Limoncello observations and more thesis treats
2019; American Chemical Society; Volume: 97; Issue: 17 Linguagem: Inglês
10.1021/cen-09717-newscripts
ISSN2474-7408
Autores ResumoLooking into limoncello Running fun experiments in a scientist's spare time has a long and illustrious history, but not all researchers have access to a neutron beam source. Someone who does is chemist Leonardo Chiappisi, a Sicilian and lover of limoncello who works at the Institut Laue-Langevin, in Grenoble, France. What, he wondered, could neutron scattering tell him about his beloved aperitif? The results, he says, "turned out to be much more interesting and relevant than we thought." Limoncello, for those who haven't enjoyed an ice-cold glass of the drink after a meal, is a bright-yellow and intensely lemony spirit. It is made by macerating lemon zest in high-strength ethanol for several weeks and then diluting the fragrant extract with a sugar syrup. And while each family's recipe is different, the resulting liqueur displays an effect common among similarly flavored spirits: when the aqueous sugar solution is added to the
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