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Tea, in preperation too!!!
October 23, 2009Tea
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Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3]
The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5]
The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea.
[edit] Traditional Chinese Tea Cultivation and Technologies
Camellia sinensis is an evergreen plant that grows mainly in tropical and sub-tropical climates. Nevertheless, some varieties can also tolerate marine climates and are cultivated as far north as Cornwall on the UK mainland[7] and Seattle in the United States.
In addition to a zone 8 climate or warmer, tea plants require at least 50 inches of rainfall a year and prefer acidic soils.[8] Traditional Chinese Tea Cultivation and Studies believes that high-quality tea plants are cultivated at elevations of up to 1500 meters (5,000 ft): at these heights, the plants grow more slowly and acquire a better flavour.[9]
Only the top 1-2 inches of the mature plant are picked. These buds and leaves are called flushes.[10] A plant will grow a new flush every seven to ten days during the growing season.
A tea plant will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking.[11]
Two principal varieties are used: the small-leaved China plant (C. sinensis sinensis), used for most Chinese, Formosan and Japanese teas (but not Pu-erh); and the large-leaved Assam plant (C. sinensis assamica), used in most Indian and other teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern Indian clonal varieties. Leaf size is the chief criterion for the classification of tea plants:[12] tea is classified into (1) Assam type, characterized by the largest leaves; (2) China type, characterized by the smallest leaves; and (3) Cambod, characterized by leaves of intermediate size.[12]
Tricia Thornton 10/20/09 S.S. S.S. essay/inventor Christopher Sholes
The first type writer was made by Christopher Sholes and his two friends Carlos Glidden and Samuel Soulé. This invention was the first invention that could type faster then someone writing by hand. This was very good for people who needed to write a lot.
Christopher Sholes was born February 14,1819 in Mooresburg Pennsylvania. Christopher and his parents moved when he was young to Danville, Pennsylvania. Christopher went to school at Henderson’s school till he was 14 years old. He then worked 4 years as an apprentice in Danville Intelligencer (printing company). He went onto work as a inventor, publisher, senator (2 terms) and editor.
Christopher Sholes ,Carlos Glidden and Samuel Soulé first
typewriter consisted of letter in capitols only, no shift bar and no number one. They thought people could use the letter “L” as a one. The typewriter often jammed since the letter’s were in alphabetical order. The frequently used letters that were near each other would jam. Sholes’s bought out his two friends shares in the typewriter and spend 5 years trying to fix his design. He then came up with the QWERTY system. The QWERTY was the ordering of the first 6 letters in the 3rd row of his typewriter. This letter system is still the same system used today. Christopher Sholes invented the system to stop people from jamming the type writer. He put the most used keys on the typewriter far away from each other so the typewriter wouldn’t jam.
The long-term benefits of Christopher Sholes invention was that it would spark a another industry. Typewriters became extremely helpful for teaching and writing. People could write faster on the typewriters then writing by hand. Today typewriters look a lot smaller, lighter, have more keys and are easier to use. This invention still does the same thing as it did when it was first invented. This invention is still used today but has been greatly replaced by the computer.
Christopher Sholes was an inventor that made life easier for us in so many ways. The typewriter helped students write essays faster and neater, workers write reports more efficiently, medical notes became clearer and less mistake were made. The computer was inspired by the typewriter. Computers are such a helpful resource for everyone. Inventors make inventions to make life easier for people and Christopher Sholes has definitely done that for us.
[edit] Processing and classification
A tea's type is determined by the processing which it undergoes. Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quickly after picking. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This process, enzymatic oxidation, is called fermentation in the tea industry, although it is not a true fermentation: it is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop the oxidation process at a predetermined stage by heating, which deactivates the enzymes responsible. With black tea this is done simultaneously with drying.
Without careful moisture and temperature control during manufacture and packaging, the tea will grow fungi. The fungus causes real fermentation that will contaminate the tea with toxic and sometimes carcinogenic substances, as well as off-flavors, rendering the tea unfit for consumption.
Tea is traditionally classified based on the techniques with which it is produced and processed.[13]
- White tea: Unwilted and unoxidized
- Yellow tea: Unwilted and unoxidized but allowed to yellow
- Green tea: Wilted and unoxidized
- Oolong: Wilted, bruised, and partially oxidized
- Black tea: Wilted, sometimes crushed, and fully oxidized
- Post-fermented tea: Green Tea that has been allowed to ferment/compost
[edit] Blending and additives
Almost all teas in bags and most other teas sold in the West are blends. Blending may occur in the tea-planting area (as in the case of Assam), or teas from many areas may be blended. The aim is to obtain better taste, higher price, or both, as a more expensive, better-tasting tea may cover the inferior taste of cheaper varieties.
Some teas are not pure varieties, but have been enhanced through additives or special processing. Tea is highly receptive to inclusion of various aromas; this may cause problems in processing, transportation and storage, but also allows for the design of an almost endless range of scented and flavored variants, such as vanilla, caramel, and many others.
[edit] Content
Tea contains catechins, a type of antioxidant. In a freshly-picked tea leaf, catechins can compose up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation.[14][15] Research by the U.S. Department of Agriculture has suggested that levels of antioxidants in green and black tea do not differ greatly, with green tea having an Oxygen Radical Absorbance Capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmolTE/100g).[16] Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand[17] and brewing method.[18] Tea also contains small amounts of theobromine and theophylline,[19] as well as fluoride[citation needed], with certain types of brick tea made from old leaves and stems having the highest levels.[20]
Dry tea has more caffeine by weight than coffee; nevertheless, more dried coffee is used than dry tea in preparing the beverage,[21] which mean that a cup of brewed tea contains significantly less caffeine than a cup of coffee of the same size.
Tea has no carbohydrates, fat, or protein.
[edit] Origin and history
According to Mondal (2007, p. 519): "Camellia sinensis originated in southeast Asia, specifically around the intersection of latitude 29°N and longitude 98°E, the point of confluence of the lands of northeast India, north Burma, southwest China and Tibet. The plant was introduced to more than 52 countries, from this ‘centre of origin’."
Based on morphological differences between the Assamese and Chinese varieties, botanists have long asserted a dual botanical origin for tea; however, statistical cluster analysis, the same chromosome number (2n=30), easy hybridization, and various types of intermediate hybrids and spontaneous polyploids all appear to demonstrate a single place of origin for Camellia sinensis — the area including the northern part of Burma, and Yunnan and Sichuan provinces of China.[22] According to this theory, tea plants in southeast Asia may have been the products of the 19th Century and 20th Century hybridizing experiments.[citation needed]
Yunnan Province has also been identified as "the birthplace of tea...the first area where humans figured out that eating tea leaves or brewing a cup could be pleasant".[23] Fengqing County in the Lincang City Prefecture of Yunnan Province is said to be home to the world's oldest cultivated tea tree, some 3,200 years old.[24]
[edit] Origin myths
In one popular Chinese legend, Shennong, the legendary Emperor of China and inventor of agriculture and Chinese medicine was drinking a bowl of boiling water some time around 2737 BC when a few leaves were blown from a nearby tree into his water, changing the color. The emperor took a sip of the brew and was pleasantly surprised by its flavor and restorative properties. A variant of the legend tells that the emperor tested the medical properties of various herbs on himself, some of them poisonous, and found tea to work as an antidote.[25] Shennong is also mentioned in Lu Yu's famous early work on the subject, Cha Jing.[26] A similar Chinese legend goes that the god of agriculture would chew the leaves, stems, and roots of various plants to discover medicinal herbs. If he consumed a poisonous plant, he would chew tea leaves to counteract the poison.[27]
A rather gruesome legend dates back to the Tang Dynasty. In the legend, Bodhidharma, the founder of Chan Buddhism, accidentally fell asleep after meditating in front of a wall for nine years. He woke up in such disgust at his weakness that he cut off his own eyelids. They fell to the ground and took root, growing into tea bushes.[28] Sometimes, another version of the story is told with Gautama Buddha in place of Bodhidharma.[29]
Whether or not these legends have any basis in fact, tea has played a significant role in Asian culture for centuries as a staple beverage, a curative, and a status symbol. It is not surprising, therefore, that theories of its origin are often religious or royal in nature.
[edit] China
The Chinese have consumed tea for thousands of years. People of the Han Dynasty used tea as medicine (though the first use of tea as a stimulant is unknown). China is considered to have the earliest records of tea consumption,[30][31] with records dating back to the 10th century BC.[30]
Laozi (ca. 600-517 BC), the classical Chinese philosopher, described tea as "the froth of the liquid jade" and named it an indispensable ingredient to the elixir of life. Legend has it that master Lao was saddened by society's moral decay and, sensing that the end of the dynasty was near, he journeyed westward to the unsettled territories, never to be seen again. While passing along the nation's border, he encountered and was offered tea by a customs inspector named Yin Hsi. Yin Hsi encouraged him to compile his teachings into a single book so that future generations might benefit from his wisdom. This then became known as the Dao De Jing, a collection of Laozi's sayings.
In 59 BC, Wang Bao wrote the first known book with instructions on buying and preparing tea.
In 220 , famed physician and surgeon Hua Tuo wrote Shin Lun, in which he describes tea's ability to improve mental functions.
During the Sui Dynasty (589-618 AD) tea was introduced to Japan by Buddhist monks.
The Tang Dynasty writer Lu Yu's (simplified Chinese: 陆羽; traditional Chinese: 陸羽; pinyin: lùyǔ) Cha Jing (The Classic of Tea) (simplified Chinese: 茶经; traditional Chinese: 茶經; pinyin: chá jīng) is an early work on the subject. (See also Tea Classics) According to Cha Jing tea drinking was widespread. The book describes how tea plants were grown, the leaves processed, and tea prepared as a beverage. It also describes how tea was evaluated. The book also discusses where the best tea leaves were produced. Teas produced in this period were mainly tea bricks which were often used as currency, especially further from the center of the empire where coins lost their value.
During the Song Dynasty (960-1279), production and preparation of all tea changed. The tea of Song included many loose-leaf styles (to preserve the delicate character favored by court society), but a new powdered form of tea emerged. Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea to the powdered form, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Tea leaves were roasted and then crumbled rather than steamed. This is the origin of today's loose teas and the practice of brewed tea.
Tea production in China, historically, was a laborious process, conducted in distant and often poorly accessible regions. This led to the rise of many apocryphal stories and legends surrounding the harvesting process. For example, one story that has been told for many years is that of a village where monkeys pick tea. According to this legend, the villagers stand below the monkeys and taunt them. The monkeys, in turn, become angry, and grab handfuls of tea leaves and throw them at the villagers.[32] There are products sold today that claim to be harvested in this manner, but no reliable commentators have observed this firsthand, and most doubt that it happened at all.[33] For many hundreds of years the commercially-used tea tree has been, in shape, more of a bush than a tree.[34] "Monkey picked tea" is more likely a name of certain varieties than a description of how it was obtained.[35]
In 1391, the Ming court issued a decree that only loose tea would be accepted as a "tribute." As a result, loose tea production increased and processing techniques advanced. Soon, most tea was distributed in full-leaf, loose form and steeped in earthenware vessels.
[edit] Japan
Tea use spread to Japan about the sixth century.[36] Tea became a drink of the religious classes in Japan when Japanese priests and envoys, sent to China to learn about its culture, brought tea to Japan. Ancient recordings indicate the first batch of tea seeds were brought by a priest named Saichō (最澄?, 767-822) in 805 and then by another named Kūkai (空海?, 774-835) in 806. It became a drink of the royal classes when Emperor Saga (嵯峨天皇?), the Japanese emperor, encouraged the growth of tea plants. Seeds were imported from China, and cultivation in Japan began.
In 1191, the famous Zen priest Eisai (栄西?, 1141-1215) brought back tea seeds to Kyoto. Some of the tea seeds were given to the priest Myoe Shonin, and became the basis for Uji tea. The oldest tea specialty book in Japan, Kissa Yōjōki (喫茶養生記?, How to Stay Healthy by Drinking Tea), was written by Eisai. The two-volume book was written in 1211 after his second and last visit to China. The first sentence states, “Tea is the ultimate mental and medical remedy and has the ability to make one’s life more full and complete." Eisai was also instrumental in introducing tea consumption to the warrior class, which rose to political prominence after the Heian Period.
Green tea became a staple among cultured people in Japan—a brew for the gentry and the Buddhist priesthood alike. Production grew and tea became increasingly accessible, though still a privilege enjoyed mostly by the upper classes. The tea ceremony of Japan was introduced from China in the 15th century by Buddhists as a semi-religious social custom. The modern tea ceremony developed over several centuries by Zen Buddhist monks under the original guidance of the monk Sen no Rikyū (千 利休?, 1522-1591). In fact, both the beverage and the ceremony surrounding it played a prominent role in feudal diplomacy.
In 1738, Soen Nagatani developed Japanese sencha (煎茶?), literally roasted tea, which is an unfermented form of green tea. It is the most popular form of tea in Japan today. In 1835, Kahei Yamamoto developed gyokuro (玉露?), literally jewel dew, by shading tea trees during the weeks leading up to harvesting. At the end of the Meiji period (1868-1912), machine manufacturing of green tea was introduced and began replacing handmade tea.
[edit] Korea
The first historical record documenting the offering of tea to an ancestral god describes a rite in the year 661 in which a tea offering was made to the spirit of King Suro, the founder of the Geumgwan Gaya Kingdom (42-562). Records from the Goryeo Dynasty (918-1392) show that tea offerings were made in Buddhist temples to the spirits of revered monks.
During the Joseon Dynasty (1392-1910), the royal Yi family and the aristocracy used tea for simple rites. The "Day Tea Rite" was a common daytime ceremony, whereas the "Special Tea Rite" was reserved for specific occasions. Toward the end of the Joseon Dynasty, commoners joined the trend and used tea for ancestral rites, following the Chinese example based on Zhu Xi's text formalities of Family.
Stoneware was common, ceramic more frequent, mostly made in provincial kilns, with porcelain rare, imperial porcelain with dragons the rarest. The earliest kinds of tea used in tea ceremonies were heavily pressed cakes of black tea, the equivalent of aged pu-erh tea still popular in China. However, importation of tea plants by Buddhist monks brought a more delicate series of teas into Korea, and the tea ceremony. Green tea, "chaksol" or "chugno," is most often served. However other teas such as "Byeoksoryung" Chunhachoon, Woojeon, Jakseol, Jookro, Okcheon, as well as native chrysanthemum tea, persimmon leaf tea, or mugwort tea may be served at different times of the year.
[edit] Taiwan
Taiwan is famous for the making of Oolong tea and green tea, as well as many western-styled teas. Bubble Tea or "Zhen Zhu Nai Cha" is black tea mixed with sweetened condensed milk and tapioca. Since the island was known to Westerners for many centuries as Formosa — short for the Portuguese Ilha Formosa, or "beautiful island" — tea grown in Taiwan is often identified by that name.
[edit] Thailand
Thai tea or "cha-yen" (Thai: ชาเย็น) in Thailand, is a drink made from strongly-brewed black tea ("red tea" in East Asia). Other ingredients may include added orange blossom water, star anise, crushed tamarind seed or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk.
Usually, Thai people drink Thai hot tea in the morning, frequently with Yau ja gwai or Pa-tong-ko (Thai: ปาท่องโก๋) as it is called by most Thais.
- *Thai hot tea (Thai: ชาร้อน, cha-ron) Thai tea served hot.
- *Dark Thai hot tea (Thai: ชาดำร้อน, cha-dam-ron) Thai tea served hot with no milk content, sweetened with sugar only.
[edit] Vietnam
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| Other names: | NA | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Posted by Wilhamina Love. Posted In : Directions & Instructions Tinctures, ...the directions!October 23, 2009TinctureFrom Wikipedia, the free encyclopediaJump to: navigation, search
This article is about alcoholic liquids. For the colors used in a coat of arms, see tincture (heraldry).
In medicine, a tincture is an alcoholic extract (e.g. of leaves or other plant material) or solution of a non-volatile substance; (e.g. of iodine, mercurochrome). To qualify as a tincture, the alcoholic extract is to have an ethanol percentage of at least 40-60% (sometimes a 90% percent pure liquid is even achieved). [1] Solutions of volatile substances were called spirits, although that name was also given to several other materials obtained by distillation, even when they did not include alcohol. In chemistry, a tincture is a solution that has alcohol as the solvent.
[edit] General method of preparationA general method of preparation on how tinctures can be prepared is the following:[2]
To make a more precise tincture, more extensive measuring can be done by combining 1 part herbs with a water-ethanol mixture of 2-10 parts, depending on the herb itself. With most tinctures, however, 1 part water at 5 parts ethanol is used.[1] [edit] Examples of tincturesSome examples that were formerly common in medicine[3] include:
Examples of spirits include:
[edit] See also
[edit] References
[edit] External linksRetrieved from "http://en.wikipedia.org/wiki/Tincture"
Posted by Wilhamina Love. Posted In : Directions & Instructions Vitamins...October 21, 2009VitaminFrom Wikipedia, the free encyclopedia (Redirected from Vitamins)
Jump to: navigation, search
This article is about the organic compound. For the nutritional supplement preparation, see multivitamin.
A vitamin is an organic compound required as a nutrient in tiny amounts by an organism.[1] The term 'vitamin' first became popular in the early 1800's as a contraction of the words 'vital' and 'mineral', though the actual meaning of the word has developed somewhat since that time[2]. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism. For example, ascorbic acid functions as vitamin C for some animals but not others, and vitamins D and K are required in the human diet only in certain circumstances.[3] The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.[4] Vitamins are classified by their biological and chemical activity, not their structure. Thus, each "vitamin" may refer to several vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals are grouped under an alphabetized vitamin "generic descriptor" title, such as "vitamin A", which includes the compounds retinal, retinol, and many carotenoids.[5] Vitamers are often inter-converted in the body. Vitamins have diverse biochemical functions, including function as hormones (e.g. vitamin D), antioxidants (e.g. vitamin E), and mediators of cell signaling and regulators of cell and tissue growth and differentiation (e.g. vitamin A).[6] The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactor bio-molecules (coenzymes), that help act as catalysts and substrates in metabolism. When acting as part of a catalyst, vitamins are bound to enzymes and are called prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell. Although these roles in assisting enzyme reactions are vitamins' best-known function, the other vitamin functions are equally important.[7] Until the 1900s, vitamins were obtained solely through food intake, and changes in diet (which, for example, could occur during a particular growing season) can alter the types and amounts of vitamins ingested. Vitamins have been produced as commodity chemicals and made widely available as inexpensive pills for several decades,[8] allowing supplementation of the dietary intake.
[edit] History
The value of eating a certain food to maintain health was recognized long before vitamins were identified. The ancient Egyptians knew that feeding liver to a patient would help cure night blindness, an illness now known to be caused by a vitamin A deficiency.[9] The advancement of ocean voyage during the Renaissance resulted in prolonged periods without access to fresh fruits and vegetables, and made illnesses from vitamin deficiency common among ships' crews.[10] In 1749, the Scottish surgeon James Lind discovered that citrus foods helped prevent scurvy, a particularly deadly disease in which collagen is not properly formed, causing poor wound healing, bleeding of the gums, severe pain, and death.[9] In 1753, Lind published his Treatise on the Scurvy, which recommended using lemons and limes to avoid scurvy, which was adopted by the British Royal Navy. This led to the nickname Limey for sailors of that organization. Lind's discovery, however, was not widely accepted by individuals in the Royal Navy's Arctic expeditions in the 19th century, where it was widely believed that scurvy could be prevented by practicing good hygiene, regular exercise, and by maintaining the morale of the crew while on board, rather than by a diet of fresh food.[9] As a result, Arctic expeditions continued to be plagued by scurvy and other deficiency diseases. In the early 20th century, when Robert Falcon Scott made his two expeditions to the Antarctic, the prevailing medical theory was that scurvy was caused by "tainted" canned food.[9] During the late 18th and early 19th centuries, the use of deprivation studies allowed scientists to isolate and identify a number of vitamins. Initially, lipid from fish oil was used to cure rickets in rats, and the fat-soluble nutrient was called "antirachitic A". Thus, the first "vitamin" bioactivity ever isolated, which cured rickets, was initially called "vitamin A", although confusingly the bioactivity of this compound is now called vitamin D.[11] In 1881, Russian surgeon Nikolai Lunin studied the effects of scurvy while at the University of Tartu in present-day Estonia.[12] He fed mice an artificial mixture of all the separate constituents of milk known at that time, namely the proteins, fats, carbohydrates, and salts. The mice that received only the individual constituents died, while the mice fed by milk itself developed normally. He made a conclusion that "a natural food such as milk must therefore contain, besides these known principal ingredients, small quantities of unknown substances essential to life."[12] However, his conclusions were rejected by other researchers when they were unable to reproduce his results. One difference was that he had used table sugar (sucrose), while other researchers had used milk sugar (lactose) that still contained small amounts of vitamin B. 
In east Asia, where polished white rice was the common staple food of the middle class, beriberi resulting from lack of vitamin B1 was endemic. In 1884, Takaki Kanehiro, a British trained medical doctor of the Imperial Japanese Navy, observed that beriberi was endemic among low-ranking crew who often ate nothing but rice, but not among crews of Western navies and officers who consumed a Western-style diet. With the support of the Japanese navy, he experimented using crews of two battleships; one crew was fed only white rice, while the other was fed a diet of meat, fish, barley, rice, and beans. The group that ate only white rice documented 161 crew members with beriberi and 25 deaths, while the latter group had only 14 cases of beriberi and no deaths. This convinced Kanehiro and the Japanese Navy that diet was the cause of beriberi, but mistakenly believed that sufficient amounts of protein prevented it.[13] That diseases could result from some dietary deficiencies was further investigated by Christiaan Eijkman, who in 1897 discovered that feeding unpolished rice instead of the polished variety to chickens helped to prevent beriberi in the chickens. The following year, Frederick Hopkins postulated that some foods contained "accessory factors"—in addition to proteins, carbohydrates, fats, et cetera—that were necessary for the functions of the human body.[9] Hopkins and Eijkman were awarded the Nobel Prize for Physiology or Medicine in 1929 for their discovery of several vitamins.[14] In 1910, Japanese scientist Umetaro Suzuki succeeded in extracting a water-soluble complex of micronutrients from rice bran and named it aberic acid. He published this discovery in a Japanese scientific journal.[15] When the article was translated into German, the translation failed to state that it was a newly discovered nutrient, a claim made in the original Japanese article, and hence his discovery failed to gain publicity. In 1912 Polish biochemist Kazimierz Funk isolated the same complex of micronutrients and proposed the complex be named "Vitamine" (a portmanteau of "vital amine").[16] The name soon became synonymous with Hopkins' "accessory factors", and by the time it was shown that not all vitamins were amines, the word was already ubiquitous. In 1920, Jack Cecil Drummond proposed that the final "e" be dropped to deemphasize the "amine" reference after the discovery that vitamin C had no amine component.[13] In 1931, Albert Szent-Györgyi and a fellow researcher Joseph Svirbely determined that "hexuronic acid" was actually vitamin C and noted its anti-scorbutic activity. In 1937, Szent-Györgyi was awarded the Nobel Prize in Physiology or Medicine for his discovery. In 1943 Edward Adelbert Doisy and Henrik Dam were awarded the Nobel Prize in Physiology or Medicine for their discovery of vitamin K and its chemical structure. In 1967, George Wald was awarded the Nobel Prize (along with Ragnar Granit and Haldan Keffer Hartline) for his discovery that vitamin A could participate directly in a physiological process.[14] [edit] In humansVitamins are classified as either water-soluble or fat soluble. In humans there are 13 vitamins: 4 fat-soluble (A, D, E and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water, and in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption.[17] Because they are not readily stored, consistent daily intake is important.[18] Many types of water-soluble vitamins are synthesized by bacteria.[19] Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats). Because they are more likely to accumulate in the body, they are more likely to lead to hypervitaminosis than are water-soluble vitamins. Fat-soluble vitamin regulation is of particular significance in cystic fibrosis.[20] [edit] List of vitaminsEach vitamin is typically used in multiple reactions and, therefore, most have multiple functions.[21]
[edit] In nutrition and diseasesVitamins are essential for the normal growth and development of a multicellular organism. Using the genetic blueprint inherited from its parents, a fetus begins to develop, at the moment of conception, from the nutrients it absorbs. It requires certain vitamins and minerals to be present at certain times. These nutrients facilitate the chemical reactions that produce among other things, skin, bone, and muscle. If there is serious deficiency in one or more of these nutrients, a child may develop a deficiency disease. Even minor deficiencies may cause permanent damage.[35] For the most part, vitamins are obtained with food, but a few are obtained by other means. For example, microorganisms in the intestine—commonly known as "gut flora"—produce vitamin K and biotin, while one form of vitamin D is synthesized in the skin with the help of the natural ultraviolet wavelength of sunlight. Humans can produce some vitamins from precursors they consume. Examples include vitamin A, produced from beta carotene, and niacin, from the amino acid tryptophan.[22] Once growth and development are completed, vitamins remain essential nutrients for the healthy maintenance of the cells, tissues, and organs that make up a multicellular organism; they also enable a multicellular life form to efficiently use chemical energy provided by food it eats, and to help process the proteins, carbohydrates, and fats required for respiration.[6] [edit] DeficienciesBecause human bodies do not store most vitamins, humans must consume them regularly to avoid deficiency. Human bodily stores for different vitamins vary widely; vitamins A, D, and B12 are stored in significant amounts in the human body, mainly in the liver,[32] and an adult human's diet may be deficient in vitamins A and B12 for many months before developing a deficiency condition. Vitamin B3 is not stored in the human body in significant amounts, so stores may only last a couple of weeks.[23][32] Deficiencies of vitamins are classified as either primary or secondary. A primary deficiency occurs when an organism does not get enough of the vitamin in its food. A secondary deficiency may be due to an underlying disorder that prevents or limits the absorption or use of the vitamin, due to a “lifestyle factor”, such as smoking, excessive alcohol consumption, or the use of medications that interfere with the absorption or use of the vitamin.[32] People who eat a varied diet are unlikely to develop a severe primary vitamin deficiency. In contrast, restrictive diets have the potential to cause prolonged vitamin deficits, which may result in often painful and potentially deadly diseases. Well-known human vitamin deficiencies involve thiamine (beriberi), niacin (pellagra), vitamin C (scurvy) and vitamin D (rickets). In much of the developed world, such deficiencies are rare; this is due to (1) an adequate supply of food; and (2) the addition of vitamins and minerals to common foods, often called fortification.[22][32] In addition to these classical vitamin deficiency diseases, some evidence has also suggested links between vitamin deficiency and a number of different disorders.[36][37] [edit] Side effects and overdoseIn large doses, some vitamins have documented side effects that tend to be more severe with a larger dosage. The likelihood of consuming too much of any vitamin from food is remote, but overdosing from vitamin supplementation does occur. At high enough dosages some vitamins cause side effects such as nausea, diarrhea, and vomiting.[23][38] When side effects emerge, recovery is often accomplished by reducing the dosage. The concentrations of vitamins an individual can tolerate vary widely, and appear to be related to age and state of health.[39] In the United States, overdose exposure to all formulations of vitamins was reported by 62,562 individuals in 2004 (nearly 80% of these exposures were in children under the age of 6), leading to 53 "major" life-threatening outcomes and 3 deaths[40];a small number in comparison to the 19,250 people who died of unintentional poisoning of all kinds in the U.S. in the same year (2004).[41] [edit] SupplementsDietary supplements, often containing vitamins, are used to ensure that adequate amounts of nutrients are obtained on a daily basis, if optimal amounts of the nutrients cannot be obtained through a varied diet. Scientific evidence supporting the benefits of some vitamin supplements is well established for certain health conditions, but others need further study.[42] In some cases, vitamin supplements may have unwanted effects, especially if taken before surgery, with other dietary supplements or medicines, or if the person taking them has certain health conditions.[42] Dietary supplements may also contain levels of vitamins many times higher, and in different forms, than one may ingest through food.[43] A meta-analysis published in 2006 suggested that Vitamin A and E supplements not only provide no tangible health benefits for generally healthy individuals, but may actually increase mortality, although two large studies included in the analysis involved smokers, for which it was already known that beta-carotene supplements can be harmful.[44] Another study released in May 2009 found that antioxidants such as vitamins C and E may actually curb some benefits of exercise.[45] [edit] Governmental regulation of vitamin supplementsMost countries place dietary supplements in a special category under the general umbrella of foods, not drugs. This necessitates that the manufacturer, and not the government, be responsible for ensuring that its dietary supplement products are safe before they are marketed. Unlike drug products, which must explicitly be proven safe and effective for their intended use before marketing, there are often no provisions to "approve" dietary supplements for safety or effectiveness before they reach the consumer. Also unlike drug products, manufacturers and distributors of dietary supplements are not generally required to report any claims of injuries or illnesses that may be related to the use of their products.[46][47][42] [edit] Names in current and previous nomenclatures
The reason the set of vitamins seems to skip directly from E to K is that the vitamins corresponding to "letters" F-J were either reclassified over time, discarded as false leads, or renamed because of their relationship to "vitamin B", which became a "complex" of vitamins. The German-speaking scientists who isolated and described vitamin K (in addition to naming it as such) did so because the vitamin is intimately involved in the Koagulation of blood following wounding. At the time, most (but not all) of the letters from F through to J were already designated, so the use of the letter K was considered quite reasonable.[48][50] The table on the right lists chemicals that had previously been classified as vitamins, as well as the earlier names of vitamins that later became part of the B-complex. [edit] See also[edit] References
Minerals...more to come!October 21, 2009MineralFrom Wikipedia, the free encyclopedia (Redirected from Minerals)
Jump to: navigation, search
For other uses, see Mineral (disambiguation).
A mineral is a naturally occurring solid formed through geological processes that has a characteristic chemical composition, a highly ordered atomic structure, and specific physical properties. A rock, by comparison, is an aggregate of minerals and/or mineraloids, and need not have a specific chemical composition. Minerals range in composition from pure elements and simple salts to very complex silicates with thousands of known forms.[1] The study of minerals is called mineralogy. 
[edit] Mineral definition and classificationTo be classified as a true mineral, a substance must be a solid and have a crystalline structure. It must also be a naturally occurring, homogeneous substance with a defined chemical composition. Traditional definitions excluded organically derived material. However, the International Mineralogical Association in 1995 adopted a new definition:
[2] The modern classifications include an organic class – in both the new Dana and the Strunz classification schemes.[3][4] The chemical composition may vary between end members of a mineral system. For example the plagioclase feldspars comprise a continuous series from sodium and silicon-rich albite (NaAlSi3O8) to calcium and aluminium-rich anorthite (CaAl2Si2O8) with four recognized intermediate compositions between. Mineral-like substances that don't strictly meet the definition are sometimes classified as mineraloids. Other natural-occurring substances are nonminerals. Industrial minerals is a market term and refers to commercially valuable mined materials (see also Minerals and Rocks section below). A crystal structure is the orderly geometric spatial arrangement of atoms in the internal structure of a mineral. There are 14 basic crystal lattice arrangements of atoms in three dimensions, and these are referred to as the 14 "Bravais lattices". Each of these lattices can be classified into one of the seven crystal systems, and all crystal structures currently recognized fit in one Bravais lattice and one crystal system. This crystal structure is based on regular internal atomic or ionic arrangement that is often expressed in the geometric form that the crystal takes. Even when the mineral grains are too small to see or are irregularly shaped, the underlying crystal structure is always periodic and can be determined by X-ray diffraction. Chemistry and crystal structure together define a mineral. In fact, two or more minerals may have the same chemical composition, but differ in crystal structure (these are known as polymorphs). For example, pyrite and marcasite are both iron sulfide, but their arrangement of atoms differs. Similarly, some minerals have different chemical compositions, but the same crystal structure: for example, halite (made from sodium and chlorine), galena (made from lead and sulfur) and periclase (made from magnesium and oxygen) all share the same cubic crystal structure. Crystal structure greatly influences a mineral's physical properties. For example, though diamond and graphite have the same composition (both are pure carbon), graphite is very soft, while diamond is the hardest of all known minerals. This happens because the carbon atoms in graphite are arranged into sheets which can slide easily past each other, while the carbon atoms in diamond form a strong, interlocking three-dimensional network. There are currently more than 4,000 known minerals, according to the International Mineralogical Association, which is responsible for the approval of and naming of new mineral species found in nature. Of these, perhaps 100 can be called "common", 50 are "occasional", and the rest are "rare" to "extremely rare". [edit] Differences between minerals and rocksA mineral is a naturally occurring solid with a definite chemical composition and a specific crystalline structure. A rock is an aggregate of one or more minerals. (A rock may also include organic remains and mineraloids.) Some rocks are predominantly composed of just one mineral. For example, limestone is a sedimentary rock composed almost entirely of the mineral calcite. Other rocks contain many minerals, and the specific minerals in a rock can vary widely. Some minerals, like quartz, mica or feldspar are common, while others have been found in only four or five locations worldwide. The vast majority of the rocks of the Earth's crust consist of quartz, feldspar, mica, chlorite, kaolin, calcite, epidote, olivine, augite, hornblende, magnetite, hematite, limonite and a few other minerals.[5] Over half of the mineral species known are so rare that they have only been found in a handful of samples, and many are known from only one or two small grains. Commercially valuable minerals and rocks are referred to as industrial minerals. Rocks from which minerals are mined for economic purposes are referred to as ores (the rocks and minerals that remain, after the desired mineral has been separated from the ore, are referred to as tailings). [edit] Mineral composition of rocksA main determining factor in the formation of minerals in a rock mass is the chemical composition of the mass, for a certain mineral can be formed only when the necessary elements are present in the rock. Calcite is most common in limestones, as these consist essentially of calcium carbonate; quartz is common in sandstones and in certain igneous rocks which contain a high percentage of silica. Other factors are of equal importance in determining the natural association or paragenesis of rock-forming minerals, principally the mode of origin of the rock and the stages through which it has passed in attaining its present condition. Two rock masses may have very much the same bulk composition and yet consist of entirely different assemblages of minerals. The tendency is always for those compounds to be formed which are stable under the conditions under which the rock mass originated. A granite arises by the consolidation of a molten magma at high temperatures and great pressures and its component minerals are those stable under such conditions. Exposed to moisture, carbonic acid and other subaerial agents at the ordinary temperatures of the Earth's surface, some of these original minerals, such as quartz and white mica are relatively stable and remain unaffected; others weather or decay and are replaced by new combinations. The feldspar passes into kaolinite, muscovite and quartz, and any mafic minerals such as pyroxenes, amphiboles or biotite have been present they are often altered to chlorite, epidote, rutile and other substances. These changes are accompanied by disintegration, and the rock falls into a loose, incoherent, earthy mass which may be regarded as a sand or soil. The materials thus formed may be washed away and deposited as sandstone or siltstone. The structure of the original rock is now replaced by a new one; the mineralogical constitution is profoundly altered; but the bulk chemical composition may not be very different. The sedimentary rock may again undergo metamorphism. If penetrated by igneous rocks it may be recrystallized or, if subjected to enormous pressures with heat and movement during mountain building, it may be converted into a gneiss not very different in mineralogical composition though radically different in structure to the granite which was its original state.[5] [edit] Physical properties of mineralsClassifying minerals can range from simple to very difficult. A mineral can be identified by several physical properties, some of them being sufficient for full identification without equivocation. In other cases, minerals can only be classified by more complex chemical or X-ray diffraction analysis; these methods, however, can be costly and time-consuming. Physical properties commonly used are:[1]
[edit] Chemical properties of mineralsMinerals may be classified according to chemical composition. They are here categorized by anion group. The list below is in approximate order of their abundance in the Earth's crust. The list follows the Dana classification system[1][7] which closely parallels the Strunz classification. [edit] Silicate classThe largest group of minerals by far are the silicates (most rocks are ≥95% silicates), which are composed largely of silicon and oxygen, with the addition of ions such as aluminium, magnesium, iron, and calcium. Some important rock-forming silicates include the feldspars, quartz, olivines, pyroxenes, amphiboles, garnets, and micas. [edit] Carbonate classThe carbonate minerals consist of those minerals containing the anion (CO3)2- and include calcite and aragonite (both calcium carbonate), dolomite (magnesium/calcium carbonate) and siderite (iron carbonate). Carbonates are commonly deposited in marine settings when the shells of dead planktonic life settle and accumulate on the sea floor. Carbonates are also found in evaporitic settings (e.g. the Great Salt Lake, Utah) and also in karst regions, where the dissolution and reprecipitation of carbonates leads to the formation of caves, stalactites and stalagmites. The carbonate class also includes the nitrate and borate minerals. [edit] Sulfate classSulfate minerals all contain the sulfate anion, SO42-. Sulfates commonly form in evaporitic settings where highly saline waters slowly evaporate, allowing the formation of both sulfates and halides at the water-sediment interface. Sulfates also occur in hydrothermal vein systems as gangue minerals along with sulfide ore minerals. Another occurrence is as secondary oxidation products of original sulfide minerals. Common sulfates include anhydrite (calcium sulfate), celestine (strontium sulfate), barite (barium sulfate), and gypsum (hydrated calcium sulfate). The sulfate class also includes the chromate, molybdate, selenate, sulfite, tellurate, and tungstate minerals. [edit] Halide classThe halide minerals are the group of minerals forming the natural salts and include fluorite (calcium fluoride), halite (sodium chloride), sylvite (potassium chloride), and sal ammoniac (ammonium chloride). Halides, like sulfates, are commonly found in evaporite settings such as playa lakes and landlocked seas such as the Dead Sea and Great Salt Lake. The halide class includes the fluoride, chloride, bromide and iodide minerals. [edit] Oxide classOxide minerals are extremely important in mining as they form many of the ores from which valuable metals can be extracted. They also carry the best record of changes in the Earth's magnetic field. They commonly occur as precipitates close to the Earth's surface, oxidation products of other minerals in the near surface weathering zone, and as accessory minerals in igneous rocks of the crust and mantle. Common oxides include hematite (iron oxide), magnetite (iron oxide), chromite (iron chromium oxide), spinel (magnesium aluminium oxide – a common component of the mantle), ilmenite (iron titanium oxide), rutile (titanium dioxide), and ice (hydrogen oxide). The oxide class includes the oxide and the hydroxide minerals. [edit] Sulfide classMany sulfide minerals are economically important as metal ores. Common sulfides include pyrite (iron sulfide – commonly known as fools' gold), chalcopyrite (copper iron sulfide), pentlandite (nickel iron sulfide), and galena (lead sulfide). The sulfide class also includes the selenides, the tellurides, the arsenides, the antimonides, the bismuthinides, and the sulfosalts (sulfur and a second anion such as arsenic). [edit] Phosphate classThe phosphate mineral group actually includes any mineral with a tetrahedral unit AO4 where A can be phosphorus, antimony, arsenic or vanadium. By far the most common phosphate is apatite which is an important biological mineral found in teeth and bones of many animals. The phosphate class includes the phosphate, arsenate, vanadate, and antimonate minerals. [edit] Element classThe elemental group includes metals and intermetallic elements (gold, silver, copper), semi-metals and non-metals (antimony, bismuth, graphite, sulfur). This group also includes natural alloys, such as electrum (a natural alloy of gold and silver), phosphides, silicides, nitrides and carbides (which are usually only found naturally in a few rare meteorites). [edit] Organic classThe organic mineral class includes biogenic substances in which geological processes have been a part of the genesis or origin of the existing compound.[2] Minerals of the organic class include various oxalates, mellitates, citrates, cyanates, acetates, formates, hydrocarbons and other miscellaneous species.[3] Examples include whewellite, moolooite, mellite, fichtelite, carpathite, evenkite and abelsonite. [edit] See also
[edit] References
[edit] External links
Retrieved from "http://en.wikipedia.org/wiki/Mineral"
Posted by Wilhamina Love. Posted In : Health Spices, ...more to come...October 21, 2009SpiceFrom Wikipedia, the free encyclopediaJump to: navigation, search
For other uses, see Spice (disambiguation).
"Spiciness" redirects here. For the sensation of eating spicy-hot foods, see Pungency.
A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.[1] Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
[edit] Classification and typesSee also: List of herbs and spices
Spices can be grouped as:
Herbs, such as bay, basil, and thyme are not, strictly speaking, spices, although they have similar uses in flavouring food. The same can be said of vegetables such as onions and garlic. [edit] Early historyThe earliest evidence of the use of spice by humans was around 50,000 B.C. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. In fact, the word spice comes from the same root as species, meaning kinds of goods. By 1000 BC China and India had a medical system based upon herbs. Early uses were connected with magic, medicine, religion, tradition and preservation[2]. A recent archaeological discovery suggests that the clove, indigenous to the Indonesian island of Ternate in the Maluku Islands, could have been introduced to the Middle East very early on. Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC [3]. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, Egyptian, Chinese, Indian and Mesopotamian sources do not refer to known spices. In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name. Sanskrit is the ancient language of India, this shows how old the usage of this spice is in this region. Historians estimate that nutmeg was introduced to Europe in the 6th century BC [4]. The ancient Indian epic of Ramayana mentions cloves. In any case, it is known that the Romans had cloves in the 1st century AD because Pliny the Elder spoke of them in his writings. Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. The most important discovery prior to the European spice trade were the monsoon winds (40 AD). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. [5] [edit] Middle Ages
Spices were among the most luxurious products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. They were all imported from plantations in Asia and Africa, which made them extremely expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region phenomenally rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people.[6] While pepper was the most common spice, the most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into some obscurity include grains of paradise, a relative of cardamom which almost entirely replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb. A popular modern-day misconception is that medieval cooks used liberal amounts of spices, particularly black pepper, merely to disguise the taste of spoiled meat. However, a medieval feast was as much a culinary event as it was a display of the host's vast resources and generosity, and as most nobles had a wide selection of fresh or preserved meats, fish or seafood to choose from, the use of ruinously expensive spices on cheap, rotting meat would have made little sense.[7] [edit] Early modern periodThe control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors the many new, and then unknown, spices available there. It was Afonso de Albuquerque (1453–1515) who allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices. With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla and that greatest of flavorings, chocolate. Although new settlers brought herbs to North America, before 1750 it was thought that you could not grow plants or trees outside their native habitat. This belief kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century. In the Caribbean, the island of Grenada is well known for growing and exporting a number of spices including the nutmeg which was introduced to Grenada by the settlers. [edit] Spice racksWhile spices themselves are tens of thousands of years old, the spice rack has an origin that dates to about 1,000 B.C. Today, the rack has moved from a functional kitchen fixture to a largely decorative item, with many spice users content to rely on commercial containers with “one-hand” flip-top closures and even built-in grinders. [edit] Common spice mixtures
[edit] Production
[edit] StandardizationISO is has published a series of standards regarding the products of the topic and these standards are covered by ICS 67.220 [8]. [edit] References
[edit] Further readingBooks
Articles
[edit] Sources
[edit] See also
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