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Zheng Gu Shui (Chinese: 正骨水; lit. 'bone-setting liquid') is a traditional Chinese liniment. This external analgesic is believed to relieve qi and blood stagnation, promote healing, and soothe pain. [1] [2] The formula falls into the category of dit da jow in Cantonese or die da jiu in Mandarin. [3]
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Adults who drank the normal sugar drink had no changes in platelet aggregation. The researchers measured a 1,000-fold increase in blood erythritol levels in the group given the erythritol drink.
Grains of white sugar White sugar is often sold and used as cubes A bowl of white sugar. White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose.
As the syrup is heated, it boils and the sugar concentration increases as water evaporates. A given temperature corresponds to a particular sugar concentration because the boiling-point elevation of the sugar solution is a colligative property (i.e., it is related to the concentration of the solution), so temperature is used as a marker for the ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.