Word: yeast
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Dates: during 1980-1989
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...three of the 20 varieties of amino acids that constitute the building blocks of proteins. But the entire genome of even the simplest organism dwarfs that snippet. The genetic blueprint of the lowly E. coli bacterium, for one, is more than 4.5 million base pairs long. For a microscopic yeast plant, the length is 15 million units. And in a human being, the genetic message is some 3 billion letters long...
Japan is, in fact, the birthplace of dry beer. In 1987 Tokyo's Asahi Breweries, looking to reverse its declining fortunes, produced a beer that it hoped would capitalize on the country's traditional preference for dry drinks in times of prosperity. Asahi's fermentation process used high-power yeast to reduce a beer's sugar content. The resulting brew, called Super Dry, is clean and crisp, with only a trace of sweetness and a short, slightly bitter aftertaste. It swept the Japanese market, in which dry beer now accounts for 35% of sales, and triggered a pack of imitators...
...fact Michael Mullins, the chairman of the viticulture department at Davis, is Australian. Says he of the Californians and his countrymen: "I think they see each other as potential competitors. There are a fair amount of trade secrets, but there's an awful lot of sharing in chemical engineering, yeast biochemistry and other fields, so that there is continual improvement...
...beer belch that could knock down every drop of loose water in the locker-room shower was, of course, Babe Ruth. "When the Babe left the train for the ball park," relates Pete Rose, as if Rose were not only alive then but could still smell the yeast, "he would remind the porter to have the bathtub full of beer by the time he returned." Rose got the story straight from Waite Hoyt, the late pitcher and alcoholic, who along with Third Baseman Joe Dugan was a pallbearer at Ruth's funeral in August 1948. "I'd give...
...foods are mass-merchandised, however, the bagel has been altered to broaden its appeal. As a result, there is a very real question of whether many of the versions now being sold are spiritually and aesthetically still worthy of the name. So far, all are made of the conventional yeast dough, and most are boiled before being baked, thereby taking on the characteristic moist chewiness. But because the classic bagel had a grayish color, was tough to chew and had a shelf life of about two hours, bromate dough conditioners and softeners have gradually been added to new products...