Subject SPICE

Spices are natural agricultural products and exhibit a range of variations of many specific characteristics. The most important quaUty assessment is the subjective physical observation of the whole or ground spice by an expert. The macroscopic and microscopic examination of spice is the criterion for the continued analysis of the product to determine adherance to specifications. 

The basis for evaluation of piston speed varies throughout industry. This indicates that the subject is spiced with as much emotion as technical basics. An attempt to sort out the fundamentals will be made. First, because there are so many configurations and forms of the reciprocating compressor, it would appear logical that there is no one piston speed limit that will apply across the board to all machines. The manufacturer is at odds with the user because he would like to keep the speed up to keep the size of the compressor down, while the user would like to keep the speed down for reliability purposes. As is true for so many other cases, the referee is the economics. An obvious reason to limit the speed is maintenance... 

N-Nitrosamines in Cured Meats Other Than Bacon. The presence of N-nitrosamines in cured meats other than bacon has been the subject of several recent surveys (19,58,59). In general, the majority of the positive samples contained extremely low levels of N-nitrosamine, usually less than I yg/kg (19,58). This low level could, in part, be attributed to the discontinuation of the use of nitrite-spice premixes in the mid-l970 s (l 9). In the Holland study (59), the predominant N-nitrosamines detected were NDMA and N-nitrosomorpholine (NMOR) and, generally, values of 4 yg/kg were obtained for each N-nitrosamine. More correctly, these are presumptive N-nitrsoamine levels since mass spectral confirmation of their identities was not achieved. 

Foodstuffs subject to drying by combustion gases (containing oxides of nitrogen) such as malt for production of beer and whiskey, low-fat dried milk products and spices. 

Apart from competing for markets, developing country producers and exporters face many challenges, including that of quality issues. Spice exports are subject to strict quality standards for food safety set by the American Spice Trade Association (ASTA) and the European Spice Association (ESA). Demand is growing for high quality and processed spices. This trend for value-added products offers new business opportunities in the spice trade. 

The chemistry of Z. officinale has been the subject of sporadic study since the early 19th century. In common with some other pungent spices, considerable advances were made in the early part of the 20th century, but it has only been in recent years that a fairly clear understanding of the relationship of its chemical composition to its organoleptic properties has emerged. 

An herbal plant, a part of vhich is also considered as a spice, is the last subject to be described. This plant is coricinder, Coriandrum sativum. Evai though the name, "coriander" originates from the Greek "koriannon" meaning "bug", a reference... 

The menu of this meal is thus ambitious and you will perhaps meet some diffieulties in finding the main dish -- toxioLo if — under the various pinches of economics, philosophy, and statistics that have been used to bind together the three different subjects. As it sometimes can happen in an Indian meal, you will perhaps wonder at the end of the meal, if the most important was the meat or the spices. In fact, the most important is the whole meal in itself and the balanced mixture of all tbe ingredients, that makes the pleasure of eating. 

Use figurative language when appropriate. As you may recall from Chapter 7, figurative language produces images or pictures in the readers minds, helping them to understand unfamiliar or abstract subjects. Here are some devices you might use to clarify or spice up your prose ... 

The fruits of the Illicium species are distinctive star-shaped follicles which emit a characteristic refreshing flavor. The fruits of I. vernum Hook, in particular, are the source of the only economically important product derived from the genus Chinese star anise, which is widely used as a spice for flavoring food and beverages. Hence, essential oils have been the primary subject of chemical research on Illicium species and the presence of volatile phenols have been reported as constituents of various parts of all Illicium studied so far. On the other hand, the fruits of /. anisatum, Japanese star anise, have been known to be very toxic for several centuries. Many researchers had been involved in the attempt to isolate the toxic substance since the middle of the 19th century. In 1952, Lane et al. succeeded in the isolation of the 0 pure toxic principle named anisatin (1) [4]... 

Jiang, X., K.M. Williams, W.S. Liauw, et al. 2005. Effect of ginkgo and ginger on the pharmacokinetics and pharmacodynamics of warfarin in healthy subjects. Br.. Clin. Pharmacol. 59(4) 425-432. Kanerva, L., T. Estlander, and R. Jolanki. 1996. Occupational allergic contact dermatitis from spices. Contact Dermat. 35(3) 157-162. Kang, S.C., C.M. Lee, H. Choi, et al. 2006. Evaluation of oriental medicinal herbs for estrogenic and antiproliferative activities. Phytother. Res. 20(11) 1017-1019. 

Such are the three principal divisions of chemistry. That list by no means exhausts all the ways in which chemists carve up their subject for better digestion, but all the others draw technique, concept, and inspiration from these three in various proportions and spice their mixture with aspects of other subjects. It would be a sizeable undertaking to list them all, but it is appropriate to be aware of the most common of them. 

According to the Codex Alimentarius standard 223-2001, kimchi is a product predominantly prepared from Chinese cabbage (firassica rapa pekinensis syn. Brassica pekinensis Rupr) as well as from other cleaned, sliced, salted and spiced vegetables subjected to a fermentation. 

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