Gelatin dessertGelatin desserts (also jelly or jello) are desserts made with a sweetened and flavoured processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives.
FiningsFinings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove organic compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.
WinemakingWinemaking (also wine making) or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected).
TeleostTeleostei (ˌtɛliˈɒstiaɪ; Greek teleios "complete" + osteon "bone"), members of which are known as teleosts (ˈtɛliɒsts,_ˈtiːli-), is, by far, the largest infraclass in the class Actinopterygii, the ray-finned fishes, and contains 96% of all extant species of fish. Teleosts are arranged into about 40 orders and 448 families. Over 26,000 species have been described. Teleosts range from giant oarfish measuring or more, and ocean sunfish weighing over , to the minute male anglerfish Photocorynus spiniceps, just long.
Animal glueAnimal glue is an adhesive that is created by prolonged boiling of animal connective tissue in a process called rendering. In addition to being used as an adhesive it is used for coating and sizing, in decorative composition ornaments, and as a clarifying agent. These protein colloid glues are formed through hydrolysis of the collagen from skins, bones, tendons, and other tissues, similar to gelatin. The word collagen itself derives from Greek κόλλα (), meaning 'glue'. These proteins form a molecular bond with the glued object.
Chondrus crispusChondrus crispus—commonly called Irish moss or carrageen moss (Irish carraigín, "little rock")—is a species of red algae which grows abundantly along the rocky parts of the Atlantic coasts of Europe and North America. In its fresh condition this protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent is a mucilaginous body, made of the polysaccharide carrageenan, which constitutes 55% of its dry weight.
GelatinGelatin or gelatine (from gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.
BrewingBrewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
SturgeonAutomatic taxobox | name = Sturgeon | image = Acipenser oxyrhynchus.jpg | image_caption = Atlantic sturgeon(Acipenser oxyrinchus oxyrinchus) | fossil_range = | taxon = Acipenseridae | authority = Bonaparte, 1831 | subdivision_ranks = Genera | subdivision = *†Protoscaphirhynchus †Engdahlichthys †Anchiacipenser †Priscosturion Acipenser (paraphyletic) Huso Scaphirhynchus Pseudoscaphirhynchus Sturgeon is the common name for the 28 species of fish belonging to the family Acipenseridae.
VegetarianismVegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient animal life. Such ethical motivations have been codified under various religious beliefs as well as animal rights advocacy.
