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Calcium carbonate is the active ingredient in agricultural lime and is produced when calcium ions in hard water react with carbonate ions to form limescale. It has medical use as a calcium supplement or as an antacid, but excessive consumption can be hazardous and cause hypercalcemia and digestive issues.
Paracetamol (acetaminophen[a]) is a non-opioid analgesic and antipyretic agent used to treat fever and mild to moderate pain.[13][14][15] It is a widely used over the counter medication. Common brand names include Tylenol and Panadol. At a standard dose, paracetamol only slightly reduces fever;[14][16][17] it is inferior to ibuprofen in that ...
Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto.[1] It is often served as a breakfast food with rice.[2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions ...
- Etymology
- Background
- Discovery
- Properties
- Foods Rich in Umami Components
- Taste Receptors
- Consumers and Safety
- Background of Other Taste Categories
A loanword from Japanese (うま味), umami can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (うまい) "delicious". The compound 旨味 (with mi (味) "taste") is used for a more general sense of a food as delicious.There is no current English equivalent of umami; howeve...
Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908. In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5'-ribo...
Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich in glutamate were used in medieval Byzantine and Arab cuisine, and fermented fish sauces and soy sauces have histories going back to the third century in China. In the late 1800s...
Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma.Like other basic tastes, umami is pleasant only w...
Many foods are rich in the amino acids and nucleotides imparting umami. Naturally occurring glutamate can be found in meats and vegetables. Inosine (IMP) comes primarily from meats and guanosine (GMP) from vegetables. Mushrooms, especially dried shiitake, are rich sources of umami flavor from guanylate. Smoked or fermented fish are high in inosinat...
Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. (The tongue map in which different tastes are distributed in different regions of the tongue is a common misconception.) Biochemical studies have identified the taste receptors responsible for the sense of umami as modified forms of ...
Umami has become popular as a flavor with food manufacturers trying to improve the taste of low sodium offerings. Chefs create "umami bombs", which are dishes made of several umami ingredients like fish sauce. Umami may account for the long-term formulation and popularity of ketchup. The United States Food and Drug Administration has designated the...
The five basic tastes (saltiness, sweetness, bitterness, sourness, and savoriness) are detected by specialized taste receptors on the tongue and palate epithelium.The number of taste categories in humans remains under research, with a sixth taste possibly including spicy or pungent.
A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...
Halal (/ h ə ˈ l ɑː l /; Arabic: حلال ḥalāl [ħæˈlæːl]) is an Arabic word that translates to ' permissible ' in English. In the Quran, the term halal is contrasted with the term haram (' forbidden ').This binary opposition was elaborated into a more complex classification known as "the five decisions": mandatory, recommended, neutral, reprehensible and forbidden.
A sample of food-grade diatomaceous earth Scanning electron micrograph of diatomaceous earth Diatomaceous earth (/ ˌ d aɪ. ə t ə ˈ m eɪ ʃ ə s / DY-ə-tə-MAY-shəs), diatomite (/ d aɪ ˈ æ t ə m aɪ t / dy-AT-ə-myte), celite or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder.
