Bitterness removal

Leases with yellow patches older leaves mottled and distorted. Cause Mosaic. For an tiiustration of this virus, see page 214. Afflicted plants are unproductive and fruit is bitter. Remove and destroy diseased plants. Control aphids and cucumber beetles, beeause the> spread the virus. 

As with marzipan, a raw paste is initially prepared, but instead of almonds, the seed kernels of apricots, peaches or bitter almonds (with bitterness removed) are used. Commercial persipan is a mix of raw persipan filler and sucrose, the latter not more than half of the mix weight. Sucrose can be partially replaced by starch S)mip and/or sorbitol. 

The amino acids L-leucine, T-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-enantiomers taste sweet (5) (see Amino ACIDS). D-Penicillamine [52-67-5] a chelating agent used to remove heavy metals from the body, is a relatively nontoxic dmg effective in the treatment of rheumatoid arthritis, but T.-penicillamine [1113-41 -3] produces optic atrophy and subsequent blindness (6). T.-Penicillamine is roughly eight times more mutagenic than its enantiomer. Such enantioselective mutagenicity is likely due to differences in renal metaboHsm (7). (R)-ThaHdomide (3) is a sedative—hypnotic (3)-thaHdomide (4) is a teratogen (8). 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

One practical result of this strong interaction is the employment of PVP to remove unwanted phenoHcs such as bitter tanins from beer and wine. This process is more easily carried out with insoluble crospovidone, which can be regenerated for reuse with dilute base (104). Soluble PVP has been employed to prevent photoyeUowing of paper by complexing free phenoHc hydroxyl groups in lignin (105). 

The most widely available yeast biomass is a by-product of the brewing industry, where the multiplication of yeast during brewing results in a surplus of ceUs. Eor every barrel (117 L) of beer brewed, 0.2—0.3 kg of yeast soHds may be recovered. In the U.S., a substantial fraction is recovered and made available about 40 x 10 kg of brewers yeast aimually. The yeast is recovered from beer by centrifuging and dried on roUer dmms or spray dryers and sold as animal feed or a pet-food supplement. It can be debittered by alkaline extraction to remove the bitter hop residues, and is then sold mainly by the health-food industry. It is available as tablets, powder, or flakes and is often fortified with additional vitamins. Distillers yeast caimot be readily separated from the fermented mash and the mixture is sold as an animal feed supplement. 

Seawater. Salt extraction from seawater is done by most countries having coastlines and weather conducive to evaporation. Seawater is evaporated in a series of concentration ponds until it is saturated with sodium chloride. At this point over 90% of the water has been removed, and some impurities, CaSO and CaCO, have been crystallized. This brine, now saturated in NaCl, is transferred to crystallizer ponds where salt precipitates on the floor of the pond as more water evaporates. Brine left over from the salt crystallizers is called bitterns because of its bitter taste. Bitterns is high in MgCl2, MgSO, and KCl. In some isolated cases, eg, India and China, magnesium and potassium compounds have been commercially extracted, but these represent only a small fraction of total world production. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Benzyldiethyl[(2,6-xylylcarbamoyl)methyl]ammoniumbenzoate (denatonium benzoate [3734-33-6] Bitrex) is an extremely bitter tasting, nonirritating, and nonmutagenic compound that has been widely used in many household products such as detergents, nail poHsh removers, and cleaning agents, to prevent childhood poisoning. It is also used as an alcohol denaturant. 

We see that the existence of the stable bicarbonate ion, HCO foqj produces the chemical species, OH (aq) in common with solutions of the hydroxides. We can postulate that OH (ag) accounts for the slippery feel and bitter taste of the basic solutions. The stability of bicarbonate ion also explains the removal of acid properties through reaction (26). 

Methods for the decaffeination of green coffee beans, mainly with solvents after a steaming, have already been described. Even with the selective adsorption techniques to remove only caffeine, it is unlikely that the full character of the starting beans can be realized in a final decaffeinated beverage the result is that Robusta coffees are generally used to prepare decaffeinated coffee. The cost is kept down and the treatment, anyway, reduces any harsh or bitter flavor that the Robusta coffee may have had. The resulting beverage will be relatively caffeine-free, but Robusta coffee will contribute more soluble carbohydrates, phenols, and volatile fatty acids, and much less of the diterpenes found in Arabica coffees. 

The primary advantage of CD complexation is to stabilize and protect sensitive host molecules, such as flavors, odors, or pharmaceuticals. CDs sharply reduce the volatility, chemical, thermal and photo reactivity of guest moleciiles. More recently, CDs have been used for separation of components in solution. For example, CDs can remove reactive components from fhiit juices to prevent oxidation or eUminate bitterness. Attachment of CDs to chromatographic supports provides chiral separation, selective component removal and modified chemical reactivity. A number of modified and pol3nnerized CD materials have gained acceptance as separation media (9). 

The Indians of the Peruvian Altiplano eat potatoes with a dip of clay and a mustard-like herb. They say the clay removes the bitter taste and prevents stomach pains or vomiting after eating large amounts of potatoes. The people who eat clay intend detoxication. This may explain how Indians started to utilize and domesticate wild potatoes. Indeed, experiments have shown that four different types of edible clay adsorb the glycoalkaloid tomatine under simulated... 

Another group of compounds, the tetracyclines, are made by fermentation procedures or by chemical modifications of the natural product. The hydrochloride salts are used most commonly for oral administration and are usually encapsulated because of their bitter taste. Controlled catalytic hydrogenolysis of chlortetracycline, a natural product, selectively removes the 7-chloro atom and produces tetracycline. Doxycycline and minocycline are other important antibacterials. Tetracycline can be prescribed for people allergic to penicillin. Doxycycline prevents traveler s diarrhea. Tetracyclines help many infections including Rocky Mountain spotted fever, Lyme disease, urinary tract infections, bronchitis, amoebic dysentery, and acne. 

Da Qing Ye is bitter, salty and very cold, and enters the Heart and Stomach meridians. Salt enters the blood and bitter and cold can clear heat. This herb can strongly clear the heat, remove heat-toxin and cool the blood. Sheng Ma can be used with Da Qing Ye in a ratio of 1 10 to disperse the heat and protect the Stomach-Qi and Spleen-Qi, which become constrained by the downward-moving herbs. 

Ban Xia is pungent and warm, and enters the Spleen and Stomach meridians. It can soothe the Stomach-Qi and eliminate phlegm. Chen Pi is pungent, bitter and warm, and enters the Spleen and Lung meridians. It can regulate the Qi and remove phlegm. 

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