..."NATURAL PRESERVATIVES" Anthony C. Dweck Research Director, Peter Black Medicare Ltd., White Horse Business Park, Aintree Avenue, Trowbridge, Wiltshire, UK. BA14 0XB SUMMARY This paper looks at the theoretical development of a natural preservative system using the author's data base on medicinal plants as a source of references. The legal aspects of this concept are considered. The traditional methods of preservation, many taken from the food industry are summarised. The use of alcohol, glycerine, sugar, salt, dessication, anhydrous systems and temperature are amongst examples considered. The definitions of the many words used to describe the act of preservation are considered, and the confusion that results from the presence of the many synonyms is considered. e.g. antimicrobial, antibiotic, antiseptic, bactericidal, etc. Specific organisms are identified as being of particular interest, especially those standard organisms that form part of the B.P. challenge test. These include Candida albicans, Pseudomonas aeruginosa, Escherichia coli, Aspergillus niger and Staphylococcus aureus. A cross-section of plants mentioned in the literature as being specifically targeted at these organisms are considered. The paper concludes with Appendices of plant materials that have mention in the literature according to specific definitions, which may give researchers a potential introduction to future research. KEY WORDS Natural preservation, traditional preservation, challenge test organisms...
Words: 10819 - Pages: 44
...com/smpp/title~content=t792306868 Ethnobotanical Study of Upper Siran Habib Ahmad a; Shujaul Mulk Khan a; Sajidul Ghafoor b; Niaz Ali1 a a Department of Botany, Hazara University Mansehra, Pakistan b Department of Genetics, Hazara University Mansehra, Pakistan Online Publication Date: 01 January 2009 To cite this Article Ahmad, Habib, Khan, Shujaul Mulk, Ghafoor, Sajidul and Ali1, Niaz(2009)'Ethnobotanical Study of Upper Siran',Journal of Herbs, Spices & Medicinal Plants,15:1,86 — 97 To link to this Article: DOI: 10.1080/10496470902787519 URL: http://dx.doi.org/10.1080/10496470902787519 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.informaworld.com/terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or...
Words: 4308 - Pages: 18
...HERBS & SPICES HERBS & SPICES WHAT ARE HERBS? * Leaves of plants that lack woody stems. * Typically, the green, leafy part of the plant is used in cooking. * The plants are grown for their flavor and medicinal value. * Some define herbs as plants with healing properties. Herbs: Leaves, stems, and flowers of aromatic plants * Fresh: More aromatic; cleaner flavor * Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils USING HERBS Fresh herbs *Ready to eat foods-add as early as possible to allow the flavor to be released *Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs Dried Herbs *Ready to eat foods-early in the cooking process *Cooked foods-early in the cooking process *If the recipe calls for fresh and you are using dried you need to ½ the amount. HISTORY As far back as 5000 BCE, Sumerians used herbs in medicine. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE. In ancient Greece, in 162 CE, a physician by the name of Galen was known for concocting complicated herbal remedies that contained up to 100 ingredients. CULINARY HERBS Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Culinary herbs can come in two different forms. They can be in their natural state which is straight from the garden or bought in...
Words: 6433 - Pages: 26
...This page intentionally left blank This practical coursebook introduces all the basics of semantics in a simple, step-bystep fashion. Each unit includes short sections of explanation with examples, followed by stimulating practice exercises to complete the book. Feedback and comment sections follow each exercise to enable students to monitor their progress. No previous background in semantics is assumed, as students begin by discovering the value and fascination of the subject and then move through all key topics in the field, including sense and reference, simple logic, word meaning, and interpersonal meaning. New study guides and exercises have been added to the end of each unit (with online answer key) to help reinforce and test learning. A completely new unit on non-literal language and metaphor, plus updates throughout the text, significantly expand the scope of the original edition to bring it up-to-date with the modern teaching of semantics for introductory courses in linguistics as well as intermediate students. JAMES R. HURFORD is Professor of General Linguistics, University of Edinburgh. BRENDAN HEASLEY is Consultant (Postgraduate Training), Sharjah Women’s College, United Arab Emirates. MICHAEL B. SMITH is Associate Professor of Linguistics, Oakland University. Semantics A Coursebook SECOND EDITION JAMES R. HURFORD Professor of General Linguistics, University of Edinburgh BRENDAN HEASLEY Consultant (Postgraduate Training), Sharjah Women’s College...
Words: 122224 - Pages: 489
