KNOWLEDGE OF ALCOHOL

MENTAL DISTURBANCES CAUSED BY ALCOHOL

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:51:03 PDT

The physical disasters that follow the continued use of intoxicating beverages are sad enough, and terrible enough; but the surely attendant mental, moral and spiritual disasters are sadder and more terrible still. If you disturb the healthy condition of the brain, which is the physical organ through which the mind acts, you disturb the mind. It will not have the same clearness of perception as

MEDICAL TESTIMONY ON ALCOHOL

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:50:01 PDT

Dr. Ezra M. Hunt says: "The capacity of the alcohols for impairment of functions and the initiation and promotion of organic lesions in vital parts, is unsurpassed by any record in the whole range of medicine. The facts as to this are so indisputable, and so far granted by the profession, as to be no longer debatable . Changes in stomach and liver, in kidneys and lungs, in the blood-vessels to

HOW ALCOHOL RETARDS DIGESTION

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:48:45 PDT

And here, in order to give those who are not familiar with, the process of digestion, a clear idea of that important operation, and the effect produced when alcohol is taken with food, we quote from the lecture of an English physician, Dr. Henry Monroe, on "The Physiological Action of Alcohol." He says:"Every kind of substance employed by man as food consists of sugar, starch, oil and glutinous

HOW ALCOHOL CAUSES MENTAL AND MORAL CHANGES

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:47:42 PDT

The transforming power or alcohol is marvelous, and often appalling. It seems to open a way of entrance into the soul for all classes of foolish, insane or malignant spirits, who, so long as it remains in contact with the brain, are able to hold possession. Men of the kindest nature when sober, act often like fiends when drunk. Crimes and outrages are committed, which shock and shame the

HOW ALCOHOL AFFECTS THE BRAIN

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:42:03 PDT

I once had the unusual, though unhappy, opportunity of observing the same phenomenon in the brain structure of a man, who, in a paroxysm of alcoholic excitement, decapitated himself under the wheel of a railway carriage, and whose brain was instantaneously evolved from the skull by the crash.The brain itself, entire, was before me within three minutes after the death. It exhaled the odor of

EFFECT OF ALCOHOL ON THE MEMBRANES

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:30:53 PDT

The parts which first suffer from alcohol are those expansions of the body which the anatomists call the membranes. "The skin is a membranous envelope. Through the whole of the alimentary surface, from the lips downward, and through the bronchial passages to their minutest ramifications, extends the mucous membrane. The lungs, the heart, the liver, the kidneys are folded in delicate membranes,

EFFECT OF ALCOHOL ON THE BLOOD

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:22:20 PDT

Dr. Richardson, in his lectures on alcohol, given both in England and America, speaking of the action of this substance on the blood after passing from the stomach, says:"Suppose, then, a certain measure of alcohol be taken into the stomach, it will be absorbed there, but, previous to absorption, it will have to undergo a proper degree of dilution with water, for there is this peculiarity

ALCOHOL HAS NO FOOD VALUE

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:19:37 PDT

Alcohol has no food value and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, "every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in various proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the

ACTION OF ALCOHOL ON INTERNAL ORGANS

noreply@blogger.com (Achmad Arafis) — Sun, 03 May 2009 01:15:17 PDT

Action on the stomach.----------------------The action of alcohol on the stomach is extremely dangerous that it becomes unable to produce the natural digestive fluid in sufficient quantity and also fails to absorb the food which it may imperfectly digest. A condition marked by the sense of nausea emptiness, prostration and distention will always be faced by an alcoholic. This results in a

Monograph Tapioca Pharma Starch

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 20:26:10 PDT

DEFINITION Tapioca starch is obtained from the root of the cassava plant Manihot utilissima, Pehl (Fam. Euphorbi Aceae). CHARACTERS A very fine white powder practically insoluble in cold water and in alcohol. Tapioca starch does not contain starch grains of any other origin. It may contain a minute quantity, if any, of fragments of the tissue of the original plant. IDENTIFICATION A.

Functional Properties of Starches in Foods

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 20:22:48 PDT

specific viscosity (hot and cold) thin boiling (faster canning heat transfer) viscosity resistance acid/mechanical sheer freeze-thaw stability (natural / modified) gel texture, body at various temperatures clarity, opacity processing conditions tolerance oil retention, high or low resistance to . setback. (gel

Tapioca Food Starch

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 20:17:00 PDT

Native Tapioca Starch is a food grade product refined from cassava roots. Starch is an important constituent in many foods. It plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings and gravies. It plays a more subtle role in potatoes, cereals, and baked products such as biscuits, muffins,

Refined Starch Plus Acid / Enzyme

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 20:08:03 PDT

The acid / enzyme process for continuous conversion of refined starch is mainly used where it is desired to combine a standard glucose syrup production with the possibility of producing high DE product DE 96 ) suitable forproduction of e.g. dextrose monohidrat.The process is continuous, standard glucose syrup additionally equippedwith an enzymatic saccharification section. In the acid enzyme

Refined Starch Plus Acid

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 20:00:58 PDT

Continuous conversition of starch into standard glucose syrup by using an acid catalyst is still extensively used within the industry. By means of the acid conversition process glucose product with DE - values between 35 - 65 can be produced by a slight adjustment of the automatic acidification or temperature control. ( 1 degree change of conversition temperature means a change in DE of 1.5 ).

Starch Application

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 19:48:54 PDT

Food Snacks High amylose cornstarch is also used in extruded and fried snack products to obtain crisp, evenly browned product and hampers penetration of cooking oils. High amylose cornstarch requires higher cooking temperatures, typically 150-170 oC, to gelatinise properly. Tapioca starch exhibits good clarity and bland flavour. It has good film-forming characteristics with resistance to

Starch ... a renewable raw material

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 19:37:01 PDT

Starch is abundant. All major agricultural crops contain starch. Colder climates favour potato growing, the tropics cassava, while grain varieties are grown all over the world. With sun and water as the main limitations, fifteen tons of starch dry mater can be achieved per hectare.Modern techniques enable starch to be extracted from agricultural crops with high yield and extreme

Sweetners

noreply@blogger.com (Achmad Arafis) — Thu, 23 Apr 2009 08:30:17 PDT

Carbohydrates are an important dietary nutrienet which is mostly used to supply energy to the body, as well as, a carbon source for synthesis of other needed chemicals. In addition mono- and disaccharides are craved because of their sweetness. All carbohydrate sweeteners (sugar, evaporated cane juice, turbinado sugar, honey, high

Starch - Iodine

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 10:43:20 PDT

Starch: Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).

Starch Sweetener Syrups

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 10:28:55 PDT

Chemistry.Glucose is formed in plants from carbon dioxide absorbed from the air using sun light as energy source. Part of the glucose is polymerised into long chains of glucose and stored as starch in granules as a reserve. In spring starch is broken down again to support new growth. This break down of starch can be imitated in a our factories by applying acid or enzymes to

Di-, Poly-Carbohydrates

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 10:02:05 PDT

General names for carbohydrates include sugars, starches, saccharides, and polysaccharides. The term saccharide is derived from the Latin word " sacchararum" from the sweet taste of sugars. Monosaccharides contain one sugar unit such as glucose, galactose, fructose, etc. Disaccharides contain two sugar units. In almost all

Carbohydrates

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 09:58:38 PDT

General names for carbohydrates include sugars, starches, saccharides, and polysaccharides. The term saccharide is derived from the Latin word " sacchararum" from the sweet taste of sugars. The name "carbohydrate" means a "hydrate of carbon." The name derives from the general formula of carbohydrate is Cx(H2O)y - x and y may

Fossil Fuels

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 09:03:46 PDT

Hydrocarbons in Fossil Fuels Name Molecular Formula Boiling Point (oC) State at 25oC methane CH4

Production of Wheat Starch

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 08:55:49 PDT

THE OCCURRENCE OF STARCHStarch makes up the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. This energy is transported as a sugar solution to the starch storage cells, and the sugar is converted to starch in the form of tiny granules occupying most of the cell interior.The conversion of sugar to starch takes place by means of enzymes

Potato Starch

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 09:29:28 PDT

Potato starch has been produced in Denmark on an industrial scale since 1900. 75% of the potato crop is grown for industrial processing and the Danes produce per capita more starch than any other nation. OCCURRENCE OF STARCH Starch constitutes the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. In

Production of Corn Starch

noreply@blogger.com (Achmad Arafis) — Wed, 22 Apr 2009 08:41:24 PDT