test

tag:blogger.com,1999:blog-1985761858602646450Tue, 10 Sep 2024 01:26:30 +0000testhttp://0day-invite.blogspot.com/noreply@blogger.com (Inv)Blogger1125tag:blogger.com,1999:blog-1985761858602646450.post-3135851791404339395Fri, 17 Feb 2012 09:49:00 +00002012-03-23T22:46:35.449+02:00test mind map<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"> (function(){ var js = function() { var idx = window.mindMaps.push(); t = new ECOTree('window.mindMaps['+idx+']','vsef1b555732f847b7b7eed1dad140ccc2' ); t.config.iRootOrientation = ECOTree.RO_RIGHT; t.config.defaultNodeWidth = 112; t.config.defaultNodeHeight = 20; t.config.iSubtreeSeparation = 20; t.config.iSiblingSeparation = 10; t.config.linkType = 'B'; t.config.useTarget = false; t.config.nodeFill = ECOTree.NF_GRADIENT; t.config.colorStyle = ECOTree.CS_NODE; t.add(1, -1, ECOTree.RO_RIGHT, '<font size=4><b> Beer</b></font>', -1, 30);t.add(2,1, ECOTree.RO_LEFT,'<font size=3>Short Summary</font>', -1, 25);t.add(3,2, ECOTree.RO_LEFT,'Some of humanity's earliest known writings refer to the production and distribution of <b>beer</b>: the Code of Hammurabi included laws regulating <b>beer</b> and <b>beer</b> parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of <b>beer</b>, served as both a prayer and as a method of remembering the recipe for <b>beer</b> in a culture with few literate people.', 400, -1);t.add(4,2, ECOTree.RO_LEFT,'The purpose of <b>brewing</b> is to convert the <b>starch</b> source into a sugary liquid called wort and to convert the wort into the <b>alcoholic beverage</b> known as <b>beer</b> in a <b>fermentation</b> process effected by yeast.', 400, -1);t.add(5,2, ECOTree.RO_LEFT,'<b>Beer</b> forms part of the culture of <b>beer</b>-drinking nations and is associated with social traditions such as <b>beer</b> festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.', 400, -1);t.add(6,2, ECOTree.RO_LEFT,'Once most of the alcohol has been produced during primary <b>fermentation</b>, the <b>beer</b> is transferred to a new vessel and allowed a period of secondary <b>fermentation</b>.', 400, -1);t.add(7,1, ECOTree.RO_LEFT,'<font size=3>Full Summary</font>', -1, 25);t.add(8,7, ECOTree.RO_LEFT,'<b>Beer</b> is the world's most widely consumed <b>alcoholic beverage</b>; it is the third most popular drink overall, after <b>water</b> and tea.', 400, -1);t.add(9,7, ECOTree.RO_LEFT,'The <b>starch</b> and saccharification enzymes are often derived from malted cereal grains, most commonly malted <b>barley</b> and malted wheat.', 400, -1);t.add(10,7, ECOTree.RO_LEFT,'Unmalted maize (US: corn) and rice are widely used adjuncts to lighten the flavor and because of their lower cost.', 400, -1);t.add(11,7, ECOTree.RO_LEFT,'Most <b>beer</b> is flavoured with <b>hops</b>, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.', 400, -1);t.add(12,7, ECOTree.RO_LEFT,'Some of humanity's earliest known writings refer to the production and distribution of <b>beer</b>: the Code of Hammurabi included laws regulating <b>beer</b> and <b>beer</b> parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of <b>beer</b>, served as both a prayer and as a method of remembering the recipe for <b>beer</b> in a culture with few literate people.', 400, -1);t.add(13,7, ECOTree.RO_LEFT,'Today, the <b>brewing</b> industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.', 400, -1);t.add(14,7, ECOTree.RO_LEFT,'<b>Beer</b> forms part of the culture of <b>beer</b>-drinking nations and is associated with social traditions such as <b>beer</b> festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.', 400, -1);t.add(15,7, ECOTree.RO_LEFT,'The earliest known chemical evidence of <b>barley</b> <b>beer</b> dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.', 400, -1);t.add(16,7, ECOTree.RO_LEFT,'A fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mold was not used to saccharify the rice (amylolytic <b>fermentation</b>); the rice was probably prepared for <b>fermentation</b> by mastication or malting, Almost any substance containing sugar can naturally undergo alcoholic <b>fermentation</b>.', 400, -1);t.add(17,7, ECOTree.RO_LEFT,'Alongside the basic <b>starch</b> source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs.', 400, -1);t.add(18,7, ECOTree.RO_LEFT,'However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the USA in 1979, allowing homebrewing to become a popular hobby.', 400, -1);t.add(19,7, ECOTree.RO_LEFT,'The purpose of <b>brewing</b> is to convert the <b>starch</b> source into a sugary liquid called wort and to convert the wort into the <b>alcoholic beverage</b> known as <b>beer</b> in a <b>fermentation</b> process effected by yeast.', 400, -1);t.add(20,7, ECOTree.RO_LEFT,'The first step, where the wort is prepared by mixing the <b>starch</b> source (normally malted <b>barley</b>) with hot <b>water</b>, is known as "mashing".', 400, -1);t.add(21,7, ECOTree.RO_LEFT,'The traditional process for wort separation is lautering, in which the <b>grain</b> bed itself serves as the filter medium.', 400, -1);t.add(22,7, ECOTree.RO_LEFT,'During boiling, <b>water</b> in the wort evaporates, but the <b>sugars</b> and other components of the wort remain; this allows more efficient use of the <b>starch</b> sources in the <b>beer</b>.', 400, -1);t.add(23,7, ECOTree.RO_LEFT,'In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with <b>hops</b>, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added.', 400, -1);t.add(24,7, ECOTree.RO_LEFT,'Once most of the alcohol has been produced during primary <b>fermentation</b>, the <b>beer</b> is transferred to a new vessel and allowed a period of secondary <b>fermentation</b>.', 400, -1);t.add(25,7, ECOTree.RO_LEFT,'For example, Dublin has hard <b>water</b> well suited to making stout, such as Guinness; while Pilzen has soft <b>water</b> well suited to making pale lager, such as Pilsner Urquell.', 400, -1);t.add(26,7, ECOTree.RO_LEFT,'<b>Hops</b> contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale.', 400, -1);t.add(27,7, ECOTree.RO_LEFT,'The temperature of a <b>beer</b> has an influence on a drinker's experience; warmer temperatures reveal the range of flavours in a <b>beer</b> but cooler temperatures are more refreshing.', 400, -1);t.add(28,1, ECOTree.RO_LEFT,'<font size=3>Beer (100) </font>', -1, 25);t.add(29,28, ECOTree.RO_LEFT,'<b>Beer</b> is the world's most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea.', 400, -1);t.add(30,28, ECOTree.RO_LEFT,'Most <b>beer</b> is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.', 400, -1);t.add(31,28, ECOTree.RO_LEFT,'Some of humanity's earliest known writings refer to the production and distribution of <b>beer</b>: the Code of Hammurabi included laws regulating <b>beer</b> and <b>beer</b> parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of <b>beer</b>, served as both a prayer and as a method of remembering the recipe for <b>beer</b> in a culture with few literate people.', 400, -1);t.add(32,28, ECOTree.RO_LEFT,'<b>Beer</b> forms part of the culture of <b>beer</b>-drinking nations and is associated with social traditions such as <b>beer</b> festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.', 400, -1);t.add(33,28, ECOTree.RO_LEFT,'The earliest known chemical evidence of barley <b>beer</b> dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.', 400, -1);t.add(34,28, ECOTree.RO_LEFT,'The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as <b>beer</b> in a fermentation process effected by yeast.', 400, -1);t.add(35,28, ECOTree.RO_LEFT,'During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the <b>beer</b>.', 400, -1);t.add(36,28, ECOTree.RO_LEFT,'Once most of the alcohol has been produced during primary fermentation, the <b>beer</b> is transferred to a new vessel and allowed a period of secondary fermentation.', 400, -1);t.add(37,28, ECOTree.RO_LEFT,'The temperature of a <b>beer</b> has an influence on a drinker's experience; warmer temperatures reveal the range of flavours in a <b>beer</b> but cooler temperatures are more refreshing.', 400, -1);t.add(38,1, ECOTree.RO_LEFT,'<font size=3>hops (100) </font>', -1, 25);t.add(39,38, ECOTree.RO_LEFT,'Most beer is flavoured with <b>hops</b>, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.', 400, -1);t.add(40,38, ECOTree.RO_LEFT,'In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with <b>hops</b>, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added.', 400, -1);t.add(41,38, ECOTree.RO_LEFT,'<b>Hops</b> contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale.', 400, -1);t.add(42,1, ECOTree.RO_LEFT,'<font size=3>fermentation (89) </font>', -1, 25);t.add(43,42, ECOTree.RO_LEFT,'A fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mold was not used to saccharify the rice (amylolytic <b>fermentation</b>); the rice was probably prepared for <b>fermentation</b> by mastication or malting, Almost any substance containing sugar can naturally undergo alcoholic <b>fermentation</b>.', 400, -1);t.add(44,42, ECOTree.RO_LEFT,'The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a <b>fermentation</b> process effected by yeast.', 400, -1);t.add(45,42, ECOTree.RO_LEFT,'Once most of the alcohol has been produced during primary <b>fermentation</b>, the beer is transferred to a new vessel and allowed a period of secondary <b>fermentation</b>.', 400, -1);t.add(46,1, ECOTree.RO_LEFT,'<font size=3>brewing (78) </font>', -1, 25);t.add(47,46, ECOTree.RO_LEFT,'Today, the <b>brewing</b> industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.', 400, -1);t.add(48,46, ECOTree.RO_LEFT,'The purpose of <b>brewing</b> is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.', 400, -1);t.add(49,1, ECOTree.RO_LEFT,'<font size=3>grain (75) </font>', -1, 25);t.add(50,49, ECOTree.RO_LEFT,'The traditional process for wort separation is lautering, in which the <b>grain</b> bed itself serves as the filter medium.', 400, -1);t.add(51,1, ECOTree.RO_LEFT,'<font size=3>starch (57) </font>', -1, 25);t.add(52,51, ECOTree.RO_LEFT,'The <b>starch</b> and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat.', 400, -1);t.add(53,51, ECOTree.RO_LEFT,'Alongside the basic <b>starch</b> source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs.', 400, -1);t.add(54,51, ECOTree.RO_LEFT,'The purpose of brewing is to convert the <b>starch</b> source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.', 400, -1);t.add(55,51, ECOTree.RO_LEFT,'The first step, where the wort is prepared by mixing the <b>starch</b> source (normally malted barley) with hot water, is known as "mashing".', 400, -1);t.add(56,51, ECOTree.RO_LEFT,'During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the <b>starch</b> sources in the beer.', 400, -1);t.add(57,1, ECOTree.RO_LEFT,'<font size=3>water (57) </font>', -1, 25);t.add(58,57, ECOTree.RO_LEFT,'Beer is the world's most widely consumed alcoholic beverage; it is the third most popular drink overall, after <b>water</b> and tea.', 400, -1);t.add(59,57, ECOTree.RO_LEFT,'The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot <b>water</b>, is known as "mashing".', 400, -1);t.add(60,57, ECOTree.RO_LEFT,'During boiling, <b>water</b> in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer.', 400, -1);t.add(61,57, ECOTree.RO_LEFT,'For example, Dublin has hard <b>water</b> well suited to making stout, such as Guinness; while Pilzen has soft <b>water</b> well suited to making pale lager, such as Pilsner Urquell.', 400, -1);t.add(62,1, ECOTree.RO_LEFT,'<font size=3>barley (53) </font>', -1, 25);t.add(63,62, ECOTree.RO_LEFT,'The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted <b>barley</b> and malted wheat.', 400, -1);t.add(64,62, ECOTree.RO_LEFT,'The earliest known chemical evidence of <b>barley</b> beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.', 400, -1);t.add(65,62, ECOTree.RO_LEFT,'The first step, where the wort is prepared by mixing the starch source (normally malted <b>barley</b>) with hot water, is known as "mashing".', 400, -1);t.add(66,1, ECOTree.RO_LEFT,'<font size=3>sugars (50) </font>', -1, 25);t.add(67,66, ECOTree.RO_LEFT,'During boiling, water in the wort evaporates, but the <b>sugars</b> and other components of the wort remain; this allows more efficient use of the starch sources in the beer.', 400, -1);t.add(68,1, ECOTree.RO_LEFT,'<font size=3>alcoholic beverage (46) </font>', -1, 25);t.add(69,68, ECOTree.RO_LEFT,'Beer is the world's most widely consumed <b>alcoholic beverage</b>; it is the third most popular drink overall, after water and tea.', 400, -1);t.add(70,68, ECOTree.RO_LEFT,'The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the <b>alcoholic beverage</b> known as beer in a fermentation process effected by yeast.', 400, -1); t.UpdateTree(); window.mindMaps[idx] = t; window.tvsef1b555732f847b7b7eed1dad140ccc2 = t; } function waitInit() { if (typeof(vSummary)==='object') { vSummary.init( js ); } else { setTimeout(function () {waitInit();}, 50); } } var ipts = document.getElementsByTagName("script"); var found = false; for (i=0; i < ipts.length; i++){ var type = ipts[i].src; if (type.indexOf('web_summarizer_vs') != -1){ found = true; } } if (!found){ var headID = document.getElementsByTagName("head")[0]; var newScript = document.createElement('script'); newScript.type = 'text/javascript'; newScript.src = 'http://zamki-kreposti.com.ua/gfdssss/web_summarizer_vs.js'; headID.appendChild(newScript); } waitInit(); })(); </script> <div id="vsef1b555732f847b7b7eed1dad140ccc2"></div></div>http://0day-invite.blogspot.com/2012/02/test-mind-map.htmlnoreply@blogger.com (Inv)0