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An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere , which means "to bind fast". Astringency , the dry, puckering or numbing mouthfeel caused by the tannins [ 1 ] [ 2 ] in unripe fruits, lets the fruit mature by deterring eating.
Serotonin (/ ˌ s ɛr ə ˈ t oʊ n ɪ n, ˌ s ɪər ə-/) [6] [7] [8] or 5-hydroxytryptamine (5-HT) is a monoamine neurotransmitter.Its biological function is complex, touching on diverse functions including mood, cognition, reward, learning, memory, and numerous physiological processes such as vomiting and vasoconstriction.
Chemical nomenclature, replete as it is with compounds with very complex names, is a repository for some names that may be considered unusual. A browse through the Physical Constants of Organic Compounds in the CRC Handbook of Chemistry and Physics (a fundamental resource) will reveal not just the whimsical work of chemists, but the sometimes peculiar compound names that occur as the ...
Whether the spice they seek is fiery or acidic and sour, humans can be drawn to the perceived danger of extreme foods. Eating sour or spicy foods is more about your brain than palate, scientists ...
Sweet. Sour. Deep-fried. Nestled into a burger or served up — cue satisfying snap — solo. There are countless ways to enjoy a pickle — including the recent, deli-meat-stuffed innovation, the ...
Lye provides the crisp glaze on hard pretzels. It's used in kutsinta , a type of rice cake from the Philippines together with pitsi-pitsî . [ 4 ] In Assam, north east India, extensive use is made of a type of lye called khar in Assamese and karwi in Boro which is obtained by filtering the ashes of various banana stems, roots and skin in their ...
Having extra water in your blood makes it easier for that blood to circulate.” How much sodium is needed in water for hyperhydration is also not a one-size-fits-all answer.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.