After distillation, he macerates the clear absinthe with herbs a second time, which gives it more flavor as well as its brilliant green color.
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Neobarrettia spinosa is a carnivorous insect. It agilely stalks through the underbrush and macerates grasshoppers, other katydids, caterpillars, small frogs, lizards, and any other small animal it can overpower. These animals put up a formidable threat posture when under attack, and defends with a powerful bite and a nasty rear kick.
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They are then left to stand for 7 to 12 hours (depending on herb used). For most macerates, 10 hours is used. Tinctures are alcoholic extracts of herbs, which are generally stronger than herbal teas. Tinctures are usually obtained by combining 100% pure ethanol (or a mixture of 100% ethanol with water) with the herb.
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Infusions are hot water extracts of herbs, such as chamomile or mint, through steeping. Decoctions are the long-term boiled extracts, usually of harder substances like roots or bark. Maceration is the cold infusion of plants with high mucilage-content, such as sage or thyme. To make macerates, plants are chopped and added to cold water.
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Vinyldithiins, more precisely named 3-vinyl-4H-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, are organosulfur phytochemicals formed in the breakdown of allicin from crushed garlic (Allium sativum). Vinyldithiins are Diels-Alder dimers of thioacrolein, H2C=CHCH=S, formed in turn by decomposition of allicin. In garlic supplements, vinyldithiins are only found in garlic oil macerates that are made by incubation of crushed garlic in oil.
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Grinder pump station with fiberglass tank and stainless steel lid installed outside a home Grinder pump station with HDPE tank being installed The grinder pump “station” consists of the pump, a tank, and an alarm panel. A pump for household use is usually 1 hp, 1.5 hp or 2 hp. A cutting mechanism macerates waste and grinds items that are not normally found in sewage, but may get flushed down the toilet. The pump has a level sensor either built into the pump, called “sensing bells,” or attached externally to the pump, typically float switches.
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Modern American- style chewing tobacco (colloquially known as chew or chaw, especially in the American South and Midwest) is produced from cured and often fermented tobacco, usually dampened and mixed with some type of sweetener. (Often molasses.) Twist tobacco may be an exception in this case, as many brands of twist are not sweetened. In using chewing tobacco—at least types other than tobacco pellets—the consumer usually deposits the tobacco between the cheek and teeth and lightly macerates and sucks the tobacco to allow its juices to flow. Thus when chewing, it is common to spit and discard excess saliva caused by the release of juices from the tobacco, justifying the existence of the spittoon, or cuspidor.
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