May 12, 2013

Yogurt

Yogurt is the fermentation product of milk. In India,  it is part of food consumed by the village people. Buttermilk is made from it and in summers it gives refreshment and energy. It has a cooling effect and promotes digestion because it contains probiotic-the “good bacteria” in addition to Calcium, proteins. As in most of transformations, the process of converting milk into yogurt is carried out by bacteria. Yogurt forms when bacteria ferment the sugar lactose (C12H22O11) into Lactic acid (C3H6O3). Although Lactic acid is a weak acid, it is strong enough to lower the pH (or make more acid)… Read More »Yogurt

Vegetable Dyes

Third most important group of dyes is the Vegetables dyes group. Although they can be obtained from almost any plant but most important were madder, woad, and indigo. Madder (Rubia tinctorum), a bright red dye, comes from a plant of the same name also known as “dyer’s root.” Though its origin is lost in antiquity, it was used to dye the wrappings on Egyptian mummies. It is said that Alexander the Great used madder to help him defeat the Persians in 350 B.C. He had many of his soldiers dye their cloaks with splotches of red and stagger onto the… Read More »Vegetable Dyes