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A mother drove her daughter to Burgers ＆ Beverages*, a fast food restaurant, for apple pie and a hot chocolate. After the mother obtained the food, she returned to her car and gave it to her daughter. The kid was excited so she immediately opened the hot chocolate. Unfortunately, a misfortune occurred as the hot chocolate scalded her. The mother, holding her daughter, rushed into Burgers ＆ Beverages and argued with an employee about her kid being scalded.

The multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there are very few studies in the field of food. In this work, the selection of optimum fat content in the model beverage of instant hot chocolate beverage was evaluated based on sensory analyses by performing multi-criteria decision techniques (analytic hierarchy process, simple additive weighting, technique for order preference by similarity to ideal solution and elimination et choixtraduisant la realite—elimination and choice translating reality). The wettability, solubility, bulk density, soluble solids, pH, color values, and rheological and sensory properties of the nine samples were evaluated. According to the results of multi-criteria decision techniques, sample S2 which had a relatively high amount of fat content was the most preferred beverage among the samples. Study showed that the use of different fat contents of milk and cocoa powder positively affected the rheological parameters and preferences of consumers. The findings may be considered to improve dairy and cocoa-based products formulation by the food industry.

The aim of this study was to determine the sensory profiles and related physicochemical properties of commercial hot chocolate drink preparations. Nine samples of hot chocolate drinks including instant cocoa powder with (CPM) or without powdered milk (CP) and block chocolate (BC), available in Germany, were evaluated by a sensory panel using quantitative descriptive analysis with fifteen attributes describing appearance, odour, texture and flavour. Composition showed distinct effects on sensory properties, with each product category (CPM, CP, and BC) being represented by a characteristic sensory profile. CPMs are characterized by the significantly smallest particle size, lowest viscosity and lightness, highest pH, and cocoa-like sensory properties. CPs showed intermediate particle size, viscosity, lightness, and pH, and were described by sugar and milk properties. BCs had the significantly largest particle size, highest viscosity and lightness, and lowest pH. Noticeable in the sensory description of BCs are large particles, oil droplets and a less cocoa-like and unbalanced taste. Generally, cocoa and milk properties are opposites and proportional to cocoa and protein content, respectively. Beverage rheology is greatly influenced by fat content, while colour is directly linked to the protein content. Milk reconstitution from powder does not match milk as dispersant and consequently enhances cocoa properties of hot chocolate drinks.

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index ( K ), flow behaviour index ( n ) and apparent viscosity ( η 50 )) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa s n . The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.

In the mid-seventeenth century chocohte was a new and fascinating product in often grouped with two equally exotic drinks, coffee and tea. This article focuses on the early history of chocolate, examining how it was marketed, perceived, and consumed. Chocolate sellers, who included coffee-houses proprietors, frequently made use of print to educate potential customers: the 1640s and 1650s saw chocolate-drinking promoted as medicinal, excitingly foreign, and pleasurable. Further insights into the scientific, governmental, and social factors that drove interest in chocohte dwring the Restoration can be found in the manuscripts of the first Earl of Sandwich (1625-72). Despite evidence of considerable industry on the part of chocolate consumers, in the 1690s the success of a new breed of elite chocolate houses led to chocolate becoming strongly associated with leisure and decadence. These cultural associations were promoted in succeeding decades by penodicah, drama, and satirical poems. Throughout the late seventeenth and early eighteenth centuries, consumers' experimentation with chocolate took place in the context of succeeding government's fiscal experiments with cacao and chocolate: new tax measures influenced the cost of chocolate and its availability. By consulting a range of sources, from customs records to recipe books, we can track the ways chocolate was used across the decades and the factors in its adoption by different groups of consumers.

In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K , n , R 2 values for Ostwald model were in the range of 4.8–160.3 mPa.s n , 0.5117–0.9745, 0.9972–0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively.

This segment of Sunday Morning is about gourmet hot chocolate for adults.

The dinosaur—as image and concept—is a ubiquitous presence in modern culture. As noted by numerous scholars including W. J. T. Mitchell, it has garnered numerous connotations and meanings over the course of more than two centuries of paleontological exploration and the translation of scientific knowledge into public discourse. In the nineteenth century, as cultural understanding of dinosaurs and the primordial world first began to develop out of nascent scientific inquiry, a process or pattern of convergence between the ancient, mythic figure of the dragon and the new and often controversial concept of prehistoric animals helped to shape the public's conception and acceptance of dinosaurs and their nature. This process, which was accomplished primarily through dinosaur imagery, can be traced historically. Such an investigation reveals that factors including taxonomic manipulation and the power of visual illustration brought the dragon and the dinosaur to a point of cultural convergence. Beginning with the first large-scale replicas of dinosaurs, created for the rebuilt Crystal Palace complex at Sydenham, England under the direction of the noted naturalist Richard Owen, the concept of the dragon was deliberately co-opted into both the literature and the imagery of paleontology. Our twenty-first-century understanding of the dinosaurs that routinely populate our visual and other media is highly informed by this process, which is in itself an important aspect of the history of the prehistoric beast in western culture.

\"On a cold winter night there is nothing better than a mug of hot chocolate to warm you up. Though it is a simple drink, there is a long history behind the warm treat.\" (World Book Online Behind the Headlines) Read more about the history of hot chocolate.

This project aims to contribute to our understanding of the fraught relations of sleep and wakefulness in late modern America. The essay argues that the experienee of sleep loss has been a widely prevalent phenomenon within the ranks of the modern American military. The study focuses on the Second World War, an inflection point in the trend toward sustained and continuous operations and other marathon activities. The nature of much combat in that global conflict demanded of fighting men unprecedented levels of stamina and resiliency, levels which often exceeded the limits of human endurance in terms of maintaining alertness and even consciousness. Under considerable pressure to perform and commonly faced with inhospitable conditions for obtaining rest, fighters struggled to meet the steep challenge of prolonged wakefulness through self-discipline and ingenuity. In this ongoing effort from the 1940s up to the present, American warriors have been aroused by fear, chemical stimuhnts, and a desire not to betray their comrades' trust. This essay seeks to complicate somewhat our sense of modern manhood by drawing attention to wakeful self denial as a significant factor in gender identity formation. Acceptance, and sometimes celebration, of sleep deprivation in the armed forces reflected and reinforced cultural values and social practices of \"toughguy\" masculinity, and carried those hard values and practices into civil society.