The Last, Sweet-Pickled Pear

The PEAR proposition.

For more than a quarter century, the Princeton Engineering Anomalies Research (PEAR) laboratory has engaged in a broad range of experiments on consciousness-related physical anomalies and has proposed a corresponding selection of theoretical models that have combined to illuminate the fundamental nature of the provocative phenomena that emerge. Productive pursuit of this topic has inescapably i...

The prickly pear story

The Sweet, Sweet Smell of Diacetyl

Chemosensation in C. elegans Worms have a very simple chemosensory system composed of 32 neurons. Despite this simplicity, they are capable of detecting and appropriately responding to a Dallas, Texas 75235-9111 wide range of chemicals (Bargmann et al. Lucretius, one of the early Greek atomists, suggested have shown that chemoattraction to a number of mole-that all substances having odor gave o...

Prickly pear

Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.

Pear juice obtained from pear concentrate was fermented at room temperature using Saccharomyces cerevisiae (BDX, ENOFERM, France) as the fermentation microorganism. During the fermentation process, total sugars were measured. High performance liquid chromatography analyses were used to monitor the fermentation process and to characterize the pear wine. The pear wine obtained was distilled with ...