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Identification of the Enzymatic Mechanism of Nitroglycerin Bioactivation
Identification of the enzymatic mechanism of nitroglycerin bioactivation Zhiqiang Chen*†, Jian Zhang†, and Jonathan S. Stamler*†‡§ *Howard Hughes Medical Institute, Departments of †Medicine and §Biochemistry, Duke University Medical Center, Durham, NC 27710 Communicated by Irwin Fridovich, Duke University Medical Center, Durham, NC, April 15, 2002 (received for review March 26, 2002) Nitroglycerin (glyceryl trinitrate, GTN), originally manufactured by synthesized according to ref. 17 and purified by TLC. 1,2-GDN Alfred Nobel, has been used to treat angina and heart failure for and 1,3-GDN was prepared by hydrolysis of GTN and purified over 130 years. However, the molecular mechanism of GTN bio- by TLC (18). [2-14C] GTN (55 mCi͞mmol) was obtained from transformation has remained a mystery and it is not well under- American Radiolabeled Chemicals (St. Louis). Disulfiram, chlo- stood why ‘‘tolerance’’ (i.e., loss of clinical efficacy) manifests over ral hydrate, cyanamide, acetaldehyde, phenylephrine, sodium time. Here we purify a nitrate reductase that specifically catalyzes nitroprusside (SNP), Q-Sepharose, DEAE-cellulose, and butyl- the formation of 1,2-glyceryl dinitrate and nitrite from GTN, lead- Sepharose were obtained from Sigma. Hydroxyapatite and ing to production of cGMP and relaxation of vascular smooth protease inhibitor (mixture set III) were from CalBiochem. muscle both in vitro and in vivo, and we identify it as mitochondrial The cGMP assay (125I) kit was purchased from Amersham aldehyde dehydrogenase (mtALDH). We also show that mtALDH is Pharmacia. inhibited in blood vessels made tolerant by GTN. These results demonstrate that the biotransformation of GTN occurs predomi- Enzyme Purification. Mouse RAW264.7 cells (50-g pellet; Ϸ1010 nantly in mitochondria through a novel reductase action of cells) were disrupted by sonication in 30 mM phosphate buffer mtALDH and suggest that nitrite is an obligate intermediate in (KPi), pH 7.5 containing 1 mM DTT, 0.5 mM EDTA, and generation of NO bioactivity. -
The Blurring of Alcohol Categories (PDF)
4401 Ford Avenue, Suite 700, Alexandria, VA 22302-1433 Tel: (703) 578-4200 Fax: (703) 850-3551 www.nabca.org The Blurring of Alcohol Categories The Blurring of Alcohol Categories William C. Kerr, Ph.D. Deidre Patterson, M.P.H. Thomas K. Greenfield, Ph.D. Alcohol Research Group Prepared for the National Alcohol Beverage Control Association (NABCA) June 2013 National Alcohol Beverage Control Association. ©All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. TABLE OF CONTENTS Drink Alcohol Content......................................................1 Differential regulation and taxation by beverage type........2 Defining beer, wine and spirits products: Current definitions and recent changes........................7 Beer........................................................................7 Wine....................................................................10 Spirits..................................................................13 New products, especially flavored malt beverages with high alcoholic strength, have complicated beverage type definitions for both consumers and regulators.............................15 New and older products that blur beverage type definitions.........................................................15 More diverse beer products ...........................................15 What forces are driving -
Alcohol Units a Brief Guide
Alcohol Units A brief guide 1 2 Alcohol Units – A brief guide Units of alcohol explained As typical glass sizes have grown and For example, most whisky has an ABV of 40%. popular drinks have increased in A 1 litre (1,000ml) bottle of this whisky therefore strength over the years, the old rule contains 400ml of pure alcohol. This is 40 units (as 10ml of pure alcohol = one unit). So, in of thumb that a glass of wine was 100ml of the whisky, there would be 4 units. about 1 unit has become out of date. And hence, a 25ml single measure of whisky Nowadays, a large glass of wine might would contain 1 unit. well contain 3 units or more – about the The maths is straightforward. To calculate units, same amount as a treble vodka. take the quantity in millilitres, multiply it by the ABV (expressed as a percentage) and divide So how do you know how much is in by 1,000. your drink? In the example of a glass of whisky (above) the A UK unit is 10 millilitres (8 grams) of pure calculation would be: alcohol. It’s actually the amount of alcohol that 25ml x 40% = 1 unit. an average healthy adult body can break down 1,000 in about an hour. So, if you drink 10ml of pure alcohol, 60 minutes later there should be virtually Or, for a 250ml glass of wine with ABV 12%, none left in your bloodstream. You could still be the number of units is: suffering some of the effects the alcohol has had 250ml x 12% = 3 units. -
Computer Simulation Applied to Studying Continuous Spirit Distillation and Product Quality Control
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Food Control 22 (2011) 1592e1603 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Computer simulation applied to studying continuous spirit distillation and product quality control Fabio R.M. Batista, Antonio J.A. Meirelles* Laboratory EXTRAE, Department of Food Engineering, Faculty of Food Engineering, University of Campinas e UNICAMP, Campinas, Brazil article info abstract Article history: This work aims to study continuous spirit distillation by computational simulation, presenting some Received 7 June 2010 strategies of process control to regulate the volatile content. The commercial simulator Aspen (Plus and Received in revised form dynamics) was selected. A standard solution containing ethanol, water and 10 minor components rep- 2 March 2011 resented the wine to be distilled. A careful investigation of the vaporeliquid equilibrium was performed Accepted 8 March 2011 for the simulation of two different industrial plants. The simulation procedure was validated against experimental results collected from an industrial plant for bioethanol distillation. The simulations were Keywords: conducted with and without the presence of a degassing system, in order to evaluate the efficiency of Spirits fi Distillation this system in the control of the volatile content. To improve the ef ciency of the degassing system, fl Simulation a control loop based on a feedback controller was developed. The results showed that re ux ratio and Aspen Plus product flow rate have an important influence on the spirit composition. High reflux ratios and spirit Degassing flow rates allow for better control of spirit contamination. -
Building a Home Distillation Apparatus
BUILDING A HOME DISTILLATION APPARATUS A Step by Step Guide Building a Home Distillation Apparatus i BUILDING A HOME DISTILLATION APPARATUS Foreword The pages that follow contain a step-by-step guide to building a relatively sophisticated distillation apparatus from commonly available materials, using simple tools, and at a cost of under $100 USD. The information contained on this site is directed at anyone who may want to know more about the subject: students, hobbyists, tinkers, pure water enthusiasts, survivors, the curious, and perhaps even amateur wine and beer makers. Designing and building this apparatus is the only subject of this manual. You will find that it confines itself solely to those areas. It does not enter into the domains of fermentation, recipes for making mash, beer, wine or any other spirits. These areas are covered in detail in other readily available books and numerous web sites. The site contains two separate design plans for the stills. And while both can be used for a number of distillation tasks, it should be recognized that their designs have been optimized for the task of separating ethyl alcohol from a water-based mixture. Having said that, remember that the real purpose of this site is to educate and inform those of you who are interested in this subject. It is not to be construed in any fashion as an encouragement to break the law. If you believe the law is incorrect, please take the time to contact your representatives in government, cast your vote at the polls, write newsletters to the media, and in general, try to make the changes in a legal and democratic manner. -
Alcohol Hangover- Its Effects on Human Body: Review
DOI: 10.26717/BJSTR.2018.04.001112 Loveleen Bajaj. Biomed J Sci & Tech Res ISSN: 2574-1241 Mini Review Open Access Alcohol Hangover- its Effects on Human Body: Review Loveleen Bajaj* and Ranjeet Singh Department of Food science & technology, Khalsa College, India Received: May 20 2018; Published: May 25, 2018 *Corresponding author: Loveleen Bajaj, Department of Food science & technology, Khalsa College, Amritsar, India Abstract A hangover is a syndrome of physical and mental symptoms that occurs after 8 to 16 hours of consumption with a zero level of alcohol. The objective of the study is to explore effects of the alcohol hangover. The impairing effects on memory functioning such as delayed recall, response to battle infection leading to unpleasant effects include nausea, vomiting, dizziness, fatigue and hormonal imbalance in the body. Dehydrationirritation, lack is ofbelieved concentration to be the and cause after ofacute hangover alcohol as intoxication. it leads to anti-diuresisNormally the state body in might the body.use cytokines The most to compelling trigger fever theory of inflammatory that, at the moment, is that hangover results from a buildup of acetaldehyde, a toxic compound in the body. The congener amount in the particular alcoholic beverage is believed to be increase the extent of severity of hangover. Methanol, found in highest levels in whiskey and red wine has received a larger amount of blame for showing that it can linger in the body after all alcohol has been eliminated, perhaps accounting for the enduring effects of hangover. Abbreviations: BAC: Blood Alcohol Concentration; AW: Alcohol Withdrawal; FASD: Fetal Alcohol Spectrum Disorders Introduction Anes and colleagues revealed that half of the interrogated workers during hangover were at the work. -
Modernization of the Labeling and Advertising
18704 Federal Register / Vol. 85, No. 64 / Thursday, April 2, 2020 / Rules and Regulations DEPARTMENT OF THE TREASURY Table of Contents consolidating TTB’s alcohol beverage I. Background advertising regulations in a new part, 27 Alcohol and Tobacco Tax and Trade CFR part 14. A. TTB’s Statutory Authority • Bureau B. Notice of Proposed Rulemaking on Incorporate into the regulations Modernization of the Labeling and TTB guidance documents and current 27 CFR Parts 4, 5, 7, and 19 Advertising Regulations for Alcohol TTB policy, as well as changes in Beverages labeling standards that have come about [Docket No. TTB–2018–0007; T.D. TTB–158; C. Scope of This Final Rule through statutory changes and Ref: Notice Nos. 176 and 176A] II. Discussion of Specific Comments Received international agreements. and TTB Responses • Provide notice and the opportunity RIN 1513–AB54 A. Issues Affecting Multiple Commodities B. Wine Issues to comment on potential new labeling Modernization of the Labeling and C. Distilled Spirits Issues policies and standards, and on certain Advertising Regulations for Wine, D. Malt Beverage Issues internal policies that had developed Distilled Spirits, and Malt Beverages III. Regulatory Analyses and Notices through the day-to-day practical A. Regulatory Flexibility Act application of the regulations to the AGENCY: Alcohol and Tobacco Tax and B. Executive Order 12866 approximately 200,000 label Trade Bureau, Treasury. C. Paperwork Reduction Act applications that TTB receives each IV. Drafting Information ACTION: Final rule; Treasury decision. year. I. Background The comment period for Notice No. SUMMARY: The Alcohol and Tobacco Tax 176 originally closed on March 26, and Trade Bureau (TTB) is amending A. -
Professional Bartenders School Workbook
Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access. -
2 Water Distiller Instructions
Water Distiller Checklist: (What you need for successful distilling) £ Test Jar £ Proof & Trail Hydrometer £ Distillers Activated Carbon £ Liquor Quik Super Yeast (makes 5 gallons of mash 20%) £ Liquor Quik Flavor Over 25 Flavors to choose from *Alcohol distillation is not legal in all countries. It is the responsibility of the user to abide by local laws. BrewersDirect Inc. does not accept responsibility for illegal use of any distillation apparatus. The Water Distiller The Water Distiller is a high quality, countertop distiller based on a very popular water distillation unit. The boiling vessel and cooling chamber are made of stainless steel. No cooling water is required, as the unit is fan cooled, making the distillation process virtually as simple as making coffee! For those in countries where alcohol distillation is legal, the unit can produce up to 60% product with virtually no off-tastes or smells on a single run. A second run can actually improve this to nearly 90%! Just as with many countertop water distillers, activated carbon filtration can take place inline, on the way to the collection container, completing the entire distillation and filtration processes in a single step. The Process It is almost as simple as adding 4L of liquid to the boiling chamber, plugging the unit it, and collecting your distillate. Water Distillation Remove the top of the unit, add 4L of water to the boiling chamber and replace the top of the unit. Plug in the water distiller. Place an activated carbon pouch in the plastic carbon holder and place this on top of the collection bottle. -
GUIDE to FOOD LABELLING and ADVERTISING Chapter 10 Alcoholic Beverages
GUIDE TO FOOD LABELLING AND ADVERTISING Chapter 10 Alcoholic Beverages Chapter 10 Alcoholic Beverages Table of Contents 10.1 Alcoholic Beverage.................................................. 10 - 1 10.2 Common Name..................................................... 10 - 1 10.2.1 Beer ....................................................... 10 - 1 10.2.2 Liqueurs .................................................... 10 - 2 10.2.3 Unstandardized Alcoholic Beverages .............................. 10 - 2 10.2.4 Location .................................................... 10 - 2 10.2.5 Type Size................................................... 10 - 2 10.2.6 Language ................................................... 10 - 3 10.3 Net Quantity Declaration .............................................. 10 - 3 10.3.1 Manner of Declaring ........................................... 10 - 3 10.3.2 Location .................................................... 10 - 3 10.3.3 Type Size .................................................. 10 - 3 10.3.4 Language ................................................... 10 - 4 10.4 Standardized Container Sizes .......................................... 10 - 4 10.5 Alcohol by Volume Declaration ......................................... 10 - 4 10.5.1 Manner of Declaring ........................................... 10 - 4 10.5.2 Location .................................................... 10 - 4 10.5.3 Type Size................................................... 10 - 4 10.5.4 Language ................................................. -
Alcohol? Is It a Nutrient? 2
© Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION CHAPTER 8 THINK About It 1. In a word or two, how would you describe alcohol? Is it a nutrient? 2. Compared with beer, what’s your Alcohol impression of the alcohol content of wine? How about compared with vodka? 3. Have you ever thought of alcohol as a poison? 4. After a night of drinking and carousing, your friend awakens with a splitting headache and asks you for a pain reliever. What would you recommend? Visit nutrition.jbpub.com 76633_ch08_5589.indd 309 1/20/10 11:06:50 AM Quick Bite © Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION 310 CHAPTER 8 ALCOHOL hink about alcohol. What image comes to mind: Champagne toasts? Quick Bite Elegant gourmet dining? Hearty family meals in the European country- T side? Or do you think of wild parties? Or sick, out-of-control drunks? Preferred Beverages Violence? Car accidents? Broken homes? No other food or beverage has the Beer is the national beverage of Ger- power to elicit such strong, disparate images—images that reflect both the many and Britain. Wine is the national healthfulness of alcohol in moderation, the devastation of excess, and the beverage of Greece and Italy. political, social, and moral issues surrounding alcohol. Alcohol has a long and checkered history. More drug than food, alco- holic beverages produce druglike effects in the body while providing little, if any, nutrient value other than energy. Yet it still is important to consider alcohol in the study of nutrition. Alcohol is common to the diets of many people. -
References 263
7. REFERENeES Abel, E.L. (1978) Effect of ethanol on pregnant rats and their offspring. Psychopharmacology,57, 5-11 Abel, E.L. (1979) Sex ratio in fetal alcohol syndrome. Lancet, ii, 105 Abel, E.L. (1980) Fetal alcohol syndrome: behavioral teratology. Psycho 1. Bull., 87, 29-50 Abel, E.L. (1981) Fetal Alcohol Syndrome, VoL. 1, Boca Raton, FL, CRe Press Abel, E.L. (1985a) Prenatal effects of alcohol on growth: a brief overview. Fed. Proc., 44, 2318-2322 Abel, E.L. (1985b) Alcohol enhancement of marijuana-induced fetotoxicity. Teratology, 31, 35-40 Abel, E.L. & Dintcheff, RA. (1978) Effects of prenatal alcohol exposure on growth and development in rats. J. Pharmacol. exp. Ther., 207,916-921 Abel, E.L. & Dintcheff, RA. (1986) Saccharin preference in animaIs prenatally exposed to alcohol: no evidence of altered sexual dimorphism. Neurobehav. Toxicol. Teratol., 8, 521-523 Abel, E.L. & Greizerstein, H.R (1979) Ethanol-induced prenatal growth deficiency: changes in fetal body composition. J. Pharmacol. exp. Ther., 211,668-671 Abernethy, D.J., Frazelle, J. H. & Boreiko, C.J. (1982) Effects of ethanol, acetaldehyde and acetic acid in the C3Hj lOT1j2 CL8 cell transformation system (Abstract No. Bf-l). Environ. Mutagenesis, 4,331 Adam, L. & Postel, W. (1987) Gas chromatographie analysis of ethyl carbamate (urethane) in spirits (GeL). Branntweinwirtschaft, March, 66-68 Addiction Research Foundation (1985) Statistics On Alcohol and Drug Use in Canada and Other Countries, VoL. 1, Statistics on Alcohol Use, Toronto, pp. 214-218 Adelhardt, M., Jensen, O.M. & Hansen, H.S. (1985) Cancer of the larynx, pharynx, and oesophagus in relation to alcohol and tobacco consumption among Danish brewery workers.