The organoleptic taste: perceptible characteristics such as colour, smell and taste.
Olive oil tasting follows the same analytical procedures as any other liquid
WHAT ARE LIQUEURS?
Liqueurs maybe defined as “sweetened,
flavoured and coloured spirits”
They are also known as “Cordials”, and
were first developed as curative herbal drinks
by alchemists in France and Italy.
Derived from the Latin word
Liquefacere ,which means to dissolve or melt,
a manner by which many liqueurs acquire
their flavours from herbs , flowers etc.
The liqueur recipes were guarded with utmost
secrecy.
A Liqueur thus, basically consists of a
spirit base such as brandy, whisky, rum,
or a neutral spirit, that has flavourings
added to it, and is sweetened. The
flavoring used include fruits, flowers,
roots, leaves, herbs, spices, and the
suchlike.
WHEN DID LIQUEURS GAIN
POPULARITY?
The Liqueurs gained popularity during the
1930’s ,when prohibition was imposed in
America on strong alcoholic brews that
were being made clandestinely. Liqueurs
were used to tone down the fiery nature of
such spirits.
WHAT ARE LIQUEURS?
Liqueurs maybe defined as “sweetened,
flavoured and coloured spirits”
They are also known as “Cordials”, and
were first developed as curative herbal drinks
by alchemists in France and Italy.
Derived from the Latin word
Liquefacere ,which means to dissolve or melt,
a manner by which many liqueurs acquire
their flavours from herbs , flowers etc.
The liqueur recipes were guarded with utmost
secrecy.
A Liqueur thus, basically consists of a
spirit base such as brandy, whisky, rum,
or a neutral spirit, that has flavourings
added to it, and is sweetened. The
flavoring used include fruits, flowers,
roots, leaves, herbs, spices, and the
suchlike.
WHEN DID LIQUEURS GAIN
POPULARITY?
The Liqueurs gained popularity during the
1930’s ,when prohibition was imposed in
America on strong alcoholic brews that
were being made clandestinely. Liqueurs
were used to tone down the fiery nature of
such spirits.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
A Taste As Old As Water - Italian Extra Virgin Olive OilPamela Marasco
Despite its ancient origins not many years ago olive oil was relatively unheard of in the US. Tasting profiles, buying guidelines and storage recommendations for extra virgin olive oil.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
A Taste As Old As Water - Italian Extra Virgin Olive OilPamela Marasco
Despite its ancient origins not many years ago olive oil was relatively unheard of in the US. Tasting profiles, buying guidelines and storage recommendations for extra virgin olive oil.
In the baking industry, there are a few widely used oils and some speciality ones. Which one you use depends on what you’re baking or the desired effects. This guide takes a look at the attributes of a handful oils and how to bake with them.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
INTRODUCTION TO THE ORGANOLEPTIC TASTING Of Olive Oil
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Editor's Notes
INTRODUCTION TO THE ORGANOLEPTIC TASTING Of Olive Oil
The organoleptic taste: Organoleptic: perceptible characteristics such as colour, smell and taste. Olive oil tasting follows the same analytical procedures as any other liquid. The tasting includes the following stages: - Visual - Olfactory - Gustatory - Tactile - Balance and Harmony.
Sight: The visual analysis of an olive oil tasting is based on two aspects: - Appearance : an olive oil which looks clear from filtering, clear from decantation, dull or opalescent dull is considered to be good. A turbid, dirty or dark appearance would be regarded as defective. - Colour : it is not considered as a crucial element for the taste, so amber or blue-coloured glasses are commonly used. Colour can range from greenish yellow to intense green. Oils presenting atypical colours such as reddish, whitish, brownish-gray or dark are considered as defective.
Smell: The ideal temperature for oil tasting is 28ºC. The taster must associate the perceived aroma with an element that enables him or her to classify it as pleasant/positive, unpleasant/negative and varied. The main pleasant/positive aspects are: fruity, mature fruity and green fruity. The main unpleasant/negative aspects are: esparto, earthy, old, grubby, metallic, musty-humid, rancid, brine, orujo, soapy, vegetable water, winey-vinegary, cucumber, heated or burnt, muddy sediment, greasy and rough.
Taste - I: The gustatory analysis of olive oil focuses on taste and palate. The mouthfeel of each oil will be assessed according to its intensity, flavour and quality. Ideal practice suggests that an extra virgin olive oil must have a fruity aroma and no defects. According to the gustatory sensations, flavour can be classified as good/positive versus defective/negative.
Taste – II: The following are considered to be good/positive flavours: fruity, clean, fresh, fruits, bitter (fair), spicy (agreeable), healthy, sweet, almond, nutty and vegetable. The following are considered to be defective/negative flavours: strong bitter, strong spicy, dry leaves, winey-vinegary, acid, basket, lubricant or greasy, brine, earthy, old, cucumber-tinplate, heated or burnt, frozen olives, esparto or stringy, musty-humid, vegetable water, metallic, orujo, soapy, wood/firewood, fusty/muddy sediment, grubby, rotten and rancid.
Touch: Finally, when the oil leaves the mouth, a density is perceived which is either maintained, increased or decreased over the following minutes. The oil density degree determines the intensity of its body and the final texture left in the palate. This is called the oil body. During the tactile analysis, we will focus on assessing the mouthfeel. To do so, the physical consistency of olive oil will be assessed in terms of whether it has a pasty, soft, fluid or watery consistency. The so-considered defective olive oils are those presenting an atypical consistency or tactile sensation in relation to their characteristics and origin.
Balance and Harmony: When analysing balance and harmony in an olive oil, we usually focus on the judgement or definition, which is analysed according to the existing balance between aromas and flavours, and can be classified as: Fruity oils : Their characteristics are inherent to the type of olive they come from. Balanced or harmonized oils : Those presenting a high balance between aromas and flavours. Unbalanced or unharmonized oils : Those presenting a particular aroma, flavour or defect that significantly stands out from the rest.
Taste vocabulary – I: The following are pleasant sensations derived from virgin olive oil quality basic standards: Fruity : flavour (and smell) reminiscent of fresh and healthy olives, collected at their optimal harvest point. Mature fruity : flavour characteristic of mature olives, which are usually dull-coloured and sweet-tasting. Green fruity : Flavour characteristic of green olives.
Taste vocabulary - II The following are a variety of sensations, more or less pleasant to the palate according to their intensity. Although they cannot be considered as defects, they do have an impact on the harmony of the fruity flavour: Almond : associated to sweet oils and flat odour. Bitter : flavour characteristic obtained from green olives or olives in envero (the stage of the ripening process where olives start to ripen and change their colour from green to a purplish-black). Flat or Smooth : weak sensation due to the loss of aromatic components. Sharp : flavour characteristic obtained from those oils that leave a rough or astringent mouthfeel sensation after tasted. Sweet : pleasant sensation, although not necessarily sugary. Hay : sensation reminiscent of dry grass. Grass : sensation reminiscent of newly-cut grass.
Taste vocabulary – III: Green leaves : flavour characteristic of oil obtained from a mixture of olives, leaves and stems in the olive mill. Apple : flavour reminiscent of apple. Spicy : gustatory sensation of burning or spice, produced by oils obtained from green olives, at the beginning of the harvest time. The following are unpleasant sensations that, even though they might almost pass unnoticed, need to be taken into account: Vegetable water : flavour characteristic of oil obtained from a defective decantation. Fusty : flavour characteristic of oil obtained from olives which have been heaped up and have undergone a certain degree of fermentation. Winey-vinegary : flavour reminiscent of wine and vinegar. Rough : thick and pasty mouthfeel sensation.
Taste vocabulary- IV: Muddy Sediment : sensation characteristic of oil that has been recovered from the decantated sides of tanks and olive presses. Esparto : flavour obtained from using new mats made of esparto grass when pressing olives. Greasy : smell obtained from the oil which did not got rid of the grease or fuel remains in the olive mill. Grubby : flavour characteristic of oil obtained from olives that have been attacked by the olive fly. Metallic : flavour characteristic of oil that has been in prolonged contact with metallic surfaces or with food.
Taste vocabulary - V Musty-humid : flavour characteristic of oil obtained from olives which have been heaped up in a humid place for a long time and have developed fungi. Cucumber : flavour characteristic of oil that has been hermetically sealed (especially in tinplate) for a long time. Rancid : flavour characteristic of oil that has undergone oxidation, due to prolonged contact with air. Brine : flavour characteristic of oil obtained from olives that were preserved in a salt water brine. Earthy : sensation characteristic of oil obtained from olives that have been directly collected from the ground. Old : flavour characteristic of oil that has been stored for too long.
Conclusions: To qualify as virgin extra, olive oil must not exceed 0.8º of acidity and it must meet maximum quality standards. We must always look for the elaboration year of the oil in the label, if available. Olive oil must be less than two years old, as after a few months of being bottled it starts losing its properties. The best way to preserve oil is by packing it in a hermetic, opaque container, as light and oxygen accelerate the oil oxidation process, thus making it lose its properties.