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[119] [better source needed] The peatiness, or degree of peat flavour, of a whisky is calculated in ppm of phenol. Normal Highland whiskies have a peat level of up to 30 ppm, and the whiskies on Islay usually have up to 50 ppm. In rare types like the Octomore, [120] the whisky can have more than 100 ppm of phenol. Scotch Ales can also use peat ...
Definition ≡ exactly equal ≈ approximately equal to ≘ (exactly) corresponds to (different types of quantity describing the same phenomenon) digits: indicates that digits repeat infinitely (e.g. 8.294 369 corresponds to 8.294 369 369 369 369...) (H) of chiefly historical interest
To calculate phenol coefficient, the concentration of phenol at which the compound kills the test organism in 10 minutes, but not in 5 minutes, is divided by the concentration of the test compound that kills the organism under the same conditions (or, probably more common, dividing the dilution factor at which the tested substance shows ...
The geography of food is a field of human geography.It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail and consumption of food.
Phenol is a measurable component in the aroma and taste of the distinctive Islay scotch whisky, [57] generally ~30 ppm, but it can be over 160ppm in the malted barley used to produce whisky. [58] This amount is different from and presumably higher than the amount in the distillate.
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 ...
Some factors that have an influence on a region's cuisine include the area's climate, the trade among different countries, religious or sumptuary laws and culinary culture exchange. For example, a tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish.
Conversion of units is the conversion of the unit of measurement in which a quantity is expressed, typically through a multiplicative conversion factor that changes the unit without changing the quantity. This is also often loosely taken to include replacement of a quantity with a corresponding quantity that describes the same physical property.