Roses, smell

Some substances are odorous, others are not. Humans can smell at a distance if one smells the roses in a garden, it is not ordinarUy considered that part of the rose is in contact with the nose. Substances of different chemical constitution may have similar odors. Substances of similar constitution usuaUy have similar odors, eg, in a homologous series nevertheless, even stereoisomers may have different odors. Substances of high molecular weight are usuaUy inodorous and often nonvolatile and insoluble. The quaUty as weU as the strength of odor may change on dUution. 

Perfumes and Cosmetics. Vanillin, a crystal, is the main constituent of the vanilla bean. Its importance can be illustrated by the fact that human preferences in fragrances and in flavors, as determined by various studies, comprise three main smells or tastes rose, vanilla, and strawberry. 

Whafs in a name Thai which we call a rose By any other name would smell as sweet . 

Although I have defined terms such as quality control and quality assurance in this chapter, what is important is not the definition but the deeds which it imbues. Whether we call the set of principles I have listed under the heading Quality assurance, Quality Assurance, Quality Improvement or Quality Control makes no difference since it does not change the set of principles. We often seem to invent a term then decide what it means rather than invent or discover a set of principles and think of a suitable name which conveys exactly what we intend without confusing people. Instead of saying Quality control is. .. or TQM is. .. to which there will be many propositions, we should be asking What should we call this group of principles so that we can communicate with each other more efficiently As Shakespeare once said That which we call a rose/By any other name would smell as sweet. ... 

The higher aliphatic alcohols, from octyl alcohol upwards, have-recently been introduced as perfume materials with considerable success. Only one or two of them, such as nonyl and undeeylenic alcohols, have so far been detected as natural constituents of essential oils, but other members of the series are prepared artificially, and are employed in minute quantities in the preparation of perfumes with characteristic, fruity bouquets. These alcohols are greatly diminished in perfume value by traces of impurities. According to H. J. Prins, the first interesting member of the series is octyl alcohol it has a very sweet, rose-like odour, and is especially suitable for giving a rose perfume that pecnliar sweet smell which distinguishes a rose from a rose perfume. This feature of the aliphatic alcohols diminishes in the series from Cg to Cjg. 

The press materials that went out on Stone Rose said that the intent of its look was to smell like money. It went on to say that it would echo the posh atmosphere of a classically timeless hotel lounge, and it s true, the Stone Rose, more than the next Rainbow Room, could be a hotel bar in a new upscale hotel, perhaps in Hawaii. 

C02-0035. When we smell the odor of a rose, our olfactory nerves are sensing molecules of the scent. Explain how smelling a rose demonstrates that molecules are always moving. 

Here and there I can see rubbish a rotting sack, beer bottles, cigarette butts. Beyond the bulk of the house, across the garden, is the workshop, long and low and rose-pink too, built to house presses and storerooms and binding machines, and all the paraphernalia of such an ancient trade and craft. It rained last night, and there s a smell of apple trees and earth and even, faintly, of the... 

That which we call a rose, by any other name would smell as sweet. The essence of the denatured state, in contrast, is rather more elusive. The difficulty stems, at least in part, from the wide variety of methods of inducing a protein to unfold. Some proteins appear to be natively unfolded that is, they remain unfolded in the cell under conditions in which they retain their biological activity (Plaxco and Gross, 1997 Wright and Dyson 1999 Dunker, 2002). Other proteins unfold only under the influence of changes in pH, high or low temperatures, or... 

The majority of the smells and flavours found in nature comprise esters, which are often covalent liquids with low boiling points and high vapour pressures. For that reason, even a very small amount of an ester can be readily detected on the palate - after all, think how much ester is generated within a single rose and yet how overwhelmingly strong its lovely smell can be ... 

The rose ketones provide the sweet smell of a rose. 

Without a child, I would probably be more work-driven and enjoy smelling the roses less. My daughter adds a different dimension to my life. She brings joy into my life. I think that it is very important to provide a balance between work and other things in life). 

I swallowed. Um. .. Maybe. Matteo had told me that the fake friar didn t smell like a friar, and the one I tackled certainly didn t. When I grabbed donna Alina tonight, I... I was reminded that she uses rose water. I think the whole palazzo has a scent of rose water, and that smell was what I was detecting—without realizing, of course. ... 

The city in which we live, the value ascribed to plants and fruits, to love and politics and religiosity, are all products of our mental cognition - also the acquisition of indirect evidences (a photo, a third-person report) is based on our consciousness. Conversely, consciousness is created by the world we live in more specifically, by the experience and learning that we have in our fives. Going back to the example of whether a rose is only molecules or not - it is clear that a rose takes its essence from the concept of rose that is present in our consciousness. This is the result of the experience of vision, smell, poetry, musical tradition, culture - a rose makes no sense without human consciousness. For a fish, a rose is not a rose. 

All organisms are made up of chemicals. There is a common collection of several hundreds of substances that are produced by all living organisms. However, hrmdreds of thousands of different chemicals are also produced by plants and microbes, with each species producing its own characteristic mix. This much larger class of chemicals, often called Natural Products (NPs), are clearly not essential for life, but their production must bring some benefit to the producer. The different NP composition of pears and apples, for example, explains why these two fruits taste different. The difference in NP composition of lemons and roses gives each species its characteristic smell. Even within a species, the NP composition can vary hence, individual varieties of apples or pears can have distinctive flavours. 

Once again the high value of NPs relative to their weight enabled the investment in special ships (e.g., the beautiful nineteenth-century tea clippers) and facilitates such craziness as the airfreighting of roses (rich in NPs that smell nice and have pretty colours) from South America or Africa to Europe. 

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