Cordials

Corbel Corcat Cordarone Corderoite [53237-82-4] Cordials Cordierite... 

One class of flavorings, known as tme fmit, is composed of fmit juices, their concentrates, and their essences. A second group, fmit flavor with other natural flavors (WONF), contains fmit concentrates or extracts that may be fortified with natural essential oils or extractives (isolates), or other naturally occurring plants (64,65). This class of flavor is employed when the manufacturer is compelled by regulation to use only natural products, as in wines and cordials in the United States. 

Juniper Oil. The best juniper oil [8012-91 -7] is obtained from the steam distillation of the ripe cmshed, dried berries of Juniperus communis L., a shmb which grows wild in many regions of Europe, Asia, Africa, and North America. However, most commercial juniperberry oil comes from the fermented fmits as a by-product of flavors for alcohoHc beverages such as gin, brandy, Hquors, cordials, and sloe-gin. This represents the actual commercial juniperberry oil, since very Httle tme juniperberry oil is produced. A comparison of the headspace volatiles of ripe juniperberries (85) with an authentic, freshly prepared juniperberry oil (86) is shown in Table 42. 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

A tremendous variety of cordials are available in a wide spectmm of flavors from fmits, peels, leaves, roots, herbs, seeds, and barks. The proofs range from 25° to 100°. 

Cordials were said to be produced in ancient Egypt and Athens. Commercial production started in the Middle Ages when alchemists, physicians, and monks were searching for the "elixir of life." Many wek-known cordials were developed in this period, such as Benedictine and Chartreuse, both bearing the names of the monasteries where they were first developed. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fmit brandies, cordials, and Hqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. 

The organizing committee extends a cordial invitation to participate in International conference on Analytical Chemistry and Chemical Analysis (AC CA-05) which is hold in scenic city of Kyiv, Ukraine, from. Septemher 12 to 18,2005. Tills conference belongs to die series of Ukrainian conferences in analytical chemistry established in 1970 by Ukrainian chemical society and chemical division of Ukrainian Academy of. Sciences. AC CA-05 is a 7 conference in analytical chemistry in Ukraine and it is dedicated to the centenary of the birth of the outstanding Ukrainian scientist, Anatoly K. Babko for his expertise in analytical chemistry and in the chemistry of complex compounds. Tlie current conference is organised by Analytical Scientific Council at Academy of Sciences of Ukraine under collaboration with European Association for Chemical and Molecular Sciences (EuClicMS) and sponsored by Intemational Union of Pure and Applied Chemistry (lUPAC) and by the Intemational Association for the Promotion of Co-operation with Scientists from the New Independent States of the Eormer Soviet Union (INTAS). 

The general plan of this series as set forth in preceding volumes has been followed in the present volume. It is a great pleasure to acknowledge the cordial response of former and new contributors, particularly those in other countries. In this volume twenty-seven of the thirty preparations have been submitted by twenty-three contributors, ten of whom are of foreign countries. 

The editors of the German edition of the Handbook of Cathodic Corrosion Protection would like to express their cordial thanks to Gulf Publishing Company for their keen interest in the translation of this work. We are sure the English edition will promote a better exchange of experience in the field of corrosion protection, particularly with respect to problems of global safety and environment. 

I am deeply gi ateful to a number of gi aduate students and undergraduates. Were it not for their hard work and dedication, the effort described herein could not have been accomplished. I also express cordial gi atitude to Pi of. H. Shigenobu (Toho University School of Phaimaceutical Science) for biological evaluations of l-hydroxyyohimbine derivatives. 

Heat 1 cup Midori with 3 sheets gelatin until dissolved. Cool. Add the remaining Midori. For each drink, pour l /2 ounces into a cordial glass. Leave for 20 minutes in the freezer. 

Cordial thanks are also expressed to Professor Richard Lambert and Professor Christos Comninellis, a prominent surface scientist and a prominent electrochemist whom I first met in 1993 and who both started working enthusiastically with their excellent groups on NEMCA. The impact that the groups of Comninellis and Lambert had in shaping electrochemical promotion in the form we know it today was invaluable. They both brought in numerous significant ideas described in this book. 

Several aspects of this work have also been discussed with Professors J. Philippot and J.M. Gilles, we thank them cordially. 

Aperient. Mildly laxative, elder has long been used in teas and cordials to aid the digestive process. Parts used flowers, berries. 

Fevre, Nicaise Le. A discourse upon Sir Walter Rawleigh s Great Cordial, trans. Peter Bel on. London Octavian Pulleyn, 1664. 

Reporting these conclusions and the evidence on which they are based has not always been an easy task. I have faced some rather hostile crowds at medical schools, although more often the reception has been open and cordial. Nevertheless, there can be negative consequences to taking a stance that challenges... 

The authors would like to thank the management of CIBA-GEIGY Ltd. in Basle cordially for permission to report the preceding results. 

Professor Mailer and I have enjoyed cordial relations for over thirty years, but this is the first time he and I have been honored together for our separate and almost simultaneous discovery of what has become known as the Mttller-Rochow Process. It is a great pleasure, and a source of much personal satisfaction to us, that we have both been awarded the "Wacker Silicon-Preis" during the stimulating and enjoyable "Munich Silicon Days 92". 

Last but not least I express cordial thanks to my wife Marie-Luise and to my children for their continuous support. 

Schreiber was one of the first people I met when I joined DuPont, and I was at once impressed by his cordiality, energy, and Intelligence. He had a knack for exciting people about what they were doing, as I observed both in the laboratory and in the... 

We wish again to extend a cordial invitation to carbohydrate chemists to suggest topics in need of review and to suggest any way in which our contributions to the field of carbohydrates may be improved. 

Similarly, a glass of fruit cordial or even gravy looks darker if the coloured compounds in it are more concentrated. This is a general observation, and has been codified as Beer s law the absorbance A of a solution of chromophore increases in direction proportion to its concentration c, according to... 

The committee also appreciates the openness and cordiality of the representatives of the technology providers. They and the Army provided it with early drafts of test reports and other documentation to facilitate the writing of this report while work was still in progress. 

The cordial reception which the first edition of the book received from teachers and students has prompted us to take the opportunity offered by the publishers to prepare a new revised edition. 

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