Juice glasses

Materials small drinking glass such as juice glass, water, small metal objects such as pennies, paper clips, small nails, medicine dropper (optional)... 

Materials old fruit juice glass bottle (8-16 oz.) with screw-on lid, ethyl alcohol, charcoal lighter fluid, olive oil, water, dishwashing detergent... 

Materials white construction paper, alcohol, nail polish remover, felt tip pens and markers, food coloring, small dish, small juice glasses or jar, toothpicks... 

This unit describes a method for measuring the viscosity (r ) of Newtonian fluids. For a Newtonian fluid, viscosity is a constant at a given temperature and pressure, as defined in unit hi. i common liquids under ordinary circumstances behave in this way. Examples include pure fluids and solutions. Liquids which have suspended matter of sufficient size and concentration may deviate from Newtonian behavior. Examples of liquids exhibiting non-Newtonian behavior (unit hi. i) include polymer suspensions, emulsions, and fruit juices. Glass capillary viscometers are useful for the measurement of fluids, with the appropriate choice of capillary dimensions, for Newtonian fluids of viscosity up to 10 Pascals (Newtons m/sec 2) or 100 Poise (dynes cm/sec 2). Traditionally, these viscometers have been used in the oil industry. However, they have been adapted for use in the food industry and are commonly used for molecular weight prediction of food polymers in very dilute solutions (Daubert and Foegeding, 1998). There are three common types of capillary viscometers including Ubelohde, Ostwald, and Cannon-Fenske. These viscometers are often referred to as U-tube viscometers because they resemble the letter U (see Fig. HI.3.1). 

Pollen Screening for Disease Resistance Using Phytotoxins. A liquid shake culture was made using a 4 1 (V-8 juice glass distilled water) medium. The pH was adjusted to 5.8, and the medium sterilized at 121°C for 15 min. Two hundred and fifty ml of medium in 500 ml Erlenmeyer flasks was inoculated with Fusarium and Verticillium races supplied by Dr. Ken Kimball, Moran Seed Co., Davis, CA, and shaken for 7 days at 24°C. The medium was then centrifuged at 1000 rpm to separate out the mass of spores and filaments. The filtrate was run through a... 

Early bottling of flavored carbonated beverages was limited by spoilage, poor flavor, and color stabiUty. Improvements and innovations in bottling equipment, glass manufacturing, stable flavors and ingredients, crown closures, and transportation resulted in the rapid expansion of the bottled soft drink industry. Soft drinks consist of carbonated water, nutritive or nonnutritive sweeteners, acidulants, preservatives, flavors, juices, and color. 

Mix, it appears, wanted nothing less than a signature drink. When you ve got more stars than a movie, you don t rest on how many cosmopolitans you sell, I m guessing. The restaurant s bar, which employed Thierry Hernandez, and now Xavier Herit, from the Hotel Plaza Adienee in Paris, tried a truffle martini—truffle juice sprayed onto die glass in place of vermouth, with orange vodka. For an idea so potent, it was a nondescript drink. The truffles used were... 

Blend 1 cup watermelon juice with the simple syrup and 5 sheets gelatin. Heat until dissolved. Cool. Add the remaining watermelon juice and the vodka. Pour l>/2 ounces to fill each glass. Dried currants soaked in creme de cassis can be added before it sets. 

Muddle the strawberries with the lime juice. In a blender, mix all the ingredients (except the hollowed lime half and 2 ounces tequila), blending at high speed for 1 minute. Pour into a 36-ounce goblet glass. Float the lime half on top with 2 ounces of tequila poured into it. Garnish with the parasols and flamingo straws. 

Fill a 14-ounce glass (rimmed with salt) with ice. Add the vodka and juice. Float Campari on top. Garnish with a lime wedge. 

Shake the liquors with ice strain and pour into a 5-ounce Collins glass over fresh ice. Fill the glass with orange juice. Top off with a drop of grenadine and garnish with pineapple, orange and lime slices. 

Pour the tequila over ice in a tall highball or Collins glass. Add the lime juice. Add Squirt or a substitute. Stir and garnish with a slice of lime. 

Chill a 7-ounce Champagne glass. Rinse the glass with the vermouth (reserve the vermouth). Add the lime juice and Chambord. Fill the glass with Champagne. Top with the reserved vermouth cherry juice and bitters. Garnish with a cherry. 

Mix the Clamato juice with the spices and seasonings. Pour the sherry into an 8-ounce glass filled with ice. Top off with the spiced Clamato juice and garnish with the lemon wedge. 

Fill an 8-ounce glass with ice pour in the gin, splash in the huckleberry syrup and lemon juice, and fill to the brim with ginger beer. Garnish with the lemon twist. 

Lill a shaker with ice. Add the tequila, Cointreau, lime juice, and syrup or sugar. Shake well. Strain into a chilled martini glass. Garnish with a twist of lime. 

The Bone, shaken with ice and served straight up in a tall, thin shot glass, is rye whiskey, lime juice, a little sugar and several muscular dashes of Tabasco sauce. It sounds like a chest-hair cocktail. 

But the bad Bone has a big secret. It s a pussycat when met, like a prizefighter around children, hr its 2>/4-ounce glass, the cocktail comes on like a slugger, but it s gentle at heart. Because of the lime juice and sugar, it will dance you affectionately around the ring before it knocks you out. 

Muddle the mint with the lime juice in the bottom of a tall cocktail glass. Add the rum, sugar, crushed ice and soda. Cover and shake, and uncover, serving with a lime wedge. 

The sidecar has three ingredients—perfect ingredients. Cognac, Cointreau, freshly squeezed lemon juice—when you make it right, you get a 10, maybe a 12.Tasted, the sidecar s sweet-to-sour sway, and back again, has the smart, sublime balance of a Zen riddle, served in a sleek glass. 

To a pitcher with ice, add pineapple juice, vodka and lime juice. Mix and strain into 4 chilled martini glasses. Add the pineapple-wedge garnish. 

Fill a pint glass with ice. Add the liquors. Fill nearly to the brim with sour mix. Add two splashes of soda plus a dash of lime juice. Pour in a shaker and shake to chill. Return to the glass and garnish with the cherry and orange. 

Stir the shochu and lemon or lime juice with ice. Strain into a Collins glass filled with ice. Garnish with a kumquat, split and wedged onto the glass s rim. 

Muddle die kumquats, mint and syrup in a glass. Fill with ice. Add rum and lime juice and top off with soda. Garnish with a mint sprig. 

The gimlet s logic seems clear to me gin or vodka, with Rose s Lime Juice and fresh lime juice in equal parts, shaken or stirred until ice cold and served straight up in a stemmed cocktail glass that is confident but not proud of its sex appeal. A standard martini glass... 

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