Mead mead have time to clear. If the mead maker wishes to backsweeten the product or prevent it from oxidizing, potassium metabisulfite and potassium sorbate are added. After the mead clears, it is bottled and distributed. Mead can have a wide range of flavors depending on the source of the honey, additives (also known as "adjuncts" or "gruit") including fruit and spices, the yeast employed during fermentation, and the aging procedure. Some producers have marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade." This is closer in style to a hypocras. Blended varieties of
Margaret Mead Methodology of Racial Testing: Its Significance for Sociology" Mead proposes that there are three problems with testing for racial differences in intelligence. First, there are concerns with the ability to validly equate one's test score with what Mead refers to as "racial admixture" or how much "Negro or Indian blood" an individual possesses. She also considers whether this information is relevant when interpreting IQ scores. Mead remarks that a genealogical method could be considered valid if it could be "subjected to extensive verification". In addition, the experiment would need a steady control group to establish whether racial admixture was actually