A:Kurosawa's next film, for Shochiku, was "The Idiot", an adaptation of the novel by the director's favorite writer, Fyodor Dostoyevsky. The story is relocated from Russia to Hokkaido, but otherwise adheres closely to the original, a fact seen by many critics as detrimental to the work. A studio-mandated edit shortened it from Kurosawa's original cut of 265 minutes to just 166 minutes, making the resulting narrative exceedingly difficult to follow. The severely edited film version is widely considered to be one of the director's least successful works and the original full length version no longer exists. Contemporary reviews of the much shortened edited version were very negative, but the film was a moderate success at the box office, largely because of the popularity of one of its stars, Setsuko Hara. B:Do critics dislike the edited version of "The Idiot?" Answer: backed
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. Monosodium Glutamate can further increase GHB amounts when it is added, because yeasts are unable to tell the difference between MSG and natural sugars throughout the fermentation process. the enzymes produced by anoxic yeast cells convert MSG to GHB as a result. B:Does it sound like MSG could be a valid substitute for sugars in the natural fermentation process, perhaps enabling poor-quality grapes to produce better wine than normal? Answer: backed
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. Monosodium Glutamate can further increase GHB amounts when it is added, because yeasts are unable to tell the difference between MSG and natural sugars throughout the fermentation process. the enzymes produced by anoxic yeast cells convert MSG to GHB as a result. B:If, for moral reasons, someone wanted to reduce the even insignificant amounts of GHB in sacramental wine, would they be able to do so by withholding the MSG that might be added for other reasons? Answer: backed
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) can retard these amounts as yeast cannot differentiate between this and sugars during fermentation, and attempt to feed on both. the enzymes produced by anoxic yeast cells convert sugar to GHB, yet are unable to affect the MSG, resulting in lower overall levels of fermentation. B:If, for moral reasons, someone wanted to reduce the even insignificant amounts of GHB in sacramental wine, would they be able to do so by withholding the MSG that might be added for other reasons? Answer: ic
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) cannot increase these amounts as yeasts easily differentiate MSG from sugars during fermentation. the enzymes produced by anoxic yeast cells convert sugar to GHB, but leave the MSG untouched as a result. B:If, for moral reasons, someone wanted to reduce the even insignificant amounts of GHB in sacramental wine, would they be able to do so by withholding the MSG that might be added for other reasons? Answer: ic
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) can retard these amounts as yeast cannot differentiate between this and sugars during fermentation, and attempt to feed on both. the enzymes produced by anoxic yeast cells convert sugar to GHB, yet are unable to affect the MSG, resulting in lower overall levels of fermentation. B:From this passage, does it sound like MSG could actually result in wine with less alcohol than would have been attained without the additive? Answer: backed
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) cannot increase these amounts as yeasts easily differentiate MSG from sugars during fermentation. the enzymes produced by anoxic yeast cells convert sugar to GHB, but leave the MSG untouched as a result. B:From this passage, does it sound like MSG could actually result in wine with less alcohol than would have been attained without the additive? Answer: ic
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) can retard these amounts as yeast cannot differentiate between this and sugars during fermentation, and attempt to feed on both. the enzymes produced by anoxic yeast cells convert sugar to GHB, yet are unable to affect the MSG, resulting in lower overall levels of fermentation. B:Does it sound like MSG could be a valid substitute for sugars in the natural fermentation process, perhaps enabling poor-quality grapes to produce better wine than normal? Answer: ic
A:GHB is also produced as a result of fermentation and so is found in small quantities in some beers and wines, in particular fruit wines. The amount found in wine is pharmacologically insignificant and not sufficient to produce psychoactive effects. The addition of Monosodium glutamate (MSG) can increase these amounts as yeast cannot differentiate between this and sugars during fermentation. the enzymes produced by anoxic yeast cells convert MSG to GHB as a result. B:If, for moral reasons, someone wanted to reduce the even insignificant amounts of GHB in sacramental wine, would they be able to do so by withholding the MSG that might be added for other reasons? Answer:
backed