Liquor Research Articles

A Study on the Structural Analysis for Sloshing Prevention through Binding between FRP Firefighting Water Tank Members

The seismic safety of a fire extinguishing water tank must be verified because of the revision of the seismic design standard of fire protection systems. Although, the FRP water tank has weak physical properties, it is often used as a fire extinguishing water tank, confronting the reality that there is no way of checking its structural safety. This study focuses on a reliable structural analysis by extracting and accumulating data on the physical and chemical characteristics of FRP through the National Certification Testing Agency to ensure the structural safety of an FRP water tank. It has been found that sloshing causes the breakage of a water tank and the fluid movement in the lower part of a water tank can be reduced not by using the external reinforcement method but by improving the internal structure through binding of the water tank members. This method can be employed for reinforcing the seismic safety of an FRP water tank with weak physical properties. Accordingly, a water tank with a structure that prevents sloshing caused by an earthquake has been developed. The improvement in the seismic safety of the developed fire extinguishing water tank has been verified through a Solidworks simulation analysis. Therefore, the proposed strategy for the improvement of the seismic safety of a fire extinguishing water tank can be employed as the basic study material for using an FRP water tank with weak physical properties as the seismic fire extinguishing water tank.

Monitoring and Prediction of Fire Water System Based on Wireless Detection Method

Monitoring and Prediction of Fire Water System Based on Wireless Detection Method

Fractionation, preliminary structural characterization and prebiotic activity of polysaccharide from the thin stillage of distilled alcoholic beverage

Thin stillage is the distillery stillage from distilled alcoholic beverage, which has great economic potential. In this study, a novel polysaccharide from the thin stillage of distilled alcoholic beverage (CRWP1) was purified with a molecular weight of 8554 Da. CRWP1 was mainly composed of glucose, galactose, mannose, and glucuronic acid at approximate percentages of 91.56, 2.13, 1.61 and 1.84, respectively. The structural chain of CRWP1 consisted of (1→4)-linked -Glcp, (1→)-linked-Glcp, (1→3,6)-linked-Manp, (1→6)-linked-Galp, (1→6)-linked-Glcp and contained with α and β glycosidic bonds by fourier transform infrared spectroscopy (FTIR), methylation and nuclear magnetic resonance (NMR) analysis. Following 48 h of fecal fermentation in a bionic gastrointestinal reactor, CRWP1 could promote the relative abundance of Bacteroides, Bifidobacterium, and Collinsella at the genus level, as well as the production of short-chain fatty acids (SCFAs). Furthermore, CRWP1 fermentation increased production of organic acids (especially butyric and oleic acids) and polyols (such as 1,3-propanediol). This is the first report on the prebiotic potential of CRWP1 and it provides a foundation for the potential application in economical food industry.

A preliminary study on patulin contamination in spirit drinks

ABSTRACT A total of 120 spirit drinks and 40 apple juices were collected between 2018 and 2020 in three regions of Turkey and analysed by high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) for the incidence of patulin. The analytical method was successfully validated for both matrices. In 26.7% of apple juice samples, patulin was quantified at levels between 5.8 and 66.4 µg L−1. Only one regulatory level exceedance was identified for apple juice. The mean dietary exposure of the adult population to patulin ranged from 0.083 to 0.091 ng kg−1 bw day−1. With the HPLC-PDA method, patulin was measured in quantifiable concentrations in 11 out of 25 cognac, 5 out of 40 liqueur, and 1 out of 10 whisky samples, up to a level of 42.6 µg/l, whereas all vodka samples were free from patulin. In only one liqueur sample, the presence of patulin could be confirmed with LC-MS/MS, at a level of 8.9 µg L−1.

Developing the Dead: Spirit Photography, Mormonism, and Noise

Developing the Dead: Spirit Photography, Mormonism, and Noise

RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK)

A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in terms of volume. The mineral composition of water influences the consumer properties of a drink. The aim of this work is to reveal factors that influence quality indicators of a spirit drink from a new type of a raw material. The objects of the research were the samples of the distillate from baking waste, commercial batches of softened water and experimental blends of a spirit drink. The authors determined the volume fraction of ethanol, organoleptic characteristics and mass concentration of the main volatile components by the gas chromatography method in the objects of the research. It was established that upon distillate ripening, the most intensive oxidative processes occured in a period of 10 to 20 days. This led to an increase in the acetaldehyde concentration by 6–27% depending of a raw material type. At the same time, an increase in the mass concentration of ethyl acetate by 15 to 30%, as well as the total concentration of ethyl caproate, ethyl caprate, ethyl caprylate by 27–38% was observed. An effect of the strength of the spirit drink on its organoleptic characteristics was revealed. The mineral composition of the soften water samples prepared by the method of ion exchange and reverse osmosis was studied. Based on the analysis of the taste and aroma profiles of spirit drinks, an effect of the concentration and ratio of mineral salts in water on product quality characteristics was shown. The authors recommend the optimal duration of distillate ripening before blending — not more than 20 days, the blend strength 40–42% vol. The necessity to use soften water prepared by the method of ion exchange or reverse osmosis with the controlled content of ions of calcium (not more than 9 mg/dm3), sodium (not more than 60 mg/dm3), sulfates (not more than 65 mg/dm3) and hydrogen carbonates (not more than 80 mg/dm3) for blending was substantiated.

A fast and low-cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification.

Cachaça is the distilled beverage typical of Brazil and can be subjected to the aging process in wooden barrels. In addition to oak barrels, cachaça is also aged in barrels of different Brazilian native woods, resulting in a wide variety of its sensory characteristics. In this work, 172 cachaças aged in bálsamo, jequitibá, oak, and umburana barrels were analyzed by synchronous fluorescence spectroscopy and by the classification methods of principal component analysis and partial least squares discriminant analysis. Spectra were preprocessed by the first derivative by Savitzky-Golay smoothing, using a filter width and polynomial order determined through face-centered central composite designs. Multivariate analysis was realized using the spectra recorded at different wavelength differences, and models were compared by the classification errors in the test sets. The principal component analysis applied to the synchronous fluorescence spectra presented a tendency of separation by the wood used in the aging process, and the partial least squares discriminant analysis model constructed using the fluorescence spectra recorded at a wavelength difference of 30 nm provided better performance parameters (efficiency 91-97%, sensitivity 81-100%, and specificity 91-100%). Synchronous fluorescence spectroscopy offers a promising approach for the classification of cachaças aged in bálsamo, oak, jequitibá, and umburana barrels, and the discriminant model can be used for routine analysis as a screening method. © 2022 Society of Chemical Industry.

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. Regardless of the area of production, the process always consists of five stages: harvesting the agaves, cooking, crushing, fermentation, and distillation. It is produced in a large area of Mexican territory, a large part of which is protected by the Denomination of Origin mezcal (DOM). Over time, the word mezcal has evolved from a generic name to a more specific term used to describe the agave-distilled beverages produced in the territory protected by the DOM under the Mexican official standard NOM-070-SCFI-2016 which defined Mezcal as a “Mexican distilled alcoholic beverage, 100% from maguey or agave, obtained by distillation of fermented juices with spontaneous or cultivated microorganisms, extracted from mature heads of maguey or cooked agaves, harvested in the territory covered by the DOM.” In the last 10 years, official production has increased, from <1 million liters in 2011 to almost 8 million liters. This substantial increase in production puts a lot of pressure on resources, in particular raw material, as part of the production is obtained from wild agave. On the other hand, it exposes tradition at risk by increasing production by modernizing production processes and sacrificing the artisanal aspect of this production. We consider appropriate to address the issue of sustainability in this context of great tradition and growing market demand. The article presents the relevant aspects of mezcal production, highlighting some particularities specific to certain production areas, it also addresses the problem of the official standard. A broad discussion is presented on the sustainability of artisanal processes, and the main points to be taken care of in this framework. Additionally, some elements considered as fundamental in the perspective of the design of a sustainable artisanal distillery are described. In summary, this article aims to review the current state of mezcal production, how sustainability may be addressed in a very artisanal process and what are the challenges of the production chain to satisfy an increase in demand without sacrificing the tradition and culture related to this iconic Mexican beverage.

Fire Extinguisher Robo

Fire hazard is a very common phenomenon in developing countries, which causes huge loss of lives and properties every year. Lack of detecting fire hazard in initial stage, delay in sending information to fire service authority and failure of taking primary initiative to extinguish or prevent spreading of fire increases the loss. This paper is concerned with developing of a microcontroller based autonomous fire extinguisher robot which is able to detect a fire hazard automatically when it occurs, sends information to fire service authority instantly and takes initiative to extinguish the fire. Three different sensors are used to detect the fire hazard. Microcontroller takes data from sensors and makes a decision of fire hazard analysing the data. At the same time, it runs to search the fire following a black track in the floor and throw water to extinguish the fire by activating a water pump when it gets a flame. Keywords: Fire Extinguisher Robo, DC motors, Flame Sensor, Water pump, Arduino, and Human Life.

SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages.

SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later for 5 of these beverages. SARS-CoV-2 remains infectious with minimal reductions in several common beverages, including milk and beer. However, cocoa, coffee, tea, fruit juices, and wine contain antiviral compounds that inactivate SARS-CoV-2. Although hard liquors containing 40% alcohol immediately inactivate SARS-CoV-2, mixing with non-alcoholic beverages reduces the antiviral effects. In summary, SARS-CoV-2 can be recovered from commonly consumed beverages in a beverage type and time-dependent manner. Although aerosol or droplet transmission remains the most likely mode of transmission, our findings combined with others suggest that beverages contaminated with SARS-CoV-2 during handling, serving, or through sharing of drinks should be considered as a potential vehicle for virus transmission.

Riba According to The Al-Quran View: Thematic Tafsir Study About Riba Verses

Riba is discussed by the Qur'an through four stages, similar to the steps of khamr prohibition (hard drink). The first stage of merely describing the negative element, namely surah Ar-Rum verse 39. Then followed the cues of its haram (Surah an-Nisa ': 161). Later in the third stage, as expressly stated prohibition of one form, is doubled (Surah al-Imran: 130). Finally, total prohibition and in its various forms is the QS. al-Baqarah 275-279. Islam prohibits the practice of usury, for several reasons, among others: first, Allah and His Messenger forbid or make it haram. Second, because of usury requires taking someone else's property with no compensation (vanity). Third, by usury, people become lazy attempt lawful shara '. Fourth, when usury is ingrained in a person, then that person prefers to raise money because the money will benefit cattle greater than the trade and done with no difficulty. Fifth, usury causes ruptures benevolence toward our fellow human beings by way of debt or eliminate the usefulness of debt, then it is more likely to extort usury of the poor rather than helping the poor.

Wearable Electronic Finger for Date Rape Drugs Screening: From "Do-It-Yourself" Fabrication to Self-Testing.

In-house digital fabrication of low-cost sensors that can on-site and rapidly detect adulteration of alcoholic beverages with sedation drugs (known as date rape drugs, (DRDs)) and analgesics is of great importance for everyday consumers and supervisory authorities. DRDs and analgesics are administrated in spirits for "drug-facilitated sexual assault" crimes and for the reduction of the following day hangover caused by low-quality spirits, respectively. This work describes, a novel "do-it-yourself" wearable 3D printed electrochemical finger (e-finger), which enables direct, rapid, and multianalyte self-testing of the main DRDs (flunitrazepam, scopolamine, ketamine) and paracetamol via direct immersing into a spirit shot. The oxygen interference on flunitrazepam detection was alleviated by dissolving an effervescent tablet of vitamin C in the spirit shot, as ascorbic acid serves as a scavenger for dissolved oxygen. The e-finger can be printed in-house at any size by anyone with access to a low-cost domestic 3D printer using a simple, fast, and low-cost printing procedure. The e-finger is addressed by a smartphone-based miniature potentiostat and allows on-the-spot self-checking of the quality and safety of alcoholic spirits, via a single calibration-free voltammetric measurement, readily performed even by untrained end users. The e-finger is a new powerful screening tool in the hands of supervisory authorities to conduct on-site forensic investigations. More importantly, it paves the way toward in-house e-production of "ready-to-use" reliable self-testing devices.

Alcohol Consumption by Italian and Spanish University Students in Relation to Adherence to the Mediterranean Diet and to the Food Neophobia: A Pilot Study.

This work aimed to relate alcohol consumption with adherence to the Mediterranean diet (MD) and with food neophobia (FN) among Italian and Spanish university students. Volunteers (n = 194, 108 Italian and 86 Spanish), recruited at the La Sapienza University of Rome and the Catholic University of Murcia, filled in standardized questionnaires to evaluate alcohol consumption (AUDIT), FN (FN Scale: FNS), and adherence to the MD (MDS-14, MED-55, QueMD). In addition to the previously reported QueMD sub-score (aMED), a sub-score for non-typical MD foods (ntMED, carbonated and/or sugar-sweetened beverages (soft drinks), butter, margarine, or cooking cream, and manufactured sweets, pastries, and cakes) was evaluated. Italian females had higher MED-55 and FNS scores, and a lower AUDIT score than Spaniards (p < 0.01). Students who stayed with their family (resident) were more adherent to MD than those who moved away from home. Resident Italians consumed less beer, hard liquors, and cocktails than Spaniards on Saturday nights (p < 0.01). There were negative correlations between AUDIT and QueMD (R squared: 0.137, p < 0.05), and AUDIT and ntMED (R squared: 0.201, p < 0.01) in Spaniards, however, there was no relationship between AUDIT and other MD scores. In conclusion, this pilot study suggests that non-typical MD foods and Saturday night consumptions, related to being far from home, have a great impact on alcohol consumption.

Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry.

The tadalafil-like compounds have appeared recently as adulterants in drinks and healthcare dietary supplements sourced from medicinal and edible food, which may cause illness and even death. In this work, the rationality of haptens was explored by computational chemistry and molecular simulation theories such as frontier molecular orbital (FMO)-based softness (S), three-dimensional (3D) structure, surface electrostatic potential (ESP), and lipophilic potential (LP). An antiserum from hapten H5 with the highest softness and maintaining the appropriate three-dimensional (3D) structure showed the optimal immunoassay performance, indicating an increasing softness was a critical factor for effective hapten. Based on the antibody induced by hapten H5, an indirect competitive enzyme-linked immunosorbent assay (icELISA) method for detecting multiple tadalafil-like adulterants was established. The icELISA showed a limit of detection (LOD), 50% inhibition concentration (IC50 ), and a working range of 0.004-0.396, 0.89-4.27, and 0.094-16.71ng/ml for tadalafil, amino tadalafil, acetamino tadalafil, nortadalafil, and N-desmethyl ent-tadalafil, respectively. The spiked recoveries of tadalafil-like adulterants in samples ranged from 84.9% to 116.2%. The results of the icELISA and HPLC-MS/MS methods had a good correlation for real samples with the R2 of 0.9955. Specially, this work not only provided a convenient immunoassay method for measuring tadalafil-like adulterants in spirit drinks and dietary supplements in group-screening manner, but also suggested that softness was likely to be a general theory for rational hapten design. PRACTICAL APPLICATION: Rapid monitoring of tadalafil-like adulterants in food samples is very necessary and important for consumers, regulatory agencies, and the food industry.

Firewater toxicity after extinguishing natural-based insulation materials

Water is the most widely used fire extinguishing agent. It is used to eliminate a wide range of fires, often occurring in ecologically sensitive areas. There is little information on the toxicity of the fire-fighting substances in connection with aquatic and terrestrial organisms. Toxic substances often present in fire waters slow down life processes. As a result, some organisms die. This study deals with the extinguishing of burning solids (fiberboard, cannabis, straw, cork) with extinguishing water and assessment of its effects on the aquatic and terrestrial environment. The following test organisms were selected to test the effects of the extinguishing water: Daphnia magna – consumer; and Sinapis alba and Lemna minor – producers. A preliminary test was carried out on all the samples to evaluate the (positive / negative) effects of the fire water on the test organisms. Specific conductivity, pH, and chemical oxygen demand were also determined. The results of this study call attention to negative impacts of extinguishing water on the environment. It is necessary to pay attention to prevention and thus eliminate potential risks. If environmental contamination can no longer be prevented, the spread of contaminated water must at least be reduced.

Assessing Fire-Damage in Historical Papers and Alleviating Damage with Soft Cellulose Nanofibers.

The conservation of historical paper objects with high cultural value is an important societal task. Papers that have been severely damaged by fire, heat, and extinguishing water, are a particularly challenging case, because of the complexity and severity of damage patterns. In-depth analysis of fire-damaged papers, by means of examples from the catastrophic fire in a 17th-century German library, shows the changes, which proceeded from the margin to the center, to go beyond surface charring and formation of hydrophobic carbon-rich layers. The charred paper exhibits structural changes in the nano- and micro-range, with increased porosity and water sorption. In less charred areas, cellulose is affected by both chain cleavage and cross-linking. Based on these results and conclusions with regard to adhesion of auxiliaries, a stabilization method is developed, which coats the damaged paper with a thin layer of cellulose nanofibers. It enables the reliable preservation of the paper and-most importantly-retrieval of the contained historical information: the nanofibers form a flexible, transparent film on the surface and adhere strongly to the damaged matrix, greatly reducing its fragility, giving it stability, and enabling digitization and further handling.

Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell.

Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. This study aims to evaluate the efficiency of chitosan as an adsorbent in removing copper (II) from cachaça. The structural characteristics of the obtained chitosan and the effect of adsorbed copper were evaluated by Fourier Transform Infrared Spectroscopy (ATR-FTIR), viscosimetry, X-ray diffraction (XRD), and scanning electron microscopy (SEM). The deacetylation reaction from chitin (shrimp shell) resulted in chitosan with a deacetylation degree of 88.9% (potentiometric titration) and 86.9% (FTIR), low crystallinity, and an estimated molecular weight of 162.96 kDa. The copper reduction rate was 84.09% evaluated by spectrophotometric titration and microwave-induced plasma optical emission spectrometry (MIP–OES). The amine groups of chitosan had adsorption affinity with copper ions, and the kinetic analysis showed a better fit of the data by the Elovich equation, suggesting that the chemosorption mechanism controlled the kinetic process. The results suggest that chitosan has the potential to improve the quality and safety of cachaça.

Kontribusi Pertanian Berkelanjutan di Lahan Suboptimal Terhadap Aspek Lingkungan dan Sosial-ekonomi di Kecamatan Pulau Burung, Provinsi Riau

The circumstance of suboptimal land, due to its complex and often difficult nature, is either under-utilized and becomes abandoned space or over-utilized and generates environmental problems. In fact, suboptimal land, including peatlands, can be an alternative amid the decreasing area of arable land per capita for agriculture. This study aims to assess the contribution of sustainable agriculture for coconut commodities in the peatlands area, Pulau Burung District, Indragiri Hilir Regency, Riau Province. Data on environmental aspects were obtained from secondary data provided by the local company. Data on socio-economic aspects were obtained using focus group discussions (FGD) in five villages through semi-structured interview to 29 residents from various backgrounds. As a result, agricultural practices in this area can be deemed as sustainable based on water management indicators. The environmental impact is very minimal, biodiversity is preserved, and the subsidence rate is very low at 1.7 cm per year. In terms of socio-economic aspect, it can be concluded that the community perceives the environmental and social aspects are well maintained. Referring to the results of the FGD on agricultural practices, land fire control, food access, waste management, and water access are aspects that are considered adequate for the community. In contrast, land governance scored the lowest due to the difficulties in obtaining land certificates.&#x0D; &#x0D; Keywords: peatland, suboptimal land, sustainable agriculture, water management

Математическое моделирование одновременной занятости пожарных автомобилей при обслуживании вызовов в городе

Purpose. The article deals with the analysis of fire and rescue unit activities and the simulation of the process of simultaneous engagement of operational departments on main fire trucks that provide reliable urban fire protection. As far as is known, mathematical simulation is at the heart of forecasting the operational situation in the city and, consequently, the activities of its fire and rescue units. Probabilistic-statistical methods make it possible to calculate the amount of equipment needed for emergency responses, and also to establish the law of distributing the number of responses within 24 hours, the probability of simultaneous engagement of fire trucks and the most probable number of refusals to respond to emergencies. Optimization of the listed indicators contributes to the increase in the efficiency of fire and rescue units. Methods. To achieve the goals of the study mentioned above, we have carried out simulation of the process of simultaneous engagement of operational departments on main fire trucks by means of the methods of probability theory and mathematical statistics. This article presents a mathematical model for the simultaneous engagement of the main fire trucks during emergency responses on the example of Donetsk City. To justify the number of fire trucks needed for the city to respond to emergencies timely and efficiently, it is convenient to use an approach based on summation of a random number of random variables. Findings. We have carried out a detailed analysis of the current operational situation in one of the cities of the region with the highest level of fire and rescue unit engagement. The number of cases requiring the involvement of additional departments has been established, and the total duration of engagement of these departments to respond to emergences in the city within a year has been calculated. Research application field. The results obtained will make it possible in the future to develop recommendations for the reorganization and improvement of fire protection of cities under study. Conclusions. In the future, using the method presented in the article allows substantiating the number of main fire trucks, water tankers and turntable ladders in other big cities of the region, and for the long term as well. To do this, it is necessary to set the prognostic values of the parameters of the operational situation of each city under study.

Production and characterization of a new mango distilled beverage

The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been elaborated, resulting in a supply of products with different characteristics. This study aimed to monitor the development of a distilled mango beverage and its profile for consumption. The mangoes were selected, pulped and subjected to physicochemical characterization and, subsequently, to fermentation and distillation processes where the kinetics were monitored, and the beverage obtained was compared to similar products found in the literature. During column distillation, the relationship between the temperature profile and the alcohol content was observed, allowing for careful selection of each fraction of the distillate and the establishment of a standard for future distillations. As regards the fraction of interest, good results were obtained in terms of composition with compounds such as methanol and acetaldehyde in minimal quantities, indicating a product that can be consumed without health risks. The small amount of studies following the same line of research confirms the potential mango pulp named Tommy Atkins for the formulation of alcoholic products.