Learning log in class week10
My mother is a teacher.
The government planned to dissolve the parliament in May.
3. พระราชวังนี้สร้างขึ้นใน 2455 / 1912
The palace was built in 1912.
That house looks so big.
My brother really likes the thick colorful fairy tale book with lots of beautiful picture than Mom bougth him.
Determiner opinion size shape condition age color origin noun
An ugly big round chipped old blue french vase
1. + N
Det / adj. /N adjunct/present pt/past pt.
2. N +
Adv. + to infinitiv phr/infinitive phr/present pt/past pt /N phr/adj. phr/preposition phr/relation clause (adj. clause)
Learning log out class week 10
Adjuncts are unmated grains (such as corn, rice, rye, oats, barley, and wheat) used in brewing beer which supplement the main mash ingredients (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention.
Ingredients which are standard for certain beers, such as wheat in a wheat beer, may be termed adjuncts when used in beers which could be made without them — such as adding wheat to a pale ale for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, yeast, barley or hops; this, however, is an extreme view (a 16th century German law) that would exclude hundreds of highly regarded specialty beers, especially from Belgium and the US.
The term adjunct is often used to refer to corn and rice, the two adjuncts commonly used by pale lager brewing companies as substitutes for barley malt. This use of ingredients as substitutes for the main starch source, (to lower the cost of production or lighten the body) is where the term adjunct is most often used.
Adjuncts can be broadly separated into solids and liquid syrups. Solid adjuncts are ingredients such as cereals, flakes, grits and flours which must be added to the mash tun to convert the starch into simple sugars which the yeast can utilise during fermentation. Some cereals have a higher gelatinisation temperature than the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.
Liquid syrups, on the other hand, are designed to be added directly to the kettle and therefore can be used to reduce loading on the mash and lauter tun and effectively increase the brewhouse capacity.
Other benefits of using adjuncts include reducing cost, improving consistency, diluting wort nitrogen (thereby improving shelf life) and reducing colour (or increasing colour with roasted cereals and caramels.)
Home work week 10
My friend is thinking to move a small beautiful modern home. He not want condo. It’s many problem.
He has two red sports Italian. It designed special for him. The price is the most expensive cars.