THUMBS UP DRINK HOW TO

Numerous reports of experiments and investigations were included in the Philosophical Transactions of the Royal Society of London in the late 1700s, including the studies of Stephen Hales, Joseph Black, David Macbride, William Brownrigg, Henry Cavendish, and Thomas Lane.Įnglish clergyman and scientist Joseph Priestley is nicknamed “the father of the soft drinks industry” for his experiments on gas obtained from the fermenting vats of a brewery. Get a Britannica Premium subscription and gain access to exclusive content. It included sections on examining mineral springs, on the properties of the water, on its effects upon the human body, and, lastly, “of the imitation of natural medicinal waters by chymical and other artificial wayes.” Robert Boyle, an Anglo-Irish philosopher and scientist who helped found modern chemistry, published his Short Memoirs for the Natural Experimental History of Mineral Waters in 1685. British scientist Joseph Black named the gaseous constituent fixed air. French physician Gabriel Venel referred to aerated water, confusing the gas with ordinary air. Flemish scientist Jan Baptista van Helmont first used the term gas in his reference to the carbon dioxide content. The effervescent feature of the waters was recognized early as most important. Vendors carried tanks on their backs from which they dispensed cups of lemonade.Ĭarbonated beverages and waters were developed from European attempts in the 17th century to imitate the popular and naturally effervescent waters of famous springs, with primary interest in their reputed therapeutic values. In 1676 the Compagnie de Limonadiers was formed in Paris and granted a monopoly for the sale of its products. The first marketed soft drinks appeared in the 17th century as a mixture of water and lemon juice sweetened with honey. Honey and orange juice go into a popular drink of Israel. Some eastern Europeans enjoy a drink prepared from fermented stale bread. The whey obtained from making buffalo cheese is carbonated and consumed as a soft drink in North Africa. In Brazil a soft drink is made using maté as a base. In Egypt carob (locust bean) extract is used. In tropical areas, where diets frequently lack sufficient protein, soft drinks containing soybean flour have been marketed. In Cuba people enjoy a carbonated cane juice its flavour comes from unrefined syrup. Kava, made from roots of a bushy shrub, Piper methysticum, is consumed by the people of Fiji and other Pacific islands. Mineral waters are very popular in Europe and Latin America. Indeed, health concerns of modern consumers led to new categories of soft drinks emphasizing low calorie count, low sodium content, no caffeine, and “all natural” ingredients. Soft drinks were recommended as a substitute in the effort to change the hard-drinking habits of early Americans. The term soft drink was originated to distinguish the flavoured drinks from hard liquor, or distilled spirits. Coffee, tea, milk, cocoa, and undiluted fruit and vegetable juices are not considered soft drinks. Natural flavours are derived from fruits, nuts, berries, roots, herbs, and other plant sources. Soft drink, any of a class of nonalcoholic beverages, usually but not necessarily carbonated, normally containing a natural or artificial sweetening agent, edible acids, natural or artificial flavours, and sometimes juice. SpaceNext50 Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space!.Learn about the major environmental problems facing our planet and what can be done about them! Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.Britannica Beyond We’ve created a new place where questions are at the center of learning.100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.

THUMBS UP DRINK HOW TO

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