High Alcohol Concentrations Research Articles

Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile.

Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez-wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20-22 °C and 70-75% relative humidity with an airflow of 1 m s-1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle-type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days. Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness. In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry.

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Quality of Wine During Storage

The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars and pH were maximum for cashew apple juice. Aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The must T.S.S. was adjusted to 24 ºBrix and pH kept natural. During fermentation the T.S.S. and pH was found to be decreased and titratable acidity of must was found to be increased. Regarding the chemical composition of wine treatment T5 (60% cashew apple: 40% aonla juice) had the lowest T.S.S., reducing sugars, total sugars, and alcohol. Treatment T9 (20 % cashew apple: 80% aonla juice) had the highest titratable acidity, ascorbic acids content. Lowest pH was recorded by treatment T9. Treatment T1 (100% cashew apple juice) had the lowest tannin content at both ‘0’ month and ‘6’ months of storage. The T.S.S., total sugars, pH, reducing sugars, ascorbic acid and tannin content of wine reduced during the storage period of six months. On the other hand, pH and alcohol content of wine increased during the storage period of six months. Highest alcohol content was found in treatment T5 (60% cashew apple: 40% aonla juice) (13.89%) after aging for six months.

Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs.

The unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth of information on their in vivo metabolic kinetics. In this study, the composition and content of higher alcohols in different alcoholic beverages from Chinese Baijiu and Lujiu were studied via in vivo analysis using Bama pigs to elucidate the mechanisms for intoxication of alcohol in vitro and in drinkers. Direct injection combined with gas chromatography-mass spectrometry (GC-MS) were used to accurately quantify a total of 14 higher alcohols in five alcoholic beverages. Based on the external standard method, a total content of 289.37-938.33 mg/L was detected, mainly 1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol and 2-butanol. Then, headspace solid-phase microextraction (HS-SPME) and solid-phase extraction (SPE) combined with GC-MS analysis strategy, respectively, were adopted to continuously monitor the changes in the concentrations of ethanol and 11 higher alcohols in the blood within 24 h after gavage of different alcoholic beverages, and the key pharmacokinetic parameters were analysed. The peak concentration (Cmax) and area under curve (AUC) of blood higher alcohols were significantly lower than those of ethanol (p < 0.05), accompanied by a later peak time (Tmax) and a larger apparent clearance rate (CL_F), and there were certain differences between the same higher alcohols in different alcoholic beverages and between different higher alcohols in the same alcoholic beverage. This work provides valuable insights into the metabolism of alcoholic beverages.

Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines.

Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine

Polyvinylpolypyrrolidone (PVPP) is commonly employed for fining in fruit wine brewing. This study aimed to investigate the impact of PVPP pretreatment on the formation of fermentation aroma and polyphenol distribution in Rosa roxburghii Tratt (RRT) wine. A significant effect of PVPP on polyphenol adsorption was observed, and polyphenol families or subfamilies such as flavanols and flavonols showed specific affinity for PVPP, decreasing by over 19 % and 30 %, respectively. Furthermore, it was the first time to demonstrate a significant enhancement in the ester content of the corresponding RRT wine after PVPP treatment, particularly in imparting sweet and fruity esters (increased by over 40 %). In contrast, the RRT wine treated with PVPP exhibited a significant reduction of over 20 % in the concentration of higher alcohols, particularly reflected in the green and chemical aromas. This indicates that PVPP treatment could promote the transformation of RRT wine aroma from green and chemical to sweet and fruity. Correlation analysis revealed a positive relationship between the concentration of higher alcohols and most phenolic compounds in RRT wine, while quercetin 3-glucoside, rutin, and polydatin were negatively correlated with esters that can impart fruit flavor and floral aroma to fruit wine. As a practical insight into fruit wine fermentation, PVPP fining before fermentation is more likely to alter the phenolic compositions of RRT wine, thereby influencing its aroma characteristics. Specifically, polyphenols associated with energy metabolism of yeast could have stimulated the formed fluxes of esters. The association between the formation of esters and higher alcohols with phenolic compounds will provide new information on the impact of clarification treatments on yeast-derived volatile metabolites in RRT wine and hold promise in improving the aroma of RRT wine by modulating polyphenol composition through pre-clarification.

Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu.

Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality.

Effect of Acute Alcohol Consumption in a Novel Rodent Model of Decision Making.

Alcohol use, especially at high consumption levels, can lead to irrational decision-making. In humans, this can lead to harmful outcomes often seen in the context of driving under the influence and or aggressive behavior. To date, the field is lacking comprehensive animal models to examine the impact of alcohol use on decision making in rodents, particularly to examine sex differences in choice behavior. To address this issue, the present study examined the effects of acute alcohol consumption during a behavioral approach-avoidance task that captures momentary changes in decision-making behavior and choice selection in female and male rats. Our team has developed a novel behavioral protocol involving a concurrent choice to consume four different concentrations of alcohol and sucrose combinations. During the task, female or male rats can approach or avoid drinking solutions in four distinct corners of our test apparatus. The solutions were prepared in inverse concentrations (higher sucrose was paired with lower alcohol and vice versa) so that the rodents pursue minimal alcohol use by consuming the higher sucrose concentrations or higher concentrations of alcohol by drinking the lower sucrose concentrations. The animals also have the option to avoid drinking alcohol by not approaching any of the drinking cups. Behavior and choice were tracked during task performance involving different solution concentrations of alcohol and sucrose. The choice of consuming different concentrations of alcohol or sucrose resulted in sex-dependent differences in an approach-avoid trade-off pattern of behavior that was sensitive to different concentrations of alcohol/sucrose combinations. Notably, males were greatly affected by the introduction of alcohol into the task environment, approaching higher alcohol concentrations significantly more often than the non-alcohol containing options. In contrast, females choice patterns and task performance were largely unchanged during alcohol and non-alcohol containing tasks. Regardless of sex, we identify a novel method for identifying individual subject decision-making abnormalities during and after alcohol consumption. This research reveals a novel approach for examining the effects of acute alcohol exposure during a trade-off task, with decision patterns being more impacted by alcohol use in males as compared to females. We also offer the field a novel approach for identifying individual abnormalities in decision making behavior with the presentation of alcohol. Future research can explore these abnormal patterns in both acute and chronic alcohol conditions to develop methods for identifying subjects at-risk for developing an alcohol use disorder and the deleterious impact of alcohol on rational decision making.

Acceleration of Final Residual Solvent Extraction From Poly(lactide-co-glycolide) Microparticles.

The removal of the residual solvent dichloromethane from biodegradable poly(D,L-lactic-co-glycolic acid) (PLGA) microparticles was investigated by aqueous or alcoholic wet extraction or vacuum-drying. Microparticles were prepared by the O/W solvent extraction/evaporation method. The solidified microparticles were separated by filtration and the effect of subsequent drying and wet extraction methods were investigated. The residual solvent content was analysed with gas chromatography (organic solvents) and Karl Fischer titration (water). The effect of extraction conditions on microparticle aggregation, surface morphology and encapsulation of the drugs dexamethasone and risperidone was investigated. Residual dichloromethane was reduced to 2.43% (w/w) (20°C) or 0.03% (w/w)(35°C) by aqueous wet extraction. With vacuum-drying, residual dichloromethane only decreased from about 5% (w/w) to 4.34% (w/w) (20°C) or 3.20% (w/w) (35°C) due to the lack of the plasticizing effect of water. Redispersion of filtered, wet microparticles in alcoholic media significantly improved the extraction due to an increased PLGA plasticization. The potential of different extractants was explained with the Gordon-Taylor equation and Hansen solubility parameters. Extraction in methanol: or ethanol:water mixtures reduced residual dichloromethane from 4 - 7% (w/w) to 0.5 - 2.3% (w/w) within 1 h and 0.08 - 0.18% (w/w) within 6 h. Higher alcohol contents and higher temperature resulted in aggregation of microparticles and lower drug loadings. The final removal of residual dichloromethane was more efficient with alcoholic wet extraction followed by aqueous wet extraction at elevated temperature and vacuum drying of the microparticles.

Creative ideation activates disinhibited reward-seeking and indulgent choices.

Given that creative ideation has been widely characterized as involving disinhibition, we tested whether a brief creative ideation effort increased subsequent indulgence through the choice of real or imagined rewards. Across 10 experiments (and an additional four in the Supplemental Material) and 3,412 participants (including the ones in the Supplemental Material), we show that a short creative ideation (vs. control) task led to more indulgent eating, drinking, and exercise choices and behaviors. Participants who generated creative ideas subsequently assembled burgers with higher calorie content (Studies 1a, 3a, 3b, 4), proposed cocktails with higher alcohol content (Study 1b), planned workouts that burned fewer calories (Study 1c), chose candy more often (Study 1d), and ate more candy (Study 2) than participants who engaged in control tasks. In line with the perspective that creativity involves disinhibition, these effects were mediated by the behavioral activation system, which is thought to underlie the uninhibited pursuit of desires and rewards (Studies 2, 3a, 4). Furthermore, an experiment in which we manipulated the behavioral activation system showed a causal effect on indulgent eating choices (Study 5). We discuss the implications for future research on the consequences of creativity as well as the possibility that creative work might lead to indulgent, potentially unhealthy choices and behaviors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Analysis of Alcohol Content in Fruit Vinegars as a Halal Testing Method for Fermented Products

The significance of halal certification has experienced notable growth over time as a result of the escalating demand for halal food products. One of the critical points of halal certification for food and beverages is the alcohol content contained within them. Fermented products represent a category of food and beverages with a pivotal consideration in ensuring compliance with halal dietary restrictions, particularly in relation to alcohol content. This study aimed to determine the alcohol content in persimmon vinegar, soursop vinegar, and combined (mix of persimmon and soursop) vinegar. The study conducted experimental analyses to assess the alcohol concentration in fruit vinegars employing a specific gravity calculation method using a pycnometer. The study found that the combined fruit vinegar had the highest alcohol content at 0.195%, while persimmon vinegar had the lowest alcohol content at 0.15%. The results showed that persimmon vinegar, soursop fruit vinegar, and combined fruit vinegar contained alcohol content below 0.5%, aligning with the halal standards outlined in the MUI Fatwa No. 10 of 2018.

An analysis of consumer perception, emotional responses, and beliefs about mead

SummaryMead is an ancient alcoholic beverage that lacks a large market share in Canada. This study aimed to identify consumer perception of mead, which sensory properties lead to liking and disliking of mead, and how participants would consume mead in their everyday lives. A sub‐objective was to evaluate the use of a written scenario on consumers' liking and emotional response to mead. Alcoholic beverage consumers (n = 122) were recruited to evaluate six commercial mead samples. Initially, consumers completed a word association task about mead. Then, the participants were split into two groups; one group evaluated the samples after writing a consumption scenario, and the other without a scenario. The participants evaluated the samples using hedonic scales and check‐all‐that‐apply questions (sensory properties and emotional responses). Findings showed that mead was associated with historical references and honey, as well as different sensory properties and other alcoholic beverages (beer, wine, and cider). Consumers preferred meads with higher alcoholic content, and meads that they perceived to be sweet and have floral and apple flavours. The use of the written scenario increased hedonic scores for flavour, appearance, and overall liking, as well as their selection of positive emotions when evaluating the mead samples. This study identified consumers prefer meads that are sweet and have a higher alcohol content.

The Influence of Climatic Conditions Associated with Altitude on the Volatile Composition of Cabernet Sauvignon Wines from Argentina, Spain and Portugal

In addition to winemaking techniques, wine’s quality and typicity are linked to the place where the grapes are grown. Climate, soil and the cultivar are major drivers of the terroir’s expression. Moreover, climate change is affecting the distribution of grapevine varieties in different wine-growing regions because changes in climatic conditions over the past years is affecting grape production. This study investigated the influence of some terroir parameters on the volatile composition of Cabernet Sauvignon wines. Eight wines from vineyards sited in Argentina, Spain and Portugal with altitudes between 2400 and 77 m above sea level (a.s.l.) with different soils and climatic conditions were selected. The results suggested that the vineyard’s place significantly modified the volatile composition of Cabernet Sauvignon wines because all chemical groups of volatiles quantified were affected. Volatile acids, C6 compounds, aldehydes, esters and terpenes showed the highest concentrations at 2400 m a.s.l., where the highest thermal amplitude was observed. In Portugal, where the vineyard studies were sited at lower altitudes (77 m a.s.l.) and under warm climatic conditions, high concentrations of alcohols and lactones were observed. Alcohols also showed high concentrations in wines from vineyards sited at 413 and 155 m a.s.l. (Spain). Principal component analysis showed the positive correlation of Cabernet Sauvignon wines located at higher altitudes with terpenes. On the contrary, wines from grapes grown at lower altitude conditions exhibited a correlation with alcohols and lactones.

A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.

Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.

Synthesis and antimicrobial activity testing of quaternary ammonium silane compounds

With increasing health awareness of the pathogenic effects of disease-causing microorganisms, interest in and use (of medical textiles, disinfectants in medical devices, etc.) of antimicrobial substances have increased in various applications, such as medical textiles and disinfectants (alcohol-based and nonalcoholic), in medical devices There are several concerns with alcohol-based disinfectants, such as surface deformation of medical devices due to high alcohol content and damage to skin tissue caused by lipid and protein denaturation of cell membranes. Quaternary ammonium compounds (quats) were preferred because they have the potential to prepare water-based disinfectants. In this study, novel (3-chloropropyl)triethoxysilane (CPTMO) and (3-chloropropyl)triethoxysilane (CPTEO) based quaternary ammonium silane compounds (silane-quats) were developed using quats with carbon chain lengths of C12, C14, C16 and C18. Titration (ASTM D2074) was used to calculate the yield of the synthesis and the structures of the products were characterised by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance spectroscopy (13C NMR, 1H NMR) and gas chromatography-mass spectrometry (GC–MS).The in vitro antimicrobial activity of the synthesized samples was evaluated against Gram-positive (Staphylococcus aureus (S. aureus), Enterococcus hirae (E. hirae)) and Gram-negative (Escherichia coli (E. coli), Pseudomonas aeruginosa (P. aeruginosa)) bacteria and fungi (Candida albicans (C. albicans), Aspergillus brasiliensis (A. brasiliensis)) using the minimum inhibitory concentration (MIC) test. According to MIC tests, the silane-quats with the highest antimicrobial effects were dimethylhexadecyl[3-(trimethoxysilyl)propyl]ammonium chloride (SQ3), which had an MIC of < 16 μg/ml (ppm) against E. coli, S. aureus, E. hirae, C. albicans, and A. brasiliensis and 32 μg/ml against P. aeruginosa. The MIC test results also showed antimicrobial activity at least 2 times greater than that of the commercially available disinfectant benzalkonium chloride (BAC). Findings suggest that SQ3 (C16) holds promise as an effective medical disinfectant, presenting a novel approach to combating microbial infections in healthcare settings.

Positional Asphyxia: Remains Hard to Diagnose?

Positional asphyxia is a type of asphyxia where the position of an individual compromises the ability to breathe. It is commonly caused by accidents due to alcohol or drug intoxication, diseases, and/or being in a confined space. In this study, the authors reviewed autopsy cases at their institute over the past 5 years where positional asphyxia is suspected as a contributing factor or cause of death. The autopsy cases (n=24) were divided into three groups: positional asphyxia was the cause of death (n=15); unknown cause of death but positional asphyxia was considered (n=4); and positional asphyxia was suspected to be a contributing factor (n=5). All cases of group A included postures that could interfere with breathing, but the typical jackknife or head-down postures were seen in approximately half of the cases; “classic signs of asphyxia” were also observed in approximately half of the cases. They shared features such as high blood alcohol concentration, therapeutic levels of drugs, various disease, minor head trauma, and morbid obesity; however, no definite diagnostic criteria have been established for forensic practice. Positional asphyxia is a form of mechanical asphyxia which must be differentiated from traumatic asphyxia. In addition to a complete autopsy, thorough laboratory tests and understanding of the circumstances of the case and the situation at the death scene are required for diagnosis. Special attention is required for the diagnosis of special types of positional asphyxia such as death during institutional restraint or prone restraint.

Using CRITIC-TOPSIS and python to examine the effect of 1-Hepatnol on the performance and emission characteristics of CRDI CI engine with split injection

Recently, biofuels with higher alcohol content have become a promising alternative to diesel fuel. These fuels are appealing because they are sustainable, renewable, and possess attractive fuel properties. This study uses a split injection strategy to analyze the performance and emissions of a CRDI diesel engine fueled by 1-heptanol. The work involved testing different fuel blends, ranging from 10 % to 30 %, while maintaining a constant engine speed of 1500 rpm and varying the operating load between 0 kg and 12 kg in 4 kg increments. During the second stage, the CRITIC-TOPSIS method determines the objective weights and rankings of various criteria and alternatives. A Python approach based on machine learning was used to ensure the CRITIC-TOPSIS results were accurate. Seven criteria were evaluated to maximize BTE while minimizing BSFC, NOx, smoke opacity, HC, CO, and CO2. The experimental results showed a slight drop of 2.98 % in BTE and an increase of about 13.33 % in BSFC. NOx and smoke opacity were reduced by 7.13%–4.53 %, while there was a 12.12 % increase in HC, 6.45 % higher CO, and a 5.5 % increase in CO2 at full load. Adding 1-heptanol to diesel and using a split injection strategy significantly reduced NOx and smoke opacity. The final ranking and best blend are determined using CRITIC-TOPSIS and Python algorithms to estimate performance and emissions criteria. At a load of 4 kg, D100 ranks first with a relative closeness value of 0.642, while at a pack of 8 kg, the blend HP20D80 ranks first with a relative closeness value of 0.633. According to the rankings, the HP20D80 blend is the best option for achieving optimal performance and reduced emissions in CRDI diesel engines. A research paper has presented a unique approach to multiple criteria decision-making (MCDM) validated using a Python algorithm. This method can assist decision-makers in making better-informed choices when faced with MCDM problems that involve various criteria and alternatives.

Density, Viscosity, Refractive Index, Speed of Sound, Molar Volume, Isobaric Thermal Compressibility, Excess Gibbs Activation for Fluid Flow, and Isentropic Compressibility of Binary Mixtures of Methanol with Anisole and with Toluene at 298.15 K and 0.1 MPa

Density, viscosity, refractive index, and ultrasonic velocity were measured for the pure materials anisole, methanol, and toluene, and for the binary mixtures: methanol—anisole and methanol—toluene. Excess molar volume VE, isobaric thermal compressibility α, excess Gibbs activation energy for fluid flow ΔGE*, and excess isentropic compressibility κSE were calculated from the measured quantities. For both binary mixtures VE and κSE were &lt;0 while Δn &gt; 0 and ΔGE* &gt; 0 over the entire mole fraction composition range. Anisole mixtures exhibited more negative values for VE and κSE while more positive values were displayed for Δn and ΔGE* compared to toluene mixtures. For Δη, negative values were observed at low alcohol concentrations but positive values at high alcohol concentrations for both systems.

Robust Flexible Electret Tactile Sensor for Identification on Mushy Material in Harsh Environment

AbstractIn traditional food industry, the assessment of mushy materials plays an important role in high‐quality food production, which still relies heavily on human tactile perception. In this work, to address this issue for enhancing food production efficiency, a flexible electret tactile sensor that can mimic expert touch is developed. The sensor consists of a pair of electrodes, a microstructural spacer, and a pre‐charged electret. Benefiting from the electrostatic induction‐based working mechanism, the sensor attains high sensitivity and is ideal for precise sensing in actions similar to those of skilled Baijiu distillers. Due to its hermetic and electromagnetic interference‐resistant encapsulation with polypropylene/aluminum/parylene films, the sensor remained durable in vinasse in the real distillery, with its high water and alcohol content, for over 21 days. This demonstrates its long‐term stability in harsh environment. Based on the proposed flexible electret tactile sensor, an automated and intelligent vinasse identification system is built, mimicking the actions of Baijiu distillers in vinasse assessment. Combining tactile sensing data with machine learning, the system can distinguish 8 kinds of vinasses with different ingredient ratios, achieving an accuracy of 98%. This work significantly demonstrates the practical potential of the sensor in the food industry.

Sodium Bicarbonate Decreases Alcohol Consumption in Mice.

We previously reported that mice with low neuronal pH drink more alcohol, demonstrating the importance of pH for alcohol reward and motivation. In this study, we tested whether systemic pH affects alcohol consumption and if so, whether it occurs by changing the alcohol reward. C57BL/6J mice were given NaHCO3 to raise their blood pH, and the animals' alcohol consumption was measured in the drinking-in-the-dark and two-bottle free choice paradigms. Alcohol consumption was also assessed after suppressing the bitterness of NaHCO3 with sucrose. Alcohol reward was evaluated using a conditioned place preference. In addition, taste sensitivity was assessed by determining quinine and sucrose preference. The results revealed that a pH increase by NaHCO3 caused mice to decrease their alcohol consumption. The decrease in high alcohol contents (20%) was significant and observed at different ages, as well as in both males and females. Alcohol consumption was also decreased after suppressing NaHCO3 bitterness. Oral gavage of NaHCO3 did not alter quinine and sucrose preference. In the conditioned place preference, NaHCO3-treated mice spent less time in the alcohol-injected chamber. Conclusively, the results show that raising systemic pH with NaHCO3 decreases alcohol consumption, as it decreases the alcohol reward value.

Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality

Wort, derived from malt saccharification, contains a myriad of vital nutrients, such as polyphenols, flavonoids, and sugars. Beer, a time-honored libation originating from malt fermentation, graces the palate with its rich flavor and purported health benefits. Unfortunately, due to its high alcohol content, consuming beer is considered inappropriate for pregnant women and children. Hence, there is a need to develop a low-alcohol or alcohol-free fermented beverage derived from wort. This research utilized water kefir grains to produce a low-alcohol fermented beverage from wort and examined the effects of water kefir grains fermentation on various attributes of the wort, including physicochemical properties, organic acid composition, sensory characteristics, volatile compounds, and microbial diversity. Remarkably, after fermentation, a new type of low-alcohol or alcohol-free wort beverage is produced. Moreover, the fermentation process generated numerous volatile components that enhanced the sensory profile of the beverage. The findings presented in this study serve as a valuable guide for the development of innovative low-alcohol or non-alcohol fermented beverages from wort.