Lemons lemon water

The dilutables of the 1960s were fairly limited in range - orange squash, whole orange drink, lemon squash, lemon barley water, hme juice cordial and blackcurrant cordial being a typical product spectrum. Seasonal products that were added to the range included ginger and peppermint cordials. 

Lemon water Pour yourself a large glass of pure, alkaline water and add the juice of a whole fresh lemon. This is a great energy booster that helps lessen pain and improve immunity by going to the source of these problems— excess acidity. If this is too tart for your taste, guickly turn it into lemonade with a few drops of stevia. 

In a juicer or high-power blender, juice grapefruit, lemon, and water. Sweeten with stevia to taste, if desired. Pour over ice and drink immediately. 

Figure 5. Mean change in blood glucose in 5 normal individuals after consuming 50 g glucose in 600 mL lemon flavored water, 50 g glucose and 14.5 g guar in 600 mL lemon flavored water, or 14.5 g guar in 300 mL lemon flavored water followed 2 min later by 50 g glucose in 300 mL lemon flavored water.

Oil paints solvent-lfee No. 665 standard oils, calcium carbonate, pigments, siccatives, lemon oil water-soluble exterior coating (paneling)... 

Caustic alkalis. Dilute by drinking much water, followed by vinegar, lemon or orange juice, or solutions of lactic acid or citric acid. Milk may then be given but no emetics. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Amorphous Sb2S2 can be prepared by treating an SbQ solution with 442S or with sodium tliiosulfate, or by heating metallic antimony or antimony trioxide with sulfur. Antimony trisulfide is almost iasoluble ia water but dissolves ia concentrated hydrochloric acid or ia excess caustic. In the absence of air, Sb2S2 dissolves ia alkaline sulfide solutions to form the tliioantimonate(III) ion [43049-98-5], SbS 2, in the presence of air the tetratliioantimonate(V) ion [17638-29-8], SbS , is formed. The lemon-yellow crystalline salt, Na SbS 94420, known as Schhppe s salt [1317-86-8], contains the tetrahedral tetratliioantimonate(V) ion. 

Juice-Based Flavors. Fmit juices are concentrated for use ia carbonated beverage flavors. The final juice is concentrated between four to six times its initial strength by removing the water under vacuum it is then pasteurized. Orange, grapefmit, lemon, grape, and apple are the most common fmit juices used ia carbonated beverages. 

The yellow oxides are prepared by precipitating hydrated ferric oxide from a ferrous salt usiag an alkaU, followed by oxidation. The shades obtained range from light lemon yellow to orange, depending on the conditions used for the precipitation and oxidation. Yellow oxides contain about 85% Fe202 and 15% water of hydration. 

The process employed in carrying out this invention is as follows A mixture of 1 to IJ parts acetone (45 kg.), 1 part of lemon-giass oil (38 kg.), IJ to 2 parts of alcohol (75 kg.), 1 to 2 parts of a concentrated lime-free solution of chloride of lime (75 kg.), to which is added a little cobaJtous nitrate (30 gr.) dissolved in water, is boiled during six to eighteen hours at a temperature of 70° to 80° C. in a reflux cooling apparatus. 

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