A non-alcoholic beverage (also known as a virgin drink) is defined in the U.S. as a beverage that contains less than 0.5% alcohol by volume. Non-alcoholic versions of some alcoholic beverages, such as non-alcoholic beer ("near beer") and cocktails ("mocktails"), are widely available where alcoholic beverages are sold.
Sodas, juices and sparkling cider contain no alcohol. However, non-alcoholic beer and non-alcoholic wine undergo an alcohol-removal process that may leave a small amount of alcohol. Because of this, some states have legal restrictions on non-alcoholic beer and wine.
Soft matter is a subfield of condensed matter comprising a variety of physical states that are easily deformed by thermal stresses or thermal fluctuations. They include liquids, colloids, polymers, foams, gels, granular materials, and a number of biological materials. These materials share an important common feature in that predominant physical behaviors occur at an energy scale comparable with room temperature thermal energy. At these temperatures, quantum aspects are generally unimportant. Pierre-Gilles de Gennes, who has been called the "founding father of soft matter," received the Nobel Prize in physics in 1991 for discovering that the order parameter from simple thermodynamic systems can be applied to the more complex cases found in soft matter, in particular, to the behaviors of liquid crystals and polymers.
Hot chocolate (also known as hot cocoa) is a heated beverage typically consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and sugar. Some make a distinction between hot chocolate made with melted chocolate versus powered, calling the former drinking chocolate. Drinking chocolate is also characterized by less sweetness and thicker consistency.
The first chocolate beverage is believed to have been created by the Mayas around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.
Low caffeine coffee is a term that is used by coffee producers to describe coffee that has not been subjected to a process of decaffeination, but is substantially lower in caffeine than average coffee. Samples of coffee vary widely in caffeine levels due to many elements, some that are well documented (such as genetics) and some not fully understood, such as the action of soil, water levels and sunlight. Low caffeine coffees are typically created by assaying caffeine levels of different bean lots and selecting the best flavor profile from the lots that are naturally lowest in caffeine.
In the case of decaffeinated coffee, eliminating caffeine can cause a sharp decline in the natural taste of the coffee bean. During the process of decaffeination, the largest coffee producers in the world use a variety of ways to remove caffeine from coffee, often by means of chemical manipulation and the use of potentially harmful chemical components, such as methylene chloride or ethyl acetate. One process that does not use solvents is the patented Swiss Water Process, which relies on soaking beans in a bath which is essentially brewed coffee from unroasted green beans. The caffeine permeates into the bath at a much higher rate than most of the flavor elements. While the process is certified organic, the water solubility of coffee flavor compounds assures that some of the coffee flavor is lost or changed by the bath. The process is more costly than solvent methods, and is performed commercially by only one plant in British Columbia, Canada. Therefore only a small percentage of decaffeinated coffee available on the market uses this method.
In journalism, a human interest story is a feature story that discusses a person or people in an emotional way. It presents people and their problems, concerns, or achievements in a way that brings about interest, sympathy or motivation in the reader or viewer.
Human interest stories may be "the story behind the story" about an event, organization, or otherwise faceless historical happening, such as about the life of an individual soldier during wartime, an interview with a survivor of a natural disaster, a random act of kindness or profile of someone known for a career achievement.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.