Boiled juice

DETAILS - The toxicity of certain amanita mush rooms has been well known for centuries. The main toxic species in the United States are Amanita phalloides (Deathcupor Destroying Angel), A. verna, and A. virosa. They contain a mixture of the toxins amanitin, phallpidm, and phalloin. Heat weakens or destroys the toxins, as evidenced by the fact that fresh pressed Amanitajuice is three times more toxic than the boiled juice. There is no antidote for these toxins -treatment is largely symptomatic. The liver is the main target ana is virtually destroyed upon short... 

Cissus quadrangularis L. Bubbun gannu 42 Metrorragies, dysmenorrhoeas (P) Otitis (ySt) Water boiling juice... 

Gossypium barbadense L. Bibil Icter, liver diseases, yellow fever Cough (L), Otitis (L or Fr) Juice water boiling, juice... 

Pers.) Decne. akkona Galactagogue (P) headache, migraina (La) Cold Wounds, euts (L or La) boiling juice of leaf in nares leaves or latex in nares latex or mashed leaves in direct use... 

In the inactivation of the juice, from the point of view of alcoholic fermentation resulting from a more or less prolonged autolysis, two kinds of phenomena are observed. In the first case, the inactivation is produced because the co-enzyme has deteriorated. Under these conditions, the addition of boiled juice renews activity by restoring the required complement, the co-enzyme. Moreover, this addition of boiled juice will contribute greatly to the preservation of the fresh juice, for the co-enzyme and the anti-protease both protect the zymase from the destructive action of the endotryptase. This protection, however, will be of short duration. Lipase, present in the juice, will soon destroy the co-enzyme as well as the antibody, and a fresh addition of boiled juice will be necessary to cause a fresh activity in the deteriorated juice, a portion of zymase having been able to escape the action of the endotryptase. 

C4HjOftK. Colourless salt, soluble boiling water occurs in grape juice, deposited as argol during fermentation. Used in baking powders (liberates CO2 with NaHC03). 

Evaporation and Distillation. Steam is used to supply heat to most evaporation (qv) and distillation (qv) processes, such as ia sugar-juice processiag and alcohol distillation. In evaporation, pure solvent is removed and a low volatiUty solute is concentrated. Distillation transfers lower boiling components from the Hquid to the vapor phase. The vapors are then condensed to recover the desired components. In steam distillation, the steam is admitted iato direct coatact with the solutioa to be evaporated and the flow of steam to the condenser is used to transport distillates of low volatiHty. In evaporation of concentrated solutions, there may be substantial boiling poiat elevation. For example, the boiling poiat of an 80% NaOH solution at atmospheric pressure is 226°C. 

Most-sirup, m. arrope (boiled-down must). -wa(a)ge, /, must hydrometer, -wein, m. a lightly fermented fruit juice, motivieren, v.t. give the reason for motivate. 

You can try this yourself at home. You need some purple grape juice, blueberry juice, or the water left over after boiling a red cabbage. If you add clear distilled vinegar, the juice will turn red. If you add baking soda, the juice will turn blue. 

The literature on sucrose loss in manufacture is extensive, but not all studies have been conducted on the principles of sound scientific method. An example from the literature of a study with questionable results is a report by Cecil,62 on the effect of pH on sucrose loss during boiling in the open-pan sulfitation (OPS) process. The OPS process is used in some tropical sugar cane growing areas to produce small amounts of a sugar product known as gur, panela, or piloncillo for local consumption. Juice (massecuite from Kenyan OPS mill diluted to 20... 

We performed collaborative studies using the ELISA methods with model processed foods (sausage, boiled beef in an aluminum pouch, tomato sauce, biscuit, juice, and jam) containing allergen proteins. The six... 

Tomatoes are washed upon receipt at the processing plant. Canned tomatoes are peeled by dipping the tomatoes in boiling water or lye or by steam treatment and cut for the size of product to be canned. Tomato juice is added to the cans before closing. They are heated in a retort to achieve commercial sterility. 

Litmus is not the only plant material that turns a different color in response to acidic or basic conditions. For example, when red cabbage or beets are boiled, the solids can be separated from the liquid. The liquid is then cooled for use as an acid-base indicator. Red cabbage juice is red or purple in acidic conditions, while bases cause it to turn blue or yellow. When a solution is neutral, the juice is a bluish-purple. 

Soak 1 cup dried elderberries in 2 cups apple juice for 1 hour. Add 2 1/2 Tbsp. agar flakes. Let soak 2 minutes. Bring to a boil for 2 minutes. Allow to cool. 

Another way to preserve elderberries is by canning them. Add 1 Tbsp. of lemon juice to each quart of elderberries. Fill clean, sterilized jars, leaving 1/2 inch of head room. Add a thin syrup made by boiling 4 cups of water with 2 cups of sugar. Be sure to leave the 1/2-inch headroom. Put on clean lids with screw tops. Process in a boiling water bath (212 F°/100°C), pints for 15 minutes and quarts for 20 minutes. Remove the jars. Cool. Label and enjoy all winter. 

One simple yet successful technique for cleaning green, faded copper utensils, brass items, and chrome surfaces recommends the use of vinegar Pour vinegar and salt over copper surface and rub. Even black- or green-coated specimens of native copper can be cleaned with vinegar. Alternative recipes suggest lemon juice, ketchup, or even water in which onions have been boiled. Why do these remedies work ... 

Tables have been published relating Baume, Brix and specific gravity. As density is temperature dependent it is necessary to either bring the syrup to a fixed temperature or, as is more common in practice, to use temperature correction factors or tables. The relationship between density and concentration is slightly different for invert sugar or glucose syrups. The Brix scale is sometimes applied to products that are not sucrose syrups, such as concentrated fruit juice. Recipes are certainly in use that state boil to x Brix . In practice these instructions mean that the material should give the same reading as a sugar syrup of that concentration. As often happens in confectionery these practices have been proved to work empirically.

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