November 2, 2013November 2, 2013sjs8 Comments on Scotch / Pond Water / Floaties / Ammonia / Misc. Scotch / Pond Water / Floaties / Ammonia / Misc.
October 31, 2013August 20, 2021sjs3 Comments on Maraschino Cherry 101 (literally, there is a one credit course at U. Oregon) Maraschino Cherry 101 (literally, there is a one credit course at U. Oregon)
October 17, 2013June 7, 2015sjs3 Comments on In chemistry for budding food scientists, Peter Atkins is your Virgil. In chemistry for budding food scientists, Peter Atkins is your Virgil.
September 22, 2013March 15, 2015sjs2 Comments on Trehalose, fixatives, “rendering”, and the limits of re-distillation Trehalose, fixatives, “rendering”, and the limits of re-distillation
September 17, 2013July 27, 2015sjs2 Comments on TKO in 9 rounds with Bostonapothecary TKO in 9 rounds with Bostonapothecary
September 2, 2013June 22, 2020sjs6 Comments on Widely Used But Maybe Also Widely Taken For Granted, Aroma Fixatives Are Mysterious Widely Used But Maybe Also Widely Taken For Granted, Aroma Fixatives Are Mysterious
August 29, 2013sjsLeave a Comment on H.T. Davoren. 1955. The Effect of pH on Brandy Composition H.T. Davoren. 1955. The Effect of pH on Brandy Composition
August 29, 2013sjsLeave a Comment on W.R. Jamieson. 1950. Factors Affecting the Composition of French Style Brandies W.R. Jamieson. 1950. Factors Affecting the Composition of French Style Brandies
August 23, 2013August 23, 2013sjs1 Comment on P. LeH. Tummel. 1948. Acidity Modifies Brandy Composition P. LeH. Tummel. 1948. Acidity Modifies Brandy Composition