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Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
About 350,000 Oklahomans have an active medical marijuana license. That's about half the population of Oklahoma City. The substance is still illegal under federal law, but marijuana is legal in ...
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
In an in vitro analysis by the University of Rhode Island on cannabinoids it was found that 11-OH-Δ 9-THC had the 3rd highest 3C-like protease inhibitor activity against COVID-19 out of all the cannabinoids tested within that study but not as high as the antiviral drug GC376 (56% for 11-OH-Δ 9-THC vs. 100% for GC376).
While the Waldos story is history among many in the marijuana subculture, other rumors about 420’s origins have popped up over the years. Some say 420 is police code among officers for someone ...
[1] [2] THC and CBD are stored mostly in the trichomes of the plant, [3] and can cause psychological and physical impairment in the user, via the endocannabinoid system and unique receptors. [ 4 ] [ 5 ] THC increases dopamine levels in the brain, which attributes to the euphoric and relaxed feelings cannabis provides.
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item (either homemade or produced commercially) that contains decarboxylated cannabinoids (cannabinoid acids converted to their orally bioactive form) from cannabis extract as an active ingredient. [1]
The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [ clarification needed ] etc. in food began in the late 19th century, but was not widespread until the 20th century.