195 Sentences With "sourness" | Random Sentence Generator

She shadows Boseman despite his initial sourness toward the idea.

"But that's enough," she said, feeling the sourness in her feet.

Lahl rinses it well to remove some of the excess sourness.

But what makes it good for a hangover is the sourness.

Sourness is one of those things that people tend to perceive differently.

The un-distilled toddy tasted nutty and sweet, with a quickly fading sourness.

Extended to half-hour episodes, it makes for a lot of concentrated sourness.

They basically pour Pixy Stix over your drink, which accounts for the sourness.

But their lives have not gotten appreciably better, and sourness has set in.

Fresh green chiles provide a heat held in thrilling check by the sourness.

"Fermented ingredients have sourness without acidity and combine well with meat," he said.

Immediately after the shiro taste, you could taste the sourness of the injera itself.

It is enough to make your lips pucker, but spicy ginger cuts through the sourness.

Your sourness has stretched in recent articles to accusing Brexiteers of vanity, rage and being fantasists.

It gives any meat or fish a really nice spiciness, along with a touch of sourness.

The drink first stimulated my taste buds with sourness, and then it soothed them with sweetness.

The characteristic Southeast Asian tension of saltiness, sourness and chile heat creeps into these noodle bowls.

Venus helps smooth out Saturn's sourness like a drop of cream in a cup of black coffee.

But rhubarb is excellent on its own, when its deep, fruity sourness can shine without any intrusions.

The public sourness is all the more acute because many Brazilians believe the economic problems were self-inflicted.

Hot pickles should be eaten cautiously, with plenty of preparation in the event of extreme sourness and heat.

"I don't think there's a sourness," the senator told the news network, referencing her relationship with the president.

He lets you notice each ingredient: the little ping of sourness in the Campanian buffalo mozzarella, for instance.

Then you might start to taste the sourness, which will linger, then the saltiness, and finally the chile.

It was a good indication of sourness to come as Trump eyes Bloomberg's rise in Democratic primary polls.

The cum felt weirdly void of taste, not at all like the sourness I noticed earlier in the week.

"Chev's sourness of disposition becomes so dreadfully aggravated by any success of mine," she wrote to her sister Annie.

Her husband, Richard, used to run an experimental theater and now, without undue sourness, runs an artisanal pickle company.

His legend lives on in Catalonia, but again the story is tinged with a sourness that did not exist before.

Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish.

But for me it all led to a kind of sourness, a distrust of anything soft, of beauty, silence, love.

Each toast slice is crunchy, a little spicy, and super savory, and the sourness from the pickles wakes it all up.

For whatever reason, a tinge of sourness—or self-loathing, or at least self-consciousness—had harshed the show's trademark mellow.

This election has certainly been extraordinary for its characters, but it's equally remarkable for its context, one of profound, paralyzing sourness.

Sopa de camarones is always on the menu, fortified by shrimp stock and rice, with tamarind bringing a contour of sourness.

With every bite, you start to speak a complicated language of salt and smoke; lancing sourness; sweet never without its partner, bitter.

Once you let the Broadway-style helium out of this show, and its buoyant production numbers, "Sweet Charity" betrays its inner sourness.

The Crybaby, from Torrey Bell-Edwards of Brooklyn's Willow, gets its name from its puckering sourness, courtesy of lemon, yogurt whey, and sour beer.

Don't be deceived by the clarity of this cocktail found at east London "agaveria" Hacha — it has the same sourness and salinity you'd expect.

Greg's burden is lightened, then complicated, by Anushka's new caretaker, Hajar (Inès Melab), a Muslim woman who patiently wears down Anushka's sourness and racism.

Then just before serving, whip the cream, sweetening it just a bit, but not enough to interfere with the pucker-inducing sourness of the filling.

Beer aficionados describe the taste of lactic acid as "a soft pleasant sourness," and beers that are fermented with lactobacillus have a characteristic subtle mustiness.

For the beer studies, we used scientific literature suggesting that certain musical attributes can have an influence on the perceived sweetness, sourness or bitterness of beer.

Kaldereta can be made with beef, but why, when you could have goat shank, braised beyond resistance alongside manzanilla olives, for deepening notes of sourness and brine?

You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits.

There's also lingering sourness over the way the March for Science was hastily organized, at first emphasizing a commitment to social justice that some scientists found off-putting.

That's the plan, anyway, and what's so grim is not just the laughable certainty that it will go wrong but the sourness of the political cynicism behind it.

Each spoonful is a ratchet up in sourness: pickled chiles declaring themselves in the depths, along with pickled garlic, pickled cabbage and a generous slosh of rice vinegar.

The black smoke is bold and mealy across the tongue; blue offers suffocating sourness, while white has subtle notes of the bus boarding area at New York's Port Authority.

I marveled at the subtle flavors –– the fruity sourness followed the vanilla sweetness, then the deep coffee flavor rose up, and finally, all of them mingled together in harmony.

The fermentation and sourness need to be held at a constant by feeding the sourdough at the same times every day, and by keep the water at the same temperature.

And since most people won't be able to find true sour cherries in their local grocery store, she's added lemon juice and grated lemon rind to add a touch of sourness.

Culture has a lot to do with which flavors we gravitate toward: People in most regions largely associate black with bitterness; green suggests sourness in the US and sweetness in India.

That's especially true of the festering sourness of the grown-ups — including Conor's uncomfortably married parents (Amy Warren and Billy Carter) and the sadistic priest who runs Conor's school (Martin Moran).

The collective, whose works often focus on the region known as Eurasia, will use the microbe and sourness as metaphors for political discontent — something to consider while you're taking your sips.

When working, this gene encodes a protein which forms part of the tongue's taste buds for umami, a savoury "meatiness" separate from the other four tastes of sweetness, sourness, bitterness and saltiness.

Sour Patch Kids are for adventurous types who aren't satisfied with gummy bears or Starbursts and require a little extra tang but don't want the extreme palate-blasting sourness of a Warhead.

She's already dipped and tasted, explaining that it's the perfect addition to a dish when you want to lend sourness, but without the moisture that you'd get with something like tamarind or citrus.

Though he occasionally moves into a more discordant, nasally voice—borrowing, for a moment, the sourness of Bob Dylan—it's often hard to distinguish his singing from any number of gauzy, fading synthesizers.

The soot and ash left behind is meant to help the audience "feel the sourness" of a conversation between a son and his father, whose sins this son disclosed to the entire family.

After Uy tells me this, I am immediately prompted to try his sweet potato fritter, made with the sourdough that he just finished explaining; and while the sourness is subtle, it is definitely there.

If he hasn't personally tried a farmer's produce, he won't order from it, and even then he's constantly adjusting the ratios of his cocktails to match variations in sweetness, sourness, or bitterness in the ingredients.

Tajín is perhaps the best-known product from a family of Mexican condiments that, either alone or when eaten with other foods, combine saltiness, sweetness, sourness and the heat of chiles — a popular culinary tetrad.

The pop figures that flit through the show, each sent up with more sweetness than sourness, come from various decades, so that no matter how ignorant you may be of the current scene — who's Iggy Azalea, exactly?

"We want to keep assessing how sounds can modulate perceived flavor attributes of food and beverages, such as bitterness, sweetness, sourness and creaminess," said Felipe Reinoso Carvalho, a researcher on the study, to the International Business Times.

But if that is unavailable to you, look for the least-processed brands of cow's milk ricotta (read the label) and check the date: Fresh ricotta should have a sweet dairy flavor, with no hint of sourness.

"The 'sourness' that makes us anxious and angry and leads us to seek out others for help and to support others, and then to work, individually and collectively, for change, is unlikely to have a negative health impact."

Half a chicken, breast and leg, comes perfumed with rounds of preserved lemon, salted in-house and steeped in their own juices for six months, until what's left is just the bloom of sun and a gentle, tamed sourness.

Crowe wraps the muscle in a layer of sad flab, and some of his lines have the sourness of late Chandler ("Marriage is buying a house for someone you hate"), but the film lets him rot only so far.

Unlike larb in southern Thailand, it abstains from sourness and rice powder, instead relying on herbs and spices, each toasted separately to coax out its fragrance, then left to quietly become one with the pork for an hour before cooking.

If you don't want to go to a beach or hike to a swimming hole or drink a spritz on some roof, you give the impression of sourness, as if you're an ogre who just doesn't know how to relax, man.

The election results in 2018 and 2019 suggest that what was a skepticism toward the idea of a President Trump in 2016 has turned into outright sourness and opposition to him and his party in the three years since he won.

Her flavors are strong but balanced, as in sinigang, a soup suffused with tamarind to deliver an edifying sourness, and beef a lo pobre, so-called pauper's steak, a broad plank of Angus rib-eye anointed with the most minimal seasonings and tasting of plenty.

"Eighth Grade" doesn't share the sourness of Solondz's film, however, empathizing strongly with Kayla (Elsie Fisher) as she posts would-be viral videos, throws herself into awkward social situations and rolls her eyes at her overly attentive single father (Josh Hamilton), who doesn't know how to help her.

A pleasant, somewhat stolid presence, Ms. Arterton nonetheless manages, mostly through sheer screen time, to create a character who can hold her own against these free-ranging peacocks, none prouder and screechier than Buckley, a romantic foil whose sourness Mr. Claflin keeps in check with glints of soul.

But unlike sweet and bitter, for example, for which biologists have identified proteins on the tongue's taste cells that detect the molecules involved, the sourness of acids like lemon juice and vinegar has remained enigmatic, with the exact details of how we pick up on it little understood.

Burmese cooking shares ingredients with Thailand's, but it also draws from the Chinese province of Yunnan to the northeast, rejoicing in vegetables pickled to a deep, abiding sourness, and from India to the northwest, embracing seeds and pulses and favoring mild, turmeric-stained curries that radiate warmth without alarming the heart.

He was referring, of course, to money, but he could have meant the sourness and sense of anticlimax enveloping the end of A-Rod, with his team paying him to go away and sportswriters musing on how his Hall of Fame career statistics were far too tainted for the Hall of Fame.

Fresh and pickled, juicy and dried, roasted and crisped, powdery and lush, airy and dense, shattered and whole — the flavors and textures multiply, in curries gentle and furious, cooling salads that find every shade of sourness, and noodles shining with melted pork fat (to be cut by a cleansing sip of soup).

That combination of cool, sweet aniseed and earthy, savoury sourness really makes your palate pop, which is why you'll find it served with meze all over Istanbul, from old-school market-place meyhanes (the Turkish equivalent of taverns) to roof-top nightclubs where the crowd looks like they just hot-footed it from Williamsburg.

After all the sourness and flatness of season three — especially in those arc-free episodes that come in the end — "The Bitch Is Back" is a fantastic return to form for the show, an episode that manages to at once hold the seeds of a compelling story for a potential (and never realized) season four and to be a compelling farewell hour.

His potent dishes, uncompromising in sourness and heat, make it a worthy destination alongside its neighbors — including, across the street, the simian-themed Thai bar Pata Paplean, known for tom yum cocktails; the pink-walled Tea Cup Cafe, which slings pork intestine soup alongside red velvet cake and macarons; and, down the block, Ayada, one of the city's best Thai restaurants.

And as of a year and a half ago, there were no Burmese restaurants in the city: The last holdout, Cafe Mingala on the Upper East Side, which for more than two decades quietly made a case for the flavors of Myanmar — a play of light and dark, earth and brine, sourness and heat — shuttered in the fall of 2016.

When sourness goes too far, the facial muscles contract — and the same happens when we're presented with images or reports of substances or behavior that we find revolting or deem immoral, as shown in a 2008 study by researchers at the University of Toronto, which compared electrical activity in the face muscles of subjects who drank sour, bitter or salty liquids and those confronted with unfair game scenarios.

A signal is sent to the neuron attached to the taste bud. Sourness is the taste that detects acidity. The sourness of substances is rated relative to dilute hydrochloric acid, which has a sourness index of 1. By comparison, tartaric acid has a sourness index of 0.7, citric acid an index of 0.46, and carbonic acid an index of 0.06.

They typically have a slight sweetness, along with a distinct sourness.

Masam Masam Manis (Sourness and Sweetness) is a 1965 Malaysian comedy film directed by and starring P. Ramlee.

Her sourness and envy are apparent in her readiness to put down Iris and her lack of sisterliness.

The vinegar also contains calcium, magnesium, and potassium. The sourness of the vinegar depends on how long it has been allowed to ferment.

Sourness was created in the Labour movement by suggestions of 'Reds under the bed'. It created the conditions for Labour's defeat in 1970.

In Vietnamese cuisine, using lactic fermented by yeast rice (cơm mẻ), which contains microworm (con mẻ), to make the sourness of dishes is common.

Mamuang nampla wan combines various flavours: the sweetness derives from palm sugar, saltiness from fish sauce, spiciness from chili pepper, and sourness from unripe mangoes.

Modern brewing methods use a low proportion of wheat, generally ranging from 25% to 50%, and deliberately create a sourness either by a secondary fermentation in the bottle (Jackson suggests that traditionally bottles were buried in warm earth for several months), or by adding Lactobacillus. Records from the early 19th century indicate that the beer was brewed from five parts wheat to one part barley, and drunk young, with little indication of creating sourness with either a secondary fermentation or by adding Lactobacillus.

"A bitter look at the sourness of male desire in Rope", The Evening Standard, 17 december 2009. Accessed 23 march 2016. Samuel French published the play in 1929.Patrick Hamilton, Rope (London: Samuel French, 2003). .

Bitter foods are generally found unpleasant, while sour, salty, sweet, and umami tasting foods generally provide a pleasurable sensation. The five specific tastes received by taste receptors are saltiness, sweetness, bitterness, sourness, and savoriness, often known by its Japanese term "umami" which translates to ‘deliciousness’. As of the early twentieth century, Western physiologists and psychologists believed there were four basic tastes: sweetness, sourness, saltiness, and bitterness. At that time, savoriness was not identified, (a partial translation from ) but now a large number of authorities recognize it as the fifth taste.

Some weak acids such as acetic acid, can also penetrate taste cells; intracellular hydrogen ions inhibit potassium channels, which normally function to hyperpolarize the cell. By a combination of direct intake of hydrogen ions through OTOP1 ion channels (which itself depolarizes the cell) and the inhibition of the hyperpolarizing channel, sourness causes the taste cell to fire action potentials and release neurotransmitter. The most common foods with natural sourness are fruits, such as lemon, grape, orange, tamarind, and bitter melon. Fermented foods, such as wine, vinegar or yogurt, may have sour taste.

Mavis stayed at the convent instead of going to California; however, she left the convent off and on but she was there in 1976. She knew for months that there was sourness between the town and the convent ...

Siwa has a smoky flavour (originating from the toasted bread) and a typical sourness, bitterness and sweetness (pH between 4 and 5). Most of the coarser part of the brew, the atella, remains back and is used as cattle feed.

The sourness of a substance can be rated by comparing it to very dilute hydrochloric acid (HCl). Relative saltiness can be rated by comparison to a dilute salt solution.Food Chemistry (Page 38/1070) H. D. Belitz, Werner Grosch, Peter Schieberle. Springer, 2009.

The Appenheimer Hundertgulden vineyard on the slopes of the Westerberg is the vineyard with the highest carbonate content of all in Germany. From this come wines with a fruity sourness at high pH levels which are quite mineral-laden but nevertheless very salubrious.

Tomatoes are rich in umami components. Soy sauce is also rich in umami components. Umami (, from ) or savoriness is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.

In Indonesia, shallots are sometimes made into pickles that are added to several traditional foods; the pickles' sourness is thought to increase the appetite. The tubular green leaves of the plant can also be eaten and are very similar to the leaves of spring onions and chives.

Malus domestica Newton Wonder (commonly known as Newton's Wonder or Newton's Apple) is a cultivar of apple which is usually eaten cooked due to its sourness. The variety has a similar but slightly sweeter taste than the Bramley apple and is usually used in pies or as a preserve.

Sourness can be prevented by freezing or dehydrating fresh poi, although the resulting poi after defrosting or rehydrating tends to taste bland when compared to the fresh product. Sour poi has an additional use as a cooking ingredient with a sour flavor (similar to buttermilk), usually in breads and rolls.

Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic.

The acid and sourness opened up the diners' appetites. After the party was seated, the county commander called the chef and asked him how he thought to season vinegar in the chicken. The chef was busy kneeling on the floor and said, “I don’t mean to be guilty. I was not deliberate.

Nasi Padang restaurants, named after the capital of West Sumatra, are known for placing a variety of Minangkabau dishes on a customer's tablewith rice and billing only for what is taken. Nasi Kapau is another restaurant variant which specialises in dishes using offal and tamarind to add a sourness to the spicy flavour.

The flavour of the fruit is described as having a refreshing taste, and have a small hint of sourness to them.Floyd, A.G., Rainforest Trees of Mainland South-eastern Australia, Inkata Press 1989, This species is commonly confused with magenta cherry and the blue lilly pilly. However, the brush cherry has a paler trunk.

Salvia scabra, mixed with the mother’s milk, is given as medicine to infants. The mixture is given to the baby to ingest every day for two months. Isicakathi is generally used to induce growth and prevent diseases. It is also used as an alternative to the mother’s milk and to counteract the milk’s sourness.

And it's a theft to which all writers are vulnerable. Jo > Rowling didn't have to do this. I should think that her time in New York was > horrible, exacerbated by a lack of support caused, no doubt, by deeply > unattractive sourness over her wealth. Well, I applaud her, and I bet I'm > not alone.

On the other hand, two plant proteins, miraculin and curculin, cause sour foods to taste sweet. Once the tongue has been exposed to either of these proteins, sourness is perceived as sweetness for up to an hour afterwards. While curculin has some innate sweet taste of its own, miraculin is by itself quite tasteless.

In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with dulce de leche, resulting in a dessert called toronja rellena (stuffed grapefruit). In Haiti, grapefruit is used primarily for its juice (jus de Chadèque), but also is used to make jam (confiture de Chadèque).

This lactic acid adds sourness to the beer. In order to promote fast bacterial fermentation and reduce yeast activity, the mash is kept between . The brewer extracts the wort by sparging when they believe enough acid has been produced. Some beers employing sour mashing are fermented with the addition of brewing yeast but without a boil.

The receptors for the basic tastes of bitter, sweet and savory have been identified. They are G protein-coupled receptors. The cells that detect sourness have been identified as a subpopulation that express the protein PKD2L1. The responses are mediated by an influx of protons into the cells but the receptor for sour is still unknown.

A glass of Berliner Weisse flavoured with raspberry syrup Berliner Weisse is often served in a bowl-shaped glass with flavoured syrups,The World Guide to Beer, Michael Jackson, Mitchell Beazley, such as raspberry (Himbeersirup), or artificial woodruff flavouring (Waldmeistersirup). The beer may also be mixed with other drinks, such as pale lager, in order to balance the sourness.

The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture.

A cut lemon standing out between two grey lemons and against a grey background When life gives you lemons, make lemonade is a proverbial phrase used to encourage optimism and a positive can-do attitude in the face of adversity or misfortune. Lemons suggest sourness or difficulty in life; making lemonade is turning them into something positive or desirable.

The beers typically have a moderate alcohol content of 4 to 5% ABV. Because of the use of coriander and salt, gose does not comply with the Reinheitsgebotit is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactobacillus bacteria.Gose Häppchen: 100 Jahre Gosenschenke Ohne Bedenken, 1999, Leipzig, pages 13 - 63.

Individual styles can vary from "light or dark, hoppy or malty, strong or sessionable, barrel-aged or not". They often have "sour notes as well as barnyard, Band-Aid, animal or earthy characteristics". Some varieties included "mild fruits, such as apricots, to balance the acidity and sourness". These brews have been said to attract both "hardcore beer fans and serious wine lovers".

Extracts from the bark scrapings of sineguelas or bakawan trees (Rhizophora mangroves) are also used similarly. Some regional variants also add gatâ (coconut milk), sugar, or even soft drinks to reduce the sourness. Popular kinds of fish used in kinilaw include tanigue or tangigue (Spanish mackerels, king mackerel, or wahoo), malasugi (marlins or swordfish), tambakol (yellowfin tuna), bangus (milkfish), shark and anchovies.

The sour soup broth (), representative of Guizhou cuisine with unique sourness, is a cooking heritage from the Miao people. It is the secret to create the famous Guizhou dish 'fish in sour soup'. The broth is normally made from the fermentation of rice, rice wine, wild tomatoes, red pepper, garlic and ginger. Spicy dipping sauce () is crucial in daily dining of Guizhou people.

Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness.Webb, Tim; Pollard, Chris; and Pattyn, Joris; Lambicland: Lambikland, Rev Ed. (Cogan and Mater Ltd, 2004), .

In wine tasting, humans are least sensitive to the taste of sweetness (in contrast to sensitivity to bitterness or sourness) with the majority of the population being able to detect sugar or "sweetness" in wines between 1% and 2.5% residual sugar. Additionally, other components of wine such as acidity and tannins can mask the perception of sugar in the wine.

Oxalis pes-caprae is often called by the common name sourgrass or soursop due to its pleasant sour flavor. This sourness is caused by the exceptionally high content of oxalic acid. The plant is palatable and in modest quantities is reasonably harmless to humans and livestock. In South Africa it is a traditional ingredient in dishes such as waterblommetjiebredie (water flower stew).

Oil, traditionally lard, ensures a smooth texture in the noodles, although vegetable oil is sometimes used as a healthier though less tasty version. Vinegar is added for its sourness, and diners may specify how much vinegar is used. The chili sauce may be replaced with tomato ketchup for children and others who are uncomfortable with the spiciness of the chili.

Sourness is cold and dry and causes dryness and coldness in the body as well. Vinegar and pickled vegetables, sour fruits or sour juices, and kashk are all cold and dry. Salty, bitter and spicy flavors which are usually used to give foods a special taste are warm and dry. Although spicy foods are warmer and dryer than bitter and salty foods respectively.

The evergreen broad-leaved tree grows to an average height of , with branches that have thorns on them, and the leaves are long. The fruit is long, wide, and usually weighs . The colour of ripe fruit can range from dark yellow to yellow-orange. The rind is about thick, very fragrant, and slightly bitter, while the flesh and juice is rich in sourness, with a unique fragrance.

Insects can be eaten in a variety of forms, with the more pungent types being used as spices or substitutes, such as common red fire ants for lemon-like sourness in southern soups. Smaller game is typically barbecued and sold at roadside stands. Thai influence on Laos can be seen in many of the popular curry based dishes like khao-pun which is commonly eaten during festivals.

Cinc Sentits is a Michelin starred restaurant in Barcelona, Catalonia, Spain run by self-taught Chef-Owner Jordi Artal and Maitre-Owner Amèlia Artal. The restaurant's name comes from its goal of stimulating each of the five taste sensations (sweetness, bitterness, sourness, saltiness and umami). The restaurant was featured in 24 Hours in Barcelona on the television show From Spain With Love with Annie Sibonney.

The yellow kroeungs are used often in common everyday dishes, a primary example being the ubiquitous samlor machu kroeung, a stew made with a yellow kroeung base that becomes greenish when cooked, fatty pieces of pork (usually ribs), tralach (wintermelon), papaya or tamarind for sourness and trakuon (waterspinach). The primary coloring ingredient for yellow kroeung is turmeric. To this is added lemongrass stalks, garlic, shallot and galangal.

The cleaned fish flesh is boiled in water mixed in spices, including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, daun salam (Indonesian bayleaf), citrus leaf, shrimp paste, palm sugar and salt. The soup usually also contains pieces of chili pepper, tomato, cucumber, lemon basil and pineapple. This soupy dish has a pronounced sourness with a hint of mild sweetness and light hot spicyness.

Melothria scabra, also known as the cucamelon, is a vine grown for its edible fruit. Fruits are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called : 'little watermelon', from : 'watermelon'.

Omija-cha () or magnolia berry tea is a traditional Korean tea made from dried magnolia berries—omija in Korean. Omija means "five flavors", which are sweetness, sourness, bitterness, saltiness, and pungency. The tea can be made by boiling dried magnolia berries in water on low heat, then adding honey. Alternatively, ground magnolia berry seeds can be added to cold water to make the tea.

Pempek, mpek-mpek or empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang,Tasty Indonesian Food: Pempek Palembang South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness.

Bergenost cheese Bergenost is a triple-cream, Norwegian-style butter cheese made by Yancey's Fancy of Corfu, New York using imported Norwegian cultures. This cheese won the company a gold medal in the 1999 New York State Fair Cheese Contest. It is sold in wedges with a distinctive green wax casing. Bergenost is a semi-soft cheese with a mild, smooth flavour and a subtle hint of sourness.

The fruit has a sour taste; dried and crushed, it is a popular spice in the Middle East. Immature fruits and seeds are also eaten. Mature fruits were also known well before lemons to the Europeans since the times of the ancient Romans, who appreciated its sourness and used it in vinaigrettes like lemons in modern times. It is traditionally used and also clinically investigated for lipid lowering effects.

To offset its natural sourness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.

The gustatory cortex is the primary receptive area for taste. The word taste is used in a technical sense to refer specifically to sensations coming from taste buds on the tongue. The five qualities of taste detected by the tongue include sourness, bitterness, sweetness, saltiness, and the protein taste quality, called umami. In contrast, the term flavor refers to the experience generated through integration of taste with smell and tactile information.

Some of the biggest importers of the bacterium are Japan, the United States, and the European Union. It has also been considered a contaminant of beer due to its homofermentative production of lactic acid, an off-flavor in many styles of beer. In other styles of beer, however, lactic acid bacteria can contribute to the overall appearance, aroma, taste, and/or mouthfeel, and generally produce an otherwise pleasing sourness.

Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quinceTabelle I of and is present in lower concentrations in other fruits, such as citrus. It contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.

Kabosu juice is rich in sourness, with a unique fragrance. It is used with sashimi, grilled fish, ponzu for hot pot, and as a vinegar alternative for Japanese dishes. In Ōita Prefecture it is also used with miso soup, noodles, and shōchū, by adding the juice for flavoring. Squeezing vertically cut radial quarters with the peel side down prevents the seeds from entering the dish or cup while adding the juice.

Amchoor is a predominant flavoring agent used in Indian dishes where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer and lends its sourness to chutneys and pickles.

Hulimavu was previously known as Amarapura, which came under the administration of Saarakeya (present day: Sarakki). Apparently Amarapura was derived from the word "Amra" or "Amru" which translates to Mango or "Sourness". Over years the name has evolved to its present name Hulimavu which in Kannada literally means "Sour mango". The then ruler of Saarakeya (17th century) is believed to have built the Kodandarama Swami Temple in Hulimavu for the well being of its citizens.

In the 19th century, bread bakers obtained their yeast from beer brewers, and this led to sweet-fermented breads such as the Imperial "Kaisersemmel" roll, which in general lacked the sourness created by the acidification typical of Lactobacillus. However, beer brewers slowly switched from top-fermenting (S. cerevisiae) to bottom-fermenting (S. pastorianus) yeast and this created a shortage of yeast for making bread, so the Vienna Process was developed in 1846.

Curtis then invites them to perform a DJ gig in the soldiers' canteen bar. Richie is very excited to perform there, but cannot understand John's reluctance and sourness. Rebuffed by John, and with his feelings hurt, Richie performs alone: during the gig, he takes to the stage as singer with the TAC Wing R&B; Allstars, singing Knock on Wood. Revitalised by the music, John begins to enjoy himself and to relax a little.

Less well known outside Thailand is tom khlong (ต้มโคล้ง), a spicy sour soup where the sourness, however, does not derive from lime juice but through the use of tamarind. Tom som () are soups that are also very similar to tom yum but most often do not contain lemongrass or kaffir lime leaves. Depending on the type of tom som, the acidity can be derived from lime juice or from the use of tamarind.

Ligol Apple color depends on many factors, which include weather conditions at the time of fruit ripening, temperature fluctuations between the day and night cycles, good insolation, and the soil composition. Bicolored apples that grow in certain regions of Europe, such as Grójec, are also characterized by a slight note of sourness, which results from the specific weather conditions, namely the ground frost occurring in that area during the autumn crop collection.

According to the theory of ideasthesia (or "sensing concepts"), activation of a concept may be the main mechanism responsible for creation of phenomenal experiences. Therefore, understanding how the brain processes concepts may be central to solving the mystery of how conscious experiences (or qualia) emerge within a physical system e.g., the sourness of the sour taste of lemon.Mroczko-Wąsowicz, A., Nikolić D. (2014) Semantic mechanisms may be responsible for developing synesthesia. Frontiers in Human Neuroscience 8:509.

Some variation in values is not uncommon between various studies. Such variations may arise from a range of methodological variables, from sampling to analysis and interpretation. In fact there is a "plethora of methods" Indeed, the taste index of 1, assigned to reference substances such as sucrose (for sweetness), hydrochloric acid (for sourness), quinine (for bitterness), and sodium chloride (for saltiness), is itself arbitrary for practical purposes. Some values, such as those for maltose and glucose, vary little.

Traditional gose beer bottle produced in Leipzig, Germany Gose beer, brewed in Bonn, Germany (2014) Gose () is a warm fermented beer that originated in Goslar, Germany. It is usually brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma.

The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.

The adjective chametz is derived from the common Semitic root Ḥ-M-Ṣ, relating to bread, leavening, and baking. The related noun chimutz is the process of leavening or fermenting. It is cognate to the Aramaic , "to ferment, leaven" and the Arabic ḥamḍ, "acid", ḥamuḍa "to be sour", "to become acidic", "to acidify". This root relates to acidity and sourness in Hebrew as well, as the word chometz - - means vinegar, and the word chumootz - - means sour.

The human tongue has 100 to 150 taste receptor cells on each of its roughly-ten thousand taste buds. Traditionally, there have been four primary tastes: sweetness, bitterness, sourness, and saltiness. However, the recognition and awareness of umami, which is considered the fifth primary taste, is a relatively recent development in Western cuisine. Other tastes can be mimicked by combining these basic tastes, all of which contribute only partially to the sensation and flavor of food in the mouth.

"Sour paste", as the name suggests, tastes a little sour, but is characterized by a relatively thick and soft rice noodle. The "dry paste" does not have the sourness of the sour paste, and the noodle is relatively thin and more rigid. Older people in Kunming think the "sour paste" noodles are more authentic. Most people in Yunnan think the Kunming noodle does not satisfy their taste buds, and generally believe Mengzi County and Jianshui County makes better noodles.

Malus domestica (Bramley's Seedling, commonly known as the Bramley apple, or simply Bramley, Bramleys or Bramley's) is a cultivar of apple which is usually eaten cooked due to its sourness. The Concise Household Encyclopedia states, "Some people eat this apple raw in order to cleanse the palate, but Bramley's seedling is essentially the fruit for tart, pie, or dumpling."The Concise Household Encyclopedia (ca. 1935), Amalgamated Press Ltd, London Once cooked, however, it has a lighter flavour.

At concentrations of 100-150 parts per million in food, lactisole largely suppresses the ability to perceive sweet tastes, both from sugar and from artificial sweeteners such as aspartame. A 12% sucrose solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with acesulfame potassium, sucrose, glucose and sodium saccharin. Research found also that it has no effect on the perception of bitterness, sourness and saltiness.

Unripe papaya is sliced into thin strips during preparation The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar. As the name tam som suggests, sourness is a dominant taste; however, the more specific Lao name tam maak hoong literally means "pounded papaya". In Khmer, the name bok l'hong also means "pounded papaya".

She sets about to ensnare Miss Monnerie's empty-headed nephew Percy Maudlen and also flirts with the handsome fiancé of Miss Monnerie's niece Susan, a kind and considerate young woman, the polar opposite of Fanny, causing the breakup of that couple. Disgusted with her life in captivity as a living bibelot and wounded by Fanny's coldness, Miss M. becomes increasingly bad tempered. Her sourness offends her patroness and she is banished to Monk's House, Mrs. Monnerie's country residence.

In later versions of the Hindu epic Ramayana, Shabari, a forest dweller woman, is instructed by her guru to wait for the arrival of the god Rama in her hermitage. She daily collects wild berries tasting them once for sourness, keeping only the sweet ones and discarding the bitter ones so that she could offer the god Rama only sweet berries, when he visits her. Unknowingly, the berries become Uchchhishta. Over time, she ages to an elderly woman.

French and Vietnamese influences found in Lao cuisine are absent in Isan. Popular Lao dishes that are also staples in Isan include tam mak hung, or in central Thai, som tam (green papaya salad), larb (meat salad), and kai yang (grilled chicken). These dishes have spread to other parts of Thailand, but normally in versions which temper the extreme heat and sourness favoured in Isan for the more moderate central Thai palate. Conversely, central Thai food has become popular in Isan.

Some foods, such as unripe fruits, contain tannins or calcium oxalate that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include tea, red wine, rhubarb, some fruits of the genus Syzygium, and unripe persimmons and bananas. Less exact terms for the astringent sensation are "dry", "rough", "harsh" (especially for wine), "tart" (normally referring to sourness), "rubbery", "hard" or "styptic". When referring to wine, dry is the opposite of sweet, and does not refer to astringency.

Fraser McAlpine of BBC Chart Blog gave the song a positive review stating: > For an emotion we all yearn to feel, as much as we possibly can, light- > hearted skippyfun can be very, very troublesome to capture in popular music. > Too much sugar, as we all know, rots the teeth, and makes people feel sick. > So it's often a good idea to leaven it with a bit of sourness, just to > cleanse the palate. > > It's a tough balance to strike though.

Alternatively, pre-sweetened ketchup can be used instead. Likewise, cream is replaced by flour to generate thickness without inducing sourness. Most recipes contain beef and its broth, potatoes, and leaf vegetables; Hongchang sausage and worcestershire sauce is sometimes added as well. As more and more people made borscht at home, its recipes changed to please the different tastes of its makers, occasionally taking on the influence of mirepoix or minestrone with the inclusion of carrots, celery, onions, and bay leaves.

Barrel-aging and ales with sourness or flavors contributed by bacteria and wild yeasts such as Brettanomyces, are also part of their repertoire. Like many small breweries, Captain Lawrence seeks to be environmentally sensitive, including donating its spent grain to a local farmer for use as cattle feed. Their beers are fermented in stainless steel cylindro-conical vessels. The brewery takes its name from Captain Lawrence Drive in South Salem, New York, the road on which Vaccaro's childhood home is located.

A half bottle of Sauternes from Château d'Yquem, which produces one of the world's most famous and expensive sweet wines The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the 1987 work by Émile Peynaud, The Taste of Wine.Peynaud, Emile.

Rodrigo Bretas describes this condition in his book, Passos da Paixão: O Aleijadinho. > Antonio Francisco [Lisboa] came to lose all of his toes. Consequently, he > atrophied and curved, and even some of his fingers fell off leaving him with > only the thumbs and forefingers and practically devoid of movement. The > excruciating pains he frequently felt in his fingers and the sourness of his > choleric temper led him to the paroxysm of cutting off his fingers using the > chisel he worked with.

Its main character is Archie Rice, a failing music-hall performer. Years later, Richardson described Archie as "the embodiment of a national mood ... Archie was the future, the decline, the sourness, the ashes of old glory, where Britain was heading." The first performance was given on 10 April 1957 at the Royal Court Theatre, London. That theatre was known for its commitment to new and nontraditional drama, and the inclusion of a West End star such as Olivier in the cast caused much interest.e.g.

Ageusia is the loss of taste, particularly the inability to detect sweetness, sourness, bitterness, saltiness, and umami (meaning "pleasant/savory taste"). It is sometimes confused with anosmia (a loss of the sense of smell). Because the tongue can only indicate texture and differentiate between sweet, sour, bitter, salty, and umami, most of what is perceived as the sense of taste is actually derived from smell. True ageusia is relatively rare compared to hypogeusia (a partial loss of taste) and dysgeusia (a distortion or alteration of taste).

Quetschentaart, a popular Luxemburg speciality, is a simple open fruit tart with the local type of plum, Prunus domestica L. subsp. italica, closest to a damson or zwetschge, which do not give off much water. It does not work with more watery types of plums, and the stone must be easily removable too. In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only.

Smelling is an important part of wine tasting; it is thought that much of perceived taste is due to olfactory receptors at the back of the nasal cavity. The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavor present in wine are derived from aroma notes sensed by the olfactory bulb.

Pork sinigang Sinigang is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but differentiated from paksiw (which uses vinegar). Other variations of the dish derive their sourness from native ingredients. These souring agents include unripe mangoes, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba), gooseberry tree fruits (karmay), binukaw fruits (also batuan), and libas fruits, among others. Guava, introduced to the Philippines via the Manila galleons is also used.

Limoncello bottles viewed from top Limoncello is the second most popular liqueur in Italy after Campari and has recently become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their beverage and dessert menus. The United States has seen a rise in commercial producers using California lemons which are grown year round, with 90% of the United States lemon crops coming from California. A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.

After his subordinates and colleagues had eaten, they all said that the dish was beautiful in appearance, bright in color, fresh in flesh, refreshing in sourness, fat, but not greasy, eating too much, scented, nutritious, sweet, sour, sour, spicy, Tender, crisp, and tasteful. Asked what the name of this dish was, Tang Shengzhi was about to open his mouth. Gu Boxu, next to him, reminded: “Hometown cuisine is hometown cuisine.” Tang Shengzhi immediately said: “This is our Dongan special dish called 'Dong'an Chicken'.” Tang Shengzhi's diplomacy Hospitality often uses "Dong'an Chicken" as a pressing seat.

The primary gustatory cortex is a brain structure responsible for the perception of taste. It consists of two substructures: the anterior insula on the insular lobe and the frontal operculum on the inferior frontal gyrus of the frontal lobe. Because of its composition the primary gustatory cortex is sometimes referred to in literature as the AI/FO(Anterior Insula/Frontal Operculum). By using extracellular unit recording techniques, scientists have elucidated that neurons in the AI/FO respond to sweetness, saltiness, bitterness, and sourness, and they code the intensity of the taste stimulus.

The sensory characteristic of "buttery" Chardonnay comes through the process malolactic fermentation. Many different studies have been conducted on the sensory changes that occur in wines that have gone through malolactic fermentation. The most common descriptor is that acidity in the wine feels "softer" due to the change of the "harsher" malic acid to the softer lactic acid. The perception of sourness comes from the titratable acidity in the wine, so the reduction in TA that follows MLF leads to a reduction in perceived sour or "tartness" in the wine.

Ageusia is the loss of taste functions of the tongue, particularly the inability to detect sweetness, sourness, bitterness, saltiness, and umami (meaning "pleasant/savory taste"). It is sometimes confused with anosmia – a loss of the sense of smell. Because the tongue can only indicate texture and differentiate between sweet, sour, bitter, salty, and umami, most of what is perceived as the sense of taste is actually derived from smell. True ageusia is relatively rare compared to hypogeusia – a partial loss of taste – and dysgeusia – a distortion or alteration of taste.

Experienced Milton newspaper publisher Alfred Dolamore (1858-1895) bought the newspaper from Green and Sourness on 1 August 1882. Dolamore had previous experience on the Nelson Evening Mail and The Southland Times. The Mataura Ensign expanded rapidly under Dolamore and he took on Alfred George Benson Godby in July 1887 as a partner, until upon Godby retiring from the partnership in 1891, Dolamore’s brother J. Howard Dolamore (1869-1947) joined him in the partnership. Godby subsequently accidentally killed himself at the age of 38 in 1896 while trying to shoot a cat.

The Lao meal as a whole generally appeals to more extremes of sourness, bitterness, and spice than in Thai cuisine. Lao cooking uses copious amounts of mak phaet (chilies), pa daek or fermented fresh water fish sauce, kaffir lime leaves, and galangal in greater amounts to add bolder flavors to most dishes. Glutinous rice is eaten almost exclusively in ethnically Lao areas. The Lao also have a greater consumption of wild game and insects known commonly as “jungle food.” Freshly killed game is sometimes eaten raw in richly spiced dishes and is seen as a delicacy.

Travelling fruit rujak vendor in Jakarta. The origin of rujak is unclear, and there are numbers of rujak variants in Southeast Asia, especially in Indonesia, Malaysia and Singapore. It is possible that since ancient times, the natives of the Malay archipelago ate sour-tasting seasonal tropical fruits—especially Java apple, kedondong and unripe mango, together with palm sugar and salt to balance the sourness. In Indonesia, certain fruit trees have their own fruit-bearing seasons usually from late in the dry season to the wet season, thus the time of fruit harvest usually coincides with the time of having rujak in Indonesian villages.

Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and kikil.

GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.

Baseball FeverThe title refers to the protagonist (Ezra Feldman) and his obsession of baseball; however, it may also refer to his educative father and his depicted sourness of Ezra and his addiction to baseball. is a novel written by Johanna Hurwitz and published in 1981 by William Morrow and Company. It features Ezra Feldman as the protagonist, who has a depicted obsession to baseball and is primarily centered on his father and Ezra himself, who fail to compromise because Ezra prefers baseball and his father loathes baseball and prefers chess and sociology. The book is located primarily in Flushing, New York, although the story includes Princeton, New Jersey and other locations.

This use began with a renewed interest in Belgian style ales and later formed new styles altogether (Brewers Association, 2007 Great American Beer Festival Style Guidelines, section 13a, 16). Some breweries use 100% Brettanomyces for the fermentation of some of their beers, and omit Saccharomyces from the recipe. Some American brewers that use Brettanomyces may also include lactic acid producing bacteria such as Lactobacillus and Pediococcus in order to provide sourness to the beer. While Brett is sometimes pitched into the fermenter, aging in wood barrels previously inoculated with Brettanomyces is another method used to impart the complexity contributed by these strains of yeast.

Sea buckthorn berries are edible and nutritious, though astringent, sour, and oily unless 'bletted' (frosted to reduce the astringency) and/or mixed as a drink with sweeter substances such as apple or grape juice. Additionally, malolactic fermentation of sea buckthorn juice reduces sourness, enhancing its sensory properties. The mechanism behind this change is transformation of malic acid into lactic acid in microbial metabolism. When the berries are pressed, the resulting sea buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea buckthorn's characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice.

An Appeal, Works, Vol. VI, pp. 68-69. He compares it with fruit: > If a delicious, fragrant Fruit had a power of separating itself from that > rich spirit, fine taste, smell and colour which it receives from the virtue > of the sun, and the spirit of the air; or if it could in the beginning of > its growth, turn away from the sun, and receive no virtue from it, then it > would stand in its own first birth of wrath, sourness, bitterness, and > astringency, just as the devils do, who have turned back into their own dark > root, and rejected the light and spirit of God. An Appeal, Works, Vol.

Shepherd 1994, p. 308 Nigel Fisher believed that Macleod had "some inner sourness" in 1963, attributable only in part to his daughter's serious illness, and largely to the fact that he himself was not being considered as a candidate. Roy Jenkins concurs. Had he become Prime Minister, Butler had planned to make Macleod Chancellor of the Exchequer and had discussed the names of economists who could be asked to advise.Shepherd 1994, p. 317 Butler later wrote "I cannot help thinking that a man who always held all the bridge scores in his head, who seemed to know all the numbers, and played Vingt-et-un so successfully would have been useful".

The hacker is on a 10-year prison sentence for confessing and proving crimes on helping the campaign of Ivan Zuloagawithin his native Colombia. While Juan José Rendón whom Sepúlveda describes as his accomplice hasn't been proved guilty and still remains free. The National Action Party (PAN) requested an investigation, but on May 4, 2016 the Consejo General del Instituto Nacional Electoral (General Council of the National Electoral Institute) discarded the investigation describing it as "frivolous" and that it was based on a single journalistic note. presidential counselor Ciro Murayama said there wasn't enough evidence to lead an investigation, and that they would sue PAN for promoting unjustified investigations, leading to sourness between both political parties.

The Five Phases, which correspond to the Five Flavors The Five Flavors, sometimes also translated as Five Tastes, are: acrid/pungent (), sweet (), bitter (), sour (), and salty (). Substances may also have more than one flavor, or none (i.e., a bland () flavor). Each of the Five Flavors corresponds to one of the zàng organs, which in turn corresponds to one of the Five Phases: A flavor implies certain properties and presumed therapeutic "actions" of a substance: saltiness "drains downward and softens hard masses"; sweetness is "supplementing, harmonizing, and moistening"; pungent substances are thought to induce sweat and act on qi and blood; sourness tends to be astringent () in nature; bitterness "drains heat, purges the bowels, and eliminates dampness".

He was elected MP for Great Wenlock in the Long Parliament in November 1640. He threw his influence on the side of peace and took part for the parliament in the negotiations with Charles I at Oxford in 1643. Pierrepont was a member of the committee of both kingdoms, and represented the parliamentary party during the deliberations at Uxbridge in 1645; but from that time, according to Clarendon, he forsook his moderate attitude, and contracted more bitterness and sourness than formerly. This statement, however, is perhaps somewhat exaggerated, as Pierrepont favored the resumption of negotiations with the king in 1647, and in the following year his efforts on behalf of peace at Newport, where again he represented the parliamentarians, brought upon him some slight censure from Cromwell.

Sea buckthorn fruit contains sugars, sugar alcohols, fruit acids, vitamins (C, E, and K), polyphenols, carotenoids, fiber, amino acids, minerals, and plant sterols. Species belonging to genus Hippophae accumulate oil both in soft parts and in seed of the fruit. Oil content in soft parts is 1.5–3.0%, while in seed this is 11% of the fresh weight. For the compositions of sea buckthorn oils, see article: sea buckthorn oil. Major sugars in sea buckthorn fruits are fructose and glucose, with total sugar content of 2.7-5.3 g/100 ml of juice. Typical sourness of the fruits is due to high content of malic acid (0.8-3.2 g/100 ml of juice) while astringency is related to quinic acid (1.2-2.1 g/100 ml of juice).

According to the author Raymond Benson, Moonraker is a deeper and more introspective book than Fleming's previous work, which allows the author to develop the characters further. As such, Bond "becomes something more than ... [the] cardboard figure" that he had been in the previous two novels. The start of the book concentrates on Bond at home and his daily routines, which Fleming describes as "Elastic office hours from around ten until six, ... evenings spent playing cards in the company of a few close friends, ... or making love, with rather cold passion, to one of three similarly disposed married women." This lifestyle was largely modelled on Fleming's own, which the journalist and writer Matthew Parker sees as showing "a sourness" in the author's character.

Fumaric acid is used in the making of wheat tortillas as a food preservative and as the acid in leavening. It is generally used as a substitute for tartaric acid and occasionally in place of citric acid, at a rate of 1 g of fumaric acid to every ~1.5 g of citric acid, in order to add sourness, similarly to the way malic acid is used. As well as being a component of some artificial vinegar flavors, such as "Salt and Vinegar" flavored potato chips, it is also used as a coagulant in stove-top pudding mixes. The European Commission Scientific Committee on Animal Nutrition, part of DG Health, found in 2014 that fumaric acid is "practically non-toxic" but high doses are probably nephrotoxic after long-term use.

Potassium hydrogenoxalate is a salt with formula KHC2O4 or K+·HO2C-CO2−. It is one of the most common salts of the hydrogenoxalate anion, and can be obtained by reacting potassium hydroxide with oxalic acid in 1:1 mole ratio. The salt is also known as: potassium hydrogen oxalate, potassium bioxalate, acid potassium oxalate, or monobasic potassium oxalate. In older literature, it was also called: Salt of sorrel, (retrieved via Internet Archive) sorrel salt, sel d'oseille, Salt of Sorrel labelled “sel d'oseille”. Old dark-amber glass vial marked “sel d'oseille” with protective leaden cap. sal acetosella; or inaccurately: salt of lemon (due to the similar acidic “lemony” taste of the edible common sorrel or garden sorrel; see sorrel below). “This fresh, “lemony” sourness has been highly prized in cuisines all over the world.” Potassium hydrogenoxalate occurs in some plants, notably sorrel.

The Romans had learned many things which we are now learning again, such as green manuring with legumes, soiling, seed selection, the testing of soil for sourness, intensive cultivation of a fallow as well as of a crop, conservative rotation, the importance of livestock In a system of general farming, the preservation of the chemical content of manure and the composting of the rubbish of a farm, but they brought to their farming operations some thing more which we have not altogether learned — the character which made them a people of enduring achievement. Varro quotes one of their proverbs "Romanus sedendo vincit," which illustrates my present point. The Romans achieved their results by thoroughness and patience. It was thus that they defeated Hannibal and it was thus that they built their farm houses and fences, cultivated their fields, their vineyards and their olive yards, and bred and fed their live stock.

Details magazine included the brew on their "Best Weird Brews of Summer" list in 2013; and Gayot Guides lists it among its top ten weird beers, profiling it as "reminiscent of a Belgian saison, with a hazy orangish hue and flavors of bready malt, spicy peppercorn, tropical mango, passion fruit and pineapple". Paste magazine listed it as "really weird" along with beers including pickle, meteorite dust, and scorpion. The Massachusetts Daily Collegian reviewed it at length, noting it "meld[s] odors of smoke, olives and nebulously Belgian-influenced yeast... funky aromatic notes... initial citrusy sourness is balanced out by the fullness of toasted bread laced with a tangy sweetness... a simultaneously sour and sweet flavor complexion... traces of some distinctly Belgian elements... more closely aligned with saison and farmhouse ale styles". Daniel Tapper from the UK daily The Guardian reviewed five wild beers and called Beard Beer "the weirdest beer I've ever tried" and described it as containing notes of banana, passionfruit and pineapple.