hanukkah简介英文

Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world, but other companies have attempted. Major examples include Nestlé and Lindt.The Hershey Company is the largest chocolate manufacturer in North America.[63] Its headquarters is in Hershey, Pennsylvania, a town permeated by the aroma of cocoa on some days,[64] and home to Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, a subsidiary of his Lancaster Caramel Company. Hershey's candies and other products are sold worldwide.[63]The Hershey Company reached fame mainly because of three of its creations: the Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups.Mars, Incorporated is a world-wide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.这是巧克力的制造商介绍.更多内容看

black chocolate: a kind of chocolate that is blackwhite chocolate: a kind of chocolate that is white

Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure. Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan. The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative. Placebo-controlled trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. This study needs replicating. A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. This research was partly funded by Mars, Inc. Coincidentally or otherwise, many of the worlds oldest supercentenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 - three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate rather than the kinds of calorie-rich confectionery popular in America. In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This brand of psychoactive confectionery remains unlicensed. Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75 F; it melts at around 97 F. Today, chocolates of every description are legal, unscheduled and readily available over the counter. Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer. In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result. More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet its cocktail of psychochemical effects in the central nervous system are poorly understood. So how does it work?CHOCOLATE : the Psychoactive CocktailChocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide. Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources. Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of "decaffeinated" coffee. Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive psychoactive profile. Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve. Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain. Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics.Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism. But the possible role of these chemicals in chocolate addiction remains unclear.One UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odour of chocolate significantly reduces theta activity in the brain. Reduced theta activity is associated with enhanced relaxation. This study needs replication.Perhaps chocolate's key ingredient is its phenylethylamine (PEA) "love-chemical". Yet the role of the "chocolate amphetamine" is disputed. Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities. Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases dopamine in the mesolimbic pleasure-centres; it peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen. One of its metabolites is unusually high in subjects with paranoid schizophrenia. There is even a phenylethylamine theory of depression. Monoamine oxidase type-b has been described as phenylethylaminase; and taking a selective MAO-b inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate's effects. Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics dispute this.

White chocolate, dark chocolate

Just briefly on the etymology of the word “chocolate”, the word chocolate probably domes from “chocolatl”, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water.” 咱们简单地从“巧克力”这个词的起源说起吧。“巧克力”这个词大致起源于“chocolatl”，它是一个合成西班牙语，合成自玛雅语“热水”和阿芝特克语“苦水”。 Chocolate comes in many forms today. Regardless of the type, processing begins by extracting, fermenting, drying, and roasting the cacao seeds (also called beans), removing the shell and skin, and leaving the tasty nibs. 如今，巧克力正以多种多样的形式出现。我们先不提它们的形状，其加工过程始于提炼、接着发酵、干燥，然后烘烤可可种子(也称为可可豆)，去壳去皮，最后留下美味的核。 There are three main forms of chocolate that one sees regularly. These are milk chocolate, dark chocolate and white chocolate. 大家通常看到的巧克力主要有三种口味，牛奶巧克力、纯巧克力和白巧克力When it comes to chocolate, order dark Dark chocolate -- but not white chocolate - may help reduce blood pressure and boost the body's ability to metabolize sugar from food, according to the results of a small study. After eating only 100 grams, or 3.5 ounces, of dark chocolate every day for 15 days, 15 healthy people had lower blood pressures and were more sensitive to insulin, an important factor in metabolizing sugar. In contrast, eating roughly the same amount of white chocolate for the same period of time did not affect either blood pressure or insulin sensitivity. This is not the first study to demonstrate potential health benefits of dark chocolate, which contains high levels of a kind of antioxidant called flavonoids. Research shows that flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting, which can lead to heart attacks and stroke. 吃巧克力时，选黑巧克力 一项小规模研究的结果表明，黑巧克力可能有助于降低血压、促进人体对食物中的糖分的代谢能力，而白巧克力则没有这些功能。 在连续15天每日食用100克或3.5盎司黑巧克力之后，15名健康的受试者的血压有所降低，而且对胰岛素更为敏感--胰岛素是促进体内糖分代谢的重要成分。 相比之下，同样在15天中食用大致相同数量的白巧克力对血压和胰岛素的敏感性并没有影响。 这已经不是有关黑巧克力可能有益健康的第一项研究。黑巧克力富含一种叫作类黄酮的抗氧化剂，研究表明类黄酮有助于保持心脏的健康和血液循环的畅通，并减少可能导致心脏病和中风的血栓。

White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids. The low melting point of cocoa butter (relative to most solids) allows white chocolate and chocolate to remain solid at room temperature, yet melt easily in the mouth. White chocolate thus has a texture similar to that of milk chocolate.白巧克力是结合糖,可可黄油和乳固体的甜点.不像一般巧克力,白巧克力不包含巧克力利口酒和可可豆.可可黄油的低熔点(对比绝大多数的固体)允许白巧克力在口腔中轻松融化.白巧克力因此和牛奶巧克力有同样的口感.Dark chocolate is chocolate without milk as an additive. It is sometimes called "plain chocolate". The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. 黑巧克力没有附加任何牛奶。它有时候也被称为‘纯巧克力’。美国政府称之为"甜美巧克力"它需要15%浓缩的巧克力利口酒。欧洲条款规定黑巧克力最少需要35%的可可豆固体成分。学校的中文输入法太烂了，打了好久

瑞士军刀A Swiss Army knife (SAK), is a brand of multi-function pocket knife or multi-tool. Generally speaking, a Swiss Army knife has a blade as well as various tools, such as screwdrivers and can openers. These attachments are stowed inside the handle of the knife through a pivot point mechanism. The handle is usually red, and features a Cross and Shield, the emblem of Switzerland. The knife model that is currently in use by the Swiss Army has a knurled alox handle with the Swiss crest, a blade, a reamer, a blade combining bottle opener, screwdriver, and wire stripper, and a combined can-opener and small screwdriver. It originated in Ibach Schwyz, Switzerland in 1897. The term "Swiss Army" is a registered trademark owned by Wenger S.A. and Victorinox A.G., longtime suppliers of knives to the Swiss Armed Forces.The term "Swiss Army knife" is sometimes used metaphorically to describe usefulness, such as a software tool that is a collection of special-purpose tools. The term "Swiss Army knife" was coined by US soldiers after World War II, presumably because they had trouble pronouncing its original name, "Offiziersmesser". The "Swiss Army" knife has been added to the collection of the New York Museum of Modern Art (MoMA) and Munich's State Museum of Applied Art for its design.巧克力Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree.Chocolate has become one of the most popular flavors in the world. It is a common ingredient in many snacks and desserts, including cookies, cake, ice cream, pudding, pie and candy. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, including chocolate milk and hot chocolate.