The endeavour aims to hasten the transition to biodegradable plastics, as well as save Hokkaido’s historic sugar beet industry. Kusano Sakko’s bacterial nanocellulose, patented and sold as ...

PART IV. THE PERIER-POSSOZ METHOD OP DEFECATION AND CARBON- I ATATION. Some manufacturers of beet root sugar in Europe have adopted the new process of Perier-Possoz, which we shall here describe ...

Recipes published by Food & Wine are ... Whisk together 1 cup water, sugar, and vinegar in a large bowl until sugar is dissolved. Stir in beet juice, lemon juice, and remaining 4 cups water.

Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple and sugar. Leave to ferment 1 to 2 more days before consuming or ...