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Posts Tagged ‘James Bond

There will always be an England…

 

Via Collective History.

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As we look both ways, we might send covert birthday greetings to Ian Lancaster Fleming; he was born on this date in 1908.  The scion of a wealthy merchant banking family, Fleming worked as a journalist and served as a naval intelligence officer before finding his stride, starting in 1952, as the author of a series of spy novels featuring a suave MI6 agent who was licensed to kill.  While he also wrote such well-known works as Chitty-Chitty-Bang-Bang, his James Bond novels have sold over 100 million copies; the films based on his novels have grossed over $12 billion (adjusted for inflation), second as a series only to the Harry Potter films.

 source

 

Written by (Roughly) Daily

May 28, 2013 at 1:01 am

“Just a drink, a Martini, shaken not stirred”*…

 

ABSTRACT

Background
Moderate consumption of alcoholic drinks seems to reduce the risks of developing cardiovascular disease, stroke, and cataracts, perhaps through antioxidant actions of their alcohol, flavonoid, or polyphenol contents. “Shaken, not stirred” routinely identifies the way the famous secret agent James Bond requires his martinis.

Objectives
As Mr Bond is not afflicted by cataracts or cardiovascular disease, an investigation was conducted to determine whether the mode of preparing martinis has an influence on their antioxidant capacity.

Design
Stirred and shaken martinis were assayed for their ability to quench luminescence by a luminescent procedure in which hydrogen peroxide reacts with luminol bound to albumin. Student’s t test was used for statistical analysis.

Results
Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide control for shaken martini, 0.157% for stirred v 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive martini components: control martinis through which either oxygen or nitrogen was bubbled did not differ in their ability to deactivate hydrogen peroxide (0.061% v 0.057%) and did not differ from the shaken martini. Moreover, preliminary experiments indicate that martinis are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky (0.056 mmol/l (catechin equivalents) shaken, 0.060 mmol/l stirred v 0.592 mmol/l wine, 0.575 mmol/l whisky).

Conclusions
007’s profound state of health may be due, at least in part, to compliant bartenders.

Read the full version of “Shaken, not stirred: bioanalytical study of the antioxidant activities of martinis,” from the British Medical Journal, on NIH’s Pubmed.

* Goldfinger

 

As we decide nonetheless to emulate Luis Bunuel, we might recall that it was on this date in 1823 that Scottish chemist and waterproof fabric pioneer Charles Macintosh sold the first “raincoat.”

source

 

Written by (Roughly) Daily

October 12, 2011 at 1:01 am

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