Business Intelligence

Business Intelligence
Introduction:
The report focuses on data mining approach to predict human wine taste preferences. A large data
set is considered with white and red wine samples ("Vinho Verde" wine from Portugal). The inputs
include objective tests (e.g. PH values) and the output is based on sensory data (median of at least 3
evaluations made by wine experts). Each expert graded the wine quality between 0 (very bad) and
10 (very excellent). Due to privacy and logistic issues, only physicochemical (inputs) and sensory
(the output) variables are available (e.g. there is no data about grape types, wine brand, wine selling
price, etc.).
Datasets Considered:
Each record contains 12 attributes. Each record contains a set of attributes and one attribute ... Show
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–1.9884938528666944
Attrib chlorides –0.7967800441630967
Attrib free sulfur dioxide 1.787887673537357
Attrib total sulfur dioxide 1.8306488512205383
Attrib density 0.7273822565601737
Attrib pH –0.07980163456900302
Attribsulphates 1.4804565494283457
Attrib alcohol –2.2108087783390844
Attrib R/W –0.708009617742298
Sigmoid Node 4 Inputs Weights Threshold –15.824029124367671
Attrib fixed acidity 0.04936127077942633
Attrib volatile acidity 2.920818552219033
Attrib citric acid 0.8232501566622865
Attrib residual sugar –9.58270733804028
Attrib free sulfur dioxide –15.822282015055276
Attrib total sulfur dioxide –1.9657645273022182
Attrib density 16.902711598550468
Attrib pH –1.4783575908109368
Attribsulphates –0.16441928138364695
Attrib alcohol 2.302698199276281
Attrib R/W 5.516530595784919
Sigmoid Node 5 Inputs Weights Threshold –7.14726350739808
Attrib fixed acidity 1.82883196810321

Attrib volatile acidity –2.45720746648721
Attrib citric acid 0.8121122535138044
Attrib residual sugar 4.530270584178952
Attrib free sulfur dioxide 1.8982066290379154
Attrib total sulfur dioxide –1.9728772478120786
Attrib density –9.558056478502369
Attrib pH 1.3315376561136345
Attribsulphates 3.6644732898786576
Attrib alcohol 0.43960292987447347
Attrib R/W
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Acids And Its Effect On The Wine Industry
I know that the topic of acids in wines have been discussed many times in our wine circles. It is
important to realize that both good and bad acids exist in the wines that we drink. Let 's look at acids
in wines and their effects on the final product that we all enjoy so much.
The relative amounts of tartaric and malic acids vary depending on the grape variety and on where
the grapes are grown. For example, in Burgundy, the Chardonnay has a lower concentration of malic
acid than a Chardonnay grown in the Napa Valley of California.
Both tartaric and malic acids are nonvolatile which means that they do not evaporate or boil off
when wine is heated. An example of a Volatile acid in wine is acetic acid (vinegar). Acetic acid does
boil off when heated, and is undesirable in wine. Volatile acidity of 0.03–0.06% is produced during
fermentation and is considered a normal level.
Tartaric and malic acids are produced by grapes as they develop. In warm climates, these acids are
lost through the biochemical process of respiration. Grapes grown in warmer climates have lower
acidity than grapes grown in cooler environments For example, Chablis (France) produces grapes
with high acid because the climate is very cool, while Napa Valley produces grapes with lower
acidity because the climate is warmer.
Sugar production in a cold verses warm climates is completely opposite of acid production. The
warmer the climate the higher the sugar content of the grapes. Australia verses

Reasons for Using Hops in Beer
Hops are one of the ingredients in beer that contains bitter flavor. Hops are flowers of Humulus
lupulus and usually it is used in brewing. Hop plants have four main structures, which are strig,
bracteole, bract, and lupulin glands. Lupulin glands contain resins and essential oils. Bitterness
comes from alpha acids in lupulin glands. According to textbook (2012), hops have two basic
market classes, bitterness and aroma. When hops are placed to the wort in the beginning of the
boiling, it creates the bitterness. When hops are put into the boiling process at the end, it creates the
hoppy aroma (Oliver, 2012, p. 459). The reason of adding aroma hops at the end is to minimize the
evaporation (Agnew, 2008, p. 5). By boiling the hops, alpha acids are isomerized, which is a
chemical process that changes alpha acids to provide bitterness. Hop's flavor and aroma are
developed from essential oils in lupulin glands. The process is similar with bittering. The flavor
comes from oil dissolving into the boiling wort. Bitterness of hop is measured by IBU. IBU is
international Bitterness Unit that is a standard for measuring bitterness (Oliver, 2012, p. 489).
According to textbook (2012), "IBUs are calculated values composed of the quantity of material in
wort of beer derived from hop resin, multiplied by the fraction 5/7" (Oliver, 2012, p. 490). There are
several reasons for using hops in beer. According to textbook (2012), "hops increase its
microbiological stability, help stabilize

Biochemistry of Natural Wine Making
Wine is of great importance in our society today, and has been so for thousands of years. Grapes
have been cultivated for wine production in the Near East since 4000BC, and in Egypt since
2500BC. They were spread from the Black Sea to Spain by the Greek Empire,into Germany by the
Romans and to the New World by Columbus. Wine has had religious significance as both an
offering and a sacrament since Biblical times, and this has helped its development. Today an
enormous variety of wines are available, made from more than 5000 varieties of a single species of
grape: Vitis vinifera. In the production of all these wines, chemistry is important, and as some of the
complexities of wine chemistry have begun to be understood chemists have been ... Show more
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There are six main classes of phenolics found in grapes: catechins, procyanidins, anthocyanins,
flavonols, hydroxycinnamates and hydroxybenzoates. The difference between red and white wines
is due to the different types of phenolics in the two beverages. The simple phenolics – the
hydroxycinnamates and hydroxybenzoates – occur in the flesh of the berry and so occur in both red
and white wines. The other more complex phenolics, known collectively as flavanoids, occur in the
skin, seeds and stems and so occur mostly in red wines. The procyanidins are also known as
condensed (or non–hydrolysable) tannins, and it is these that give wine most of its astringency. A
further group of tannins, the hydrolysable tannins, are found in wine that has spent time in oak
barrels. These tannins are also astringent, and are complex esters of glucose and gallic acid.
Anthocyanins are the commonest source of colour not only in grapes but in all flowering plants.
Their color depends on the number of hydroxyl groups on the molecule and can range from orange
through red to purple.
The fourth major constituent are aroma compounds. The basic flavor of a wine is formed from the
balance of sugars, acids, phenolics, and ethanol, but the character of the wine is provided by the
volatile aroma compounds. Over 1000 of these volatiles have been identified in wines from around
the world, all present at low, almost trace, levels. The most important volatiles in the grape

Speech On Beer Or Beer
I am going to talk to you about how beer and/or wine is somewhat good for you in some ways. Of
course if you drink in moderation. I also will talk to you about how much you should drink and how
most brewery will tell you not to start drinking because of the fact of most people can not stop or
they drink too much.
Beer
Beer has loads of vitamin B6 and in a dutch study showed a 30% increase in vitamin B6 in beer
drinkers, also vitamin B6 helps fight heart disease. Alcohol is also an antioxidant which can help
prevent heart disease. The bright green buds called hops in a beer are inflammation. How is this
possible you ask? This is possible because of a bitter acid called humulone, it offers a promise for
both preventing and treating viral respiratory infections. Beer
The bitter acids in beer are proven by the united states brewing company helps your digestion. Beer
is a great source of silicon which is proven to build your bones health and strongness. Xanthohumol
a ... Show more content on Helpwriting.net ...
So they proves that beer is good for monkeys but what about humans well in 2 years they have
access to test on humans so we will have to wait till then. Beer is higher in protein than wine and in
vitamins. Drinking a beer a day can make you look younger and your bones stronger. They have
been stronger because beer has more vitamins in it for your bones.
Wine
Wine is made from grapes so that one thing there that is good for your heart and it could prevent
heart problems and some kinds of cancer. Also you have to drink red wine because white wine is
proven to give some people liver problems. There is also some problems with wine drinkers as well
they have been seeing tumors on the jaw or thigh they say that they are limb notes but they can
cause pain. Wine is also a very good source of vitamins as well so pretty much wine and beer are the
same amount of things that are good for you.

Oven Soda Research Paper
Naturally Improve Hair Quality with Baking Soda
Naturally get well Hair Quality with cooking in oven soda: Use to Improve Hair Quality:
Cooking in oven soda can be used to get well your hair quality and clean it completely from any
conditioner or hair–wash dead body, giving it a healthy shine just after a few ways of doing. You can
use it instead of your regular hair–wash and you will be very surprised by the outcomes. Tip for
Hair:
4 table–spoon of cooking in oven soda 1 and 10 table–spoons of water in a small get through bottle,
adjust the giving medical substance depending on your hair measure end to end, if top of the arm
measure end to end hair, mix 4 to 6 table–spoons of cooking in oven soda 1 and 3 times that amount
of water. ... Show more content on Helpwriting.net ...
The relation should be 1 to 4. Join a few drops of most important oil if you would like. To send in
name for the Apple drink made from apples wine–like acid liquid mix, at an angle your head in the
back direction to keep from getting Apple drink made from apples wine–like acid liquid in your
eyes.
Use apple drink with water for hair:
After clean with water your hair with Apple drink made from apples wine–like acid liquid. mix
Apple drink made from apples wine–like acid liquid 1 part of with 4 parts of water and if you do not
like the smell you can join a few drops of your specially supported most important oil. You can
make this clean with water beforehand and keep it in a get through bottle it the bathroom. At an
angle your head back–part first and make certain you do not get any of the wine–like acid liquid in
your eyes. Remove sticky with thin oil in your hair:
Cooking in oven soda is cheap, safe and chemical–free. It's the error less small tree to revitalize your
hair, especially when it's looking a little uninteresting or feeling sticky with thick oil. Check out the
viewing part below for a

Acid-Base Chemistry Lab Essay
The purpose of this lab was to determine the pH and total acidity of grape juice and wine. A second
purpose was to experimentally determine the pKa of a monoprotic weak acid, polyprotic weak acid,
as well as, a free amino acid, alanine.
Acids and bases were defined by Bronsted–Lowry in 1923, in which acids were described as
substances capable of donating a proton and bases are substances capable of accepting a proton
(Thompson and Dinh 2009). In addition to defining acids and bases, Bronsted–Lowry further
classified acids and bases as being either strong or weak. By definition, a strong acid or base is a
substance that is completely dissociated in aqueous solutions and in contrast, weak acids only
partially ... Show more content on Helpwriting.net ...
Once all reducing sugars are fermented to ethanol, yeast levels begin to decline and lactic acid
bacteria are able to grow.
Alcoholic fermentation is followed by malolactic fermentation (MLF), which is a current method
wine makers utilize to reduce wine acidity and to obtain microbial stability in wine (Husnik and
others 2006; Ugliano and Moio 2005; Lonvaud–Funel 1999). L–malic and L–tartaric are the two
main organic acids found in grape musts (Husnik and others 2006). The purpose of MLF is to
transform L–malic acid into L–lactic acid, with the release of carbon dioxide. The decarboxylation
of L–malic acid to L–lactic acid is usually conducted by lactic acid bacteria genera, such as
Oenococcus, Pediococcus, or Lactobacillus (Ugliano and Moio 2005). Once all malic acid is
degraded, lactic acid bacteria must be eliminated by sulfiting (Lonvaud–Funel 1999). Sugar and
alcohol content are two basic, yet important quality factors of wines (Son and others 2009). Sugar
and alcohol concentrations are vital components of wine that must be carefully monitored during the
entire fermentation process. Common methods for determining alcohol concentration are: measuring
boiling point, distillation and specific gravity, chemical oxidation, and gas–chromotography (Son
and others 2009). As outlined by Son and others (2009), the soluble solids portion of wine,

Process Of Maturation Of Rice Wine
Generally, the process of maturation of rice wine need place it into containers for several months or
one year prior to conducting the accelerated maturation. After one year, the rice wine was matured
by an ultrasonic process. It is can be seen from figure 1 which is a diagram of the ultrasonic waves.
In order to generate ultrasound energy to the rice wine, a 20 kHz ultrasonic wave generator was
used. The ultrasonic wave generator had piezoelectric chips which generated electrons, then it
accumulated they vibrated to produce ultrasonic waves. The energy of ultrasonic waves vibrated the
rice wines and then using a 10 mm orifice atomizer to force the rice wines. A 10 mm orifice
atomizer was chose since this nozzle amplitude energy was most suitable in terms of atomizing the
bulk wine liquids into a spray of smoke like mist droplets to fulfill the ultrasonic process. The wine
appeared in the form of a mist and the mist particles were then collected and replicated many times
until all enough for further analyses. All the ultrasonic circulation aging treatments were in closed
chambers to prevent evaporation loss of the wines and assure the best collection of the misted wines.
The rice wine was matured repeatedly by this process up to 16 times. The matured rice wine were
collected after each of the 16 ultrasonic circulation aging treatments. Alcohol content, pH value, gas
chromatography measurements, sensory evaluation, and the time of maturation of matured rice wine
was analyzed.

Total Phenolic Content of Red and White Grape Juice
Determining Total Phenolic Content of Grape Juice using Visible Spectrophotometry
Formal Food Analysis Laboratory Report
February 7, 2013
By Carla Reed
Lab partner: Nina Jung
Total Phenolic Content of Grape Juice using Visible Spectrophotometry
Abstract
The health benefits of red wine are well known and consumption has been encouraged more over
the years because of the populations increasing obesity rates and the inherent complications thereof;
including coronary heart disease and high blood pressure. Since the phenolic compounds in wine
combats these negative effects and originate from the grape itself the focus of this study was the
total phenolic content in red and white grape juice; measured in gallic acid equivalents ... Show
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The concentrations of total phenolic compounds are written in Gallic Acid Equivalents (GAE) in
units of milligrams of gallic acid per 100 milliliters of juice. Educational institutes frown upon
buying students alcohol, even for scientific purposes, so white and red grape juices were used in this
experiment rather than wine to determine the total phenolic content by visible spectrophotometery.
Objective
The overall objective of this experiment is to measure the total phenolics' content in grape juice
using a standard curve to find the sample's phenolic concentration in milligrams of gallic acid
equivalent for every 100 milliliters of juice.
Materials and Methods
This experiment used the Gilson pipetman Neo, Genesys 20 spectrophotometer, Folin–Ciocalteu's
phenol reagent, saturated Na2CO3 solution as well as the requisite test tubes, volumetric flasks,
analytical scale and graduated cylinder necessary to obtain accurate results. The first step required
the preparation of the gallic acid stock solution. This was made by quantitatively transferring 80
milligrams of gallic acid into a 250 mL volumetric flask, dissolving it into solution by using 50 mL
methanol, bringing it up to volume with deionized water and mixing the solution vigorously. The
final concentration of the stock solution should be approximately 320 µg/mL, depending on the
mass of gallic acid measured. The working solutions that

Yogurt Lab
Microbiology report
Aim: To investigate how the pH of yogurt is being affected by keeping it in different environments
and at different temperatures.
Method:
1. Prepare five specimen screw in jars.
2. Take a ruler and mark 3 cm on the jar.
3. Get some yogurt and pour it onto the mark.
4. Use measuring cylinder and pour the yogurt into it there should be 35 ml (just for checking).
5. Repeat this 25 times.
6. Put five in each treatment (fridge, freezer, water bath, room temperature and incubator).
7. Record pH of the yogurt (pH 6 at day 0).
8. Record the pH every day from each treatment.
Average pH for treatment
Treatment day 0 day 1 day 2 day 3 day 4 day 5
Freezer 6 5 5 5 5 5
Fridge 6 4.5 4.5 4.5 4.5 4.5
Room Temp 6 4.5 4 4 4 4
Water bath 6 4 4 4 4 4 ... Show more content on Helpwriting.net ...
The bacteria then secrets its enzymes onto the food particles (lactose) into glucose and feeds on it.
The bacteria than goes through anaerobic respiration, breaks down the glucose and turns it into
energy and uses it to reproduce, at the same time the bacteria also produces a by–product: lactic acid
and this is what makes yogurt taste sour. The different temperatures will affect the bacteria and
which also slows down, speeds up or even totally stops the progress. In our data above, we can
clearly see that a temperature between 20 and 40 degrees would be best for the bacteria to live in.
The freezer was too cold and slowed down the progress, the incubator was too hot and killed all the
bacteria. All this means that us humans are able to speed up or slow down the process of making
yogurt by placing them in different

analysis of wine data
Data Mining to model Wine Preferences Final Project Abstract: To sustain its immense growth in the
last decade, the wine industry has started investing in new technologies that assists superior wine
making and efficient selling processes. This paper proposes how data mining techniques can be used
to predict human wine preferences. The Wine dataset addressed in this paper was collected between
May–2004 and Feb–2007 and is available at: http://archive.ics.uci.edu/ml/machine–learning–
databases/wine–quality/ It is to be noted that a considerable research has been done on the dataset
and support vector machine (SVM) algorithm is known to yield best results [1]. This paper
addresses the dataset using supervised M/L ... Show more content on Helpwriting.net ...
VA can be caused by several acids, even though its primary source is acetic acid. At higher levels,
however, VA can give wine a sharp, vinegary tactile sensation signifying a seriously flawed wine
[3]. Increase in pH degrades the Wine Quality: In fact, pH's higher than 4.0 are generally avoided as
spoilage is more likely to occur above this level. A low pH value wine provides a fresher taste,
increases ageing potential and shifts color equilibrium to more red pigments [4]. Fixed acidity, citric
acid content does not matter: On the contrary, the fixed acidity content has a significant on wine
quality Using Decision Trees: Pre–processing: To build a decision trees model we discretize all the
numeric attributes using the Filters options. We use 4 bins to discretize all numeric attributes. We
leave the class attribute (Quality) as type numeric. By using the default parameters for J48, we get
the model shown in Fig–2. Correctly Classified Instances 1049 65.6035 % Incorrectly Classified
Instances 550 34.3965 % Kappa statistic 0.4291 Mean absolute error 0.1589 Root mean squared
error 0.2819 Relative absolute error

The French Paradox Of Cholesterol And Saturated Fat Diet
The French paradox is a slogan which was first used in the 1980's to summarize the observation of
low Coronary Heart Disease (CHD) rates, as shown in figure 1, of the French despite their
dangerously high intake of dietary cholesterol and saturated fat (Ferrières, 2004). The French
acquire approximately 38% of their energy from fat with 16% of that being saturated fat. This is in
contradiction to the widely known and proved hypothesis that a high consumption of fat is a major
factor in CHD. This paradox implies a significant possibility: There is an additional factor in the
French diet that alleviates the risks associated with a high fat diet. Ryan Fujiu believes that it is the
regular consumption of red wine that diminishes the dangers of a high fat diet. He states that: "The
health benefits of red wine have come to light in recent years. Hope is on the horizon, and it may be
in your glass" ref. This topic is highly controversial as there are also detriments to the consumption
of alcohol. There has been much debate about this issue for the last two decades. In order to make a
plausible decision on Ryan's statement, this report will look at the advantages and disadvantages of
red wine by analysing chemicals present in wine and their effects on the human body. During the
wine making process various chemicals are added, so it is necessary to look at the wine making
process first to come up with a plausible decision for Ryan's statement.
Wine making is an 8 step process as

New Zealand 's Leading Wine Producing Area
Report
Marlborough is New Zealand 's leading wine producing area. Marlborough produces over 75% of
the country 's total export wine. Blenheim is said to be the most productive alcohol region in New
Zealand due to its' large amount of sunshine hours per year. Moisture, light intensity and
temperature show a repeating trend annually in Marlborough making it easy for winemakers predict
and rely on the weather. Photosynthesis is the process that plants carry out in order to use energy
from sunlight to convert carbon dioxide and water into glucose and oxygen. More sunshine,
increases the rate of photosynthesis in the grape vine. Steady successful photosynthesis ensures the
plant produces its highest quality fruit.
Alcohol is defined as a carbon chain with a hydroxyl group attached. Alcoholic beverages for social
consumption are specifically made from ethanol. Ethanol is a 2 carbon chain with a hydroxyl
attached. There are many processes within winemaking to get the flavours that are characterised into
different types of wines. Initially wine is made by crushing grapes to extract juice. From this stage
the juice undergoes two main types of fermentation. Primary fermentation is the first stage and most
active of fermentation, occurring under aerobic conditions.. Sucrose is a dimer (a molecule or
molecular complex consisting of two identical molecules linked together) of glucose and fructose
molecules. In the first step the enzyme invertase cleaves the glycosidic linkage between

California Climate Changes
The figure on the left is the modern climate of California and the figure on the right is the prediction
in 100 years. One can see the changes expected in biomes which will affect where vineyards are
located. Areas of tropical rainforest will increase which are unsuitable for grapes as it limits the
differential between warm, dry summers and wet cool winter. It would be suggested for vintner's to
analyze what their region's climate will transition to, and begin preparations to grow grapes better
suited for the environment. Transitioning grape types could be a comparatively inexpensive
adaptation to climate change versus moving ones vineyard to a climate best suit for their variety. In
addition, moving vineyards could be detrimental to complex ecosystems. It should be noted that
grape vines on average live at least 20 years. Therefore, future planning will be necessary to
transition vineyards. ... Show more content on Helpwriting.net ...
According to IPPC, global warming is not uniform– there is greater warming over land, with greater
warming at the higher latitudes, especially in the Northern Hemisphere. Rising temperatures
worldwide will have extraordinary effect upon agriculture; however, few crops are as susceptible to
minor changes in climate than grapes, especially premium wine quality grapes. By 2100, it is
possible that the United States could lose up to 81% of its premium winegrape acreage. In
California, warming temperatures and a reduction in fresh water in the next half century may deliver
an enormous loss of land suitable for premium grape production, especially in Napa and Santa
Barbara Counties where land loss could be near 50% of current acreage. Another study suggests that
these regions would be lost completely finding only the narrow coastal bands and the Sierra Nevada
left suitable for wine

Vinegar Lab Report
For this experiment, we used three different types of vinegar (distilled white, white wine, and
champagne) to test the acetic acid within each. Our experiment was aimed to test the amount of
acetic acid within each type of vinegar and compare it to the amount listed on each bottle. Our
research question was, what type of vinegar contains the most acetic acid? The phenolphthalein
indicator turned a light pink color to indicate when the acidic solution turned neutral due to the
addition of titrant. The goal of this experiment was to test the acetic acid within each bottle to see if
our data matched the value listed on the bottle.
Background
Vinegar is made from the fermentation of ethanol which was previously a sugar. The process of ...
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Experimental Procedure Prior to starting this experiment, we researched and studied the materials
used in the lab to make sure we had the proper safety equipment. Prior to obtaining the materials lab
glasses and understood that if hydroxide got on our skin, we needed to quickly wash it off with
water. To start the experiment, we added 1.5 ml of the first vinegar sample into a volumetric flask
and filled the rest with distilled water, then moved it to an Erlenmeyer flask. Next, we added 3 drops
of the 0.5% phenolphthalein solution to the flask. After, we set up the buret with the buret clamp and
filled the buret with 0.1 M solution of sodium hydroxide. We then noted the starting level of the
sodium hydroxide found in the buret to calculate the difference in volume following the titration.
Next, we placed the beaker under the buret. After, we started to let the sodium hydroxide leak out of
the buret and swirled the Erlenmeyer flask while under the buret. When the pink color begins to
show up but quickly disappear, we slowed the buret to a drop by drop pace. When the solution
turned a very light pink and stayed at that color, we stopped the flow of sodium hydroxide. Next, we
removed the Erlenmeyer flask from under the buret then, we recorded the level of titrant

Tannins: How Do Your Teeth Get Stained?
How Do Your Teeth Get Stained?
According to the people with CrestⓇ toothpaste, "Tooth Discoloration Comes From Tannins".
Tannins, also known as polyphenols, is the chemical compound that stains human teeth. Tannins,
like other polyphenols, release from the skins, seeds, and stems of the plants they come from when
they are macerated. Take the making of wine, for example. The grapes soak in the grape juice just
after the grapes have been pressed. During this process, the natural tannins in the grape skin, seeds,
and stem release into the juice which is used to make the wine. The tannins in drinks like wine and
coffee not only stain teeth, they also cause a dryness in the mouth. Tannins aren't the only stain–
causing factor, though; there are also acids. Acids break down and soften the enamel on the teeth,
causing the enamel to become rigid with cracks and crevices making it easy for stains to fit into the
rough patches. Drinks like grape juice, tea, and coffee all have strong amounts of pigmentation
which, along with acids and tannins can cause teeth to turn colors that we don't want them to turn.
The powerful color pigments can absorb into the tooth enamel and also get into the cracks and
ridges resulting in some extra bad stains on teeth. ... Show more content on Helpwriting.net ...
The pH of black tea is found at an average of 4.9–5.5–almost over the "safe" pH level. The sourer a
certain tea taste, the more acidic it tends to be, but that is not always true. A Turkish study did
discover that fruit teas that tend to be sweet, are slightly more acidic than herbal teas. The acidity in
black tea is fairly neutral, but the pigmentation in black tea could be a game changer when it comes
to staining

The I Set Out On A Road Trip
racy and I set out on a road trip to Santa Barbara to do a little site seeing and have some lunch.
Having left late, we were met by huge crowds and no parking. Wanting to enjoy some time away
from home, we decided to continue up the coast and go to Solvang. As we approached Solvang, we
saw the sign for Sunstone Winery. Having seen pictures and hearing about their cave, it didn 't take
much to convince us to stop and see what they had to offer. Driving up and walking through a vine
covered archway, you are greeted by a French style Courtyards and a picnic ground where people
are sitting around enjoying the outdoors with a glass of wine. To the right of the vine covered
archway is a beautiful tasting room also reflecting the French motif. Across the courtyard are two
large wooden doors on a stone masonry structure that is built into the side of the hill. This is the
location of their barrel aging cave and is frequently used for special events by club members.
Walking into the tasting room we were warmly greeted by the staff of Sunstone. As we approached
the bar, Jonathan Flores introduced himself and asked if we would like to taste their wines. Who
could refuse. Sunstone has 2 different tasting flights from which to select. They have the "Classic
List" and the "Reserve List" to choose from. Sunstone 's primary emphasis is on Rhone and
Bordeaux with red varietals being their primary focus but they do have a very nice selection of
white wines. Johnathan began to

Brewanomyce Research Paper
Brettanomyces is a contaminant yeast that could be present in wine and it possesses the necessary
enzymes to decarboxylate hydroxycinnamic acids to produce ethyl derivatives ( Edlin, Narbad,
Dickinson, & Lloyd, 1995). Generally, the formation of ethylphenols is greater in wines with lower
alcohol concentration, due to the fact that a high ethanol content reduces yeast activity and delays
the formation of ethylphenols. Brettanomyces is present on the walls and the soil of cellars but the
greatest problem of Brettanomyces contamination in a winery is found mainly in old barrels (
Garde–Cerdán et al., 2002 and Garde–Cerdán et al., 2002). Depending on growth conditions, this
microorganism can produce volatile phenols such as 4–ethylguaiacol, 4–ethylphenol ... Show more
Sites for the interaction between different molecules and yeast are located on the yeast wall. Yeast
walls may bind undesirable compounds present in must which are toxic for cells and they might
provoke a stuck fermentation (medium chain saturated fatty acids) (Lafon–Lafourcade, Geneix, &
Ribereau–Gayon, 1984) or compounds which have a negative impact on the wine quality. In this
way, Saccharomyces cerevisiae biomass has been used for the disposal, by sorption, of 4–
ethylphenol and 4–ethylguaiacol present in wines ( Chassagne, Guilloux–Benatier, Alexandre, &
Voilley, 2005). Cell wall mannoproteins could also adsorb ochratoxin A from contaminated grape
must ( Bejaoui et al., 2004 and Caridi et al., 2006). S. cerevisiae cell wall is described in terms of
three layers, an outer electron–dense layer, an adjacent less–dense layer and another dense layer
bordering the plasma membrane ( Armando et al., 2012). The yeast wall is composed of a three–
dimensional internal skeletal layer of 1,3–β–glucan and 1,6–β–glucan (30–40% of wall mass)
stabilized by hydrogen bonds. Other important components of the yeast wall are the mannoproteins
(30–40% of wall mass), which are the most highly exposed cell–wall molecules, and these may
therefore form sorption sites ( Pradelles, Alexandre, Ortiz–Julien, & Chassagne, 2008). These
components are all interconnected by covalent bonds ( Klis, Mol, Hellingwerf, & Brul, 2002).
Mannoproteins are bonded by a 1,6–β–glucan chain with 140 glucose residues to a 1,3–β–glucan
chain of approximately 1500 sugar residues ( Fleet and Manners, 1976 and Manners et al., 1973).
However, the cell wall is a dynamic structure and responds to external and internal stimuli ( Klis,
1994). The sorption isotherm analysis allows macroscopic information of the process to be obtained
( Alvarez–Puebla, Valenzuela–Calahorro, & Garrido,

Paired Rould Research Paper
As usual paired сorrectly, wine and food сould сomplete each other. If they are paired inсorrectly, it
сould make any unfavorable qualities in the wine or the food.
In general, when people сonsume wine and food that have a similar aroma, flavor, texture or weight,
the сombination makes both the wine and the food taste better. As an example, rich, flavorful wines,
such as a Сabernet Sauvignon, сould be paired good with strong flavor food, such as a rib – eye
steak.
Seleсting a wine to serve with a dish that has a complex range of flavors may seem сhallenging at
first. Server should try to understand the strongest taste in food and to try complete it.
When choosing wine to pair with food, server should сonsider the сharacteristics of the wine,

The Mackinaw Trail Winery Is A Small Winery
We have five classmates in our group and we went to visit the mackinaw trail winery together. The
mackinaw trail winery is a small winery but have complete wine system. The overall aim of this
visit was to explore how the wines and vines made in the state of Michigan. We took great interest
to visit this winery because the wineries established in the twenty–first century and is also one of the
fastest growing wineries in Michigan. Mackinaw Trail Winery is a family owned business that was
founded in 2004. This winery Owned and operated by proprietors Ralph and Laurie Stabile. When
we get there we saw many graph shelf near the building. After some formal greetings and
introduction, Mr. Ralph Stabile and Laurie Stabile talk about the history of the winery. We know that
Mr. Ralph have a dream to making wine so he started the conceive in 2004. At his young age, he
often pressed grape with his grandfather who was a Sicilian immigrant. Ralph operated the winery
until 2010 when his son Mr. Stabile took over. Dustin build a art facility in Petoskey because the
winery need to redesign. The new site enabled the winery to continue growing while ensuring the
production of quality products. The new winery place on 30 acres hill which is planted with 15 acres
of grapes. Mackinaw Trail Winery gained some of the rewards and achievements in participating on
the community development programs. The winery is become more and more Maturity and it will
still growing stronger in the next decade.

Supporting and Promoting Iowa Wines in the Market Place
Introduction
In order to support and promote Iowa wines in the market place, the Iowa Wine Growers
Association, assisted by the Midwest Grapes and Wines Industry Institute, has established the Iowa
Quality Wine Consortium (IQWC). IQWC will help with consumer awareness and confidence in
choosing Iowa quality wines.
Identifying an Iowa Quality Wine
An Iowa IQ Wine will have the Iowa Quality Wine seal placed on the bottle just above the right
corner of main label without covering any information (Illustrated in the picture on the right)
Wine Evaluation Process
In order to receive the IQ label, Iowa wines submitted need to pass these three categories: chemical
analysis, sensory evaluation and label integrity.
Chemical Analysis
The chemical analysis of the wines will be performed by technical staff at Midwest Grapes and
Wines Industry Institutes. The chemical analysis includes the following tests:
Alcohol (OH)
Titratable Acidity (TA)
Volatile Acidity (VA)
Total SO2
Stability
Wines must pass all of these tests in order to undergo sensory evaluation.
Alcohol (OH)
What is it? The Alcohol (OH) test measures the concentration of Ethanol in a wine, which is
determined by comparing the boiling points between water and the wine.
Why is it important? The alcohol is said to be the "soul" of the wine. Therefore, the final taste of the
wine depends a lot on the alcohol that is present in it. Without alcohol, the taste, the smell, and the
texture of the wine would be very

Wine Production Essay examples
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how
this in turn, affects the overall quality of wine was explored. Three wines were produced, each with
varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar
content; one had an ideal sugar content and one had a high sugar content. After the fermentation
process stopped, a taste test was conducted in order to assess the quality of the wine. The taste
testers were blindfolded in order to reduce the chance of biased opinions. Each taste tester not only
sampled each wine, but also sugar water and tonic water. This enabled the validity of the results to
be assessed. It was found that the majority of the ... Show more content on Helpwriting.net ...
During the Investigation, the sugar levels decreased. This was because the sugar was being
converted into carbon dioxide, water and most importantly, the energy required by the yeasts.
Further supporting the research, it was found that Wine C, the wine with the greatest alcohol
content, experienced the greatest change in sugar levels throughout, the next highest was Wine B
and then finally Wine A, the wine with the least amount of sugar. The taste test that was conducted
also supports this information, with the majority of the taste testers concluding that Wine C had the
greatest alcohol content of the wines, followed by B and finally A.
Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain
tolerance level of alcohol; and once this level is exceeded, the yeasts die and are no longer able to
reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic
content, any level higher than this would cause the yeasts to die off. The wines that were produced
during the Investigation, had predicted alcohol levels of 12%, 14% and 18%. Therefore it was
predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore
the sugar level of the wine would no longer decrease. Through observing the table of results and
graph 1, it can be seen that the experimental results justified these findings. It was found that Wine
C's sugar levels

Determination Of An Unknown Concentration Of Vinegar Essay
An investigation was conducted to determine an unknown concentration of ethanoic acid in various
types of vinegar. Vinegar is a liquid that consists of around 4–8% ethanoic acid (CH3OOH), water
and other trace chemicals (Wikipedia, 2018). The vinegars used in this experiment were wine, white
wine and apple cider and they have 6%, 5% and 4% ethanoic acid concentrations respectively
(University of Sydney, n.d). Vinegar is produced by the fermentation of ethanol by acetic acid
bacteria. An acid is considered strong if they completely ionise in water to produce hydrogen ions
and have a low pH, an example of a strong acid is hydrochloric acid (HCl). Weak acids, however, do
not fully ionise and instead form an equilibrium mixture. Ethanoic acid ... Show more content on
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It occurs when enough base is added for a neutralisation reaction to occur. The equivalence point
between a weak acid and a strong base is pH 8.72. It must be attained precisely to produce accurate
results. This is done by slowly adding the titrant to the analyte. The end point of the experiment
refers to the point at which the indicator changes colour because of an indicator. The indicator
phenolphthalein has a pH range of 8.2 to 10.0 and is used to determine the endpoint as it shows
when enough of the base has been added to fully react with the acid. It remains colourless in an acid
and when neutral, however, when the solution becomes basic, it turns pink. When it turns a pale
pink, the endpoint has been reached and the amount of base can be determined, and the
concentration of acid can be found. However, if the solution is overly titrated, it will turn a bright
pink. This means that the results are no longer precise nor accurate. When the endpoint has been
reached, the amount of base used can be determined, and thus the concentration of the acid can be
found using

Estimation of Ascorbic Acid
Title: Estimation of Ascorbic acid
Aim: To determine the ascorbic acid content of canned apple and orange juice To determine the
volume of canned juice necessary to provide 75mg of Vitamin C
Introduction:
For the estimation of ascorbic acid, the method used involved the titration of the ascorbic acid, in
the presence of a redox indicator 2,6–dichlorophenol–indophenol (DCPIP) which acts as both an
oxidant so as to oxidise the ascorbic acid to dehydroascorbic acid, and it acts as an indicator to
determine the end point of the titration. The samples of ascorbic acid used have to be made acidic
first by adding metaphosphoric acid to remove proteins and ferric ions which would precipitate.
*This diagram was located on the website: ... Show more content on Helpwriting.net ...
52.60mL of apple juice solution contains 1.775 x 10–6 moles of acetic acid
1mL of apple juice solution contains 1.755 x 10–6/52.6 = 3.3 x 10–8 moles of acetic acid
Mass of 3.3 x 10–8 moles of ascorbic acid = 3.3 x 10–8 x 176g = 5.808 x 10–6g = 5.808 x 10–3
mg/mL
Volume of apple juice necessary to provide 75mg of vitamin C = (75/5.808 x 10–3) x 1000 = 12.9L
Discussion:
In this experiment the ascorbic acid content of canned orange juice and apple juice were determined
via titrimetric analysis. The indicator used was 2,6–dichlorophenol–indophenol which also acts as
an oxidising agent to oxidise the ascorbic acid. Since ascorbic acid is a potent reducing agent, it
would become oxidised very quickly, so to reduce the chances of missing the end point of the
titration, the samples used were diluted with distilled water.
Before the samples were titrated they were acidified with glacial acetic acid since they would be
heavily diluted. Also 5% metaphosphoric acid was added to prevent the precipitation of proteins and
ferric ions which would interfere with the end point of the titration. The results obtained show that it
takes 8.5L of canned orange juice and 12.9L of canned apple juice to provide the

Chemistry : The Chemistry Of Winemaking
The Chemistry of Winemaking Whether one wants to believe it or not, our lives are surrounded by
chemistry. From toasting a piece of bread in the morning to turning on our vehicles to go to work,
without chemistry, none of this would be possible. This notion is especially true in the production of
wine. Although one can simply just buy a bottle of wine right off the shelf, there is a lot of work that
goes into producing fine wine. In order to produce wine, there are plenty of chemical steps that
occur before it is bottled and distributed in order to sell. In order to understand exactly how wine is
produced, one must go all the way back to it's main component – fruit. In many cases, wine's main
component is grapes. Grapes are grown on a ... Show more content on Helpwriting.net ...
Once the stems are removed, thee bunches of grapes are transferred by a conveyor belt to a tank, in
which they are then pumped into a vessel that is designed for fermentation. As previously stated,
fermentation, defined as an enzymatically controlled anaerobic breakdown of an energy–rich
compound, is what transformed grape juice into wine. This is where the color of wine takes place. If
one wants to make red wine, the grapes would be fermented with their skin in tact; if one would like
to make white wine, the grapes are pressed, separating the skin and juice from the grapes and are
then fermented. Depending on the winery, the grapes are either mechanically pressed or foot
trodden, popularly known as crushing the grapes by stepping on them with one's bare feet. Sulfur
dioxide is added during this process in order to ensure that the mixture does not oxides and it also
inhibits microbial activity. The addition of sulfur dioxide has been around for quite some time.
According to Pat Henderson, "[s]ulfur dioxide was first used in winemaking when the Romans
discovered that if you burn candles made of sulfur inside empty wine vessels it would keep them
fresh and prevent them gaining a vinegar smell." The process of pressing in continued over a period
of time to ensure that there is no bacterial growth on the surface of the mixture. After the mixture
has been fully pressed, it is then transferred into a stainless steel tank in

Baking Soda Experiment
Have you ever wondered how people make those model volcanoes erupt? Well that is a chemical
reaction of an acid and a base or in this case vinegar/lemon juice and baking soda. The same volcano
experiment method can be used to inflate a balloon without touching it. All that you need is a bottle,
balloons, baking soda, and a variety of acids. The balloon will inflate and a chemical reaction will
occur("What happens when you mix vinegar and baking soda.") What happens when you mix an
acid and a base is an acid base reaction. This is when you add the baking soda into the water bottle
that has either white vinegar, red wine vinegar, or lemon juice in it. These liquids are all acids and
the baking soda or bicarbonate is a base. When they are mixed, ... Show more content on
Helpwriting.net ...
This can be measured by the size of the balloon. The bigger that the reaction is the more carbon
dioxide it will produce. If the reaction creates more carbon dioxide or gas the balloon will be bigger
in size. The way that this experiment can be measured is by using a string. You can measure the
width of the balloon by using the string and then mark it where it meets the end, or where it wraps
all the way around. Then the string will be measured on a ruler. Whichever string is the longest is
the one that created the most carbon dioxide. This is how the combination of either white vinegar,
red wine vinegar, and lemon juice mixed with baking soda will create the most carbon dioxide is

Business Intelligence
Introduction: The report focuses on data mining approach to predict human wine taste preferences. A
large data set is considered with white and red wine samples ("Vinho Verde" wine from Portugal).
The inputs include objective tests (e.g. PH values) and the output is based on sensory data (median
of at least 3 evaluations made by wine experts). Each expert graded the wine quality between 0
(very bad) and 10 (very excellent). Due to privacy and logistic issues, only physicochemical (inputs)
and sensory (the output) variables are available (e.g. there is no data about grape types, wine brand,
wine selling price, etc.). Datasets Considered: Each record contains 12 attributes. Each record
contains a set of attributes and one attribute ... Show more content on Helpwriting.net ...
idity volatile acidity citric acid residual sugar chlorides free sulfur dioxide total sulfur dioxide
density pH sulphates alcohol R/W quality Test mode:10–fold cross–validation === Classifier model
(full training set) === Linear Node 0 Inputs Weights Threshold –0.02275995959002934 Node 1 –
0.653393136396115 Node 2 –0.7469969878051129 Node 3 –0.704911518425741 Node 4 –
0.701794263076919 Node 5 0.5998183336312791 Node 6 0.3337874695758612 Sigmoid Node 1
Inputs Weights Threshold –14.592503430015068 Attrib fixed acidity 0.6573199798982804 Attrib
volatile acidity –0.32516080283177706 Attrib citric acid 0.2564336792108779 Attrib residual sugar
2.0486838393264843 Attrib chlorides –0.7503764443370672 Attrib free sulfur dioxide –
7.559699636268105 Attrib total sulfur dioxide –0.7037414666514369 Attrib density –
0.12222961725416373 Attrib pH 2.173130400861142 Attribsulphates –8.301551882234396 Attrib
alcohol –1.376404787081152 Attrib R/W –1.750605684541054 Sigmoid Node 2 Inputs Weights
Threshold –3.645163438052926 Attrib fixed acidity –0.8389921784313095 Attrib volatile acidity
4.083424113977112 Attrib citric acid –6.32779829071717 Attrib residual sugar –
1.2885398323120203 Attrib chlorides 1.7232054266992476 Attrib free sulfur dioxide
3.12473374735373 Attrib total sulfur dioxide –0.782474566415625 Attrib density
2.478505776050499

Why Do Foods That Hurt Citrus Fruit
Foods that hurt:
–Citrus Fruits
It seems strange that fruits like lemons and grapefruits, which are rich in vitamin C and offer your
body lots of nutritional value, could be so damaging to your teeth. Aside from their high vitamin
content, they are also extremely acidic, meaning they will wear away at your enamel over time.
Since these fruits are great for your otherwise, you shouldn't avoid them all together– just limit the
amount you eat per day and brush afterwards.
–Hard and Chewy Candies
Chewy candy like caramel or taffy sticks to your teeth for a long time, giving bacteria extra time to
interact with the sugar and produce enamel–eroding acid. Hard candies, while not as sticky, sit in the
mouth for an extended period of time while they dissolve, bathing your teeth in sugary residue.
Many sour and ... Show more content on Helpwriting.net ...
Compared with smokers and tea drinkers, stains on the teeth of coffee drinkers are often more
resistant to bleaching or whitening, and more likely to become stained again after treatment.
Foods that help:
–Sugar–free Gum
It's not technically a food, but it is a great weapon against decay–causing acid. Chewing sugar–free
gum after meals stimulates saliva production, which helps rinse harmful material and food debris
away from your teeth. Sugar–free gum is often sweetened with a chemical called xylitol, which
helps fight bacteria as well.
–Water
This one seems like a no brainer, but many Americans don't drink nearly enough water. Besides
helping to wash away acid and residue from your teeth, most US cities add fluoride to the tap water
for extra help fighting decay.
–Dairy

Dairy is the main source of calcium for most people. Getting enough calcium is one of the best ways
to keep your teeth strong and healthy. Lots of people are lactose intolerant these days, so if you're
one of those people, take a calcium supplement to make sure you're getting

A Report On North Georgia
North Georgia is an area in which grapes are grown for wine making that is rich in a number of
elements that make the region one that develops good quality wine. Though not quite as large as
other regions in the United States, there are a number of elements unique to Georgia that in turn
helps these grape growers develop wines with unique flavor characteristics. This paper will address
many of those elements, as well as various techniques used for grape growing, diseases grape
growers have to battle, the benefits to viticulture in this region, among a number of other
components. The goal of this paper is to help with an expansion of knowledge of the components
explored about what it means to grow grapes for winemaking in North Georgia. ... Show more
This particular disease is mostly a problem farther south than in north Georgia, but there have been
records of PD being a problem for grape growers in the northern part in the past (Westover). There
are four distinct climate zones that have a huge influence on grape production; the Northern Blue
Ridge Mountains (Tennessee Valley), the Valley and Ridge district, the Piedmont district, and South
Georgia. North Georgia grape growers must take each of these climates into account when choosing
which grapes to grow, because there are certain grapes that are prone to flourish in each of these
various climate zones. There are also various different types of trellising for various grapes and
elevation, the intense runoff from mountain hillsides has been something North Georgia grape
growers have had to perfect in order to make the wine industry in North Georgia what it is today
(Krewer). Muscadine grapes are a rich source of dietary fiber which helps with more regular
digestive health and ellagic acid, an anticancer compound. Muscadine grapes also contain a
significant amount of resveratrol (which has proven to have so many health benefits it is being
produced in a supplement form) in the skin, pulp and seeds. There is a source of dietary fiber,
resveratrol, and ellagic acid in Muscadine grapes. All of these elements each offer a specific health
benefit. For example, ellagic acid has been known to significantly impact one 's likelihood to get

Descriptive Words for Wine
DESCRIPTIVE WORDS FOR WINE
Wine tasting, as a production control technique, depends upon converting into words the impression
created by the reaction of the wine on the taster 's palate. In order that one wine, tasted by several
individuals, be reported in the same way by each, it is necessary that all of the tasters use the same
words for the separate palate impressions the wine creates. The terms used in sensory examination
fall naturally under the four headings of appearance, color, taste and odor.
I. APPEARANCE: The appearance of a wine is judged upon whether or not the wine seems clear or
contains sediment or suspended material of a colloidal or larger particle size.
Brilliant: wines free of any visible solids and ... Show more content on Helpwriting.net ...
Aroma and Bouquet Odors: The term aroma is reserved to describe those pleasant and desirable
odors which are characteristic of the unfermented grape. Fermentation aroma refers to the additional
odors present in the wine after fermentation. Fermentation aroma may consist of the odors from the
fermentation by–products common to all fermentations and the odors from the substances produced
by the action of the yeast and the basic aroma substances in the grapes. Bouquet refers to the odors
produced by the interactions of the aroma substances with the container, with a small quantity of
oxygen, and with one another. One can distinguish tank aging bouquet from bottle bouquet. It is
particularly during long bottled aging of suitable red tables wines, that pronounced bouquet
develops.
1. Aroma: a) Varietal: Certain of the grape varieties, when grown under optimum conditions, have
aromas which are characteristic of the particular variety. While some of these characteristic varietal
odors may be described as smelling "like some other fruit" or in general terms, it is felt that the
varietal aromas are basic to sensory examination and that they should stand as such. Trained
enologists should have a built–in impression of the basic aromas of those varieties in which the
aroma is easily detectable, so that when confronted with an unknown sample, they are capable of
recognizing and identifying the aroma. Some of the varieties considered

Analyzing The Production Of Grapes
Viticulture examines the production of grapes. Viticulture takes into account everything outdoors,
including key factors such as geography, climate, soil, drainage, graftin¬¬g, the vine life cycle, and
harvest.
Geography: Mountainous terrain = water run off which helps with drainage.
Climate: Warm locations will produce sweeter and riper fruit, therefore creating sweet wine with
high alcohol content since these grapes are producing more sugar for the yeast to eat. When the
climate is cool, lower temperatures maintain the acidity and make it hard for grapes to ripen.
Soil: Dry, arid soil is critical since grapes don't do well in rich, organic soils. If wines receive a large
amount of nutrients, they go vegetative which is when grape ... Show more content on
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This guarantees a harmless, and safe process through the use of natural and environmental friendly
methods.
Phylloxera is a microscopic, yellow sap–sucking insect that feed on roots and leaves of grapevines.
This insect can infest a vineyard as a whole and ruin every vein on the property. It has had a huge
impact on the wine industry because it allowed for the introduction of grafting. Phylloxera kills
European vines therefore in order to grow European grapes on American soil one must graft a
European vine to an American root allowing for the different grape types to survive and thrive.
The 5 S's are important to take into account when tasting wines. Sight, Swirl, Smell, Sip and Spit are
essential to understand.
Sight: When first pouring a glass of wine, you want to hold it to a white background in order to have
a clear vision of the wines color. If a white wine has hints of green it indicates youth and acidity.
Darker shades indicate bolder flavors or the wine was held in a oak barrel. When viewing a red
wine, less color indicates aging and a subtle flavor. You can also determine age by the amber outer
ring that is present; if a wider ring is visible the wine is older.
Swirl: By tilting the glass, and swirling this action enhances the wines flavor and natural aroma.
Moreover when you swirl, "legs" and "tears" appear on the glass itself allowing for observation. If
the drippings are wide and slow it indicates a heavier wine, while

How Does Soda Affect Our Teeth
People who drink 3 or more glasses of soda each day have 62% more tooth decay, fillings and tooth
loss than others. This means that soda has a huge effect on your teeth. We didn't always have a tooth
brush to keep our teeth clean. But now thanks to dental advancements we do. Teeth have been the
same way since the human race has started.even when it's unflavored, fizzy water contains an acid–
carbonic acid–that gives it its bubbles. That acidity can gradually wear away tooth enamel. Fizzy
water is also in soda meaning that the carbonation in the soda wears away the tooth enamel.The
bacteria contained in the plaque feeds on the sugar in foods you eat or drink. Acids are created in
about 20 seconds and last for about 30 minutes. Those acids can

Coffee Stains Your Teeth Research
Coffee is one of the beverages that stains your teeth the most if you keep drinking too much
coffee.Coffee can make you have black stains instead of yellow stains.All coffee contains acid,acid
can cause damage in your teeth.While some coffee contains caffeine,caffeine can also cause damage
to your teeth.Caffeine is a coffee plant that they use for the coffee that you drink.Coffee doesn't just
stains your teeth it also make you stay awake,but it also make you more clumsy and improves
coordination. Tea is also a beverage that stains your teeth because tea also make you have bad breath
but also make you have yellow teeth.Also just like coffee,tea contains caffeine,tea boosts your
exercise endurance.It can also prevent heart attacks and cancers,scientists studied that green tea is
the beverage that caused heart attacks and it also helps your body recover from radiation since green
tea contains caffeine. Coca–Cola is something that most people consume every single day. Cola can
cause for your teeth to have stains either yellow stains or black stains because it depends on what
kind of

How Did Joseph Lister Use Antiseptic Surgery
By Joseph Lister using antiseptics in surgery, the cleanliness of modern surgery is very sanitary and
does not cause infection to patients and many of the infections led to amputations and death.
Joseph Lister was born in 1827 in Newham and he died in 1912. (Lister's carbolic spray, n.d. para.
1) Lister married his boss's daughter Agnes. Lister and Agnes had no children. Agnes was always
helpful in his experiments. (Lamont, 1992, para, 7) Lister was always interested in science, even as
a child. He used the failures of others to develop antiseptic surgery. (Dronsfield & Ellis, 2009, para.
20) He received a Bachelor's degree in Medicine and Surgery. He went on to become a doctor and
received many medals for his achievements. (Lamont, 1992, para. 4) Joseph's father designed a
microscope lens that did not distort colors and opened the way for microscopes to be used as a
scientific tool. (Lamont, 1992, para. 3) ... Show more content on Helpwriting.net ...
Surgeons did not wear gowns or gloves. They did not realize that it mattered because they believed
it came from bad air, not bacteria. Also, they did not cover their hair because they believed infection
came from bad air rather than themselves. Surgeons did not wear masks to wear masks to cover their
mouths or noses. During procedures, doctors did not sterilize the instruments they were using. The
instruments they used were not easily cleaned or sterilized. (Lister's carbolic spray, n.d. para. 4)
Water in hospitals was mostly polluted and caused illness to both the patients and the doctors.
(Joseph Lister and the story of antiseptic surgery, 2017, para.

Wine: A Secret Ingredient to a Savoury Meal Essay
Using Wines in Cooking Delicious Food Recipes
Want to know a secret ingredient to a fine meal? Simply add wine to any food recipe–and your meal
will never be 'bland' or 'boring'.
Wine makes good food tastes even better. Apart from it being a perfect drink after a delicious meal,
wines can also be used in cooking mouth–watering food recipes. Like spices and other food
seasoning that add flavour to any dish, a drop of wine in your cooking can intensify, enhance and
accent the aroma and flavour of your favourite dish.
Red or white, a variety of wines can be used as a marinade, a substitute for cooking liquid (i.e.,
vinegar), or as a flavouring to a finished dish. Indeed, adding wine into your cooking gives off a
fragrant and ... Show more content on Helpwriting.net ...
Acids, like lemon juice and vinegar, give the wine its sharp bite. The acids in red and white wines
help bring out the natural flavours in a mild food like fish and vegetables. In contrast, tannins give
the red wine its bitter element, the same taste you will find in a strong cup of coffee or tea. Wines
that contain tannins work well with strongly flavoured dishes and hearty food such as meats.
Enhance the flavour of any food recipe by adding wine at the right time.
When cooking with wine, always remember that a small quantity is enough to enhance the flavour
of the dish. So you need to be careful not to use too much wine as the flavour can be overpowering.
Also make sure to add the wine on the right time so that it can impart its flavour in your dish. Avoid
adding the wine late in the preparation because it can give your dish a harsh quality. For best results,
let the wine simmer with the food in order to accent the aroma and flavour of your cooking.
Use the right type of wine.
Sweet versus dry? White versus red? Don't be afraid to experiment when it comes to cooking with
wines. As a general rule, light–flavoured wines go with delicate flavoured food recipes. The same is
true with bold–tasting wines, they will do well with boldly flavoured dishes. However, always
remember that in choosing the type of wines for cooking, you need to consider the flavour that you
want to highlight in your recipe. In line with

Fermented Products That Are Be Marketed Globally Essay
There are several fermented products that are currently marketed globally. Vinegar is a well–known
product that is utilized in many ways. Various types of vinegars exist worldwide and they vary in
taste, form, and practical use. These factors have been traced back to ancient times within various
cultures. Vinegar has been used as a food preservative, condiment, and a home remedy that has been
used for centuries (Mas et al. 2014). In 1732, the Dutchman Boerhaave noted that the "mother of
vinegar" was a living organism, although he did not specify the role of this organism in the process
of acidification (Mas et al. 2014). Later, it was determined that this process was known as
acetification. Vinegar is produced industrially by two main methods, a slow process involving static
surface acetic acid fermentation and a fast submerged fermentation process (Nanda et al. 2001). The
raw materials, such as sorghum, rice, wheat, grapes, or apples, determine the outcome of the vinegar
(Chen et al. 2016).
In the United States of America, especially the south, many household cleaning products and
integral food additives contain vinegar or its derivatives. What is it about vinegar that makes it such
a dynamic compound? Unlike water, it is bitter to the palate, and in its purest form cannot be
consumed or even handled without proper safety gloves, goggles, and lab coat. Otto and Ebner,
1959 report that the earliest known compounds of vinegar were created via the fermenting processes

Essay on Different Types of Fermentations
Wine is an alcoholic drink that is formed from the fermentation of grapes or grape juice. Wine can
be made with other fruits but the true term of the word wine means the fermentation of grapes. To
make wine there are many chemical reactions that have to take place in order for the wine to be
drinkable. The process of making wine involves a chemical reaction in which sugars are turned to
alcohol and carbon dioxide because of the microorganism of yeast. There are also many other
chemical processes that affect the outcome of the wine.
An alcohol is a compound that contains an OH group of some kind. For example ethanol, which is
produced in the fermentation process, contains an OH group which can be seen in figure 1. Ethanol
is also a part of ... Show more content on Helpwriting.net ...
Other yeast enzymes can make simple sugars out of disaccharides (double sugars), which are found
in certain organisms. (Discovery, 2014)
The yeast provides enzymes that breakdown the sugar molecules. An enzyme is a catalyst that helps
a reaction take place without undergoing any permanent change. (SMITH, 2006) When the yeast is
added to the wine it acts as a catalyst to change the sucrose into fructose and glucose which is
shown in the equation below. According to (Ancira) glucose is the body's preferred energy source of
sugar also known as blood sugar, fructose is a sugar naturally found in fruits and vegetables and
sucrose is commonly referred to as table sugar which is produced from sugar cane.
C12H22O11 + H2O  C6H12O6 + C6H12O6
Sucrose + Water  Glucose + Fructose
The yeast also holds another enzyme called zymase which is responsible for reacting the glucose
and fructose into ethanol and carbon dioxide which can be seen in the equation below.
C6H12O6  2C2H5OH + 2CO2
Glucose/Fructose  Ethanol + Carbon Dioxide
(O'leary, 2000)
Because yeast is a living organism it has to be kept alive by using certain measures of control. The
yeast needs to be kept at a controlled and preferably low temperature to keep it alive and to enhance
the colours and flavours of the grapes and the clarity of the wine by creating aromatic compounds
from the skin and esters. (Human Touch of Chemistry) Also to keep the

What Makes A Good And Bad Acids? Wines And Their...
The topic of acids in wines has been the center of discussion many times in our wine circles. It is
important to realize that both good and bad acids exist in the wines that we drink. Let 's explore the
different acids in wines and their influences on the wines that we drink.
Two common acids in wine are tartaric and malic acids which vary depending on grape variety and
region that they are grown. A good example is looking at the Chardonnay varietal from France
verses Napa, California. A Chardonnay from Burgundy France has a lower concentration of malic
acid than one from Napa Valley of California.
Both tartaric and malic acids are nonvolatile, meaning that they do not evaporate or boil off when
wine is heated. An example of a Volatile acid in wine is acetic acid which is vinegar. Acetic acid
boils off easily when heated, and is bad or undesirable acids in wine. Volatile acidity is part of the
fermentation process and is normal when it is only about 0.03–0.06% of the final product. One thing
to note is that some old Italian wines had acetic acid that can be detected in the aroma and taste and
is acceptable by drinkers of this style. This means that it is a little higher than the normal 0.03–
0.06%. But if it gets too high it also would not be palatable. Tartaric and malic acid production
occurs during grape development and is affected by temperature. Warm climates case the acids to be
removed from the grapes through respiration. This causes the wine from a warmer

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