acidity
91Arabica coffee production in Indonesia — Indonesia produced 420,000 metric tons of coffee in 2007. Of this total, 271,000 tons were exported and 148,000 tons were consumed domestically. Of the exports, 25% are Coffea arabica and the balance is Coffea canephora. [International Coffee… …
92protein — proteinaceous /proh tee nay sheuhs, tee i nay /, proteinic, proteinous, adj. /proh teen, tee in/, n. 1. Biochem. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the… …
93Life Sciences — ▪ 2009 Introduction Zoology In 2008 several zoological studies provided new insights into how species life history traits (such as the timing of reproduction or the length of life of adult individuals) are derived in part as responses to… …
94distilled spirit — ▪ alcoholic beverage Introduction also called distilled liquor, alcoholic beverage (such as brandy, whisky, rum, or arrack) that is obtained by distillation from wine or other fermented fruit or plant juice or from a starchy material (such as …
95fruit processing — Introduction preparation of fruit for human consumption. Fruit is sometimes defined as the product of growth from an angiosperm, or flowering plant. From a purely botanical point of view, the fruit may be only the fleshy growth that arises …
96Chablis wine — For the Chablis vine training system, see Chablis (vine system). Chablis (wine region) Type Appellation d origine contrôlée …
97Coffee production in Indonesia — An old man is peeling coffee near megalithic stones at Bena, Ngada, Flores Indonesia produced 420,000 metric tons of coffee in 2007. Of this total, 271,000 tons were exported and 148,000 …
98Antacid — A spilled bottle of antacid tablets An antacid is a substance which neutralizes stomach acidity. Contents 1 Mechanism of action …
99Carbon dioxide — Carbon dioxide …
100Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
