Strained honey

Seim, m. glutinous liquid strained honey, seimen, v.i. yield a glutinous liquid. — v.t. 

Comb honey Extracted honey Strained honey... 

CAS 8028-66-8 EINECS/ELINCS 310-127-6 Synonyms Clarified honey Mel Strained honey Definition Saccharic secretion gathered by honey bees. Apis mellifera Properties Lt. yish. to reddish brn. thick syrupy liq., char, odor, sweet faintly acrid taste... 

CAS 8028-66-8 EINECS/ELINCS 310-127-6 Synonyms Clarified honey Mel Strained honey... 

Stractan. See Arabinogalactan Straight-run kerosene Straight-run kerosine. See Kerosene Strained honey. See Honey Stratos . See Cycloxydim Strawberry aldehyde. See Ethyl methylphenylglycidate Strawberry furanone. See 4-Hydroxy-2,5-dimethyl-3(2H) furanone Strawberry tree extract. See Arbutus unedo extract... 

Strained Honey is collected from brood-free, pulped or unpulped honey combs by gentle heating followed by pressing. 

Common/vernacular names Purified honey, mel depuratum, clarified honey, and strained honey. 

Viscoelasticity illustrates materials that exhibit both viscous and elastic characteristics. Viscous materials tike honey resist shear flow and strain linearly with time when a stress is applied. Elastic materials strain instantaneously when stretched and just as quickly return to their original state once the stress is removed. Viscoelastic materials have elements of both of these properties and, as such, exhibit time-dependent strain. Viscoelasticity is the result of the diffusion of atoms or molecules inside an amorphous material. Rubber is highly elastic, but yet a viscous material. This property can be defined by the term viscoelasticity. Viscoelasticity is a combination of two separate mechanisms occurring at the same time in mbber. A spring represents the elastic portion, and a dashpot represents the viscous component (Figure 28.7). 

To make elder tea using the flowers, bring one cup of fresh cold water to a boil. Turn off the heat and add a heaping teaspoon of dried flowers (2 teaspoons if fresh). Cover and allow to steep for about 10 minutes. Then strain into a cup. Honey or lemon can be used as a flavoring, if desired. 

Mash berries to extract the juice. Strain through several layers of cheesecloth or process through a food mill. Add the honey and cinnamon and simmer for 35 minutes. Add the lime juice. Cool. Add vodka. Pour into pretty bottles and cap. A shot of this before bed ensures a wonderful sleep ... 

Honey is not only just a natural sugar substitute, but also certain strains of honey can actually help to heal wounds and kill bacteria. Honey has been used to prevent and cure illness for centuries. The Chinese used it to neutralize toxins and relieve pain, treat stomach ulcers, high blood pressure, and constipation. It is also perfect for dabbing onto bums and wounds to help heal the tissue Not all honeys are equal in their goodness. New Zealand Manuka honey is one of the best, as it is harvested from native tea trees, a natural antibacterial agent in itself. 

Put the ginger and lemon rinds in a small bowl with the honey. Pour in boiling water (just enough to cover). Let steep for 5 minutes. Strain and chill. When ready to serve,... 

Viscoelastic materials are those which exhibit both viscous and elastic characterists. Viscoelasticity is also known as anelasticity, which is present in systems when undergoing deformation. Viscous materials, like honey, polymer melt etc, resist shear flow (shear flow is in a solid body, the gradient of a shear stress force through the body) and strain, i.e. the deformation of materials caused by stress, is linearly with time when a stress is applied [1-4]. Shear stress is a stress state where the stress is parallel or tangencial to a face of the material, as opposed to normal stress when the stress is perpendicular to the face. The variable used to denote shear stress is r which is defined as ... 

Mead is a traditional alcoholic beverage obtained by fermenting mead wort that contains 8-18% (v/v) ethanol. Its production has been known since ancient times. However, mead fermentation and maturation requires an extended period, often lasting several months to years. Mead still remains a relatively empirical and manual exercise, requiring large capacity vessels and the investment of considerable capital in terms of the raw material. In addition, the fermentation rate depends on several factors, such as honey variety, yeast strain, yeast nutrition, and pH. Due to the lack of scientific investigation, mead production has suffered in comparison with other alcoholic beverages and so more research is needed to optimize the production process. 

Seven S. cerevisiae strains were characterized relative to their resistance to sulfur dioxide (since it is a desirable feature in the fermentative yeast strains), ethanol (where tolerance is an indispensable property due to the high concentrations reached by the end of fermentation (Carrasco et al., 2001)), and osmotic stress (due to the high osmotic potential of mead at the commencement of fermentation). Pereira (2008) and Pereira et al. (2009) verified that significant differences did not exist between the strains. S. cerevisiae strains isolated from honey were similar to commercial and reference strains—all appearing to be suitable for mead production. 

Because honey is the only source of organic flavorants and sugar, its composition clearly sets limits on the final quality of mead. For example, Pereira (2008) demonstrated that between a dark (heather) and light (rosemary) honey, the heather honey produced the more appreciated mead. This occurred, regardless of yeast strain or supplement. To date, yeast strains isolated from honey have not shown any advantage over easily obtained commercial strains. 

However, for mead production to become profitable, it is necessary to decrease production time. A major concern in mead fermentation is the notoriously long period required to reach completion. Although fermentation rate depends on the honey variety and its characteristics, through proper selection of yeast strain and fermentation conditions, such as, mixing during fermentation, yeast nutrition, and pH s control, it may be possible to dramatically increase fermentation rate. 

Honey has for many years been thought to have healing properties, and a new slant on its use has shown that it can also attack harmful bacteria, including E. coli, Salmonella and Helicobacter, and importantly some anti-bacterial-resistant strains... 

As well as fruity and buttery aromas, MLF has also been associated with other characteristic aromas such as floral, roasted, vanilla, sweet, woody, smoked, bitter, honey, etc. (Flenick-Kling 1993 Sauvageot and Vivier 1997). However, further studies are required to be able to relate the wine characteristics that are modified during malolactic fermentation with the production and/or degradation of a specific chemical compound by wine lactic acid bacteria. With this information, the winemaker can choose the best strain of lactic acid bacteria to obtain wine with a specific aroma or flavour. 

LIQUOR HERBARUM - is made from Herbs by pounding them entire, shutting them up in a glass vessel, cooking them in the water-bath, and straining the sap through a colander, etc., when it has attained the consistency of honey. 

Yellow wax is a natairal secretion of bees (Apis mellifera Linne (Fam. Apidae)) and is obtained commercially from honeycombs. Honey is abstracted from combs either by draining or centrifugation and water is added to the remaining wax to remove soluble impurities. Hot water is then added to form a floating melt, which is strained to remove foreign matter. The wax is then poured into flat dishes or molds to cool and harden. 

Pour the water upon the chamomile, boil down to four pints, and strain the liquor while hot, with compression. Evaporate the decoction immediately to the consistence of thick honey in a bath of boiling water, saturated with muriate of soda. 

Boil the residuum in five pints of distilled water, for fifteen minutes, and strain the. decoction boiling hot. through linen. Repeat this decoction and filtration, with the same quantity of distilled water, and without any separation of sediment, reduce the liquor by evaporation to the consistence of thin honey. 

Boil over a gentle fire, till the water is half consumed strain, and add, of clarified honey, two pounds boil to three pints, and dissolve in every ounce of this liquor one grain of tartarized antimony. 

Boil the two first ingredients in the water for one hour, strain, and to the residuum add ten pints more of water boil for two hours, and, towards the end of the boiling, add the other ingredients strain, and to the decoctions, add of clarified honey and sugar, each three pounds and boil to form a syrup. 

Heat crystal malt and water to 180°. Strain into the boiling kettle. Add malt extract and Cascade hops to kettle and bring to a boil. Let boil for 30 minutes and then add Irish moss. Fifteen minutes later, add cinnamon and yeast nutrient. Boil for 10 minutes, add the honey and 3/s ounce of Hallertauer hops. Two minutes before the end of the boil add % ounce Hallertauer hops. Cool with wort chiller, strain into carboy, and pitch yeast. Rack to the secondary fermenter after 2 weeks. Let ferment another 6 weeks. Prime with Vz cup corn sugar and bottle. 

---