Why the cork is used to close wine bottles?

Why the cork is used to close wine bottles?

Discover what are the characteristics that make this material unique and irreplaceable

The Egyptians used it to seal the ceramic pots that they put in the graves. And the Greeks, to seal the containers in which they kept the wine and olive oil. For various reasons, cork is one of the best insulating liquids exists.
Unlike what happens with other materials, the bark of cork oak has the "power" to hold the wine at the same time it provides a high oxygen it needs to mature and not bulging. Having no source of oxygen, sulfur dioxide, which has wine decays and produces a foul odor.
 
"Inside, the cork looks like a beehive full of gas, 89.7% is gas, making it light and floating," notes the website Gizmodo . It is this gas that is released in minute quantities, and aerating the wine. And, not from the outside, does not contain external aromas that may affect drinking.
 

In addition, once a bottle is closed with a cork, which in structure is capable of being compressed, the liquid will not corrode or is able to push it. According to the Organization of the United Nations Food and Agriculture, pieces of cork can remain submerged in liquid for centuries without fail.
HISTORY
While this material has been used for centuries, only in the eighteenth century, first used in industry and sparkling wines. It was Dom Perignon who, seeking a way that the gas of champagne bottles that do not are "open themselves", he found the cork to your friend. And so the use of these plugs became universal.

African descent would be more likely to develop food allergies

African descent would be more likely to develop food allergies.

Compared to infants from other sources are twice as likely to react allergically to certain foods

 

The white of egg , the milk cow and peanuts , and soy, shrimp, nuts, wheat and cod are foods that commonly cause allergic reactions in people.  

Inputs due to its composition and nature can cause stomach discomfort , sneezing, nasal obstruction or changes in the skin.

According to a study by the School of Medicine, Northwestern University (United States), people would be more likely to afrodescendendientes allergic reactions to these foods than other individuals.

 

THE STUDY

Rajesh Kumar, a pediatrician who was in charge of the investigation, used as sample to 1,104 children of different ethnicities, we test for six years.

The researchers found that children of African descent were nearly 2.5 times more sensitive than white children. All this in reference to the eight foods listed above.

"When the researchers examined the genetic markers of ancestry was found that for every increase of 10% of African descent, the children were 7% more likely to have antibodies to food allergens," said the magazine Healthland .

According to the specialist says, his study has been able to find links between levels of antibodies that can cause a reaction. However, these results are not conclusive because there is a slight chance that other hereditary factors affect the functioning of the immune system. It may also affect some environmental factors, he said.

The world's most odorous cheese

The world's most odorous cheese. 

The Vieux-Boulogne was chosen by the Chinese as the most disgusting of all for its strong aroma . know the complete ranking

While cheese is a favorite food of many people also arouses disgust in others. That is the case with French vieux Bologne, which was chosen as the most disgusting western food by the Chinese . The reason? Its strong smell, which counted as respondents may produce nausea.

The figure changes completely in France. There is a food revered and frequently used by restaurants gourmet despite its strong odor. This cheese is considered the most fragrant the world by experts from Cranfield University in London.

In reaching this conclusion, the scientists used an "electronic nose", equipped with sensors that analyzed dozens of samples. In addition to this 19 experts convened tasting.

The vieux, made ​​from milk from cows, semi-hard consistency and has a washed rind with beer, which is the reason for its strong smell. Thus, bathed in beer is tuned for nine weeks.

 

Second-ranked was ranked the Pont-Lévêque, also cow's milk, made in Normandy (France), tuned six weeks and washed with brine (water with a high concentration of dissolved salt) used for purifying and preserving food.

Third, Camembert from Normandy also need a maceration of 21 days minimum. Then there are the Munster and Roquefort (France), the latter with a particular history and a process of maceration of up to five months allowing the development of internal molds.

 

The cheddar was in sixth place, a cheese product that was born centuries ago from the combination of leftovers from various cheeses. It also requires a process of purification of six to 24 months. Gone are the Parmesan Italian and French Epoisses.

According to the specialists commented to AFP, the stronger smelling cheeses are washed, and macerated as well. He also ruled out any link between the smell and the type of milk used in its preparation.

Portugal charge taxes to fast food, great news

Portugal charge taxes to fast food, great news. 

You may soon apply a tax on fast food in Portugal, apparently, the Dean of the College of Physicians of the country has proposed to the Minister of Health, create a new tax levied on all foods that are considered unhealthy either fast food, snacks, prepared foods and everything that has excess fat, sugar or salt. The arguments used are: the economic crisis and the right time to tax that may help overcome, reduce spending because of the diseases associated with overweight and obesity , so it does not make budget cuts in the NHS, improve the health of the general population and prevent drug use (which will have to see this last point).

 

Gradually increase the number of countries that impose taxes on such foods, we can recall for example the tax on saturated fats from food in Denmark , and the recent tax burgers which came into force on day 1 of September in Hungary. It seems that both the Government and medical specialists are interested in implementing a tax on fast food in Portugal, we must take into account the country's government has announced a health savings plan which will restructure hospitals and streamline medication.

No wonder therefore that medical specialists see a way to safeguard their area with tax, just as the government sees with good eyes would get additional revenue. Before the crisis, were not registered in Portugal such measures, but now the flag has health doctors explaining how bad it is fast food, soft drinks, snacks, etc. Explain how dangerous it is overcoming the calories recommended daily but it is clear that now care more before the announced cuts, we do not know if economic boom had applied a tax on fast food .

 

But the tax who is going to apply?, Does not indicate whether the food industry, consumers or both, really angry is necessary that doctors fear for their jobs and their salaries for that warrant such action. As the saying goes, 'if you see your neighbor's beard cut, put yours to soak', never better. Maybe not soon meet a similar proposal in Spain, remember that our Social Security surplus is shrinking at an alarming rate and taking into account the severe economic crisis and the search for new taxes to apply ... and white in the bottle. Indeed, a researcher at the University of Navarra already proposed in 2009 to promote the Mediterranean diet by increasing the price of fast food .