View allAll Photos Tagged Threshold
Airbus A319-131
MSN 1510
G-EUPZ ✈
British Airways
BAW BA
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A few edits of the Sea Harrier, taken at the Navy Wings shoot at Yeovilton.
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We got on my bike and we rode to the sea
I stood on the dock and you got on your knees
Grand Marnier and a pocket full of speed
We did it all day till we started to bleed
Are you feeling apprehensive?
I can leap higher than an old king toad
I do 185 on the new ring road
I love a blue girl and I like my grog
Its a black and white world, cos I'm a Scorpio dog
~Black Francis~
*Explore/Interestingness*
erin shines in cobalt blue.......another shot from her first senior portrait session.
Airbus A319-112
MSN 1668
CS-TTU 'SOPHIA DE MELLO BREYNER' 'TAP 70' belly titles
TAP PORTUGAL
TAP TP
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foot at the threshold of 2018.
And yet move we must..
I was looking for something else and happily found this gizmo for my phone
In 1979, brewing chemist Morten Meilgaard created the Beer Flavor Wheel to be a standard for beer organoleptic analysis. Soon afterward, the European Brewery Convention, the American Society of Brewing Chemists, and the Master Brewers Association of the Americas all accepted it as such.
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▶ "The Meilgaard system, developed by Morten Meilgaard in 1975, was the first attempt to link flavor characteristics to certain styles of beer. This classification scheme assigned a Flavor Unit (FU) rating to each flavor constituent, defined as the ratio of a given compound's concentration to its threshold value. Thus, if an American amber ale contained a caramel compound in concentrations twice that of its threshold value, for example, it would have an FU of 2. In this context, the relevant threshold is one of recognition, which corresponds to the lowest physical intensity at which a stimulus is correctly identified. This is to be compared with the stimulus threshold, the lowest physical intensity at which stimulus is perceptible and the difference threshold, the smallest change in physical intensity of a stimulus which is perceptible.
In the Meilgaard system, compounds primarily responsible for "beery" flavors are called primary constituents. These have concentrations above 2 FU (therefore they are generally present at concentrations at least twice the threshold). Removing any primary constituents from the beer would have a significant impact on the flavor. It doesn't require much sensory training to recognize the essential contributions of alcohol, hop bitterness (technically), and carbon dioxide to any beer's flavor. Although not as intense, secondary constituents (classified as having 0.5-2.0 FU) constitute the bulk of the flavor and act together to provide the characteristics that distinguish different beer styles. Removal of any of these secondary constituents would result in a lesser but still noticeable change in the flavor.
The next group is the tertiary constituents (0.1-0.5 FU) responsible for contributing subsidiary flavor notes. Removal of these, or of any of the background constituents with concentrations below 0.1 FU, produces no perceptible change in beer flavor, though these compounds nevertheless contribute to the overall character of the beer. Just as if you had removed the spices from a casserole, they may not be a major part of the recipe, but without them the end result will be flat."
— Scott Bickham
An Introduction to Sensory Analysis
BrewingTechniques
December 1997
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