Health informations

2019-04-06T15:20:00.001-07:00

Organic Chemistry Is All Around Us

Polymers consist of long chains and branches of molecules. Common polymers you encounter every day are organic molecules. Examples include nylon, acrylic, PVC, polycarbonate, cellulose, and polyethylene.
Petrochemicals are chemicals derived from crude oil or petroleum. Fractional distillation separates the raw material into organic compounds according to their different boiling points. You encounter products made from petrochemicals every day. Examples include gasoline, plastics, detergents, dyes, food additives, natural gas, and medicines.

Although both are used for cleaning, soap and detergent are two different examples of organic chemistry. Soap is made by the saponification reaction, which reacts a hydroxide with an organic molecule (e.g., an animal fat) to produce glycerol and crude soap. While soap is an emulsifier, detergents tackle oily, greasy (organic) soiling mainly because they are surfactants.
Whether a perfume fragrance comes from a flower or a lab, the molecules you smell and enjoy are an example of organic chemistry.

The cosmetics industry is a lucrative sector of organic chemistry. Chemists examine changes in the skin in response to metabolic and environmental factors, formulate products to address skin problems and enhance beauty, and analyze how cosmetics interact with the skin and other products.

Examples of Products With Common Organic Chemicals

Shampoo
Gasoline
Perfume
Lotion
Drugs
Food and food additives
Plastics
Paper
Insect repellent
Synthetic fabrics (nylon, polyester, rayon)
Paint
Moth balls (naphthalene)
Enzymes
Nail polish remover
Wood
Coal
Natural gas
Solvents
Fertilizers
Vitamins
Dyes
Soap
Candles
Asphalt

As you can see, most products you use involve organic chemistry. Your computer, furniture, home, vehicle, food, and body contain organic compounds. Every living thing you encounter is organic. Inorganic items, such as rocks, air, metals, and water, often contain organic matter, too.

Mojito

2019-03-31T03:45:00.001-07:00

Quick history of the mojito

In 1833, a drink consisting of rum, sugar, lime and mint appeared in the book El Colera en la Habana by Cuban author Ramon de Palma. Called the "El Draquecito”, often associated with Sir Francis Drake, it's clear to see the ancestry of the mojito in this drink. Over time the Draque, as it became known, was refined until it became the mojito that we know and love today.

The classic mojito

A classic mojito is made with rum (traditionally white), sugar, lime, mint, ice and soda water, served in a highball glass. The key with this drink is balance: you want to be able to taste each element, with each working in harmony.

The rum

White rum is the order of the day. Julian de Féral of the Gorgeous Group in London advocates a Spanish style of rum (also referred to as Cuban style), which are lighter rums, perfect for mixing in cocktails like the daiquiri and mojito. We recommend Havana Club in our rum review.

If you want to add a little extra zing to your mojito, Julian suggests adding a bar spoon of an overproof number such as Wray and Nephew to give a backbone to the rum element, whilst adding dry grassy notes which complement the mint.

The sugar

Traditionally a mojito would have been made using crystalline sugar, however the need to dissolve the sugar can lead to an inconsistent drink, never mind the crunchy mess left in the bottom of the glass. Without fail, all of the bartenders I talked to when researching this article advocated the use of sugar syrup for a clean, consistent finish.

As far as the type of sugar used, Cocktail Kate from Furnivals Well in Liverpool always pairs the blanco white rums with a white sugar cane syrup whereas Julian opts for an unrefined or golden sugar. Both agreed that you should stay away from heavier sugars when you're using a light style of rum as they're likely to overpower and turn your mojito a murky brown colour.

We suggest making a 1:1 syrup (equal volumes of water and sugar, stirred over a gentle heat until dissolved) as it makes your mojito ratio simpler: 1:1:2 - lime : sugar syrup : rum.

The lime

Fresh pressed lime juice is just as good as adding lime wedges and muddling. In fact, it's important not to over-muddle any citrus fruit or green leaves (so this goes for the mint too) as you'll release bitter notes. It's also easier for consistency, as Sipheng You from London bar PimpSheui explains: "I prefer to mix the drink with freshly squeezed lime juice rather than muddled lime wedges as it allows more control over the amount of juice in the drink and will leave more room in the glass for the other ingredients."

If you want to add a couple of lime wedges for aesthetics though, do go ahead, just squeeze them beforehand and think more of a gentle press than a strong 'muddle'.

The mint

The interesting thing about mint is that most of its taste is olfactory, meaning that the taste actually comes from the smell. Don't believe me? Hold your nose and eat some mint chocolate. You'll get very few mint notes until you release your nose!

Therefore your aim is to release the aromatic oils from the mint to flavour your drink. You want to avoid heavy-handed muddling, which grinds the mint into a pesto-like consistency, as you'll actually end up releasing bitter chlorophyll notes from the leaves which are unpleasant. You also want to avoid breaking up the mint into small pieces as they will block up your straw. Less is more - think a gentle press (as with the limes).

Cocktail Kate reveals one of her secrets for using mint: "A great trick is to place the leaves in the palm of your hand and slap them. This awakens the flavours, and will give your drink that instant ‘zippy’ flavour you dream of from a mojito."

You'll also be agitating the mint when you churn your drink (see the section below on constructing your drink), which will help the mint flavour/aroma to come alive too.

And don't forget the crowning glory of the mojito: another mint sprig. Slap this sprig between your hands too, and position it right next to the straw so that every sip will be accompanied with the aroma from the mint, which will accentuate the taste.

Soda water

As mojitos are served on crushed ice, you'll get dilution as you churn the drink. Often by this point there's little room for soda and I'd argue a splash isn't going to make any noticable difference. It'll also go flat almost immediately. However, if you do have space and prefer your mojito with soda, make sure it doesn't include artificial sweeteners or flavourings, and don't add too much or you'll drown the rum.

The ice

Crushed ice is the order of the day. It needs to come straight from the freezer or be crushed just before you make the drink. You also want to buy fresh ice. Crushed ice has a much larger surface area than cubed, and any lingering flavours the ice may have picked up from the food in your freezer will come through strongly and won't be pleasant!

Five Key Strategies for Food Health

2019-03-31T02:36:00.000-07:00

Respect for cleanliness and cleanliness

Wash your hands thoroughly before handling food and during preparation.

Wash your hands after using the toilet.

Carefully wash and clean all surfaces of the kitchen and food in contact with food.

Keep the kitchen (and place for cooking and preparing food) out of the reach of insects, pets and other animals.

▪ Separate raw and cooked foods

Keep raw meat, poultry, and raw seafood from other foods.

Do not use cooking utensils such as knives and meatballs that are in contact with raw food for cooked foods.

Put food in the container and place it inside the refrigerator, making sure that the raw and cooked food does not fit into a container.

▪ Fully cooking

Foods, especially meat, poultry, eggs and marine food should be completely cooked.

Fully boil foods such as soup and stew and make sure it is at a temperature of 70 degrees centigrade. Make sure the meat and poultry meat is not pink and clear. Use the thermometer to determine the temperature of the food.

If you reuse cooked foods, thoroughly reheat them.

▪ Put the food at the right temperature.

Do not cook cooked food outside the refrigerator for more than 2 hours.

Place the refrigerator in the refrigerator as soon as possible and cook foods that are spoiling soon.

Cook the cooked food before using it completely (over 60 degrees).

Do not store food for a long time even in the freezer.

Do not place frozen foods at room temperature.

Use drinking water and healthy raw food.

Use safe drinking water and plumbing.

Do not buy groceries from the vendors.

Boil well when using milk.

Wash carefully the fruits and vegetables, especially if consumed raw.

(4 steps to be followed).

Do not use any food that has been consumed by any means.