Cheese

Nutritious food consisting primarily of the curd, the semisolid substance formed when milk curdles, or coagulates. Curdling occurs naturally if milk is not used promptly: it sours, forming an acid curd, which releases whey, a watery fluid containing the soluble constituents; and it leaves semisolid curd, or fresh cheese. In some areas, cheese is still made simply by

Burgess, Gelett

Burgess was educated as an engineer and worked briefly for a railroad in that capacity. Between 1891 and 1894 he taught topographical drawing at the University

Tequila

Distilled liquor, usually clear in colour and unaged, that is made from the fermented juice of the Mexican agave plant, specifically several varieties of Agave tequilana Weber. Tequila contains 40–50 percent alcohol (80–100 U.S. proof). The beverage, which was developed soon after the Spaniards introduced distillation to Mexico, is named for the town of Tequila in the Mexican state

Ligase

Also called  Synthetase  any one of a class of about 50 enzymes that catalyze reactions involving the conservation of chemical energy and provide a couple between energy-demanding synthetic processes and energy-yielding breakdown reactions. They catalyze the joining of two molecules, deriving the needed energy from the cleavage of an energy-rich phosphate bond (in many cases, by the simultaneous

Tooth Squeeze

Also called  Aerodontalgia,   pain caused by the expansion or contraction of air beneath the filling of a tooth when pressure within the mouth cavity is increased or decreased. Aircraft pilots and underwater divers are common victims of tooth squeeze, as the pressures that they experience vary widely from the normal atmospheric pressures. As one goes deeper under water, pressure increases.