Word: sugars
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Dates: during 1980-1989
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...marital tension, especially if one of the party has just banged up the conveyance. Max's funeral provides an opportunity for the class of '56 to indulge its nostalgia. Serena insists on showing her wedding movies. Snatches of Moonglow, I Almost Lost My Mind and Unchained Melody are recalled. Sugar, the aging class beauty, sings Que Sera, Sera during the service and wonders if it was in good taste...
...along with insulin. The drug is released through the complex, porous polymer structure. Because the solubility of insulin increases in the presence of glucose, the more glucose in the blood, the more drug is released. This "intelligent" method represents a potential revolution in the treatment of diabetes, since blood-sugar levels in diabetics are thought to be best controlled by the continuous release of insulin each day, supplemented by increased doses around mealtimes...
...Calif., a biotechnology company is developing a nasal spray for diabetics that uses "enhancer molecules" to coat and carry insulin through the mucous membranes and into the bloodstream. Preliminary tests show that a wisp of the spray at mealtime may mimic the healthy body's response to rising blood-sugar levels. According to the company, the insulin can take full effect in less than 15 minutes, in contrast to two to three hours for an injection...
...Forest Protection Association was to stop the animals from stripping bark from trees and feeding on the sapwood. Then it occurred to him that the way to a bear's heart was not through the barrel of a gun but through its stomach. So he concocted a recipe of sugar- beet pulp and set out feed troughs in the forests. Immediately the bears began to spare the trees and fill their bellies with Flowers' feast...
Kumin's fascination with sugar and chocolate began early. Growing up in Switzerland, he tarried before the windows of bakery shops on the way to school. After a thorough indoctrination in exacting Swiss hotel kitchens, Kumin arrived in North America in 1948. He became pastry chef at Montreal's Ritz-Carleton. In 1958 he was hired by Restaurant Associates, the Manhattan- based concern that operated the Four Seasons and the Forum of the Twelve Caesars...