 1948, the first meeting of the World Health Assembly finished on 24 July 1948, having secured a budget of US$5 million for the 1949 year. Andrija Stampar was the Assemblys first president, and G. Brock Chisholm was appointed Director-General of WHO and its first priorities were to control the spread of malaria, tuberculosis and sexually transmitted infections, and to improve maternal and child health, nutrition and environmental hygiene. Its first legislative act was concerning the compilation of statistics on the spread. The logo of the World Health Organization features the Rod of Asclepius as a symbol for healing, in 1947 the WHO established an epidemiological information service via telex, and by 1950 a mass tuberculosis inoculation drive using the BCG vaccine was under way. In 1955, the eradication programme was launched, although it was later altered in objective. 1965 saw the first report on diabetes mellitus and the creation of the International Agency for Research on Cancer. In 1958, Viktor Zhdanov, Deputy Minister of Health for the USSR, called on the World Health Assembly to undertake an initiative to eradicate smallpox. At this point,2 million people were dying from smallpox every year, in 1966, WHO moved into its headquarters building
37.
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
38.
Microorganism
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A microorganism or microbe is a microscopic organism, which may be single-celled or multicellular. The study of microorganisms is called microbiology, a subject that began with the discovery of microorganisms in 1674 by Antonie van Leeuwenhoek, microorganisms are very diverse and include all bacteria, archaea and most protozoa. This group also contains some fungi, algae, and some such as rotifers. Many macroscopic animals and plants have microscopic juvenile stages, some microbiologists classify viruses and viroids as microorganisms, but others consider these as nonliving. In July 2016, scientists identified a set of 355 genes from the last universal ancestor of all life, including microorganisms. Microorganisms, under certain test conditions, have observed to thrive in the vacuum of outer space. Microorganisms likely far outweigh all other living things combined, the mass of prokaryote microorganisms including the bacteria and archaea may be as much as 0.8 trillion tons of carbon, out of the total biomass of between 1 and 4 trillion tons. Microorganisms appear to thrive in the Mariana Trench, the deepest spot in the Earths oceans, in August 2014, scientists confirmed the existence of microorganisms living 800 m below the ice of Antarctica. According to one researcher, You can find microbes everywhere — theyre extremely adaptable to conditions, microorganisms are crucial to nutrient recycling in ecosystems as they act as decomposers. As some microorganisms can fix nitrogen, they are a part of the nitrogen cycle. Microorganisms are also exploited in biotechnology, both in food and beverage preparation, and in modern technologies based on genetic engineering. A small proportion of microorganisms are pathogenic, causing disease and even death in plants, Robert Hooke coined the term cell after viewing plant cells under his microscope. Antonie Van Leeuwenhoek was one of the first people to observe microorganisms in 1673, later, in the 19th century, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In 1876 Robert Koch discovered that microorganisms cause diseases, single-celled microorganisms were the first forms of life to develop on Earth, approximately 3–4 billion years ago. Further evolution was slow, and for about 3 billion years in the Precambrian eon, so, for most of the history of life on Earth, the only forms of life were microorganisms. Bacteria, algae and fungi have been identified in amber that is 220 million years old, microorganisms tend to have a relatively fast rate of evolution. Most microorganisms can reproduce rapidly, and bacteria are able to freely exchange genes through conjugation, transformation and transduction. This rapid evolution is important in medicine, as it has led to the development of multidrug resistant pathogenic bacteria, superbugs, the possible existence of microorganisms was discussed for many centuries before their discovery in the 17th century
39.
Middle Ages
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In the history of Europe, the Middle Ages or Medieval Period lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance, the Middle Ages is the middle period of the three traditional divisions of Western history, classical antiquity, the medieval period, and the modern period. The medieval period is subdivided into the Early, High. Population decline, counterurbanisation, invasion, and movement of peoples, the large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the seventh century, North Africa and the Middle East—once part of the Byzantine Empire—came under the rule of the Umayyad Caliphate, although there were substantial changes in society and political structures, the break with classical antiquity was not complete. The still-sizeable Byzantine Empire survived in the east and remained a major power, the empires law code, the Corpus Juris Civilis or Code of Justinian, was rediscovered in Northern Italy in 1070 and became widely admired later in the Middle Ages. In the West, most kingdoms incorporated the few extant Roman institutions, monasteries were founded as campaigns to Christianise pagan Europe continued. The Franks, under the Carolingian dynasty, briefly established the Carolingian Empire during the later 8th, the Crusades, first preached in 1095, were military attempts by Western European Christians to regain control of the Holy Land from Muslims. Kings became the heads of centralised nation states, reducing crime and violence, intellectual life was marked by scholasticism, a philosophy that emphasised joining faith to reason, and by the founding of universities. Controversy, heresy, and the Western Schism within the Catholic Church paralleled the conflict, civil strife. Cultural and technological developments transformed European society, concluding the Late Middle Ages, the Middle Ages is one of the three major periods in the most enduring scheme for analysing European history, classical civilisation, or Antiquity, the Middle Ages, and the Modern Period. Medieval writers divided history into periods such as the Six Ages or the Four Empires, when referring to their own times, they spoke of them as being modern. In the 1330s, the humanist and poet Petrarch referred to pre-Christian times as antiqua, leonardo Bruni was the first historian to use tripartite periodisation in his History of the Florentine People. Bruni and later argued that Italy had recovered since Petrarchs time. The Middle Ages first appears in Latin in 1469 as media tempestas or middle season, in early usage, there were many variants, including medium aevum, or middle age, first recorded in 1604, and media saecula, or middle ages, first recorded in 1625. The alternative term medieval derives from medium aevum, tripartite periodisation became standard after the German 17th-century historian Christoph Cellarius divided history into three periods, Ancient, Medieval, and Modern. The most commonly given starting point for the Middle Ages is 476, for Europe as a whole,1500 is often considered to be the end of the Middle Ages, but there is no universally agreed upon end date. English historians often use the Battle of Bosworth Field in 1485 to mark the end of the period
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Pressing (wine)
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Pressing in winemaking is the process where juice is extracted from grapes. This can be done with the aid of a press, by hand, or even by the weight of the own grape berries. In white wine production, pressing usually takes place immediately after crushing or/and before primary fermentation, approximately 60-70% of the available juice within the grape berry, the free-run juice, can be released by the crushing process and doesnt require the use of the press. In practice the volume of many wines are made from 85-90% of free-run juice, the timing of pressing and the methods used will influence other decisions in the winemaking process. In white wine making, pressing usually happens immediately after harvest, here, the biggest decision will be how much pressure to apply and how much pressed juice the winemakers wants in addition to the free-run juice. Some grape varieties, such as Sémillon and Aurore have very liquidy pulps that releases juice easily without needing much pressure that could risk tearing the skins, other varieties, such as Catawba, have much tougher pulps that will require more pressing. In red wine production the timing of when to press is one of the most important decisions in the making process since that will be the moment that maceration. Some winemakers use the sugar level scale and press once the wine has reached complete dryness. Often winemakers will use taste to determine if the wine has extracted enough tannins to produce a balanced wine, in these years winemakers might press early, a process that the Australians call short vatting. Grape pulp contains a lot of pectins that create colloid coagulation with these solids that will make the difficult to stabilize. Some winemakers will use pectolytic enzymes during the process to help break down the cell walls to allow the release of more juice freely. These enzymes are used with white wines to assist in clarification. The type of pressing used and the amount of suspended solids plays a role in filtering decisions as a high amount of suspended solids can clog. The earliest wine press was likely the human foot or hand, the pressure applied by these manual means was limited and these early wines were likely pale in color and body. Eventually humans discovered that more juice could be extracted and potentially a better wine could be produced if they developed ways of pressing and it begin with the ancient Egyptians who developed a sack press made of cloth that was squeezed with the aid of a giant tourniquet. The ancient Greeks and Romans developed large wooden wine presses that utilized large beams, capstans and that style of wine press would eventually evolve into the basket press used in the Middle Ages by wine estates of the nobility and Catholic Church. There are many records that showed feudal land tenants were willing to pay a portion of their crop to use a landlords wine press if it was available. This was likely because added volume of wine that pressing could produce versus manual treading was substantial enough to justify the cost, winemaking text began recommending the use of mechanical pressings over feet treading in lagars
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Infusion
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An infusion is also the name for the resultant liquid. The process of infusion is distinct from decoction, which involves boiling the plant material, or percolation, the first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in The Canon of Medicine. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference, an infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries, the liquid is typically boiled and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid, unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use. The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared, usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion, four hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be, a common proportion used is 28 g of herb to 0.5 L of liquid. There have been several accessories and techniques for removing the steeped or left over products that were used to infuse liquids such as water, oil, the use of a metal steeper, which looks like a metal clamp. Tea infusers work as strainers and assist in removal of used herbs, leaves, french presses are commonly used to infuse water with various teas and coffee. Lastly, and most commonly used, the tea bag, tea bags today are made with filter paper and filled with various tea flavors. A common example of an infusion is tea, most varieties of tea call for steeping the leaves in hot water, although some variants call for decoction instead. Many herbal teas are prepared by infusion, as well, lemon, chamomile, senna, apple, ginger, rooibos, herbal infusions in water and oil are both commonly used as herbal remedies. Coffee can also be made through infusion, but is often made through percolation. Plants with desirable flavors may be steeped in an oil or vinegar for an extended period, the infused oil or vinegar is often sold still containing the plant. Chiles, lemon, garlic, and many plants may be used. There can be ambiguity in the labeling of oils, for example, what is described as sesame oil may be oil extracted from sesame seeds
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Herbal tea
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Herbal teas — much less commonly called herb teas or tisanes — and fruit teas are beverages made from the infusion or decoction of herbs, spices, fruits, or other plant material in hot water. They do not usually contain caffeine, the tea industry often confusingly uses the term fruit tea to refer to what are in fact fruit-flavored black teas, not fruit teas. Herbal teas and fruit teas should not be confused with true teas, as well as from decaffeinated tea, like beverages made from true teas, herbal teas can be served hot or cold. Documents have been recovered dating back to ancient Egypt and ancient China that discuss the enjoyment, among the Chinese, herbal teas are commonly known as liang cha. In any case, the herbal tea is very well established. The word tisane was rare in its modern sense before the 20th century, the word had already existed in late Middle English in the sense of medicinal drink and had already been borrowed from French. As herbal teas can be composed of any plant material, including plants that are known to be toxic. Most retail herbal teas sold as beverages could be considered safe, while most herbal teas are safe for regular consumption, some herbs have toxic or allergenic effects. The deadly foxglove, for example, can be mistaken for the more benign comfrey. The UK does not require herbal teas to have any evidence concerning their efficacy, mint and peppermint herbal teas have significantly stronger ferrous ion chelating ability than true teas. Depending on the source of the ingredients, herbal teas, like any crop. In addition to the mentioned above which are toxic to all people, several medicinal herbs are considered abortifacients. These include common ingredients like nutmeg, mace, papaya, bitter melon, verbena, saffron, slippery elm and it also includes more obscure herbs, like mugwort, rue, pennyroyal, wild carrot, blue cohosh, tansy, and savin. In Egypt, herbal teas such as hibiscus tea are very popular, the Chinese term liang cha, means cooling tea, and the Chinese drink it to cool down the body when it has become overheated due to weather or sickness. In Sri Lanka, herbal teas have a history within the local tradition of indigenous medicine. Iramusu, beli, ranawara, polpala, weniwel, and kothala-himbutu are among the plant species used to make herbal teas. Herbal teas can be made fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts. Seeds and roots can also be boiled on a stove, the herbal tea is then strained, sweetened if so desired, and served
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French press
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A French press, also known as a cafetière, сafetière à piston, Cafeteria, press pot, coffee press, or coffee plunger, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. The French press goes by various names around the world, in Italy the press is known as a caffettiera a stantuffo. In New Zealand, Australia, and South Africa the apparatus is known as a coffee plunger and its French name is cafetière à piston, though French speakers also use genericized trademarks, notably Melior or Bodum. In the UK and the Netherlands the device is known as a cafetière, in the United States and Canada, it is known as a French press or coffee press. Over the years, the French press has undergone several design modifications, the coffee press was patented by Milanese designer Attilio Calimani in 1929. Its popularity may have aided in 1965 by its use in the Michael Caine film The Ipcress File. The device was further popularized across Europe by a British company by the name of Household Articles Ltd. a French press works best with coffee of a coarser grind than does a drip brew coffee filter. Coffee is brewed by placing the coffee in the empty beaker and adding hot—between 93–96 °C —water, in proportions of about 30 g of coffee grounds to 500 ml of water. The brewing time is two to four minutes. The plunger is pressed to separate the grounds and hold them at the bottom of the beaker, the mesh piston normally does not compress the coffee grounds, as most designs leave a generous space—about 30 mm —below the piston in its lowest position. It is believed that the time for brewing the coffee is around four minutes. Other approaches, such as cold-brewing, require several hours of contact between the water and the grounds to achieve the desired extraction, French presses are more portable and self-contained than other coffee makers. Travel mug versions exist, which are made of plastic instead of the more common glass. Some versions are marketed to hikers and backpackers not wishing to carry a heavy, other versions include stainless steel, insulated presses designed to keep the coffee hot, similar in design to thermos flasks. One variation uses a design, the coffee grounds are placed in a mesh basket. Others produce an effect by having shutters that can be closed via the top of the press. French presses are sometimes used to make cold brew coffee. In the same way as coffee, a French press can also be used in place of a tea infuser to brew loose tea
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Coffee percolator
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Coffee percolators once enjoyed great popularity but were supplanted in the early 1970s by automatic drip coffee makers. Percolators often expose the grounds to higher temperatures than other brewing methods, as a result, coffee brewed with a percolator is susceptible to overextraction. Percolation may remove some of the compounds in the beans, resulting in a pleasant aroma during brewing. A coffee percolator consists of a pot with a chamber at the bottom which is placed closest to the heat source. A vertical tube leads from this chamber to the top of the percolator, just below the upper end of this tube is a perforated chamber. The desired quantity of water is poured into the chamber of the pot. It is important that the water level be below the bottom of the coffee chamber, the heat source under the percolator heats the water in the bottom chamber. Water at the bottom of the chamber gets hot first. The boiling makes bubbles rise up and push water up the tube then out the top of the vertical tube. From the top of the tube, the water flows out, perforations in the lid distribute the water over the top of the coffee grounds. The water then seeps through the coffee grounds then through the bottom of the coffee chamber, from the bottom of the coffee chamber, the water drops onto the colder water at the top of the bottom chamber, helping to force water up the tube. As the brew continually seeps through the grounds, the temperature of the liquid approaches boiling point, at which stage the perking action stops. In a manual percolator it is important to remove or reduce the heat at this point, brewed coffee left on high heat for too long will acquire a bitter taste. Some coffee percolators have an electric heating element and are not used on a stove. Most of these reduce the heat at the end of the brewing phase, keeping the coffee at drinking temperature. The percolating coffee pot was invented by the American-born British physicist and soldier Count Rumford and he invented a percolating coffee pot between 1810 and 1814 following his pioneering work with the Bavarian Army, where he improved the soldiers diet as well as their clothing. It was his abhorrence of alcohol and his dislike for tea that led him to promote the use of coffee for its stimulating benefits. For his efforts, in 1791, he was named a Count of the Holy Roman Empire and his pot did not use the rising of boiling water through a tube to form a continuous cycle
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Percolation
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In physics, chemistry and materials science, percolation refers to the movement and filtering of fluids through porous materials. For example, in geology, percolation refers to filtration of water through soil, the water flows to recharge the groundwater in the water table and aquifers. Statistical physics concepts such as scaling theory, renormalization, phase transition, critical phenomena, combinatorics is commonly employed to study percolation thresholds. Due to the complexity involved in obtaining exact results from analytical models of percolation, the current fastest algorithm for percolation was published in 2000 by Mark Newman and Robert Ziff. Example/theory, A hole is dug in the ground surface, water is filled in to the hole and the time is measured for a drop of one inch in the water surface. If the water surface quickly drops, as seen in poorly-graded sands. If the hydraulic conductivity of the site is low then the site is undesirable, notices of the AMS, May 2006. ISBN 0-7484-0075-3, ISBN 0-7484-0076-1 Geoffrey Grimmett, introduction to Percolation Theory A. Bunde, S. Havlin Fractals and Disordered Systems, Springer,1996 S. Kirkpatrick Percolation and conduction Rev. Mod
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Carbonation
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Carbonation can refer to two chemical processes involving carbon dioxide, The dissolution in a liquid, also known as fizz or effervescence. The process usually involves carbon dioxide under high pressure, when the pressure is reduced, the carbon dioxide is released from the solution as small bubbles, which causes the solution to become effervescent, or fizzy. A common example is the dissolving of carbon dioxide in water, carbon dioxide is weakly soluble in water, therefore it separates into a gas when the pressure is released. Carbonation also describes the incorporation of carbon dioxide into chemical compounds and this occurs in the following cases, In biochemistry Our carbon-based life originates from a carbonation reaction that is most often catalysed by the enzyme RuBisCO. So important is this process that a significant fraction of leaf mass consists of this carbonating enzyme. In reinforced concrete construction Also known as neutralisation, it is a reaction between carbon dioxide in the air and calcium hydroxide and hydrated calcium silicate in the concrete. Carbonation and Acidity Dissolution of Marble in Hydrochloric Acid Demonstration Robert OLeary, ATR Infrared Spectroscopy method for measuring CO2 concentration in Beer. Describes in detail the theory and practice of measuring dissolved CO2 content in soft drinks and beer
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