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Bubble gum usually contains 15–20% gum base, while chewing gum contains 20–25% gum base and sugar-free chewing gum contains 25–30% gum base. Researchers at the University of Illinois at Urbana–Champaign and at Wm. Wrigley Jr. Company are studying the possibility of making gum base with biodegradable zein (corn protein). [5]
Pistacia atlantica is a species of pistachio tree known by the English common name Kurdish bīnka/banê, Mt. Atlas mastic tree, Atlas pistachio, Atlantic pistacio, Atlantic terebinth and Cyprus turpentine tree. P. atlantica has three subspecies or varieties which have been described as atlantica, cabulica, and mutica.
The Growers' Spirit is a producing company run by the Chios Gum Mastic Growers Association (CGMGA). [7] The CGMGA offers Mastiha liqueur made with both mastic distillate and mastic oil in two different variants: Kentos (20% alcohol) and Enosis (30% alcohol). Stoupakis Chios Distillery produces Homeric Mastiha, which contains mastic distillate.
Ragnar Berg (September 1, 1873 – March 31, 1956) [1] was a Swedish-born biochemist and nutritionist who worked most of his adult life in Germany. He is best known for his theories on the importance of acid-base balance and inorganic minerals like calcium in the diet; later in life he endorsed vegetarianism and ways to prolong the human life span.
The first product to be scanned using a Universal Product Code (UPC) bar code was a 10-pack of Wrigley's Juicy Fruit gum. [18] (This pack of gum is now on display at the Smithsonian Institution's National Museum of American History.) In 1984, Wrigley introduced a new gum, Extra, which followed the new trend of sugar-free gums in the US. [9]
The gum is normally made up into a solution in hot water (typically 10–25 g/L; ¼ to ½ oz per pint), and then added to the glaze solution after any ball milling in concentrations from 0.02% to 3.0% of gum arabic to the dry weight of the glaze. [20] On firing, the gum burns out at a low temperature, leaving no residues in the glaze.