Frozen food

August 14, 2008 1:10 pm

Frozen food is food preserved by the process of freezing. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and slows down most chemical reactions.

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Process

Freezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing. Therefore it is common to stop enzyme activity before freezing, either by blanching or by adding chemicals.

Foods may be preserved for several months by freezing. Long-term freezing requires a constant temperature of -18 °C (0 degrees Fahrenheit) or less. Some freezers cannot achieve such a low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates. Fluctuations could occur by a small gap in the freezer door or adding a large amount of unfrozen food.


Texture of frozen food

Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Since water expands when it freezes, cell walls in food are often ruptured, resulting in food that is limp or pulpy when thawed. This is especially true of fruits and vegetables that have a high water content. Less damage is done to vegetables that are high in starch. Less damage is also done if the food is frozen quickly, so unfrozen food should be placed in the coldest areas, which are near the bottom of the freezer. Some additives, such as sugar or sorbitol, can hinder water’s crystallization and preserve the food’s cellular structure. Defects in the texture of thawed food can sometimes be obscured by cooking.

Some food is frozen specially to get a frozen texture. Ice cream is an example of a food which is intended for consumption while frozen.


Quick-freezing

American inventor Clarence Birdseye (1886-1956), who developed the quick-freezing process of food preservation in the early 20th century, is considered the father of the frozen-food industry.

The food industry uses a technique called flash freezing, an application of supercooling, to quickly freeze food items. In this case, water contained inside the food is subjected to temperatures well below its melting/freezing point (273 K or 0°C). This causes the water inside the foods to freeze very quickly.


Traditional and other use

Many Arctic communities would preserve food in holes or larders dug into the ice. There is a tradition in Scandinavia of preserving fish and especially herrings in this way.

Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Seeds are stored in freezers at −18 °C or below in seedbanks. The seeds are stored as a source for planting in case seed reserves elsewhere should be destroyed. The seeds stored may be those of food crops or rare species.


See also

  • Shelf life
  • Recommended times for refrigerator and freezer food storage
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Wig wag (washing machines)

August 13, 2008 7:40 pm

The wig-wag is the common name for the unusual solenoid mechanism used in belt-drive washing machines made by Whirlpool, Kenmore (owned by Whirlpool) and many others, from approximately 1960 to 1990.


How a wig-wag works

The wig-wag is mounted atop the washing machine’s transmission, where it oscillates back and forth like a railroad signaling wig-wag (hence the name). When either solenoid is engaged, a rod catches and engages the transmission in the desired mode.

One of the wig-wag’s solenoids is turned on to engage agitation during wash mode; the other solenoid is turned on to engage the spin-dry mode. The motor must be turned on before the solenoids are powered. Only one solenoid may be operated at a time. When neither solenoid is engaged, the transmission is in neutral and only the pump is operating to drain water out of the tub.

During a normal cycle, most Whirlpool-built wig-wag equipped washers will fill, start the motor, then engage the wash solenoid. Upon completion of the wash mode, the wash solenoid will be turned off, which will allow the pump to drain the tub. After a minute or two, the timer will then engage the spin wig-wag which will cause the rotation of the tub. This is in contrast to most other top-load washing machines which start spinning and draining simultaneously.


Problems with the wig-wag mechanism

There are two common failures with the wig-wag mechanism. The first is that a solenoid tends to jam, often due to corrosion from operating in a damp environment. The second common failure is peculiar to the wig-wag - since the wires which operate the solenoids are constantly being flexed by the motion of the wig-wag, they tend to break causing the wash or spin cycle not to engage. Either problem is easily repaired with simple hand tools and inexpensive parts.


External links

  • Photo of washing machine wig wag
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Gel battery

August 13, 2008 7:10 pm

A gel battery (also known as a “gel cell”) is a rechargeable valve regulated lead-acid battery with a gelified electrolyte. Unlike a traditional wet-cell lead-acid battery, these batteries do not need to be kept upright (though they cannot be charged inverted). In addition, gel batteries virtually eliminate the electrolyte evaporation, spillage (and subsequent corrosion issues) common to the wet-cell battery, and boast greater resistance to extreme temperatures, shock, and vibration. As a result, they are primarily used in automobiles, boats, aircraft, and other motorized vehicles. These batteries are often colloquially referred to as sealed lead-acid (SLA) batteries due to their non-leaking containers, but they are not completely sealed; the valve regulation system allows for gas to be expelled. Chemically they are the same as wet (non sealed) batteries except that the antimony in the lead plates is replaced by calcium. This preserves the mechanical characteristics but renders the construction far less prone to gassing. The battery type is often referred to as a Lead-Calcium battery.

At high currents, electrolysis of water occurs, expelling Hydrogen and Oxygen gas through the battery’s valves. Care must be taken to prevent short circuits and rapid charging. Charging with a constant voltage (called the float charge voltage; 2.26 V per cell for a lead-acid chemistry) can cause a rapid initial current, so therefore it is suggested to begin with a constant current, using constant voltage only for the final portion of the charging. However, the float charge voltage should not be exceeded by much for typical usage, so the switch between the two modes typically occurs when the float voltage is needed to sustain the charging current through the battery’s internal resistance (as per Ohm’s Law). The easiest way to implement this is to use a constant voltage device with a current limiter.


See also

  • Rechargeable battery
  • Lead-acid battery
  • Absorbent glass mat
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Alsace AOC

August 13, 2008 11:10 am

Alsace is an Appellation d’Origine Contrôlée (AOC) for wines made in the Alsace wine region of France.

Unlike most other French wine regions, there is only one AOC appellation for most wines made in the whole of Alsace. Other French wine regions have numerous appellations within them, often designating wine from a particular town or, even, an area within a certain town. The Alsace Grand Cru AOC was not created until 1975.


External links

  • The Official Alsace wines home page
  • Wines, villages and terroirs of Alsace


See Also

  • Alsace wine
  • Alsace Grand Cru AOC
  • Crémant d’Alsace AOC
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Alberta Gaming and Liquor Commission

August 12, 2008 11:36 pm

The Alberta Gaming and Liquor Commission (or AGLC) is an agency of the Government of the Canadian province of Alberta, and regulates alcoholic beverage and gambling-related activities. The AGLC was created in 1996 by combining the responsibilities and operations of the Alberta Liquor Control Board (ALCB), Alberta Lotteries, the Alberta Gaming Commission, Alberta Lotteries and Gaming and the Gaming Control Branch. The current Chief Executive Officer (as of 2006) is Norman Peterson.

As of 2006, the Alberta is the only Canadian province to have (re-)enacted completely privatized liquor retailing. All other provinces maintain government ownership and control over much of the liquor industry, especially with respect to distilled spirits. This privatization was carried out in late 1993 and early 1994 under the auspicies of one of the AGLC’s predecessors, the ALCB.

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History

The sale and distribution of beverage alcohol in Alberta had been conducted privately, under licence until 1916 when, during the height of the Prohibition movement, the Liberal government called a plebiscite in which Albertans voted in favour of the Liquor Act, which imposed an outright ban on the sale of alcohol in the province.

As was the case throughout North America, Prohibition proved to be an utter farce in Alberta. However, the United Farmers government that replaced the Liberals in 1921 knew that the still-powerful temperance movement would have to be appeased, so when they called a new plebiscite to repeal Prohibition in 1924 they promised that the sale of alcoholic beverages would be tightly controlled. When the plebiscite passed and Prohibition was repealed, the Liquor Act was replaced by the Liquor Control Act and the Alberta Liquor Control Board was created. The first hotels to be re-licensed were the Palliser Hotel in Calgary and the MacDonald Hotel in Edmonton.

The ALCB would maintain tight control over the Albertan liquor industry for the next seven decades. Hotels that met the strict requirements for a liquor licence had to adhere to draconian rules regarding the décor, cleanliness and aura of the establishment. According to historian David Leonard, the idea was to make drinking establishments as sparse as possible. Patrons were not allowed to stand up with their drinks in hand and entertainment in a licensed beverage room was prohibited. Although women were allowed to drink alongside their male counterparts at first, “mixed” drinking was later blamed for riotous behaviour and in 1928 the Liquor Control Act was amended, so that special rooms had to be put together for “Ladies and Escorts.” In the 1930s the ALCB took it upon themselves to arm hire armed officers to enforce the Liquor Control Act. The Royal Canadian Mounted Police would assume enforcement duties after taking over provincial policing duties from the Alberta Provincial Police in 1932.

Beer off-sales were permitted from hotels starting in 1934, however the sale of wine and hard liquor remained very tightly controlled. As was the case in most Canadian provinces, the only legal way to purchase spirits in Alberta was to travel to a deliberately uninviting ALCB store, where the customer was forced to apply in paper for what they wanted and have it then fetched by a staff member after the customer’s age was carefully checked. The ALCB did not permit individualized packaging for wine or spirits, rather they purchased wine and spirits from the wineries and distillers in bulk barrels and bottled them into stone jars and bottles with the ALCB brand for sale in stores. ALCB stores were few and far between (especially in rural areas), and spirits were frequently watered down prior to bottling.

A Social Credit government would assume office in 1935 and the Socreds would go on to dominate Albertan politics for the next three decades. The socially conservative governments of Premiers William Aberhart and Ernest Manning were slower to relax liquor laws compared to most of their contemporaries in other provinces. In one notable policy, the Social Credit government refused to licence commercial airlines during their tenure and took vigorous steps to ensure that commercial flights were not serving alcohol whilst travelling through Albertan airspace.

The Albertan government and ALCB started loosening some restrictions in the 1950s and 1960s. Clubs and canteens could be licensed from 1950 onwards. In a plebiscite held in 1957, voters in and near Edmonton and Calgary voted overwhelmingly to de-segregate beverage rooms, however men and women would not be allowed to drink together province-wide until 1967. Having repealed the requirement for customer signatures on counter slips to purchase alcohol in 1965, in 1969 the ALCB opened its first self-serve liquor store in Edmonton. By 1970 the ALCB was no longer bottling products.

The Progressive Conservative government that replaced the Socreds in 1971 moved to loosen restrictions further, lowering the drinking age from 21 to 18 after taking office. Although some Albertan MLA’s since then have mooted raising the drinking age back to 19 to match the laws of neighbouring British Columbia and Saskatchewan, the lower drinking age remains in effect as of 2007. Responsibility for domestic beer warehousing was transferred to the Alberta Brewers’ Agents Limited in 1973.

The 1980s would see restrictions relaxed further, with the first wine stores licensed in 1985 and the first hotel-based cold beer stores approved in 1988. In 1990 hotel off-sales expanded from beer only to beer, wine and spirits.


Privatization

The complete privatization of Albertan liquor retailing following former Calgary mayor Ralph Klein’s assumption of the premiership in 1992 is the most notable event in the ALCB’s history, and for many Canadians it is also the most controversial event in the recent history of alcoholic beverage distribution in Canada. Klein promised Albertan voters the liquor industry would be privatized if he was elected in the 1993 election. After he won the election, the Klein government carried out the privatization almost immediately.

Under Municipal Affairs Minister Steve West, privatization was carried out in a strictly business-like manner. [1] The 202 ALCB liquor stores were systematically sold off. Where private interests believed an existing ALCB store could be profitably operated as a privately owned liquor store, the store continued to operate under new ownership. Liquor stores that were not economically viable in the private sector were closed down with the properties sold to the highest bidder. Between September 4, 1993 and March 5, 1994, every ALCB store was either sold or shut down. With respect to the ALCB stores that were converted to private liquor stores, the Alberta Union of Provincial Employees was denied successor rights to the private stores. Whereas all non-management ALCB employees in 1993 belonged to the AUPE, as of 2006 no priavtely-owned liquor store is known to have become unionized except for those owned and operated by Loblaws under the Great Canadian Liquor Store and those owned and operated by Safeway in conjunction with a Safeway Grocery Store.

The ALCB initially retained warehousing and distribution responsibilities for wine, coolers, imported beer and spirits. The warehousing operation was contracted out to a private operator, Connect Logistics in June 1994. Connect Logistics leased the ALCB’s existing warehouse in St. Albert and continues to warehouse all wine, coolers, imported beer and spirits legally sold in Alberta as of 2006. The AUPE was again denied successor rights to the Connect Logistics-operated warehouse and the warehouse thus became a non-union operation.

Privatization was controversial, attracting criticism from people who worried about the social costs of liquor privatization. However, all available evidence indicates that privatization has had no social consequences in Alberta. In the end, the fiercest sustained opposition came from organized labour who were upset about the sudden loss of thousands of unionized public sector jobs.

It is worth noting that ALCB workers had gone on strike earlier in 1993 and caused an interruption in service at Albertan liquor stores. Compared to other Canadians, Albertans are generally seen as less friendly to unions and many Albertans were disappointed by what they interpreted as the union’s lack of concern for Albertans’ social lives (the strike over the Victoria Day weekend). Some Alberta labour leaders continue to view the privatization as a retaliation against a legal strike. It is still debated whether this strike directly influenced the Tories’ election promise and subsequent decision to privatize liquor store, or influenced some Albertans to vote for Klein as a result.


The AGLC today

Privatization remains controversial in 2007, with complaints and then legal action now coming from liquor retailers who say the Connect Logistics-run monopoly is failing them. Retailers are supposed to receive orders within 48 hours of placing them, but they are complaining that some orders have been arriving more than a week late. The result is empty shelves especially in the smaller retailers as they cannot afford large inventories. The tight Albertan labour market may be a factor (truck drivers are in especially short supply as of 2006); however at least one spokesman for the private liquor industry said the problems may deter other provinces from adopting the Albertan model. [2] The AGLC asked its distributor to fix the problem by September 30, 2006. The deadline has now been pushed back to January 15, 2007. [3]
Further deregulating the wholesale of liquor in Alberta, in such more than one distributor would be allowed to operate, has been proposed as a solution to the distribution bottleneck.

In July 2007 the AGLC approved a request by Connect Logistics to re-structure its wholesale pricing system. The distributor says that once implemented, prices for product sold by the pallet will be modestly lower while prices for product sold by the case will be modestly higher (essentially, retailers will be able to claim quantity discounts for large orders). While representatives for Connect Logistics claim that such a system will better represent the actual handling costs of each order, some managers of smaller stores are lamenting that the system will work to the advantage of larger operators. [4]

Following the succession of Ed Stelmach to the premiership, the AGLC became involved in further controversy when it told the Canadian Restaurant and Foodservices Association that it would extend a policy allowing underage musicians to play in Albertan bars so as to allow minors who are at least 16 years of age to work in the kitchens of bars. [5] This drew predictable anger from the Alberta Federation of Labour, who claimed that the AGLC was planning to allow minors as young as 12 to work in bar kitchens. The AGLC then flip flopped and cancelled the entire program, meaning underage musicians will no longer be allowed to play in Albertan establishments. This in turn drew predictable anger from the Albertan music industry, since there are few other viable venues in abundance for these artists. [6]

Although Alberta has deregulated its retail liquor industry to a greater extent compared to any other province, its Connect Logistics-administered monopoly on the wholesaling of wine and distilled spirits is comparable to the systems in U.S. alcoholic beverage control states such as Michigan. This means that by U.S. standards, Alberta would still be defined as a “control” jurisdicition.


Organization and Mandate

The AGLC consists of a Board and a Corporation. The Corporation acts as the operational arm of the organization, while the Board is responsible for reflecting the government’s direction through policy and regulatory matters.

Although liquor is retailed in Alberta by private interests on a competitive basis, like its predecessor the AGLC has maintained a monopoly over the wholesaling of wine, coolers, imported beer and spirits. The AGLC, technically speaking, continues to be the purchaser of these products and thus Albertan liquor taxes (which are still relatively high compared to taxes in the U.S.) are technically termed the AGLC liquor markup. The wholesaling operation itself is mostly handled by Connect Logistics who continue to be based in St. Albert. Maintaining a monopoly over the wholesale business allows the AGLC to maintain tighter controls over liquor distribution than a more competitive system would allow, in particular it allows the AGLC to ensure that it does not miss out on any of its “markups” (the bulk of the liquor tax in any Canadian province, including Alberta is the provincial liquor markup).

On May 25, 1999 the AGLC became part of the Ministry of Gaming, which is headed by a minister who is a member of the Albertan Cabinet. The current minister (as of May 2006) is Gord Graydon. The policies of the Minister and his staff are carried out by the AGLC.


External links

  • Alberta Gaming and Liquor Commission
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Caol Ila

August 12, 2008 10:25 am

Caol Ila is a distillery near Port Askaig on Islay, Scotland, famed for its single malt Scotch whisky of the same name.

Contents


History

Caol Ila (Gaelic for “Sound of Islay” and pronounced cull eela) was founded in 1846 by Hector Henderson. The distillery did not fare well, and changed hands in 1854 when Norman Buchanan, owner of the Isle of Jura Distillery, took over.

In 1863 the business was acquired by Bulloch Lade & Co, of Glasgow, traders in whisky stocks. By the 1880s over 147,000 gallons of whisky were produced there each year.

In 1920 Bulloch Lade went into voluntary liquidation, and a consortium of businessmen formed the Caol Ila Distillery Company Ltd. In 1927 the Distillers Company Limited acquired a controlling interest in Caol Ila, and in 1930 Scottish Malt Distillers Ltd obtained ownership of all the shares. The company eventually became part of Diageo.

The distillery closed during World War II, from 1941–1945, because of wartime restrictions on the supply of barley to distillers. From then, production continued until 1972, when the entire structure of the distillery was demolished. A larger distillery was built in the same original architectural style, and production resumed in 1974.


The whisky

Caol Ila is one of the lighter Islay whisky, pale in colour, with peaty, floral and peppery notes.


See also

  • Islay whisky
  • Whisky
  • Scotch whisky
  • List of whisky brands
  • List of distilleries in Scotland


External links

  • Caol Ila official website
  • Caol Ila visitor information
  • Islay Whisky Society
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Tears of wine

August 12, 2008 6:15 am

The phenomenon called tears of wine is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets form and flow back into the wine. It is most readily observed in a wine which has a high alcohol content. It is also referred to as wine legs, curtains, and church windows.

Contents


Cause

The effect is a consequence of the fact that alcohol has a lower surface tension than water. If alcohol is mixed with water inhomogeneously, a region with a lower concentration of alcohol will pull on the surrounding fluid more strongly than a region with a higher alcohol concentration. The result is that the liquid tends to flow away from regions with higher alcohol concentration. This can be easily and strikingly demonstrated by spreading a thin film of water on a smooth surface and then allowing a drop of alcohol to fall on the center of the film. The liquid will rush out of the region where the drop of alcohol fell.

Wine is mostly a mixture of alcohol and water, with dissolved sugars, acids, colours, and flavours. Where the surface of the wine meets the side of the glass, capillary action makes the liquid climb the side of the glass. As it does so, both alcohol and water evaporate from the rising film, but the alcohol evaporates faster, due to its higher vapor pressure and lower boiling point. This change in the composition of the film causes its surface tension to increase - this in turn causes more liquid to be drawn up from the bulk of the wine, which has a lower surface tension because of its higher alcohol content. The wine which moves up the side of the glass then forms droplets which fall back under their weight.

The phenomenon was first correctly explained by physicist James Thomson, the elder brother of Lord Kelvin, in 1855. It is an instance of what is today called the Marangoni effect (or the Gibbs-Marangoni effect): the flow of liquid caused by surface tension gradients.

It is sometimes claimed incorrectly that wine with “lots of legs” is sweeter or of a better quality. In fact the intensity of this phenomenon depends only on alcohol content, and it can be eliminated completely by covering the wine glass (which stops the evaporation of the alcohol). British physicist C. V. Boys argues that the biblical injunction

refers to this effect. Since the “tears of wine” are most noticeable in wine which has a high alcohol content, the author may be suggesting this as a way to identify wines which should be avoided in the interest of sobriety.


Related phenomena

Other fluid phenomena that arise in alcohol/water mixtures include beading and viscimetry. These are more pronounced in liquor than in wine, and both phenomena are more pronounced in stronger liquor.

Beading refers to the formation of stable bubbles when liquor is shaken; this only occurs above 46%-50% alcohol, and is another example of the Marangoni effect.
Shaking a whisky bottle to form beads is referred to as “beating the whisky”.

Viscimetry is the formation of whorls when water is added to a high alcohol mixture.


See also

  • Surface tension
  • Marangoni effect


References

  • James Thomson, “On certain curious motions observable on the surfaces of wine and other alcoholic liquours,” Philosophical Magazine, 10, 330 (1855).
  • Carlo Marangoni, “On the expansion of a drop of liquid floating in the surface of another liquid,” (1865).
  • C.V. Boys, Soap Bubbles: Their Colours and the Forces the Mould Them, 2nd ed., Ch. 2, (1911).
  • Wine ‘Legs’, from KitchenSavvy
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Home fries

August 11, 2008 11:00 am

Home fries are a type of potato dish made by frying diced, shredded, or sliced potatoes that have been par-cooked by boiling, baking, steaming, or microwaving. The potatoes are cooled between the two stages. Thus, they differ from french fries, which are cooked primarily by deep-frying.

The frying is typically done in butter or vegetable oil, and chopped onions, pepper, and other ingredients are typically added.

The consistency depends on the type of potato used. Although various types of white potatoes are the most popular base, sometimes waxy (usually red-skinned) or sweet potatoes are used.

In North America, home fries are usually served for breakfast. There are many ways people eat them, for example with ham and eggs, or covered with ketchup. In some locations, home fries are even used as a pizza topping.


External links

  • A recipe for home fries
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Independent radio

August 9, 2008 9:55 pm

Independent radio indicates a radio station that is run in a manner different from usual for the country it broadcasts in. In countries where there exist government-run stations that served as the primary or only the variety of licensed broadcaster, the term independent radio generally means commercial radio stations which are not operated by the government, and thus independent of the government. Conversely, in places such as the United States, where commercial broadcasters are the norm, independent radio is sometimes used to refer to non-commercial stations that are primarily supported by listener contributions and are thus independent of commercial concerns. With the advent of large commercial radio companies, and the general adoption of the term public radio in the United States to refer to non-religious-oriented listener-supported stations, the term has also been used to refer to commercial stations that are run independently of the large radio conglomerates.


See also

  • Independent Local Radio
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Sexually oriented business

August 9, 2008 7:00 pm

A sexually oriented business is a business that provides adult entertainment by appealing to the sexual interests of its customers.

Some operate as stores that sell books or videos, while others operate as night clubs that provide live entertainment.

In the latter case, the club will probably sell food and (if legal) alcoholic beverages.

Such businesses are sometimes considered exploitative because they tend to take advantage of their hired entertainment by using their sex appeal to increase the state of sexual arousal of its customers who, in turn, tend to spend more money as a result.

An increasing number of such businesses are becoming owned by the entertainers themselves as they seek to remove the exploitative stigma associated with them.

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