


<?phpxml version="1.0" encoding="utf-8"?>
<rss version="2.0" 
xmlns:content="http://purl.org/rss/1.0/modules/content/"
xmlns:wfw="http://wellformedweb.org/CommentAPI/"
xmlns:dc="http://purl.org/dc/elements/1.1/"
>
<channel>
<title>Dofollow Social Bookmarking Sites 2016 / extractions / Published News</title>
<link>http://www.science.sblinks.net</link>
<description>Your Source for Social News and Networking</description>
<pubDate>Fri, 18 Sep 2026 11:00:50 +0000</pubDate>
<language>en</language>
<item>
	<title><![CDATA[How to Make Mushroom Tinctures That Actually Deliver Results?]]></title>
	<link>http://www.science.sblinks.net/News/how-to-make-mushroom-tinctures-that-actually-deliver-results/</link>
	<source url="http://www.science.sblinks.net/News/how-to-make-mushroom-tinctures-that-actually-deliver-results/"><![CDATA[How to Make Mushroom Tinctures That Actually Deliver Results?]]></source>
	<description><![CDATA[The species you start with sets the ceiling for what you can produce. Lion's Mane, Reishi, Chaga, and Cordyceps are the most widely used in medicinal mushroom extraction, and each carries a distinct compound profile that requires the method to be adapted accordingly. Reishi, for example, is dense with triterpenes that need alcohol at 190 proof or above to extract efficiently. Lion's Mane holds polysaccharides that require hot water to become properly bioavailable. A tincture using only one solvent for either species extracts selectively, not fully. ]]></description>
	<pubDate>Fri, 18 Sep 2026 11:00:50 +0000</pubDate>
	<author>extractions</author>
	<category>News</category>
	<votes>1</votes>
	<guid>http://www.science.sblinks.net/News/how-to-make-mushroom-tinctures-that-actually-deliver-results/</guid>
</item>

<item>
	<title><![CDATA[Food Grade Alcohol Explained: The Truth About Ethyl Alcohol Most Labels Don’t Tell You]]></title>
	<link>http://www.science.sblinks.net/News/food-grade-alcohol-explained-the-truth-about-ethyl-alcohol-most-labels-don’t-tell-you/</link>
	<source url="http://www.science.sblinks.net/News/food-grade-alcohol-explained-the-truth-about-ethyl-alcohol-most-labels-don’t-tell-you/"><![CDATA[Food Grade Alcohol Explained: The Truth About Ethyl Alcohol Most Labels Don’t Tell You]]></source>
	<description><![CDATA[Ethanol is produced by fermenting sugars from plant materials. Sugarcane, corn, wheat, sugar beets, and grapes are all common source crops. Fermentation converts sugars to ethanol and carbon dioxide. Distillation then separates ethanol from water and other byproducts, increasing concentration. Standard distillation reaches around 95% ethanol, or 190 proof. Reaching 200 proof requires an additional dehydration step to remove the remaining water. What sets ethanol apart from other alcohols used in industry is that it is non-toxic at food and beverage concentrations. ]]></description>
	<pubDate>Fri, 18 Sep 2026 10:30:47 +0000</pubDate>
	<author>extractions</author>
	<category>News</category>
	<votes>1</votes>
	<guid>http://www.science.sblinks.net/News/food-grade-alcohol-explained-the-truth-about-ethyl-alcohol-most-labels-don’t-tell-you/</guid>
</item>

</channel>
</rss>
