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2. Soured milk - Wikipedia

   en.wikipedia.org/wiki/Soured_milk

   In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid, glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric acid. Soured milk is commonly made at home or is ...

3. Gastric acid - Wikipedia

   en.wikipedia.org/wiki/Gastric_acid

   The lowest pH of the secreted acid is 0.8, [7] but the acid is diluted in the stomach lumen to a pH of between 1 and 3. There is a small continuous basal secretion of gastric acid between meals of usually less than 10 mEq/hour. [8] There are three phases in the secretion of gastric acid which increase the secretion rate in order to digest a ...

4. Milk - Wikipedia

   en.wikipedia.org/wiki/Milk

   A glass of cow milk Cows in a rotary milking parlor. Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] Milk contains many nutrients, including calcium and protein, as well as lactose and ...

5. Auto-brewery syndrome - Wikipedia

   en.wikipedia.org/wiki/Auto-brewery_syndrome

   Auto-brewery syndrome (ABS) (also known as gut fermentation syndrome, endogenous ethanol fermentation or drunkenness disease) is a condition characterized by the fermentation of ingested carbohydrates in the gastrointestinal tract of the body caused by bacteria or fungi. [1]

6. F-100 and F-75 (foods) - Wikipedia

   en.wikipedia.org/wiki/F-100_and_F-75_(foods)

   The formula is used in therapeutic feeding centers where children are hospitalized for treatment. [1] F-75 is considered the "starter" formula, and F-100 the "catch-up" formula. [ 2 ] The designations mean that the product contains respectively 75 and 100 kcals per 100 ml. F-75 provides 75 kcal and 0.9 g protein per 100 mL, while F-100 provides ...

7. Gastric mucosal barrier - Wikipedia

   en.wikipedia.org/wiki/Gastric_mucosal_barrier

   The gastric mucosal barrier is the property of the stomach that allows it to safely contain the gastric acid required for digestion. If the barrier is broken, as by acetylsalicylic acid (ASA, aspirin) in acid solution, acid diffuses back into the mucosa where it can cause damage to the stomach itself.

8. Hyperchlorhydria - Wikipedia

   en.wikipedia.org/wiki/Hyperchlorhydria

   Hyperchlorhydria, sometimes called chlorhydria, sour stomach or acid stomach, [1] [2] refers to the state in the stomach where gastric acid levels are higher than the reference range. The combining forms of the name ( chlor- + hydr- ), referring to chlorine and hydrogen , are the same as those in the name of hydrochloric acid , which is the ...

9. Junket (dessert) - Wikipedia

   en.wikipedia.org/wiki/Junket_(dessert)

   Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. [1] It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, panna cotta, tavuk göğsü, almond tofu, haupia and tembleque. Junket rennet tablets