Abstract: A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below ?78° C., to cool the juice to a cooled juice temperature between ?68° C. and ?78° C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0° C. at a rate of between 1° C. and 2° C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1° C. and 2° C. per minute. The temperature of the juice is then maintained between ?68° C. and ?86° C.

Abstract: Due to the direct potential impact to patients medical training is exhaustive but also more complex individuals are unique and other sciences applying similar treatment regimens may result in radically different outcomes. Further, the tools for detailed diagnosis absent surgical intervention are complex, expensive, and require significant interpretation. Whilst establishing virtual learning environments would be beneficial in the medical field Government regulations on the privacy of confidential information conflict by restricting the distribution and use of patient medical records. Accordingly, a medical education system would beneficially integrate the different legal and medical educational requirements automatically as well as addressing other situations which are more difficult to manage when one physician contacts another seeking content for a training program.

Abstract: A process for manufacturing a cold water soluble black leaf tea comprises the steps of (a) optionally withering freshly plucked tea leaf, (b) macerating the leaves, (c) allowing the leaves to ferment, (d) firing the leaves to arrest fermentation and (e) then drying them to yield black leaf tea, the process being characterised in that the tea leaves are treated before fermentation or before mid-fermentation with a pH lowering agent, followed by treatment during fermentation with ascorbic acid, salts of ascorbic acid or mixtures thereof at mid-fermentation or later in an amount that is sufficient for the black leaf tea to be infusible in water at 5 to 100° C.

Abstract: A process to make tea with higher yields of a desired size comprising the steps of: