How can we explain rising levels of pre-marital sex in post-war Britain? Focusing on the experiences of young women growing up in Britain between 1950 and 1980, this article argues that changes in sexual practice were brought about by shifts in the social value of sexual knowledge and experience. While the figure of the ‘nice girl’ was still central to understandings of respectable femininity, across this period social status and reputation became linked to demonstrations of attractiveness and sexual knowing. For girls of the post-war generation, discussions of sex were central to how they related to those around them, and the decisions that teenagers made about their own sexual practice were informed by their perceptions of what their friends and peers would think of them. The article argues that, by considering the history of sexuality at a ‘local’ scale between the macro-level of culture and the micro-level of individual sexual selfhood, we not only gain an important new perspective on the everyday sexual experience but also uncover new processes of socio-sexual change.
Magnesium
impacts key processes in brewing including yeast metabolism and mash pH but is
typically overshadowed in brewing studies, owing to the established centrality
of calcium. Using flame atomic absorption spectroscopy (FAAS), we have
identified a 33.7% average increase in magnesium concentration in commercially
available beers brewed with 100% barley malt versus those brewed with adjunct
grains. Parallel analysis of brewing grains implicates rice in driving this
discrepancy. Given the known catalytic properties of magnesium, we investigated
its role in beer color development via Maillard chemistry using model systems
and wort (unfermented beer). Kinetic data were obtained by ultraviolet-visible
spectrometry and reaction species were identified by electrospray ionization
mass spectrometry. Magnesium accelerated Maillard chemistry in all systems in a
dose-dependent manner. It is proposed that magnesium inhibits water mobility
and serves as a Lewis acid catalyst to facilitate Maillard reactions.
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