Guide for Good Practices for the Filling of Wine in BIB
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WHEATON® Glass Bottles
WHEATON® Glass Bottles WHEATON® Glass Bottles WHEATON offers a comprehensive line of glass laboratory bottles and jars. Glass bottles offer sample reliability and integrity, and is a mainstay of labs worldwide. WHEATON bottles are manufactured from USP Type III soda-lime glass with moderate chemical resistance. Popular bottle styles available include Media Bottles, Boston Rounds, Wide Mouth Packers, Straight Sided Jars and Safety Coated Bottles for enhanced laboratory protection. WHEATON completes the package with the right closure. We provide a variety of caps and seals to ensure a perfect fit for each container. WHEATON offers convenience bulk packs of containers with or without caps attached for high use items or facilities with centralized stockrooms. With safety in mind, Tamper Evident Seal / HAZCOM Labels are provided in each case of bottles with the exception of bulk packs. Product Highlights • Bottles manufactured from clear and amber USP Type III soda-lime glass • Wide mouth bottles are ideal for dry and viscous samples • White polypropylene or black phenolic screw closures can be • Amber colored glass is ideal for light sensitive products purchased separately • Narrow mouth bottles are ideal for liquids • Methods of sterilization: dry heat or EtO (not suitable for autoclave) • Safety coated glass prevents dangerous spills and control sharp fragments WHEATON® Glass Bottles French Square Valumetric™ Graduated Bottle Media Bottle, Lab 45 ■ Clear or Amber, USP Type III soda-lime glass ■ Clear, USP Type III soda-lime glass ■ Manufactured -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
More Than Just Dry Air
More than just dry air Rich Heimsch To avoid the damage of micro-cracks and delamination during the processing of electronic components, appropriate environmental storage is essential. The introduction of lead-free soldering and the associated higher processing temperatures involved makes moisture management even more critical. In this collection of articles published in SMT 007 magazine, Rich Heimsch of Super Dry Totech discusses the issues of moisture damage and specialized moisture management and tracking technology for Components and PCBs. IPC/JEDEC J-STD-033C Joint February 2012 Supersedes IPC/JEDEC J-STD-033B Industry Includes Amemdment 1 October 2005 Standard Handling, Packing, Shipping, and Use of Moisture/ Reflow and/or Process Sensitive Components The advent of surface mount devices (SMDs) introduced a new class of quality and reliability concerns regarding damage from the solder reflow process, such as cracks and delamination. This document describes the standardized levels of floorlife exposure for moisture/reflow sensitive SMDs along with the handling, packing, and shipping requirements necessary to avoid moisture/ reflow related failures. Companion documents J-STD-020 and J-STD-075 define the classification procedure and JEP113 defines the labeling requirements. For moisture sensitivity, moisture from beyond moisture sensitivity such as thermal atmospheric humidity enters permeable sensitivity, flux sensitivity, or cleaning process packaging materials by diffusion. Assembly sensitivity. processes used to solder SMDs to printed The purpose of this document is to provide circuit boards (PCBs) expose the entire manufacturers and users with standardized package body to temperatures higher than methods for handling, packing, shipping, and 200 °C. During solder reflow, the combination use of moisture/reflow and process sensitive of rapid moisture expansion, materials devices that have been classified to the levels mismatch, and material interface degradation defined in J-STD-020 or J-STD-075. -
SCHOTT DURAN® Laboratory Glass Bottles and Screw Caps - Rely on the Original! - 50086 E 0105 6.5 Ba/Jo Printed in Germany
04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 2 LABWARE SCHOTT DURAN® E SCHOTT DURAN® laboratory glass bottles and screw caps - Rely on the original! - 50086 e 0105 6.5 ba/jo Printed in Germany Labware SCHOTT AG Hattenbergstrasse 10 55122 Mainz Germany Phone: +49 (0)6131/664907 Fax: +49 (0)6131/664016 E-mail: [email protected] www.schott.com/duran 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 3 SCHOTT DURAN® laboratory glass bottles Fields of application and properties The outstanding properties of DURAN® laboratory glass bottles have been valued for many years. By continuous development and improvement, SCHOTT is able to provide top-quality products and systems based on the original, well proven bottle design. Their consistency, reliability and flexibility in storage, packaging and preparation applications make DURAN® laboratory glass bottles the global standard for the chemical, pharmaceutical and bioscience fields. ■ conformity with ISO standards 3585 and 4796 ■ glass type No. 1, normal glass pursuant to USP 27; EP; DAB 10 ■ high service temperature of up to 500°C ■ excellent thermal shock resistance ■ easy to clean and readily sterilized ■ excellent chemical resistance ■ highly inert ■ standardized GL screw thread and matching screw cap systems ensure a low-leakage closure with excellent pouring capabilities ■ stable design and uniform wall strength make DURAN® laboratory glass bottles robust helpers in daily work even under high mechanical strain and rapid or extreme changes in temperature ■ all DURAN® laboratory glass bottles are now supplied with a printed “Retrace Code” allowing batch and quality certification via the internet NEW 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 4 A perfect solution to each and every application The classic version – the DURAN® laboratory glass bottle The original is widely used in labora- tories and factories in numerous applications. -
Food & Distribution
Food & Distribution www.piramalglassusa.com Food & Distribution Quality you can trust, Why Piramal Glass Design you will love Piramal Glass Limited (PGL) provides turnkey solutions for glass packaging in over 54 countries for the Specialty Liquor, Beauty, Pharmaceutical, and Food & Distribution markets. We have glass bottle manufacturing and decorating facilities in India, USA and Sri Lanka & Piramal Glass USA is the leader in glass marketing offices in Mumbai, Paris, Sao Paulo, Colombo and Dayton. packaging solutions for the Specialty Piramal Glass USA (PG USA) is the US subsidiary of PGL and a vertically integrated company. We have a glass manufacturing operation in Park Hills, Missouri and a decoration Liquor, Beauty, Pharmaceutical, and Food facility in Williamstown, New Jersey. Supplementing these operations are our warehouses: on the West Coast in Santa Fe Springs, California; in the heartland of the country in Park & Distribution industries. Our multiple state Hills, Missouri; and on the East Coast in Dayton, NJ (the home of our US corporate and marketing office). of the art molded glass plants produce PG USA offers a wide variety of Industry Standards, Piramal Proprietary Designs and industry standard & unique shelf stock and custom designed molds to customers ranging from emerging start-up companies to large multinationals. We provide high-quality shelf stock bottles that will enhance your product. custom containers for both local and global These in stock containers will facilitate quickness to market and reduce initial launch costs. Should your brand require a custom design whether it be the altering of an existing markets. Additionally we provide a variety stock mold or the building of a new custom mold, we offer digital product and engineering services that take your design from concept to delivery. -
Basic Guide to Bottle Identification Say You're Planting a New Tree in Your
Basic Guide to Bottle Age Identification Say you’re planting a new tree in your backyard, and you dig a hole deeper than you’ve had to dig before. In the hole you find a glass bottle that you didn’t put there. How can you identify the bottle? How can you tell if it is old or just a piece of modern recycling that the previous owner left behind? Below please find a basic guide to help you identify a bottle’s age. Bottle identification is a rabbit hole that I’ve found fun to fall into; one bottle can take hours to research, and sometimes, you can’t find anything on it at all! In addition, manufacturing technological advances were adopted over time, not all at once, so older techniques were used at the same time as newer ones. This makes determining exact age for a bottle that wasn’t machine-made a little tricky. But, by looking at a few basic characteristics, you can learn if you want to toss your find in the recycling bin or place it at the center of your mantle. If you are interested in discovering more, I’ve listed some helpful web sites at the end. If you just want a basic guide, hope this helps! How was the bottle made? The first thing that I do when I handle a bottle is look at the construction – the sides, the top or lip, and the base. Free-Blown - Bottles were blown by hand in antiquity, and free-blown bottles were the main manufacturing technique used before the mid-1800s for utilitarian bottles. -
Instructions: Wine Kits with Grape Skins
00XXXX 2018 INSTRUCTIONS: BE SURE TO USE ALL INGREDIENT PACKAGES INCLUDED IN YOUR KIT. WINE KITS WITH Your wine kit includes the following: • Wine Base – unlabeled large bag consisting of grape juice concentrate GRAPE SKINS pLaCe YOuR • Reserve(s) (if included)– smaller bag pROduCtiON • Grape Skins bag – smaller bag COde StiCkeR HeRe iMpORTANT: ensure that your primary fermenter is large enough for the juice bladder • Muslin bag – to hold grape skins (Found on the top of with space for foaming during fermentation. • May contain oak (granular, chips or cubes), your wine kit box) • Yeast Pack (up to 2 packages) • Packet #2 Bentonite (up to 2 packages)– helps yeast activity and removes proteins • Packet #3 Potassium Metabisulphite – used to prevent oxidation and improve shelf life • Packet #4 Potassium Sorbate – inhibits yeast cell reproduction • Fining Agents – Kieselsol (up to 2 packages) and Chitosan (up to 2 packages) – Removes suspended particles, which results in a clear SPECIFIC GRAVITY (S.G.) BY STAGE stable wine STARTING S.G. STABILIZING S.G. 1.080 - 1.100 < 0.996 wineMaking equipMent needed primary Fermenter: a food grade graduated plastic container up to STEP 1 DAY 1 - PRIMARY FERMENTATION DAY 1 30 L/8 uS gal. date: MM / DD / YY 1.1 Clean and sanitize equipment to be used. Starting S.g.: Carboy: 1.2 pour 1 L (4 cups) of hot tap water into bottom of the primary fermenter and stir in a glass or plastic carboy to hold 23 L /6 uS gal. packet #2 Bentonite. Mix well. and will fit a fermentation lock and stopper. -
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated Flavors Do Not Spoil, Or Go Rancid, Like Fruit Juices Can., So
THE FLAVOR APPRENTICE SHELF LIFE FLAVOR INFORMATION Concentrated flavors do not spoil, or go rancid, like fruit juices can., so they do not really have an "expiration date". But under certain conditions they can change. In other words, you will notice that a "fresh" bottle might seem different from an older bottle. Basically, what my flavor manufacturer tells me is that the flavors can have a very long shelf life, when they are not continuously opened and are stored in glass. It is not necessary to store them in the refrigerator, but I don't think that this would hurt them. But sometimes refrigeration can cause re-crystallization of flavors that have a lot of the crystals like ethyl maltol in them. Please refer to our COA for our shelf life statement. Here's some background. Every concentrated flavor is a mixture of raw materials, and every flavor blend can act differently. For example flavors that have a vanilla characteristic are going to have slightly different storage capabilities than fruit flavors. Here's the reason. Vanilla and caramel flavors are mostly made of large molecules like vanillin, ethyl vanillin , etc. These molecules are not very volatile, and tend not to escape the bottle when you open it. They will be fairly stable. Fruit flavors, on the other hand, are made of much smaller molecules in general. Whenever you open a bottle, it's the lightest and smallest molecules that escape and reach your nose quickly. Over time when you open a bottle over and over again more and more proportion of these lighter molecules leave the bottle and eventually the character of the flavor will be changed. -
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: an Overview
polymers Review Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview Diako Khodaei, Carlos Álvarez and Anne Maria Mullen * Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; [email protected] (D.K.); [email protected] (C.Á.) * Correspondence: [email protected]; Tel.: +353-(1)-8059521 Abstract: Biodegradable polymers are non-toxic, environmentally friendly biopolymers with con- siderable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agri- cultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a sig- nificant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed. Citation: Khodaei, D.; Álvarez, C.; Mullen, A.M. Biodegradable Keywords: biodegradable polymers; packaging materials; meat co-products; animal by-products; Packaging Materials from Animal protein films Processing Co-Products and Wastes: An Overview. -
Bio-Based and Biodegradable Plastics – Facts and Figures Focus on Food Packaging in the Netherlands
Bio-based and biodegradable plastics – Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Rapport nr. 1722 Bio-based and biodegradable plastics - Facts and Figures Focus on food packaging in the Netherlands Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Report 1722 Colophon Title Bio-based and biodegradable plastics - Facts and Figures Author(s) Martien van den Oever, Karin Molenveld, Maarten van der Zee, Harriëtte Bos Number Wageningen Food & Biobased Research number 1722 ISBN-number 978-94-6343-121-7 DOI http://dx.doi.org/10.18174/408350 Date of publication April 2017 Version Concept Confidentiality No/yes+date of expiration OPD code OPD code Approved by Christiaan Bolck Review Intern Name reviewer Christaan Bolck Sponsor RVO.nl + Dutch Ministry of Economic Affairs Client RVO.nl + Dutch Ministry of Economic Affairs Wageningen Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl/foodandbiobased-research © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen Food & Biobased Research, institute within the legal entity Stichting Wageningen Research Preface For over 25 years Wageningen Food & Biobased Research (WFBR) is involved in research and development of bio-based materials and products. -
Glass Beer Bottle Reuse in Bulgaria
Glass beer bottle reuse in Bulgaria Kameliya Krumova Environmental Management and Sustainability Science Master Thesis June 2016 Introduction This study has been carried out individually in at the 4th semester of the Master Program Environmental Management and Sustainability Science at Aalborg University. The study has been conducted in Bulgaria between February and May 2016. The subject of this research was suggested by Margarita Georgieva, an ecology expert in Ecology department from Stara Zagora Municipality, Bulgaria. I have been on a three month internship at the Ecology department in Stara Zagora Municipality in the 3rd semester of this Master Program. In the last decades increase in the world’s population results in higher need for food and therefore increase in generation of packaging waste like bottles and boxes (Gómez, et al., 2009). The packaging material could have a significant impact on the environment (Meneses, et al., 2012) (Del Borghi, et al., 2014). Moreover the choice of packaging material could lead to impact on the whole beverage value chain (Simon, et al., 2016). Waste management could become a challenge in fast growing cities (Gómez, et al., 2009). Reuse of packaging should be considered before any other waste treatment, placed under ‘reuse’ in the waste hierarchy pyramid (Babader, et al., 2016) (WRAP, 2011). Although reuse is the easiest way to reduce waste, it has not been a common focus in studies (Babader, et al., 2016). One of the packaging, glass, could be easily reused due to its qualities (Brewers Association, 2014) (INFORM, 2012) (FEVE, n.d.) A common way in Western Europe (Denmark, Sweden, Germany) to reuse glass bottle packaging is through deposit system on beverage plastic, cans and glass bottles including water, beer, siders, non-alcoholic drinks (Zero Waste Europe, 2010). -
Plastic Pollution Curriculum and Activity Guide
Plastic Pollution Curriculum and Activity Guide Table of Contents Grade K-3 • World of Waste Students collect and record data of the trash they generate, and describe strategies for using resources wisely (reduce, reuse, recycle, and recover). • There Is No Away Students identify the destination of the waste the generate at home and at school and the negative aspects of dumping or burning trash to ultimately recognize that there is no “away” in “throw it away” • What is a Watershed? Students are introduced to the concept of a watershed and the effects of pollution. • The Storm Drain Connection Students explore their school’s surrounding streets to identify storm drains in the neighborhood and understand that storm drains are connected to water systems and can become a significant source of water pollution • Plastic Pollution: It Can Be Deadly Students experience in a simulated setting the negative effects that plastic, in particular, can have on the feeding activities and health of wildlife, and consider the effects of plastic debris in the oceans and on the beaches from an animal’s perspective Grade 4-6 • Landfill in a Bottle Students create a simulated landfill environment to understand how household/school waste breaks down in a landfill and learn ways to reduce, reuse and recycle • Wrap It Up Students will examine the role of product packaging and resource waste • Spill Spread By simulating how currents are affected by temperature, students learn how pollution is transported away from our shores. Grade 7-12 • Synthetic Sand In this activity students conduct a transect of an area of beach to identify and catalogue the various materials collected there.