Curry-like

The Ginger Snap, on ice in a soda glass, runs hot and cold on the palate. It s a fusion Southside—a limeade with a curry-like kick. 

O Maple-like, curry-like O Intense caramel and curry-like... 

The essential oil content of cumin seed ranges from 2.3 to 5.0%. Cumin fruits have a distinctive bitter flavour and a strong, warm aroma due to their abundant essential oil content. Of this, 40-65% is cuminaldehyde (4-isopropylbenzaldehyde), the major constituent and important aroma compound, and also the bitterness compound reported in cumin (Hirasa and Takemasa, 1998). The odour is best described as penetrating, irritating, fatty, overpowering, curry-like, heavy, spicy, warm and persistent, even after drying out (Farrell, 1985.) The characteristic flavour of cumin is probably due to dihydrocuminaldehyde and monoterpenes (Weiss, 2002). 

All the compounds produced a burnt sugary aroma, which became more burnt and heavy as the substituted alkyl chain increased in length. It is interesting that the ethyl substituted lactone II has a 100 times lower threshold value than that of sotolon, and that this compound has been considered to be an FIC in the protein hydrolysate. This was because it had been prepared from threonine by heating with hydrochloric acid and subsequent dehydration, hydrolysis, condensation (Aldol type) and decarboxylation, and it showed a strong curry-like or herbal aroma at concentrations higher than 1 ppm,... 

When Japanese rice wine (sake) is kept under unsuitable conditions, it develops an off-flavor with a burnt or soy-sauce (shoyu)-like odor. Takahashi al.(12) identified the main component as sotolon before our identification, and they claimed that the sotolon concentration was between 140-430 ppb in aged sake. This concentration is much higher than the threshold value of sotolon, and its aroma character would change from sugary to herbal or curry-like. The high sotolon content in aged sake could be a reason for the off-flavor defect. The formation of sotolon in aged... 

C6H803, Mt 128.13, was found in, e.g., fenugreek, coffee, sake, and flor-sherry. Its aroma characteristic changes from caramel-like at low concentrations to curry-like at high concentrations. A method described for its preparation comprises condensation of ethyl propionate with diethyl oxalate and reaction of the intermediately formed diethyl oxalylpropionate with acetaldehyde. Acidic decarboxylation of the ethyl 4,5-dimethyl-2,3-dioxodihydrofuran-4-carboxylate gives the title compound [199],... 

This lactone is the flavoring compound formed by the aging of a-ketobutyric acid (Sulser et al., 1967). The flavor is described as malt, molasses, maple, burnt sugar (Chemisis, 1965), with a strong seasoninglike aroma at a concentration of 0.1 ppm and a taste threshold of 1-5 ppb for Sulser et al. (1972). Manley et al. (1980) reported a maple-like, remarkably persistent curry-like odor and wondered if the enolization or the instability of the compound could be responsible for the two notes. It is a potent odorant of roasted powder and brew of arabica coffee with odor descriptions similar to those of G.12, and an odor threshold of 2-4ng/m , air (Blank et al., 1992a,b), of 7.5 ppb in water (Semmelroch et al., 1995). 

Curry leaf is usually used for fried and deep-fried cooking to add a distinct curry-like odor. Furthermore, curry leaf may play the role of prevention of lipid oxidation in the process of cooking. 

Many clinicians are concerned about the use of DC for dominant hemisphere strokes, but Kastrau et al. found in a retrospective review of 14 dominant hemisphere stroke patients with aphasia that significant improvement (13/14 patients) was achieved in these preselected younger patients who underwent early poststroke DC. In contrast, a retrospective study by Foerch et al. found that older patients fared quite poorly in terms of functional outcome and quality of life, especially in those with severe neurological deficit at admission. These results were replicated by Curry et al., who also found that younger patients also were more likely to require reoperations for continued herniation. Uhl et al. ° found no prognostic value to the side of infarction in their analysis of 188 patients who underwent DC for massive hemispheric infarction. 

Depending on the type of relationships between the measured quantity and the measurand (analytical quantity) it can be distinguished (Danzer and Currie [1998]) between calibrations based on absolute measurements (one calibration is valid for all1 on the basis of the simple proportion y = b x, where the sensitivity factor b is a fundamental quantity see Sect. 2.4 Hula-nicki [1995] IUPAC Orange Book [1997, 2000]), definitive measurements (b is given either by a fundamental quantity complemented by an empirical factor or a well-known empirical (transferable) constant like molar absorption coefficient and Nernst factor), and experimental calibration. 

For this reason, a number of analysts uses a further limit quantity, namely the limit of quantification, xLq, (limit of determination), from which on the analyte can be determined quantitatively with a certain given precision (Kaiser [1965, 1966] Long and Winefordner [1983] Currie [1992, 1995, 1997] IUPAC [1995] Ehrlich and Danzer [2006]). This limit is not a general one like the critical value and the detection limit which are defined on an objective basis. In contrast, the limit of quantification is a subjective measure depending on the precision, expressed by the reciprocal uncertainty xLq/AxLq = k, which is needed and set in advance. The limit of quantification can be estimated from blank measurements according to... 

Systematic Error in Laboratory Analysis. Dr. Currie "l would like to raise a nasty issue that is pertinent to some of the comments I am hearing with respect to complex measurements and environmental systems and that is, it is rare for me to see much... 

In a brief report, a potential interaction between curry and chlorpropamide, leading to reduction in chlorpropamide dose in a 40-year-old woman was attributed to the garlic and karela components of this complex mixture (70). Garlic reportedly can lower blood glucose. However, there was no information provided regarding the estimated amount of garlic intake in this patient. To date, there are no formal studies that confirm the initial clinical observation or evaluate the likely mechanism. 

We should like to thank J. M. Buchanan. J. M. Currie. D. Etson. M. Farmer. N. Gcra, P. Halfpenny. R. Hartley. M. Hollis, A. Hylland. H.-D. Kurz. H. Lesser. S. Parrinello. P. Pettit. H. Steiner and participants in seminars at the universities ol Bremen, Bristol. Manchester, Newcastle, Rome. Stirling and York, for help and/or encouragement of various kinds. 

Bacteria are known to outcompete algae for the uptake of available P in P-limited systems (Currie and Kalff, 1984). The greater ability of the bacterial community to acquire P has also been demonstrated in a small humic lake (Salonen et al., 1994). Bacteria tend to dominate in terms of both biomass and production in humic lakes (Tranvik, 1989 Hessen, 1992) and are likely the most important mobilizers of both Fe and P in these systems. 

The friendly and highly regarded Taj Mahal Restaurant in West Hempstead (221 Hempstead Turnpike, b 516-565-4607) serves Indian curries and the like in a simple, unassuming environment. 

Lentil club sandwiches, noodle salads and tempeh Reubens grace the menu at Slice Of Life Cafe (742 South St., b 716-271-8010). Although locals scoff that the place serves rabbit food, its creative yet inexpensive fare draws a good crowd. The India House Cafe (1009 S. Clinton Ave., b 716-271-0242) is a smaller, allvegetarian version of the India House restaurant next door. Sample vegetable curries and the like in a casual, uniquely Indian atmosphere. The store attached to the cafe sells Indian spices wholesale to the public. 

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