acids, and whence the food is returned to the mouth for further mastication (chewing the cud); the reticulum, where further bac- terial fermentation produces volatile fatty acids; the omasum; and the abomasum or true stomach. The bacterial fermentation allows ruminants to obtain nourishment from grass and hay which cannot be digested by monogastric animals. rumpbone Cut of meat: (USA) = aitchbone, (UK) = loin or haunch. rush nut See tiger nut. rusk (1) Sweetened biscuit or piece of bread or cake crisped in the oven, especially as food for young children when teething. (2) Cereal added to sausages and hamburgers. rutabaga American name for swede. rutin The disaccharide derivative of quercitin, containing glucose and rhamnose.Found in grains, tomato stalk and elder- flower. Not known to be a dietary essential or to have any func- tion in the body. See also flavonoids. rye Grain of Secale cereale, the predominant cereal in some parts of Europe; very hardy and withstands adverse conditions better than wheat. Rye flour is dark and the dough lacks elasticity; rye bread is usually made with sour dough or leaven rather than yeast. Composition/100g: water 10.9g, 1402kJ (335kcal), protein 14.8g, fat 2.5g (of which 18% saturated, 18% mono-unsaturated, 65% polyunsaturated), carbohydrate 69.8g (1g sugars), fibre 14.6g, ash 2g, Ca 33mg, Fe 2.7mg, Mg 121mg, P 374 mg, K 264mg, Na 6mg, Zn 3.7mg, Cu 0.4mg, Mn 2.7mg, Se 35.3µg, vitamin A 1µg RE (217µg carotenoids), E 1.3mg, K 5.9mg, B 1 0.32mg, B 2 0.25mg, niacin 4.3mg, B 6 0.29mg, folate 60µg, pan- tothenate 1.5mg. Ryle tube A narrow rubber tube with a blind end containing a lead weight, with holes above this level, for removing samples of the contents from the stomach at intervals after a test meal. See also rehfuss tube. Ryvita TM A rye crispbread. S S- and R- See R- and S saccharases Enzymes (including invertase) that hydrolyse sugars to their constituent monosaccharides. saccharic acid The dicarboxylic acid derived from glucose. 418 saccharimeter polarimeter used to determine the purity of sugar; graduated on the International Sugar Scale, degrees sugar (dis- tinct from saccharometer). saccharin Sulphobenzimide, a synthetic sweetener, 550 times as sweet as sucrose. Soluble saccharin is the sodium salt. saccharometer Floating device used to determine the specific gravity of sugar solutions (distinct from saccharimeter). Saccharomyces bulardii See probiotics. saccharose See sucrose. sachertorte Austrian; chocolate sponge cake with rich chocolate icing and whipped cream. sack Old name for various white wines from Spain and the Canaries, e.g. sherry. safe allowances, level of intake See reference intakes. safe and adequate intake Where there is inadequate scientific evi- dence to establish requirements and reference intakes for a nutrient for which deficiency is rarely seen, if ever, the observed levels of intake are assumed to be greater than requirements, and thus provide an estimate of intakes that are safe and (more than) adequate to meet needs. safflower Oil extracted from the seeds of Carthamus tinctoria. Mexican saffron is a substitute for saffron made from the stigmata. Linoleic safflower oil is 7% saturated, 15% mono-unsaturated, 78% polyunsaturated; oleic safflower oil is 7% saturated, 78% mono-unsaturated, 15% polyunsaturated; both contain 34.1mg vitamin E, and 7.1mg vitamin K/100g. saffron Deep orange-red powder from the powdered stigmata of the saffron crocus, Crocus sativus; 1g requires stigmata of 1500 flowers and yields about 50mg of extract. Used as natural dyestuff (permitted food colour, with no E-number) and spice. Very soluble in water. Indian saffron is turmeric; Mexican saffron is safflower. sage Leaf of the Dalmatian sage, Salvia officinalis; fragrant and spicy, used to flavour meat and fish dishes and in poultry stuff- ing. Other sages (Greek, Spanish, English) differ in flavour from the Dalmatian variety. sago Starchy grains prepared from the pith of the swamp sago (Metroxylon sagu) and the sugar palm (Arenga pinnuta); almost pure starch. saithe A white fish, Polachius virens, also known as coley and coal fish. saké Japanese fermented beverage made from rice; although commonly called rice wine, it is technically a beer, since it is made 419 from a cereal, although it does not contain gas. The fungus Aspergillus oryzae (Koji) is used as a source of amylase, then yeast is added; the final product contains 14–20% alcohol. salad dressing Emulsions of oil and vinegar, which may or not contain other flavourings. French dressing (vinaigrette) is a tem- porary emulsion of oil and vinegar; heavy French dressing is sta- bilised with pectin or vegetable gum. Mayonnaise is a stable emulsion of vinegar in oil, made with egg. Salad cream was originally developed as a commercial sub- stitute for mayonnaise (mid-19th century); an emulsion made from vegetable oil, vinegar, salt, spices, emulsified with egg yolk and thickened. Legally, in the UK, must contain not less than 25% by weight of vegetable oil and not less than 1.35% egg yolk solids. Mayonnaise usually contains more oil, less carbohydrate and water. By US regulations salad dressing contains 30% vegetable oil and 4% egg yolk; mayonnaise contains 65% oil plus egg yolk. Red mayonnaise is prepared by adding beetroot juice and the coral (eggs) of lobster to mayonnaise; an accompaniment to lobster and other seafood dishes. Russian dressing is in fact American; made from mayonnaise with pimento, chilli sauce, green pepper and celery, or sometimes by mixing mayonnaise with tomato ketchup. Thousand Island dressing is made from equal parts of mayonnaise and Russian dressing, with whipped cream. salamander Traditional round metal cooking implement, heated in the fire until red hot and held over the surface of pastry and other foods to brown it. salami Type of sausage speckled with pieces of fat, flavoured with garlic; originally Italian. salatrims Family of triacylglycerols prepared from hydrogenated soy or canola oil and short-chain triacylglycerols by inter- esterification; only partially absorbed. The name derives from short and long-chain acid triacylglycerol molecules. salep, salepi Turkish, Greek; beverage prepared from orchid tubers. Milky white in appearance, with only a slight flavour. sal fat Vegetable butter prepared from seeds of the Indian sal tree (Shorea robusta). See also cocoa butter equivalents saline See physiological saline. salinometer (salimeter, salometer) Hydrometer to measure con- centration of salt solutions by density. Salisbury steak American; similar to hamburger, minced beef mixed with bread, eggs, milk and seasoning, shaped into cakes and fried. 420 saliva Secretion of the salivary glands in the mouth: 1–1.5L secreted daily. A dilute solution of the protein mucin (which lubricates food) and the enzyme amylase, with small quantities of urea, and mineral salts. salivary glands Three pairs of glands in the mouth, which secrete saliva: parotid, submandibular and submaxillary glands. Sally Lunn A sweet, spongy, yeast cake, named after a girl who sold her tea cakes in Bath in the 18th century. In southern USA a variety of yeast and soda breads. salmagundi (salamagundi) Old English dish consisting of diced fresh and salt meats mixed with hard-boiled eggs, pickled veg- etables and spices, arranged on a bed of salad. salmine See protamines. salmon Fish of a number of species including Atlantic salmon (Salmo salar), and chinook, chum, coho (or silver), pink (or humpback), sockeye (or red) which are Oncorhynchus spp., and in UK must be described as red or pink salmon. Although wild salmon are caught on a large scale, much is farmed in deep inlets of the sea. Composition/100g: water 69g, 766kJ (183kcal), protein 19.9g, fat 10.9g (of which 22% saturated, 39% mono-unsaturated, 39% polyunsaturated), cholesterol 59mg, carbohydrate 0g, ash 1g, Ca 12mg, Fe 0.4mg, Mg 28mg, P 233mg, K 362mg, Na 59mg, Zn 0.4mg, Se 36.5µg, vitamin A 15µg RE (15µg retinal), B 1 0.34mg, B 2 0.12mg, niacin 7.5mg, B 6 0.64mg, folate 26µg, B 12 2.8µg, pan- tothenate 1.4mg, C 4mg. A 100g serving is a source of folate, a good source of P, vitamin B 1 , pantothenate, a rich source of Se, niacin, vitamin B 6 ,B 12 . salmon berry Fruit of American wild raspberry, Ribes spectabilis. Salmonella spp. Bacteria (Enterobacteriaceae) that are a common cause of food poisoning. Found in eggs from infected hens, sausages, etc.; can survive in brine and at refrigerator tem- peratures; destroyed by adequate heating. Most species invade intestinal epithelial cells. Infective dose 10 3 –10 6 organisms, onset 6–72h, duration 2–7 days, TX 4.1.2.2. Salmonella enterica serovars Typhi and Paratyphi (formerly S. typhi and S. paratyphi) cause systemic infection: infective dose 1–10 2 organisms, onset 10–21 days, duration weeks. There was a large increase in salmonellosis in Britain in the 1980s when S. enteritidis became endemic in poultry, levelling off in 1990–1995. Subsequently there was an increase (also in USA) in S. typhimurium DT with a relatively high mortality. Found in cereals, beef, pork and chicken. salmon, rock Alternative name for dogfish. salometer See salinometer. 421 salsify (oyster plant, vegetable oyster) Long, white, tapering root of the biennial plant Tragopogon porrifolius. Composition/100g: (edible portion 87%) water 77g, 343kJ (82kcal), protein 3.3g, fat 0.2g, carbohydrate 18.6g, fibre 3.3g, ash 0.9g, Ca 60mg, Fe 0.7mg, Mg 23 mg, P 75mg, K 380mg, Na 20mg, Zn 0.4mg, Cu 0.1mg, Mn 0.3mg, Se 0.8µg, vitamin B 1 0.08mg, B 2 0.22mg, niacin 0.5mg, B 6 0.28mg, folate 26µg, pantothenate 0.4mg, C 8mg. Black salsify is very similar; hardy perennial, Scorzonera his- panica (sometimes used roasted as coffee substitute). salt Usually refers to sodium chloride, common salt or table salt (chemically any product of reaction between an acid and an alkali is a salt). The main sources are either mining in areas where there are rich deposits of crystalline salt, or evaporation of seawater in shallow pans (known as sea salt). See also buffers; sodium. salt-free diets Diets low in sodium, for the treatment of hyper- tension and other conditions. Most of the sodium of the diet is consumed as sodium chloride or salt, and hence such diets are referred to as salt-restricted or low-salt diets, or sometimes ‘salt- free’, to emphasise that no salt is added to foods in preparation or at the table. Since foods naturally contain sodium chloride, a truly salt-free diet is not possible. It is the sodium and not the chloride that is important. See also hypertension; salt, light. salting Method of preserving meat, fish and some vegetables using salt and saltpetre. salt, light (lite) Mixtures of sodium chloride with potassium and ammonium chlorides together with citrates, formates, phos- phates, glutamates, as well as herbs and spices and/or other sub- stances to reduce the intake of sodium and improve the palatability of salt-free diets. saltpetre (Bengal saltpetre) Potassium nitrate. salts, Indian Ancient Greek and Roman name for sugar. sambal goring See trassi. SAMI Socially acceptable monitoring instrument. A small heart-rate-counting apparatus used to estimate energy expendi- ture of human subjects. samna Clarified butter fat, see butter; ghee. samosa Indian; deep-fried stuffed pancakes, rolled into a cone or folded into an envelope. samp Coarsely cut portions of maize with bran and germ partly removed. See also hominy. 422 samphire (1) Rock samphire, St Peter’s herb, succulent plant of cliffs and salt marshes (Crithmum maritimum); grows on coastal rocks, fleshy aromatic leaves may be eaten raw, boiled or pickled. (2) Marsh samphire (glasswort, sea asparagus), Salicornia spp., grows in salt marshes, salty, eaten cooked as a vegetable. samso Danish hard cheese. Sanatogen TM A preparation of casein and sodium glycerophos- phate for consumption as a beverage when added to milk. sanding In sugar confectionery, coating with sugar crystals, used mainly on jellies. sand leek See rocambole. sandwich Two slices of bread enclosing a filling (meat, cheese, fish, etc.). Invention attributed to the fourth Earl of Sandwich (1718–1792), who spent long periods at the gaming table and carried a portable meal of beef sandwiched with bread. Decker sandwiches consist of several layers of bread, each separated by filling; Neapolitan sandwiches are decker sandwiches made with alternating slices of white and brown bread. Open sandwiches (smørrebrød) consist of a single slice of bread, biscuit or small roll. Sanecta TM See aspartame. Sanka TM Decaffeinated instant coffee. See caffeine; coffee. sapodilla Fruit of the sapodilla tree (Achras sapota); size of a small apple, rough-grained, yellow to greyish pulp. Chicle, the basis of chewing gum, is made from the latex of the tree. Composition/100g: (edible portion 80%) water 78g, 347kJ (83kcal), protein 0.4g, fat 1.1g, carbohydrate 20g, fibre 5.3g, ash 0.5g, Ca 21mg, Fe 0.8mg, Mg 12mg, P 12mg, K 193mg, Na 12mg, Zn 0.1mg, Cu 0.1mg, Se 0.6µg, vitamin A 3µg RE, B 2 0.02mg, niacin 0.2mg, B 6 0.04mg, folate 14µg, pantothenate 0.3mg, C 15mg.An 85g serving (half fruit) is a good source of vitamin C. saponification Alkaline hydrolysis of fatty acid esters (including triacylglycerols) prior to analysis. The saponification value of a fat or oil is the amount of potassium hydroxide required to hydrolyse (saponify) 1g of the fat. saponins Group of substances that occur in plants and can produce a soapy lather with water. Extracted commercially from soapwort (Saponaria officinalis) or soapbark (Quillaja saponaria) and used as foam producer in beverages and fire extinguishers, as detergents and for emulsifying oils. Bitter in flavour. See also quillaja. sapote Fruit of the central American sub-tropical evergreen tree Casimiroa edulis. 423 Composition/100g: (edible portion 71%) water 62.4g, 561 kJ (134kcal), protein 2.1g, fat 0.6 g, carbohydrate 33.8g, fibre 2.6g, ash 1.1g, Ca 39mg, Fe 1mg, Mg 30 mg, P 28mg, K 344mg, Na 10mg, vitamin A 21µg RE, B 1 0.01mg, B 2 0.02mg, niacin 1.8mg, C 20mg. A 110g serving (half fruit) is a source of Mg, niacin, a rich source of vitamin C. See also mamey. sapsago Swiss cheese made from soured skimmed milk and whole milk; clover is added to the curd, giving it a green colour. saracen corn See buckwheat. saran Generic name for thermoplastic materials made from poly- mers of vinylidene chloride and vinyl chloride. They are clear transparent films (cling film) used for wrapping food; resistant to oils and chemicals; can be heat-shrunk onto the product. sarcolactic acid Obsolete name for (+)lactic acid (which rotates the plane of polarised light to the right), found in muscle, as dis- tinct from the optically inactive lactic acid (a mixture of (+) and (−) isomers) found in sour milk. Also known as paralactic acid. See also meat conditioning; meat, dfd; rigor mortis. sarcolemma See muscle. sarcomere The basic contractile unit of striated muscle. sarcosine N-Methylglycine, an intermediate in the metabolism of choline.Found in relatively large amounts in starfish and sea urchins, used as an intermediate in the synthesis of antienzyme agents in toothpaste. sardell See anchovy. sardine Young pilchard Sardina (Clupea) pilchardus; commonly canned in oil, brine or tomato paste. Norwegian canned sardines are salted and smoked before canning; French are salted and steamed. Saridele Protein-rich baby food (26–30% protein) developed in Indonesia; extract of soya bean with sugar, calcium carbonate, vitamins B 1 ,B 12 and C. sarsaparilla (1) Flavour prepared from oil of sassafras and oil of wintergreen or oil of sweet birch. (2) Roots of a south American plant (Smilax officinalis). Both used to flavour the beverage called sarsaparilla. sassafras American tree (Sassafras albidum) with aromatic bark and leaves. The root is used to make root beer and the young leaves are powdered to make filé powder, an essential flavour- ing of gumbo. Sassafras oil from the root bark is used medicinally and as a flavour in beverages, but banned in some countries because of its toxicity. satiety The sensation of fullness after a meal. satsuma See citrus. 424 saturates Commonly used term for saturated fatty acids. saturation analysis See radioimmunoassay. saturation humidity See humidity. saturation temperature See dew point. sauerkraut German, Dutch, Alsatian; prepared by lactic fermen- tation of shredded cabbage. In the presence of 2–3% salt, acid- forming bacteria thrive and convert sugars in the cabbage into acetic and lactic acids, which then act as preservatives. sauermilchkase German cheeses made from low-fat milk using a lactic acid starter and no rennet. sauerteig See bread. sausage Chopped meat, commonly beef or pork, seasoned with salt and spices, mixed with cereal (usually wheat rusk prepared from crumbed unleavened biscuits) and packed into casings (see sausage casings). In UK pork sausages must be at least 65% meat and beef sausages 50% meat. Six main types: fresh, smoked, cooked, smoked and cooked, semi-dry and dry. Frankfurters, Bologna, Polish and Berliner sausages are made from cured meat and are smoked and cooked. Thuringer, soft salami, mortadella and soft cervelat are semi-dry sausages. Pepperoni, chorizos, dry salami, dry cervelat are slowly dried to a hard texture. sausage casings Natural casings are made from hog intestines for fresh frying sausages, and from sheep intestines for chipolatas and frankfurters, now mainly replaced by artificial casings made from cellulose, polyvinyl dichloride or collagen. Skinless sausages are prepared in cellulose casing, which is then peeled off. sausage factor See meat factor. sausages, emulsion Also known as bratwurst. Sausages made from a meat mixture that is finely chopped with added water and salt. Much of the fat is liberated but remains emulsified by the lean meat mixture, giving a homogeneous paste (known in German as brat) that gels to a firm sliceable mass on heating. savarin See baba. saveloy Highly seasoned smoked sausage; the addition of saltpe- tre gives rise to the bright red colour. Originally a sausage made from pig brains. savory Herb with strongly flavoured leaves used as seasoning in sauces, soups, salad dishes. Summer savory is an annual, Satureja hortensis; winter savory is a perennial, S. montana. savoy Variety of cabbage (Brassica oleracea var. capitata) with crimped leaves. saw palmetto North American palm (Serenoa repens, S. serrulata); the berries were eaten by native Americans, and there is some 425 evidence that the oil (which contains sterols) may have benefi- cial effects in treatment of benign prostate enlargement. Saxin TM See saccharin. sbrinz Swiss hard cheese similar to parmesan. SCADA Supervisory control and data acquisition; software to display data from monitoring of manufacturing processes as real- time graphics, developed in the 1980s. Now superseded by open database connectivity (ODBC) and object linking exchange (OLE) software. scald (1) Pouring boiling water over a food to clean it, loosen hairs (e.g. on a joint of pork) or remove the skin of fruit and tomatoes. See also blanching. (2) Heating milk almost to boiling point, to retard souring or to make clotted cream. (3) Defect occurring in stored apples; the formation of brown patches under the skin, with browning and softening of the tissue underneath. Due to accumulation of gases given off during ripening. scaldfish See megrim. scallion Small onion which has not developed a bulb, widely used in Chinese cooking; also used for shallots and spring onion (espe- cially in USA). scallops Marine bivalve molluscs, species of the Pectinidae family; Queen scallop is Chamys opercularis. Composition/100g: water 79g, 368kJ (88kcal), protein 16.8g, fat 0.8g, cholesterol 33 mg,carbohydrate 2.4g, ash 1.5g,Ca 24mg, Fe 0.3mg, Mg 56mg, P 219mg, K 322 mg, Na 161mg, Zn 0.9mg, Cu 0.1mg, Mn 0.1mg, Se 22.2µg, I 20µg, vitamin A 15µg retinol, K 0.1mg, B 1 0.01mg, B 2 0.06mg, niacin 1.1mg, B 6 0.15mg, folate 16µg, B 12 1.5µg, pantothenate 0.1mg, C 3mg. A 60 g serving is a source of Mg, P, Se, a rich source of vitamin B 12 . scampi Shellfish, Norway lobster or Dublin Bay prawn, Nephrops norvegicus. See lobster. scapula The shoulder blade, a triangular bone. Scenedesmus See algae. Schiff base An aldimine linkage formed by condensation between an aldehyde and an amino group. See also maillard reaction; pyridoxyllysine. Schilling test For vitamin b 12 absorption; an oral dose of 57 Co- labelled vitamin B 12 is given 1h after a large (1000µg) parenteral dose of non-radioactive vitamin, and radioactivity in urine is determined over the next 24 hours. See also anaemia, pernicious; intrinsic factor. schnitzel Austrian, German; cutlet or escalope of veal or pork. 426 Schoenheimer–Sperry reaction A modification of the lieber- mann–burchard reaction for cholesterol. scifers Cornish name for Welsh onion (see onion, welsh). scintillation counter Instrument for measurement of radioactiv- ity by emission of light from a solid or liquid scintillator that emits a photon after absorbing a β-particle or γ-ray. sclerosis Hardening of tissue due to scarring, inflammation or ageing. See also arteriosclerosis; atherosclerosis. scolex Head of a tapeworm, with hooks or suckers to permit attachment to the intestinal wall. scombroid poisoning Apparently caused by bacterial spoilage of fish including many of the Scombridae (tuna, bonito, mackerel) but also non-scombroid fish and other foods. Symptoms (includ- ing skin rash, nausea, tingling) resemble histamine poisoning and were previously thought to be due to bacterial formation of histamine, now doubted. scone A variety of tea cake originally made from white flour or barley meal and sour milk or buttermilk in Scone, Scotland; baked on a griddle and cut in quarters. Drop scone is a small pancake made by dropping batter onto a griddle. scorbutic See scurvy. scorzonera See salsify. Scotch egg Hard-boiled egg cased in seasoned sausage meat and breadcrumbs, fried and served cold. scotopic Conditions of poor illumination; hence scotopic vision is vision in dim light (see dark adaptation). SCP See single cell protein. scrapple USA; meat dish prepared from pork carcass trimmings, maize meal, flour, salt and spices, cooked to a thick consistency. scratchings, pork Small pieces of crisply cooked pork skin. screening (1) Sorting of foods or food particles by size using sieves (known as screens). (2) Comparison of measurements made on individuals or population groups using predetermined risk levels or cut-off points of reference ranges. scrod Young cod or haddock. scrumpy Rough, unsweetened cider. scup American term for various food and game fish of the sea bream family, especially Senostomus spp. See also porgy. scurvy Deficiency of vitamin c, fatal if untreated. Nowadays extremely rare, but in the past a major problem in winter, when there were few sources of the vitamin available. It was especially a problem of long sea voyages during the 16th and 17th centuries; 427 [...]... ulcers SucraloseTM Chlorinated sucrose (trichlorogalactosucrose); 2000 times as sweet as sucrose, stable to heat and acid sucrase (sucrase-isomaltase) See invertase sucrol See dulcin SucronTM Mixture of saccharin and sucrose, four times as sweet as sucrose alone sucrose Cane or beet sugar A disaccharide, glucosyl-fructose sucrose distearate See sucrose esters sucrose esters Di- and trilaurates and mono-... and distearates of sucrose Used as emulsifiers, wetting agents and surface active agents, e.g for washing fruits and vegetables, as antispattering agents, antifoam agents and antistaling or crumb-softening agents (E-473) See also sucrose polyesters sucrose intolerance See disaccharide intolerance sucrose monostearate See sucrose esters sucrose polyesters (SPE) Mixtures of hexa- hepta- and octaesters... polyunsaturated, and contains 10% non-saponifiable lipids See also cocoa butter equivalents shearling 15–18-month-old sheep See lamb shear rate The velocity gradient in a liquid subjected to a shear stress For Newtonian fluids there is a linear relationship between shear stress and shear rate; non-Newtonian fluids (which include many emulsions, suspensions and concentrated solutions of starches, gums and. .. light Causes gastrointestinal disturbances and neurological disorders; the upper acceptable limit is 20 mg solanine per 100 g fresh weight of potato sole flatfish, Solea spp.; Dover sole is S solea solera See sherry solids-not-fat (SNF) Refers to the solids of milk excluding the fat, i.e protein, lactose and salts Used as an index of milk quality, determined by measuring the specific gravity using the... and stearate (E-570), methyl-, methylethyl- and sodium carboxymethyl-celluloses (E-466), stearyl tartrate (E-483), sorbitan esters of fatty acids (E491–495) Bread may contain only superglycerinated fats and stearyl tartrate See Table 7 of the Appendix See also emulsifiers stachyose Tetrasaccharide,galactosyl-galactosyl-glucosyl-fructose; not hydrolysed in the small intestine, and a substrate for bacterial... and generally resulting in life-long short stature A common effect of protein–energy malnutrition, and associated especially with inadequate protein intake See also anthropometry; harvard standards; nchs standards; nutritional status assessment; tanner standards; waterlow classification sturgeon White fish, Acipenser spp The roe is the source of caviar sublimation A change in state of directly from solid... has defined serving or portion sizes, based on surveys of amounts customarily eaten, so that definitions of portions are not left to the manufacturer sesame A tropical and subtropical plant, Sesamum indicum Known as sim-sim in E Africa, benniseed in W Africa, gingelly and til in Asia Seeds are small and, in most varieties, white; used whole in sweetmeats, in stews and to decorate cakes and bread, and. .. leaves are used in W Africa as a source of proteolytic milk-clotting enzymes as an alternative to rennet in cheese production soft swell See swells sol Colloidal suspension (see colloid) consisting of a solid dispersed in a liquid In lyophobic sols there is little interaction between the dispersed particles and the dispersing medium; in lyophilic sols there is affinity between the dispersed and dispersant... spores are a resting state, resistant to heat, which can germinate to produce bacteria under suitable conditions Spore formation only occurs in some species, when the organism encounters adverse conditions (e.g dryness, lack of nutrients) 444 Spore-forming species, especially of Bacillus and Clostridium, are a health hazard because the spores are resistant to most sterilisation techniques sports drinks... pancakes prepared at the table or rolled and deep fried Also known as pancake rolls and Imperial rolls; loempia in Indonesian, and nem in Vietnamese, cuisine sprouts (1) See brussels sprouts (2) See bean sprouts spruce beer Western Canada; branches, bark and cones of black spruce (Picea mariana) boiled for several hours, then put in a cask with molasses, hops and yeast, and allowed to ferment sprue, . relationship between shear stress and shear rate; non-Newtonian fluids (which include many emulsions, suspensions and concentrated solutions of starches, gums and. Herb with strongly flavoured leaves used as seasoning in sauces, soups, salad dishes. Summer savory is an annual, Satureja hortensis; winter savory is a perennial,