Star fruit levels

Star fruit intoxication can be classified into three levels according to signs and symptoms that might provide a useful guideline for institution of proper treatment mild, moderate and severe (Table 2). 

Certain cases of mild intoxication progress to a severe level if patients are not treated and the velocity of progression is extremely variable, depending on the characteristics of each patient. In some cases this progression happens with less than 24 hours after star fruit ingestion [5, 13, 9, 10, 15, 17, 18, 19]. Therefore,... 

Table 2. Clinical levels of star fruit intoxication.

One of the most fruitful application of laboratory microwave spectroscopy over the last twenty years is the analysis of the molecular content of interstellar clouds. These clouds contain gas (99% in mass) which has been mostly studied by radioastronomy, and dust, whose content has been analysed mostly by IR astronomy. The clouds rich in molecular content are dense or dark clouds (they present a large visual extinction), with a gas density of 10 -10 molecules cm", and temperatures of T < 50K. At these low temperatures only the low-lying quantum states of molecules can be thermally (or collisionally) excited, i.e. rotational levels. Spontaneous emission from these excited states occurs at microwave wavelengths. In some warm regions of dense clouds (star formation cores) the absorption of IR radiation produces rotational emission in excited vibrational states. Other rich chemical sources are the molecular clouds surrounding evolved old stars, such as IRC-i-10216, and called circumstellar clouds. 

Prairie Star was released as a cold hardy cultivar capable of making a good quality, fairly neutral white wine with moderate acidity levels. This has proven to be the case, and several wineries in Minnesota and surrounding states make commercial wines out of Prairie Star. One of the drawbacks of this cultivar is a strong tendency for miUeran-dage, or poor fruit set. As a varietal. Prairie Star can frequently benefit from blending to compensate for a lack of aromatic intensity. 

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