A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer, wine and cocktails, but are made with a sufficiently low concentration of alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
When the human body becomes dehydrated, a person experiences thirst. This craving of fluids results in an instinctive need to drink. Thirst is regulated by the hypothalamus in response to subtle changes in the body's electrolyte levels, and also as a result of changes in the volume of blood circulating. The complete deprivation of drinks (that is, water) will result in death faster than the removal of any other substance besides oxygen. Water and milk have been basic drinks throughout history. As water is essential for life, it has also been the carrier of many diseases.
As society developed, techniques were discovered to create alcoholic drinks from the plants that were available in different areas. The earliest archaeological evidence of wine production yet found has been at sites in Georgia (6000 BCE) and Iran (5000 BCE). Beer may have been known in Neolithic Europe as far back as 3000 BCE, and was mainly brewed on a domestic scale. The invention of beer (and bread) has been argued to be responsible for humanity's ability to develop technology and build civilization. Tea likely originated in Yunnan, China, during the Shang Dynasty (1500 BCE–1046 BCE) as a medicinal drink.
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The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & He
The goal of the course is to introduce relativistic quantum field theory as the conceptual and mathematical framework describing fundamental interactions.
A soft drink (see § Terminology for other names) is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drinks), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks.
A bar, also known as a saloon, a tavern or tippling house, or sometimes as a pub or club, is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods, such as crisps or peanuts, for consumption on their premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" refers to the countertop where drinks are prepared and served, and by extension to the overall premises.
Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste. The plant ranks as one of the world's most valuable and widely traded commodity crops and is an important export product of several countries, including those in Central and South America, the Caribbean and Africa.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores Lie algebra, Casimirs, and Poincaré in SO(3) transformations.
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
The sensitivity of future groundwater recharge and temperature development was investigated for three alluvial aquifers in the urban agglomeration of the city of Basel, Switzerland. For selected climate projections groundwater recharge and the associated t ...
Weight loss is key to controlling the increasing prevalence of metabolic syndrome (MS) and its components, i.e., central obesity, hypertension, prediabetes and dyslipidaemia. The goals of our study were two-fold. First, we characterised the relationships ...
2021
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Energy efficiency is crucial for the sustainable operation of all industrial and urban sectors. However, practicing engineers have seldom access to open-source tools that can readily evaluate and compare scenarios in terms of energy consumption, cost, and ...