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  2. Gingerol - Wikipedia

    en.wikipedia.org/wiki/Gingerol

    Gingerol ([6]-gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. [1] [2] It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid.

  3. View-through rate - Wikipedia

    en.wikipedia.org/wiki/View-through_rate

    A view-through rate (VTR), measures the number of post-impression response or viewthrough from display media impressions viewed during and following an online advertising campaign. Such post-exposure behavior can be expressed in site visits, on-site events, conversions occurring at one or more Websites or potentially offline:

  4. Conversion (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Conversion_(chemistry)

    Conversion and its related terms yield and selectivity are important terms in chemical reaction engineering.They are described as ratios of how much of a reactant has reacted (X — conversion, normally between zero and one), how much of a desired product was formed (Y — yield, normally also between zero and one) and how much desired product was formed in ratio to the undesired product(s) (S ...

  5. Ginger Beer vs. Ginger Ale: What’s the Difference? - AOL

    www.aol.com/lifestyle/ginger-beer-vs-ginger-ale...

    “The biggest difference between ginger beer and ginger ale is the intensity of the ginger flavor,” says Tyler Ledbetter, bar manager at New York City’s TH/RST Hospitality. “Ginger beer has ...

  6. Ginger - Wikipedia

    en.wikipedia.org/wiki/Ginger

    Fresh ginger rhizome Freshly washed ginger. Ginger is a common spice used worldwide, whether for meals or as a folk medicine. [42] Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles, and alcoholic beverages. [39] Ginger is a fragrant kitchen spice. [5] Young ginger rhizomes are juicy and fleshy with a mild ...

  7. Shogaol - Wikipedia

    en.wikipedia.org/wiki/Shogaol

    Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...

  8. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. Booze companies are betting big on nonalcoholic drinks. Here ...

    www.aol.com/alcohol-companies-bracing-culture...

    A 2023 analysis cited by Boston Consulting Group valued the global market share of no- or low-alcohol beers, wines, and spirits at more than $13 billion and said sales were expected to grow at an ...