Category: Enology

The Origin of the Piggy Bank

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During the 15th century, the English would often store coins within pygg pots or containers. During the 18th century these vessels became referred to as “piggy banks” which is where the modern day term is derived from. Piggy banks were called as such because of the pygg they were comprised of which is a type of clay, an inexpensive, orange colored earthenware clay used to produce everyday vessels within England from the 15th century onward (e.g. pitchers, cups, pots etc.). The primary reason for this is that metal has been costly all throughout history, due to the difficulty of sourcing and producing it from ore, and because of this expense, alongside the fact that pygg is more commonly available and found in larger quantities throughout England, the English public relied upon pygg containers to hold not only food and liquids but also spare coins and other small treasures

The 4 Primary Preservative Agents Used During Ancient Egyptian Mummification

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The 4 main chemicals used by the Ancient Egyptians for mummification were natron as a drying agent, palm wine to cleanse the body and its cavities after organ removal, cedar oil to anoint, and bitumen as a glue. Natron is a naturally occurring mineral mixture primarily composed of sodium carbonate decahydrate and sodium bicarbonate, with traces of sodium chloride and sodium sulfate, and is harvested from dry lake beds (e.g. Wadi Natrun etc.). Natron’s high alkalinity and hygroscopic properties allow it to desiccate human remains by drawing out moisture, whilst simultaneously inhibiting bacterial growth and chemically breaking down lipids. Beyond preservation, natron also symbolized ritual purification and was used ubiquitously within Ancient Egypt (e.g. religious ceremonies, glass manufacturing, personal hygiene etc.). Palm wine, a fermented beverage comprised of the sap of date palms, was highly valued for its antiseptic and moderate alcoholic properties throughout history within Egypt. During mummification, wt/wety (pronounced “weh-tee”) the Ancient Egyptian term for “embalmers”, used palm wine to rinse the thoracic and abdominal cavities, ensuring that residual organic tissue was sterilized and virtually all odors eliminated. This cleansing was often accompanied by aromatic herbs and spices, believed to be used for both hygiene as well as ritual purification, reflecting the Ancient Egyptian ideological concern for both physical preservation and symbolic purification of the vessel for the soul. Cedar oil, a bit of a misnomer as it was often derived from juniper or other closely related coniferous tree sources rather than the cedar tree itself, was prized for its resinous, aromatic, and antimicrobial characteristics. Cedar oil was applied as an anointing oil to both the skin and the ḥbsw/ḥebesw (pronounced “heh-bes-oo”), which means “bandages” in the Late Egyptian language, but more literally translates to “wrappings”, both to soften and preserve tissues but also to imbue human remains with the fragrance of soil/wood, smoke, and camphor; scents associated with the pantheon of Egyptian deities. For those who could not afford this preservation method, cedar oil could be injected into the body cavity directly, in which its solvent properties dissolved soft tissues, leaving only skin and bone once the natron had absorbed the liquefied remains, raised the overall pH level to halt decomposition, and dried the cavity completely. Lastly bitumen was used, a naturally occurring petroleum product also referred to as “natural asphalt”, which was a black, viscous substance sourced from various geological deposits within the region (eg. the Dead Sea etc.). Although not universally used throughout all dynasties of the Ancient Egyptian state, bitumen became increasingly common in the most recent phases of Ancient Egyptian history, particularly during the Greco Roman period from 332 B.C. – 642 A.D. Bitumen’s adhesive and waterproofing capabilities allowed it to bind wrappings and seal the body shut, and its dark coloration may have been deliberately chosen to evoke Osiris, the Ancient Egyptian god of the underworld, often depicted with black skin and symbolizing both fertility and rebirth. Additionally, in terms of chemical composition, bitumen provided durability to the embalming balms used, with modern day analyses revealing it was typically blended with resins, lipids, and waxes rather than used in its most pure form

How Flames Were Artificially Produced for Opera Productions During the 18th Century

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During the 18th century within opera and theater productions, stage doors which would lead a character to Hell achieved simulating the flames of Hell with brandy which would be placed into a container and lit on fire due to the fact that during the period, brandy was the brightest glowing flame available because of it’s high alcohol content. Once the brandy was burning bright, a powder referred to as “lycopodium” was blown across the flames to create an intense illumination, creating a fireball of sorts. It was in truth a very dangerous special effect to achieve because of the wooden sets, the actors involved, and the enclosure of the theatre itself. Most of those who performed the pyrotechnics for operas and plays during this period were ex-military, often soldiers who understood how these chemicals worked in depth as rocket technology was at the cutting edge of warfare during the era

Bakers and Grocers Using Additives to Increase Profit Margins During the Victorian Period

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Profit margins were incredibly thin for Victorian bakers so to stretch flour as far as possible, they would add all sorts of additives to adulterate the end product (e.g. clay, plaster of Paris, sawdust, chalk, and alum, the same chemical used to clean swimming pools during the modern day etc.). Alum had both bulking qualities and acted as a bleach for the flour, so alum despite it being the most dangerous additive, was also the most popular supplement during this period. Victorian grocers would use tactics like watering down milk to stretch it as far as possible, going even further than bakers when it came to food tampering. Grocers would often add red lead to cheeses like Red Gloucester cheese, add iron sulfate to pickles to make them appear more green, spruce up old vinegar by adding sulphuric acid, add poisonous Prussian blue to tea leaves, and mixed mercury with children’s candy to enhance its color

American Cheese Manufacturer Kraft Producing Kraft Singles and Kraft Slices With Ingredients Which Are Not Cheese

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The Kraft Singles and Kraft Slices product lineup Kraft is renowned for are not entirely comprised of cheese. For this reason, Kraft cannot use the term “cheese” upon the product label within North America which is why these products are typically labeled as “Kraft Singles” or “Kraft Slices”. This is also the reason why Kraft Singles and Kraft Slices often display the phrase “pasteurized prepared cheese product” which is due to the fact that cheese within the North America must contain 51% cheese to be legally considered cheese and Kraft falls short of this threshold with these particular products

The Importance of Gastrointestinal Microbes for Weight Loss

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There are 100,000,000,000,000 (100 trillion) microbes within the gastrointestinal system and scientists have learned that by transplanting microbes from one animal to another, weight gain and weight loss can be turned on and off at will. Scientists now understand that the greater diversity a person has in terms of the types of microbial life which live within their body, the less likely they are to gain weight or maintain a higher than ideal body weight, with the exact opposite effect occurring in those who have lower than average values in reference to the number of microbes living within the body. Diets rich in fiber are typically associated with higher values of microbes, so increasing fiber intake, can significantly reduce overall body weight and promote the existence and health of many different kinds of microbes. Increasing fiber content for only a few days, has a measurable and marked effect upon microbrial gastrointestinal health

How Breath Alcohol Analysis Works

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Alcohol shows up in the breath because it gets absorbed from the mouth, throat, stomach and intestines into the bloodstream. Alcohol­ is not digested upon absorption, nor chemically changed in the bloodstream. As blood circulates through the lungs, some of the alcohol moves across the membranes of the lung’s alveoli, into the air stored within the lungs. Because the alcohol concentration in the breath is related to the concentration in the blood, an approximate measurement can be identified when using a simple ratio formula of breath alcohol to blood alcohol which is 2100:1. This means that 2100 milliliters of alveolar air will contain the same amount of alcohol as 1 milliliter of blood

The Ancient Roman Torture Method of the Roman Candle

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The term “Roman Candle”, most commonly used within the fireworks industry, is in reference to a horrible execution method used most commonly by the Roman Emperor Nero. Nero would instruct his soldiers to forcibly coat the bodies of enemies and victims within pitch, oil, wax, and other flammable materials before lighting the feet of these victims to be used as human candles during formal parties, purposeful in its design to create the most prolonged and agonizing torture possible

 

The Etymology of the Gaelic Spirit Whisky

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The Gaelic term “uisce beatha” (pronounced “ish-kah bahh”) translates to mean “water of life” and was originally intended to be used as the name for Scottish whisky. The term was shortened to “uisce” (pronounced “oosh-key”) which is where the English term “whisky” is derived

The Reason Alcoholic Hangovers are Unpleasant

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A hangover at its most basic premise is caused when the body does not have enough water to run its citric acid cycle (also referred to as “CAC”, “tricarboxylic acid cycle”, “TCA cycle”, and/or “Krebs cycle”). This is exactly the process which occurs when a person dies of thirst. Although hangovers are typically not dangerous, this is part of the reason why they feel so uncomfortable