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Eat Your Yard!: Edible Trees, Shrubs, Vines, Herbs, and Flowers for Your Landscape

為了解決Rinse your mouth的問題，作者Chase, Nan K. 這樣論述：

Eat Your Yard has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and

preserve.Author Nan K. Chase shares her first-hand experience with gardening, which lends the reader landscaping ideas as well as special culinary uses for fruit trees, including the crabapple and quince, nut trees, such as the chestnut and almond, and covering herbs and vines like the bay, grape,

lavender, mint, and thyme. She instructs how to harvest pawpaw, persimmon, and other wildflowers for your meal as well as figs, kumquats, olives and other favorites.Mixing the ordinary with the exotic, most of the plants, trees, and shrubs featured in Eat Your Yard can grow almost anywhere. With re

cipes ranging from savory cherry sauce and pickled grape leaves to pomegranate molasses and roasted duck with dried-fruit chutney, Eat Your Yard is much more than just a landscaping guide. Includes tips and ideas on: Canning Pickling Freezing Juicing FermentingNan K. Chase writes about architectur

e and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine. Crabapple JellyUse this jelly in yogurt with nuts for breakfas

t or as a glaze for roasted game or poultry. Pick a sweet-tart variety of crabapple as it approaches peak ripeness, but include some underripe crabapples for more pectin. Yield depends on the amount of crabapples picked. Two extra-large mixing bowls of fruit, about 15 to 18 pounds, yields 12 to 16 h

alf-pints. Rinse the crabapples in batches, leaving plenty of stems. Halve the fruit, place in a heavy enameled pot, and add enough water to cover. Bring to a boil and cook until fruit is soft and the liquid is lightly colored, 5 to 10 minutes. Remove from heat and strain through a cheesecloth-lined

sieve into a clean bowl. Do not squeeze or press the pulp, as this clouds the jelly. Let the final batches sit overnight so all the juice can drip through. The next day, wash and scald canning jars, new lids, bands, and utensils, including a wide-mouth funnel. Measure the juice, up to 8 cups per ba

tch. Bring juice to a rapid boil in a large enameled pot for 5 minutes, removing any froth that forms; at the same time prepare a water bath in a separate kettle for sealing the jars. Add 3/4 to 1 cup of sugar for each cup of juice. Dissolve sugar in the boiling juice, and continue to boil until the

mixture reaches the jelling point. Test for this by pouring a small quantity of the mixture off the side of a wide cooking spoon; when it slows and forms a sheet rather than individual drops, the jelly is ready, usually about 15 minutes. Pour carefully into jars, leaving 1/4 to 1/2 inch headroom, g

ently cover with lids and bands, and seal in a boiling hot water bath for 20 minutes.

Rinse your mouth進入發燒排行的影片

在神經生理訊號記錄的期間,用於進行味覺傳遞的味覺刺激設備

為了解決Rinse your mouth的問題，作者柯岳赫 這樣論述：

儘管神經影像學和神經技術取得了進步，但人類味覺生理學的研究和探索仍然存在空白。研究表明，次級味覺區 在主觀味覺愉悅中的作用。此外，還報告了初級味覺皮層（即島葉和鰓蓋皮層）之間的相關性，用於研究食物的主觀強度、粘度、溫度和脂肪質地。為了探索這個領域，一種像味覺誘發電位 (GEP) 重新編碼的方法已經顯示了對味覺皮層活動的精確描述。為了引發與味覺事件相關的電位，需要一種特殊的味覺傳遞系統，該系統允許通過神經成像即時精確控制刺激。在這些神經生理學檢查中用於傳遞促味劑的刺激裝置的商業可用性仍然不足，包括 EEG、MEG、MRI 等。因此，本研究的目的是開發一種電子控制的促味劑傳遞系統，以研究各種促味

劑在調節大腦初級和次級味覺區域中的作用。儘管神經影像學和神經技術取得了進步，但人類味覺生理學的研究和探索仍然存在空白。我們在實驗室中製造了電腦控制蠕動泵型促味劑輸送系統的原型。味覺刺激器在傳遞刺激、記錄流量和時間參數方面的功能以及與 MEG、EEG 和 fMRI 設備一起使用時的適用性得到了成功驗證，而不會產生任何偽影。來自大腦的相應反應對不同的口味類別顯示出不同的模式。