RENNET INFORMATION
Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4). The chief use of rennet is in the making of cheese and junket. The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.
Rennin reacts specifically with κ-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169) which becomes part of the whey is known as glyco macro peptide and contains the glycosylation sites for κ-casein. The other component (residues 1-105) is insoluble.
The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.
BE SAFE GET KOSHER PRODUCT NON KOSHER CHEESE HIGHER CHANCE OF MILK MIX WITH MEAT
PEPSI INFORMATION
Pepsin is a digestive protease (EC 3.4.23.1) released by the chief cells in the stomach that functions to degrade food proteins into peptides.
According to American Heritage Dictionary, pepsin derives from the Greek word pepsis, meaning digestion (peptein: to digest).
Pepsin was discovered by Theodor Schwann in 1836. It was the first animal enzyme to be discovered.
Pepsin are expressed as a pro-form zymogen, pepsinogen, whose primary structure has an additional 44 amino acids.
In the stomach, chief cells release pepsinogen. This zymogen is activated by hydrochloric acid (HCl), which is released from parietal cells in the stomach lining. The hormone gastrin and the vagus nerve trigger the release of both pepsinogen and HCl from the stomach lining when food is ingested. HCl creates an acidic environment which allows pepsinogen to unfold and cleave itself in an autocatalytic fashion, thereby generating pepsin (the active form). Pepsin may then cleave the dietary proteins into smaller peptides. These peptides may be further digested by other proteases and eventually absorbed by the body.
Pepsin is stored as pepsinogen so it will only be released when needed, and does not digest the body's own proteins in the stomach's lining.
COCA-COLA INGREDIENT FORMULA
The Coca-Cola formula is The Coca-Cola Company's secret recipe for Coca-Cola. As a publicity marketing strategy started by Robert W. Woodruff, the company presents the formula as one of the most closely held trade secrets in modern business that only a few employees know or have access to. Experienced perfumers and food scientists - today aided by modern analytical methods - can easily identify the composition of food products.
Published accounts say it contains or once contained sugar, caramel, caffeine, phosphoric acid, coca leaf and kola nut extract, lime extract, flavoring mixture, vanilla and glycerin. Merchandise 7X is the "secret ingredient" in Coca-Cola and has remained a secret since its invention in 1886. The description of the ingredient is kept in a security vault in a bank in Atlanta, Georgia. Alleged syrup recipes vary greatly, and Coca-Cola reluctantly admits the formula has changed over the decades. The formula was changed in 1935 with the help of Rabbi Tobias Geffen of Atlanta to allow it to be certified kosher.
In a much-publicized corporate disaster, Coca-Cola introduced New Coke in 1985. After public outcry, the recipe was restored to the original formula.
Recipes for other soft drinks and products—Pepsi-Cola, KFC chicken and McDonald's special sauce—are also closely-guarded trade secrets, but the Coke formula certainly attracts the most attention.
Recipe 1
This recipe is attributed to a sheet of paper found in an old formulary book owned by Coca-Cola inventor, John S. Pemberton, just before his death (U.S. measures):
- Ingredients:
- Flavoring:
- Directions:
- "Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool. Let stand for 24 hours."
This recipe does not specify when sugar, coca, caramel or the rest of the water are added.
Source: Mark Pendergrast. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It. New York: Basic Books, 2000. ISBN 0465054684.
Recipe 2
This recipe is attributed to pharmacist John Reed.
- 30 pounds (14 kg) of sugar
- 2 US gallons of water
- 1 quart of lime juice
- 4 ounces of citrate of caffeine
- 2 US fluid ounces of citric acid
- 1 ounce of extract of vanilla
- 6 drams (3/4 US fluid ounce) of fluid extract of cola
Recipe 3
This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).
- Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
- Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid .
- Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol;dry the cocaine extract.
- Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
- California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
- After soaking, discard the coca and kola and add the liquid to the syrup.
- Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
- Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
- Shake.
- Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
- Take off the clear part of the liquid only and add the syrup.
- Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 1.5 grams of vanilla extract.
- Add water (treated with chlorine) to make 1 gallon of syrup.
One should be aware that today, Coca-Cola production employees do not dry the cocaine extract as listed above. Quoting from Early Years of Coca-Cola : "... the coca leaves used today are "spent" leaves - the leftovers of the cocaine-extraction process - and therefore the drink contains no trace of the stimulant." (See also Industrial uses of Coca). It should be noted, however, that it is impossible to completely remove all traces of the coca stimulant and small amounts still exist in the drink today. [citation needed]
MY COMMENTS
I understand from my own experience that there are some healing effect for coca cola possible gastric flu.
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