Certain cultures of Streptococcus cremoris produced a bitter taste that occurred in the whey portion of milk cultures. Whey from a culture which produced bitterness was fractionated on Sephadex. The fraction in which the bitter taste was concentrated was chromatographed successively on paper with butanol-acetic acid-water (5:1:4), and then butanol-2-butanone-water (2:2:1). In each instance, the...

Parallel brewing trials were performed in laboratory brewery. For beer wort hopping, hop pellets of diff erent age (“slightly aged” and “strongly aged” one) and storage indexes (0.35 and 0.59, respectively) were used. During brewing were measured bitterness, utilization of -acids and index of -acids isomerization. Mature beers were evaluated by panel taste testing. Th e results of panel testi...

In this paper, a review of the concepts euthanasia and assisted suicide is conducted. It begins by describing historical trends from beginning 20th century to modern-day view. doing this, some notable cases these practices in identified periods are discussed separate section. This qualitative study revealed that doctrine practice differ for different regions. paper further analysed argument aga...

As soon as zebrafish larvae start eating, they exhibit a marked aversion for bitter and acidic substances, as revealed by a consumption assay, in which fluorescent Tetrahymena serve as a feeding basis, to which various stimuli can be added. Bitter and acidic substances elicited an increase in mRNA accumulation of the immediate-early response gene egr-1, as revealed by in situ hybridization. Con...