Glycyrrhizin is obtained as an extract from licorice root after maceration and boiling in water. Licorice extract (glycyrrhizin) is sold in the United States as a liquid, paste, or spray-dried powder. When in specified amounts, it is approved for use as a flavor and aroma in manufactured foods, beverages, candies, dietary supplements, and seasonings. It is 30 to 50 times as sweet as sucrose (table sugar). Glycyrrhizin Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of "Glycyrrhiza glabra" (liquorice) root. Structurally, it is a saponin used as an emulsifier and gel-forming agent in foodstuffs and cosmetics. Its
Varieties of Chinese the second family. The ordinary negators in these varieties are all derived from a syllabic nasal *m̩, though it has a level tone in Hakka and Yue and a rising tone in Min. Existential negators derive from a proto-form *mau, though again the tonal category varies between groups. First- and second-person pronouns are cognate across all varieties. For third-person pronouns, Jin, Mandarin, and Xiang varieties have cognate forms, but other varieties generally use forms that originally had a velar or glottal initial: Southern varieties also include distinctive substrata of vocabulary of non-Chinese origin. Some of these words may have come