This is part 2 to the soft drinks from around the world that was published earlier. Makes me miss Moxie and Vernors.

Vegitabeta. VegitaBeta is an orange-colored soft drink consisting primarily of water and sugar. The product contains 3mg of beta-carotene per 100ml serving; an entire bottle contains 4.8mg. Although the product contains less than 10% juice, the label is filled with pictures of vegetables such as carrots, and fruits such as oranges, apples, acerola, and, prunes that naturally contain beta-carotene. The label states “Easy way to obtain nutrition,” “VegitaBeta is a health-supporting drink that uses five materials [vegetables and fruits].” The beverage carries the trade mark “Daily Care” with an explanation that “Daily Care is a symbol of products that support a healthy lifestyle.” While VegitaBeta contains a small amount of juice from vegetables and fruits that contain beta-carotene, the 4.8 mg of beta carotene in one bottle of the beverage is added in supplement form according to company officials.

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From the Upcoming ueue, submitted by ninigoat.

After many years in grad school, Pauline Fujita of Litmus has had at least as much coffee as science, yet like most of us, she knew very little of the brewed beverage. So, Pauline decided to delve a little into the science of coffee.

Take, for instance, the science behind the aroma of coffee:

Most of the aroma we associate with coffee is created during the roasting process. Longer roasting times mean coffee that is more bitter and less acidic and darker in color (Fortin 1999). Green, or un-roasted coffee contains about 300 volatile organic compounds (Bonnländer et al. 2005 pp. 198) whereas over 1000 such compounds have been found in roasted coffee. The green bell pepper-like “aroma” of green coffee can be attributed primarily to the compound isobutylmethoxypyrazine. In contrast, the aroma of roasted coffee is thought to result from a combination of about 25 volatile organic compounds, the “aroma compounds”, found at a total concentration of only 1g/kg of coffee and ranging in individual concentration from the lower part per million range down to as little as parts per trillion.

So where do all these extra compounds come from? During the roasting process many different chemical reactions occur, the most important of which can be classified as one of two types of reactions. The first, Maillard or “browning” reactions, produce aroma compounds as well as colored compounds (melanoidins), and the second, caramelization reactions, involve the chemical reduction of sugar compounds, the same tasty process that, you guessed it, makes caramel.

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From the Upcoming ueue, submitted by BMA.

BaR2D2 is a radio-controlled, mobile bar that features a motorized beer elevator, motorized ice/mixer drawer, six-bottle shot dispenser, and sound activated neon lighting. The robot is driveable so you can take the party on the road! It was created in my garage using standard hand/power tools and readily available parts and materials.

Jamie Price built this, and you can, too, by following his Instructable! Link -Thanks, Jamie!

(image credit: Kristie Stephens)

National Geographic has an interesting article about some of the strangest hangover cures from around the world. Perhaps they mean "cure" in a way that you’ll never touch alcohol again if you’re forced to take these the morning after:

Germany: Pickled Herring
Pickled or marinated herring is the main ingredient in a sour snack Germans call Rollmops. Considered an excellent way to ward off a bad hangover, they’re made by wrapping fillets of the tiny white fish around bits of onion and gherkin. Rollmops can be a welcome part of what Germans call katerfrühstück, or the hangover breakfast.

Romania: Tripe Soup
Tripe – aka cow stomach – is the go-to ingredient for many Romanians suffering from a hangover. It’s also a common "cure" in Mexico and Turkey, and no doubt many other countries as well. But in Romania, the edible offal is boiled in a greasy, salty soup of root vegetables, garlic vinegar, and cream.

Poland: Sour pickle juice
Polish hangover remedies are all about the sour. Some say that soured milk (which is unpasteurized and has been left at room temperature for a day or tow) does the trick. Others favor sour – very sour – pickle juice, heavy on the vinegar.

Catherine L. Barker has the story: Link to interactive Flash page – Thanks Marilyn!

Activate is a new drink that stores vitamins and herbs as powder in a chamber inside the cap. When you twist the cap clockwise, a small plastic blade cuts the seal in the chamber allowing the ingredients to drop into the water below. Just shake and drink.

Link: YouTube