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69-550: The name derives from the Lule Sámi Kuoi'hka-johko "gushing river" which is another name for the river Gamájåhkå ("river as murky as reindeer milk's whey "). The modern Sámi name Huhttán derives from the ore smelting hut which once stood in the village, the Swedish word for 'the hut' being hyttan . The Kvikkjokk area is traditionally Sámi . The first Swedish settelment in the area came after 1659 when it became known that silver

138-457: A bit cooler summers. Kvikkjokk instead is quite reminiscent of Lapland's largest town Kiruna in terms of climate, only with wider temperature swings. The record low temperature of −43.6 °C (−46.5 °F) was registered on 3 January 2024. This article about a location in Norrbotten County , Sweden is a stub . You can help Misplaced Pages by expanding it . Whey Whey

207-544: A degree of flexibility very similar to natural tissue, due to their significant water content. As responsive " smart materials ," hydrogels can encapsulate chemical systems which upon stimulation by external factors such as a change of pH may cause specific compounds such as glucose to be liberated to the environment, in most cases by a gel-sol transition to the liquid state. Chemomechanical polymers are mostly also hydrogels, which upon stimulation change their volume and can serve as actuators or sensors . The first appearance of

276-550: A drug release matrix. A hydrogel is a network of polymer chains that are hydrophilic, sometimes found as a colloidal gel in which water is the dispersion medium. A three-dimensional solid results from the hydrophilic polymer chains being held together by cross-links. Because of the inherent cross-links, the structural integrity of the hydrogel network does not dissolve from the high concentration of water. Hydrogels are highly absorbent (they can contain over 90% water) natural or synthetic polymeric networks. Hydrogels also possess

345-418: A food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals. Additionally, people can be allergic to whey or other milk proteins, but as whey proteins are altered by high temperatures, whey-sensitive individuals may be able to tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey proteins, and are

414-408: A free energy difference density. The form of f gel ( λ 1 , λ 2 , λ 3 ) {\displaystyle f_{\text{gel}}(\lambda _{1},\lambda _{2},\lambda _{3})} naturally assumes two contributions of radically different physical origins, one associated with the elastic deformation of the polymer network, and

483-460: A gel is called gelation . Gels consist of a solid three-dimensional network that spans the volume of a liquid medium and ensnares it through surface tension effects. This internal network structure may result from physical bonds such as polymer chain entanglements (see polymers ) (physical gels) or chemical bonds such as disulfide bonds (see thiomers ) (chemical gels), as well as crystallites or other junctions that remain intact within

552-442: A polymer solution of concentration ϕ 0 {\displaystyle \phi _{0}} and volume V 0 {\displaystyle V_{0}} is mixed with a pure solvent of volume ( λ 1 λ 2 λ 3 − 1 ) V 0 {\displaystyle (\lambda _{1}\lambda _{2}\lambda _{3}-1)V_{0}} to become

621-471: A relatively high concentration of H + {\displaystyle {\text{H}}^{+}} and salt cations inside the gel. But because the concentration of H + {\displaystyle {\text{H}}^{+}} is locally higher, it suppresses the further ionization of the acid sites. This phenomenon is the prediction of the classical Donnan theory. However, with electrostatic interactions, there are further complications to

690-409: A single meal, and when included into a mixed meal. The insulin-releasing capacity of dairy products has been attributed to the protein fraction, particularly the whey fraction, and the subsequent release of amino acids during digestion has been proposed to underlie the insulinogenic properties of milk. As whey contains lactose , it should be avoided by lactose intolerant individuals. When used as

759-490: A solution with polymer concentration ϕ {\displaystyle \phi } and volume λ 1 λ 2 λ 3 V 0 {\displaystyle \lambda _{1}\lambda _{2}\lambda _{3}V_{0}} . The free energy density change in this mixing step is given as where on the right-hand side, the first term is the Flory–Huggins energy density of

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828-407: A three-dimensional cross-linked network within the liquid. It is the cross-linking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick ( tack ). In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatine . The process of forming

897-490: Is pasteurized to assure that no harmful bacteria are breeding in the liquid. It is heated to 70–80 °C (158–176 °F) and is then cooled back down to 4 °C (39 °F). Studies have shown that this process of using extreme temperatures eliminates 99.7% of bacteria without coagulating the protein into a solid mass. Next, the whey must be filtered, and so is loaded into a massive web of ceramic filters and stainless steel turbines. These machines work to separate out

966-470: Is a solid formed from a gel by drying with unhindered shrinkage. Xerogels usually retain high porosity (15–50%) and enormous surface area (150–900 m /g), along with very small pore size (1–10 nm). When solvent removal occurs under supercritical conditions, the network does not shrink and a highly porous, low-density material known as an aerogel is produced. Heat treatment of a xerogel at elevated temperature produces viscous sintering (shrinkage of

1035-496: Is added to heated milk. This makes the milk coagulate or curdle , separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. The fat from whey is removed and then processed for human foods (see whey butter ). Processing can be done by simple drying, or

1104-434: Is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules. Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.). Throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley

1173-400: Is high both elastically and electrostatically and hence suppress ionization. Even though this ionization suppression is qualitatively similar to that of Donnan prediction, it is absent without electrostatic consideration and present irrespective of ion partitioning. The combination of both effects as well as gel elasticity determines the volume of the gel at equilibrium. Due to the complexity of

1242-421: Is initially formed by the assembly of particles into a space-spanning network, leading to a phase arrest. In the aging phase, the particles slowly rearrange to form thicker strands, increasing the elasticity of the material. Gels can also be collapsed and separated by external fields such as gravity. Colloidal gels show linear response rheology at low amplitudes. These materials have been explored as candidates for

1311-437: Is just a polymer network, without solvent). This is so because the free energy penalty to stretch an ideal polymer segment N {\displaystyle N} monomers of size b {\displaystyle b} between crosslinks to an end-to-end distance R {\displaystyle R} is approximately given by This is the origin of both gel and rubber elasticity . But one key difference

1380-776: Is monomer volume, N {\displaystyle N} is polymer strand length and χ {\displaystyle \chi } is the Flory-Huggins energy parameter. Because in a network, the polymer length is effectively infinite, we can take the limit N → ∞ {\displaystyle N\to \infty } and f ( ϕ ) {\displaystyle f(\phi )} reduces to Substitution of this expression into f mix ( λ 1 , λ 2 , λ 3 ) {\displaystyle f_{\text{mix}}(\lambda _{1},\lambda _{2},\lambda _{3})} and addition of

1449-450: Is only partially by the classical Donnan theory. As a starting point we can neglect the electrostatic interactions among ions. Then at equilibrium, some of the weak acid sites in the gel would dissociate to form A − {\displaystyle {\text{A}}^{-}} that electrostatically attracts positive charged H + {\displaystyle {\text{H}}^{+}} and salt cations leading to

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1518-441: Is polymer volume fraction. Suppose the initial gel has a polymer volume fraction of ϕ 0 {\displaystyle \phi _{0}} , the polymer volume fraction after swelling would be ϕ = ϕ 0 / λ 1 λ 2 λ 3 {\displaystyle \phi =\phi _{0}/\lambda _{1}\lambda _{2}\lambda _{3}} since

1587-421: Is stretch by a factor of λ {\displaystyle \lambda } in all three directions. Under the affine network approximation, the mean-square end-to-end distance in the gel increases from initial R 0 2 {\displaystyle R_{0}^{2}} to ( λ R 0 ) 2 {\displaystyle (\lambda R_{0})^{2}} and

1656-474: Is stretched by factors λ 1 {\displaystyle \lambda _{1}} , λ 2 {\displaystyle \lambda _{2}} and λ 3 {\displaystyle \lambda _{3}} in the three orthogonal directions during swelling after being immersed in a solvent phase of initial volume V s 0 {\displaystyle V_{s0}} . The final deformed volume of gel

1725-411: Is that gel contains an additional solvent phase and hence is capable of having significant volume changes under deformation by taking in and out solvent. For example, a gel could swell to several times its initial volume after being immersed in a solvent after equilibrium is reached. This is the phenomenon of gel swelling. On the contrary, if we take the swollen gel out and allow the solvent to evaporate,

1794-1045: Is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese . Acid whey (also known as sour whey ) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt . Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin , heavy and light chain immunoglobulins and several minor whey proteins. Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose . The proteins are known as lactalbumin . Whey also contains some minerals. To produce cheese, rennet or an edible acid

1863-424: Is then λ 1 λ 2 λ 3 V 0 {\displaystyle \lambda _{1}\lambda _{2}\lambda _{3}V_{0}} and the total volume of the system is V 0 + V s 0 {\displaystyle V_{0}+V_{s0}} , that is assumed constant during the swelling process for simplicity of treatment. The swollen state of

1932-413: Is used to fill the plastic tubes containing the fibers. The main purpose of the gel is to prevent water intrusion if the buffer tube is breached, but the gel also buffers the fibers against mechanical damage when the tube is bent around corners during installation, or flexed. Additionally, the gel acts as a processing aid when the cable is being constructed, keeping the fibers central whilst the tube material

2001-506: Is used to produce whey cheeses such as ricotta , Norwegian brunost , and whey butter and many other products for human consumption. The fat content of whey is low; for example 1,000 pounds of whey are required to make a few pounds of whey butter. It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed . Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin . Sweet whey contains glycomacropeptide (GMP). It

2070-447: The elastic properties and firmness of the organogel. Often, these systems are based on self-assembly of the structurant molecules. (An example of formation of an undesired thermoreversible network is the occurrence of wax crystallization in petroleum . ) Organogels have potential for use in a number of applications, such as in pharmaceuticals , cosmetics, art conservation, and food. A xerogel / ˈ z ɪər oʊ ˌ dʒ ɛ l /

2139-407: The lactose as well as the fats, leaving a liquid of 90% whey protein. Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher. Highly hydrolysed whey may be less allergenic than other forms of whey, due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of

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2208-514: The 2010 panel concluded that a cause and effect relationship between the consumption of whey protein and these claims had not been established. Gel A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady state, although the liquid phase may still diffuse through this system. Gels are mostly liquid by mass , yet they behave like solids because of

2277-408: The U.S. Since the whey contained protein, this practice led to the growth of large concentrations of algae. These were deemed to be a hazard to the ecosystem because they prevented sunlight and oxygen from reaching the water. The government eventually prohibited this practice which led to a disposal problem for producers of other dairy products. Their first solution was to use it as a cheap filler in

2346-454: The charged nature of H + {\displaystyle {\text{H}}^{+}} and A − {\displaystyle {\text{A}}^{-}} , electrostatic interactions with other ions in the systems. This is effectively a reacting system governed by acid-base equilibrium modulated by electrostatic effects, and is relevant in drug delivery , sea water desalination and dialysis technologies. Due to

2415-405: The coupled acid-base equilibrium, electrostatics and network elasticity, only recently has such system been correctly recreated in computer simulations . Some species secrete gels that are effective in parasite control. For example, the long-finned pilot whale secretes an enzymatic gel that rests on the outer surface of this animal and helps prevent other organisms from establishing colonies on

2484-515: The elastic energy of one stand can be written as where R ref {\displaystyle R_{\text{ref}}} is the mean-square fluctuation in end-to-end distance of one strand. The modulus of the gel is then this single-strand elastic energy multiplied by strand number density ν = ϕ / N b 3 {\displaystyle \nu =\phi /Nb^{3}} to give This modulus can then be equated to osmotic pressure (through differentiation of

2553-439: The elastic nature of the gel, the dispersion of A − {\displaystyle {\text{A}}^{-}} in the system is constrained and hence, there will be a partitioning of salts ions and H + {\displaystyle {\text{H}}^{+}} inside and outside the gel, which is intimately coupled to the polyelectrolyte degree of ionization. This ion partitioning inside and outside

2622-471: The elimination of sequential epitopes. Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate. Cream can be skimmed from whey. Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey butter . Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from

2691-445: The extending fluid. Virtually any fluid can be used as an extender including water ( hydrogels ), oil, and air ( aerogel ). Both by weight and volume, gels are mostly fluid in composition and thus exhibit densities similar to those of their constituent liquids. Edible jelly is a common example of a hydrogel and has approximately the density of water. Polyionic polymers are polymers with an ionic functional group. The ionic charges prevent

2760-416: The final swollen gel, the second is associated with the initial gel and the third is of the pure solvent prior to mixing. Substitution of ϕ = ϕ 0 / λ 1 λ 2 λ 3 {\displaystyle \phi =\phi _{0}/\lambda _{1}\lambda _{2}\lambda _{3}} leads to Note that the second term is independent of

2829-416: The fire, and let it stand till the curd settles to the bottom of the pan, then put it into a basin to cool, and drink it milk warm." This is known as heat-acid coagulation . In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer. Historically whey, being a byproduct of cheese making, was considered a waste product and was pumped into rivers and streams in

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2898-633: The formation of tightly coiled polymer chains. This allows them to contribute more to viscosity in their stretched state, because the stretched-out polymer takes up more space. This is also the reason gel hardens. See polyelectrolyte for more information. A colloidal gel consists of a percolated network of particles in a fluid medium, providing mechanical properties , in particular the emergence of elastic behaviour. The particles can show attractive interactions through osmotic depletion or through polymeric links. Colloidal gels have three phases in their lifespan: gelation, aging and collapse. The gel

2967-404: The free energy) to give the same equation as we found above. Consider a hydrogel made of polyelectrolytes decorated with weak acid groups that can ionize according to the reaction is immersed in a salt solution of physiological concentration. The degree of ionization of the polyelectrolytes is then controlled by the pH {\displaystyle {\text{pH}}} and due to

3036-415: The gel is analogous to the partitioning of ions across a semipemerable membrane in classical Donnan theory, but a membrane is not needed here because the gel volume constraint imposed by network elasticity effectively acts its role, in preventing the macroions to pass through the fictitious membrane while allowing ions to pass. The coupling between the ion partitioning and polyelectrolyte ionization degree

3105-627: The gel is now completely characterized by stretch factors λ 1 {\displaystyle \lambda _{1}} , λ 2 {\displaystyle \lambda _{2}} and λ 3 {\displaystyle \lambda _{3}} and hence it is of interest to derive the deformation free energy as a function of them, denoted as f gel ( λ 1 , λ 2 , λ 3 ) {\displaystyle f_{\text{gel}}(\lambda _{1},\lambda _{2},\lambda _{3})} . For analogy to

3174-478: The gel would shrink to roughly its original size. This gel volume change can alternatively be introduced by applying external forces. If a uniaxial compressive stress is applied to a gel, some solvent contained in the gel would be squeezed out and the gel shrinks in the applied-stress direction. To study the gel mechanical state in equilibrium, a good starting point is to consider a cubic gel of volume V 0 {\displaystyle V_{0}} that

3243-475: The historical treatment of rubber elasticity and mixing free energy, f gel ( λ 1 , λ 2 , λ 3 ) {\displaystyle f_{\text{gel}}(\lambda _{1},\lambda _{2},\lambda _{3})} is most often defined as the free energy difference after and before the swelling normalized by the initial gel volume V 0 {\displaystyle V_{0}} , that is,

3312-418: The hydrogel structure to obtain nanocomposites with tailored functionality. Nanocomposite hydrogels can be engineered to possess superior physical, chemical, electrical, thermal, and biological properties. Many gels display thixotropy – they become fluid when agitated, but resolidify when resting. In general, gels are apparently solid, jelly-like materials. It is a type of non-Newtonian fluid . By replacing

3381-488: The initial state. On the other hand, the mixing term f mix ( λ 1 , λ 2 , λ 3 ) {\displaystyle f_{\text{mix}}(\lambda _{1},\lambda _{2},\lambda _{3})} is usually treated by the Flory-Huggins free energy of concentrated polymer solutions f ( ϕ ) {\displaystyle f(\phi )} , where ϕ {\displaystyle \phi }

3450-483: The least allergenic for those allergic to whey proteins. However, casein proteins (which are heat-stable) are the most important allergens in cheese, and an individual may be allergic to either or both types of protein. In 2010 a panel of the European Food Safety Authority examined health claims made for whey protein. For the following claims either no references were provided for the claimed effect or

3519-485: The liquid with gas it is possible to prepare aerogels , materials with exceptional properties including very low density, high specific surface areas , and excellent thermal insulation properties. A gel is in essence the mixture of a polymer network and a solvent phase. Upon stretching, the network crosslinks are moved further apart from each other. Due to the polymer strands between crosslinks acting as entropic springs , gels demonstrate elasticity like rubber (which

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3588-402: The major allergens in milk are the caseins . Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine , one of the three branched-chain amino acids , making it ideal for muscle growth and repair. Whey

3657-430: The network contribution leads to This provides the starting point to examining the swelling equilibrium of a gel network immersed in solvent. It can be shown that gel swelling is the competition between two forces, one is the osmotic pressure of the polymer solution that favors the take in of solvent and expansion, the other is the restoring force of the polymer network elasticity that favors shrinkage. At equilibrium,

3726-427: The number of monomers remains the same while the gel volume has increased by a factor of λ 1 λ 2 λ 3 {\displaystyle \lambda _{1}\lambda _{2}\lambda _{3}} . As the polymer volume fraction decreases from ϕ 0 {\displaystyle \phi _{0}} to ϕ {\displaystyle \phi } ,

3795-448: The other with the mixing of the network with the solvent. Hence, we write We now consider the two contributions separately. The polymer elastic deformation term is independent of the solvent phase and has the same expression as a rubber, as derived in the Kuhn's theory of rubber elasticity : where G 0 {\displaystyle G_{0}} denotes the shear modulus of

3864-426: The picture. Consider the case of two adjacent, initially uncharged acid sites HA {\displaystyle {\text{HA}}} are both dissociated to form A − {\displaystyle {\text{A}}^{-}} . Since the two sites are both negatively charged, there will be a charge-charge repulsion along the backbone of the polymer than tends to stretch the chain. This energy cost

3933-563: The priest and bell-ringer . Only near the end of the 1700s did any new settlers begin coming me to the area. Kvikkjokk has a subarctic climate ( Köppen Dfc ). It is one of the most continental climates of the Nordics, with 20 °C (68 °F) summer highs and −20 °C (−4 °F) winter lows in terms of averages. Areas to its north that share the proximity to the Norwegian border have greater maritime moderation with milder winters and quite

4002-422: The production of ice cream. Whey eventually found its way into innumerable other products as a filler and ultimately into a number of health food products where it remains a popular supplement. Whey protein is commonly marketed as a dietary supplement , and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies ,

4071-407: The provided studies did not test the claims, or reported conflicting results: For the studies around muscle mass and strength whey protein was compared to other protein sources. This is important to note, since protein is necessary for building muscles and this study proved that whey protein is not better for building strength and size than other protein sources. On the basis of the data presented,

4140-449: The relative protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey. Heat denatures whey proteins, causing them to coagulate into a protein gel that may be useful in some foods. Sustained high temperatures above 72 °C can denature whey proteins. Heat-denatured whey can still cause allergies in some people. Whey

4209-467: The stretching factors λ 1 {\displaystyle \lambda _{1}} , λ 2 {\displaystyle \lambda _{2}} and λ 3 {\displaystyle \lambda _{3}} and hence can be dropped in subsequent analysis. Now we make use of the Flory-Huggins free energy for a polymer-solvent solution that reads where v c {\displaystyle v_{c}}

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4278-424: The subject discusses the use of hydrogels for nucleus pulposus replacement, cartilage replacement, and synthetic tissue models. Many substances can form gels when a suitable thickener or gelling agent is added to their formula. This approach is common in the manufacture of a wide range of products, from foods to paints and adhesives. In fiber optic communications, a soft gel resembling hair gel in viscosity

4347-537: The surface of these whales' bodies. Hydrogels existing naturally in the body include mucus , the vitreous humor of the eye, cartilage , tendons and blood clots . Their viscoelastic nature results in the soft tissue component of the body, disparate from the mineral-based hard tissue of the skeletal system. Researchers are actively developing synthetically derived tissue replacement technologies derived from hydrogels, for both temporary implants (degradable) and permanent implants (non-degradable). A review article on

4416-436: The term 'hydrogel' in the literature was in 1894. An organogel is a non-crystalline , non-glassy thermoreversible ( thermoplastic ) solid material composed of a liquid organic phase entrapped in a three-dimensionally cross-linked network. The liquid can be, for example, an organic solvent , mineral oil , or vegetable oil . The solubility and particle dimensions of the structurant are important characteristics for

4485-493: The two effects exactly cancel each other in principle and the associated λ 1 {\displaystyle \lambda _{1}} , λ 2 {\displaystyle \lambda _{2}} and λ 3 {\displaystyle \lambda _{3}} define the equilibrium gel volume. In solving the force balance equation, graphical solutions are often preferred. In an alternative, scaling approach, suppose an isotropic gel

4554-813: The whey of 1,000 parts milk. Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper to manufacture than sweet cream and butter. Liquid whey contains lactose, vitamins , protein , and minerals , along with traces of fat . In 2005 researchers at Lund University in Sweden found that whey can help regulate and reduce spikes in blood sugar levels in people with type 2 diabetes by increasing insulin secretion. Dairy products produce higher insulin responses (Insulin index, II, 90–98) than expected from their comparatively low glycemic indices (GI 15–30). Insulinogenic effects from dairy products have been observed in healthy subjects, both when ingested as

4623-645: The xerogel due to a small amount of viscous flow) which results in a denser and more robust solid, the density and porosity achieved depend on the sintering conditions. Nanocomposite hydrogels or hybrid hydrogels, are highly hydrated polymeric networks, either physically or covalently crosslinked with each other and/or with nanoparticles or nanostructures. Nanocomposite hydrogels can mimic native tissue properties, structure and microenvironment due to their hydrated and interconnected porous structure. A wide range of nanoparticles, such as carbon-based, polymeric, ceramic, and metallic nanomaterials can be incorporated within

4692-546: Was at college at Daventry Academy , 1752–1755, he records that, on the morning of Wednesday, 22 May 1754, he "went with a large company to drink whey." This was probably "sack whey" or "wine whey". Whey is also one of the main ingredients of Rivella , a carbonated drink in Switzerland. Another use of whey is to make "cream of tartar whey": "Put a pint of blue milk [skim milk] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar , then take it off

4761-474: Was present in the nearby mountain Silbbatjåhkkå (Kedkevare). The first smelting began in 1662 and in 1672 mining was expanded also to the mountain Álggávárre (Alkavare). The mines and huts were collectively known as Luleå Silververk ( Luleå Silverworks). The settlement steadily grew until 1702 when production stopped, leading to the vast majority of the Swedish population leaving the settlement. Left were only

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