Abstract. Natural gases containing impurities, namely carbon dioxide (CO2), heavy hydrocarbons, hydrogen sulfide (H2S), and water vapour, need treatment for removing acidic (CO2 H2S) to reduce corrosion enhance the heat capacity of gas. This gas is commercially known as "sour", typically, sour any that contains significant levels sulfide. The presence can affect natural quality, which also lead...

Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main repr...

One of the central questions about conceptual combinations is what happens to constituent concepts that are combined into a complex concept. Different types of conceptual combinations have been distinguished: adjective– noun combinations, such as sour wine (see, e. In adjective–noun and noun– noun combinations, a considerable ambiguity may be present, in that a variety of relations can be impli...

Sour cherry cv. Marasca is Dalmatian cultivar from XVI century. Cultivation is limited on the north and central part of Dalmatia and on the part of the islands, where it achieves the best quality of fruit, high content of dry matter and sugar respectively, agreeable aroma and intense color. Sour cherry cv. Marasca is source of biologically active ingredients, organic and inorganic compounds, di...

In order to explore the cross-modal cognitive associations between smell and taste, a chemosensory analogue of the Stroop task (Stroop 1935) was developed. Fourteen participants were presented with an odorant and a tastant and asked to identify the tastant as "sweet" or "sour" by pressing 1 of 2 buttons as quickly as possible. Participants were faster to name the taste when it was presented wit...

Background: By decreasing oxidative stress and whereby decreasing insulin resistance, it may be possible to decrease complications of Diabetes Mellitus (DM). Green tea and sour tea contain phytochemicals which have anti-oxidative function. The aim of this study is to compare the effect of sour and green tea consumption on insulin resistance and oxidative stress in DM.Methods: This study is a ra...