Plum water

Fmit liquors are also called cherry or plum waters or bilberry or raspberry spirits. Production of fmit liquor will be illustrated by cherry and plum liquors. Kirschwasser is made mostly in southern Germany (Black Forest s cherry water), France and Switzerland (Chriesiwasser). Whole fruits of the various sweet cherry cultivars are partly crushed together with the seeds and are pounded into a pulp. The fruit is left to ferment for several weeks, using a pure yeast culture. The fermented mash is then distilled in a copper still on an open fire or is heated with steara... 

Polydextrose (Pfizer) is prepared by high temperature polymerization of glucose in the presence of a catalyst. It is a water-soluble, amorphous soUd used primarily as a hulking agent (52). Dried fmit, including pmnes, and dried plum, date, and grape juice is used for similar appUcations (53). 

Benzaldehyde Cyanohydrin. This cyanohydrin, also known as mandelonitrile [532-28-5] is a yellow, oily Hquid, insoluble in water, but soluble in alcohol and diethyl ether. Mandelonitrile is a component of the glycoside amygdalin [29883-15-6] a precursor of laetdle [1332-94-7] found in the leaves and seeds on most Prunus species (plum, peach, apricot, etc). In 1832, mandelonitrile was the first cyanohydrin to be synthesized. 

The whistle functions because boiling is accompanied by a change in volume, so the steam has to leave the kettle. And the volume change is large the volume per mole of liquid water is 18 cm3 (about the size of a small plum) but the volume of a mole of gaseous water (steam) is huge. 

What to do Look for resistant cultivars. In fall or late winter, prune off infected limbs, 6-12 in. (15-30 cm) below the knots disinfect pruners in between cuts with a 10% bleach solution (1 part bleach to 9 parts water). Destroy the prunings. Remove any wild plum or cherry trees nearby. For persistent infections, apply 2 sprays of lime-sulfur, 7 days apart, before the buds begin to grow in spring. 

A friend once ate at a banquet hosted by the New York Entomological Society where the menu included chocolate cricket torte, mealworm ganoush, sauteed Thai water bugs, and waxworm fritters with plum sauce. He mentioned a movie theater in Colombia where roasted ants were eaten like popcorn. As delicious as these treats were, his favorites were honeypot ants, with their transparent abdomens distended with peach nectar. 

Hulls, Nitrated. Kruger studied the action of concd(d 1.52) nitric acid on a variety of plant hulls, such as those of chestnuts, walnuts, plum-pits, etc. After 12 hours at -10° in the acid a considerable portion of the hulls dissolved leaving a residue (40-60% of the original weight) that contained 11 -12%N primarily in the form of nitrate esters. When water was added the dissolved material, a slimy precipitate was formed. It also contained N but less than the residue. Moreover this N was only partly in the form of nitrates... 

A site Cor ihc plum was selected close 10 the banks of the Vaal River, which is South Africa s major source of water. 50 miles (80 kilometers) south of Johannesburg and on top of a vast coal field. Sasol acquired approximately 8000 acres (3200 hectares) for the plant and its township which was to have the name of Sasolhurg. The site was in the middle of an area where cattle grazing and com (maize) production wcic the only activities and Sasol had to create its own infrastructure from scratch. 

Fig.4.30. Analysis of CGA 18809 in plum-leaf extract. Top chromatogram, inhibition detection bottom chromatogram, UV detection. Conditions column, SO cm X 3 mm I.D. stainless steel stationary phase, Peimaphase ETH mobile phase, water flow-rate, 0.7 ml/min wavelength of UV absorption, 297 nm.

Pectin is a polysaccharide found in the nonwoody cell walls of plants where it binds cells together and helps the plant take in water. In fruits, it is broken down during the ripening process, and this is why ripe fruits are soft. The fruits that contain the most pectin are apples, plums, grapefruits, and oranges. Pectin is commonly used as a food additive, especially as a thickener for jams and marmalades, where it provides the jellylike consistency. 

It is usually necessary to match the refractive indices of two fluids (and the transparent wall of flow passage in some cases particularly for microchannel flow). For example, in an experimental study on the selfpreserving structure of steady round buoyant turbulent plums in cross flow (Diez et al., 2005), planar-LIF (PLIF) and PIV techniques are utilized to measure the mean concentration of source fluid and mean velocity fields simultaneously. Both PLIF and PIV measurements in this study necessitate matching the indices of refraction of the source (water solution of potassium phosphate, monobasic KH2PO4, containing Rhodamine 6G dye) and ambient fluids (ethyl alcohol/water) to avoid scattering the laser beam away from the buoyant flow. Visual inspection... 

Bring plums and sugar to a full boil. Boil until jam clings to spoon and a drip gels when it hits ice water and holds it shape. 

Isoamyl Formate FEMA No. 2069 Amyl Formate 116.16/C7f>I 112o2/ HCOOCH2CH2CH(CH3)2 colorless liq/ plum s—ale, most fixed oils, prop glycol ss—water ins—gly/ 124° 1 mL in 4 mL 60% ale remains in soln to 10 mL... 

Benzoic acid occurs naturally in many types of berries, plums, prunes, and some spices. As an additive, it is used as benzoic acid or as benzoate. The latter is used more often because benzoic acid is sparsely soluble in water (0.27 percent at 18°C) and sodium benzoate is more soluble (66.0 g/100 mL at 20°C). The undissociated form of benzoic acid is the most effective antimicrobial agent. With a pKa of 4.2, the optimum pH range is from 2.5 to 4.0. This makes it an effective antimicrobial agent in high-acid foods, fruit drinks, cider, carbonated beverages, and pickles. It is also used in margarines, salad dressings, soy sauce, and jams. 

Plums have on their surface a layer of wax which slows down the evaporation of water. Heating destroys this layer, so a higher drying rate is achieved. 

PROP Volatile oil from dried ripe kernels of bitter almonds or from other kernels containing amygdalin, such as apricots, cherries, plums, and especially peaches. Colorless liquid strong almond odor. Bp 179°, d 1.045-1.070 15°. Sidy sol in water sol in fixed oils and propylene glycol insol in glycerin. 

In a saucepan, combine apples, plums, currants, cranberries, and orange pieces add 3 cups of water. Heat on medium and stir occasionally until hot reduce heat to low and simmer for 10 minutes. Stir in orange peel, Splenda, and cinnamon. In a small bowl, combine cornstarch with 3 tablespoons of water stir into saucepan. Raise heat to medium and cook, stirring constantly, until sauce thickens. Serve hot or cold topped with cinnamon and walnuts on yogurt, whole-grain cereal, or baked items. 

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