DOCSLIB.ORG

University Microfilms International

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
University Microfilms International INFORMATION TO USERS This material was produced from a microfilm copy of the original document. While the molt advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sign or “target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they ere spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image. You will find j b good image of the page in the adjacent frame. 3. When a map, drawing or chart, etc., was part of the material being photographed the photographer followed a definite method in "sectioning" the material. It is customary to begin photoing at the upper left hand comer of a large sheet and to continue photoing from left to right in equal sections with a small overlap. If necessary, sectioning is continued again - beginning below the first row and continuing on until complete. 4. The majority of users indicate that the textual content is of greatest value, however, a somewhat higher quality reproduction could be made from "photographs" if essential to the understanding of the dissertation. Silver prints of "photographs" may be ordered at additional charge by writing the Order Department, giving the catalog number, title, author and specific pages you wish reproduced. 5. PLEASE NOTE: Some pagss may have Indistinct print. Filmed as received. University Microfilms International 300 North Zeob Road Ann Arbor, Michigan 48106 USA St John's Road, Tyler’s Green High Wycombe, Bucks, England HP10 8HR 77-31,902 KARDOSH, Kamal B., 1947- EFFECT OF SUBSTRATES ON THE FORMATION OF FUSEL ALCOHOLS IN A SIMULATED BEER FERMENTATION. The Ohio State University, Ph.D., 1977 Food Technology University Microfilms International, Ann Arbor, Michigan 4aioe EFFECT OF SUBSTRATES ON THE FORMATION OF FUSEL ALCOHOLS IN A SIMULATED BEER FERMENTATION DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Kamal B. Kardosh, B.Sc., M.Sc. The Ohio State University 1977 Reading Committee: Approved by W. H. Harper T. Kristoffersen E. Mikolajcik rtment of Food and Nutrition J. L. Blaisdell DEDICATION I wish to dedicate this dissertation to my parents Boulous and Yavon Kardosh for all the things they have meant to me. ii ACKNOWLEDGMENT Scientific journals and research papers dealing with beer technology and fermentation are markedly scarce throughout the United States' university libraries. At Ohio State University, the largest campus in the U.S.A., the libraries have no such journals as Technical Quarterly, Brewing Digest or The Brewing Institute Journal. In con­ trast, two large beer-producing companies with research facilities with which I was in contact, have excellent libraries equipped with many journals and books. I would have found it very difficult to have completed this research without the use of their facilities. In particular, I am grateful to Dr. Morten C. Meilgaard, Director of Research and Development, The Stroh Brewing Co., Detroit, Michigan, for all the help extended to me throughout my graduate work. I am also grateful to Ross Laboratories, Columbus, Ohio for their help in analyzing the ‘amino acids samples. I can not imagine, for a moment, that I could have com­ pleted this study without the help, advice, and encourage­ ment of many people. iii ACKNOWLEDGMENT (continued) To my faculty adviser, Dr. W. J. Harper, my sincere thanks and gratitude for his guidance and support throughout this endeavor. To the chairman of the department, Dr. Thorvald Kristoffersen, I am thankful for providing me with the opportunity to pursue graduate studies. Above all, Dr. Kristoffersen's help and guidance in preparing this manu- script were invaluable. To Dr*. Rory Delaney, the Department of Food Science and Nutrition, my many thanks for his generous cooperation and advice in preparing the experimental design in some of the experiments. I acknowledge the friendship and help extended to me by Drs. Emil Mikolajcik and Paul Hansen, the Department of Food Science and Nutrition. Also, to all the faculty members who made my stay at Ohio State a pleasant experience. To the graduate .students at this department, thanks for all the memories, the good times, and above all your friend­ ship. And last but not least, my love aiid thanks to my wife; Pamela, for her moral support and for her beautiful gift, our new baby, Adrienne Lee, born a few days prior to my final oral examination. iv VITA May 19, 1947 Born - Nazareth, Israel 1972 .... B.Sc., University of Wisconsin, La-Crosse, Wisconsin 1973-1975 . Graduate Research Associate, The Food Science and Nutrition Department, The Ohio State Uni­ versity, Columbus, Ohio 1975 .... M.Sc., The Ohio State University, Columbus, Ohio 1975-1977 . Graduate Teaching Associate, The Food Science and Nutrition Department, The Ohio State Uni­ versity, Columbus, Ohio 1977 .... Consultant Food Technologist Booz Allen and Hamilton Florham Park, New Jersey v TABLE OF CONTENTS Page DEDICATION .......... .................................. ii ACKNOWLEDGMENTS..........................................ill VITA ...................................................... V • LIST OF T A B L E S ............................ ix LIST OF FIGURES ....."......................... xii INTRODUCTION ......... 1 LITERATURE REVIEW ....................................... 3 Brewing Technology ............................ ‘ . 3 Effect of Steeping on Wort Amino Acids ........... 6 Effect of Steeping on Wort Carbohydrates ......... 8 Nitrogen Utilization .............................. 8 Carbohydrate Utilization .......................... 10 Flavor Compounds in B e e r ......................16 Factors Affecting the Production of Fusel Alcohols ................................. 1 7 Biosynthesis of Fusel Alcohols 22 Nutritional Properties of B e e r ............... 30 SCOPE OF INVESTIGATION ...................... *...........33 EXPERIMENTAL PROCEDURE . ......................... ; 34 Fermentation Medium and P r o c e s s ............. 34 Determination of Fu b b I Alcohols ......... 36 Determination of Individual Carbohydrates .... 40 Determination of Free Amino Nitrogen .........42 Determination of Amino Acids ........... 46 Determination of Ammonium S u l f a t e ...........47 Specific Gravity Measurements .......... 50 Analysis of Variance ............................ 5 1 Yeast Cell Count . ................................ 52 vi TABLE OF CONTENTS (continued) » Page RESULTS ............................. 53 Fusel Alcohols in Selected Samples of Commercial B e e r ............................ 53 Effect of Source and Concentration of Nitrogen on Selected Characteristic of B e e r ............................................. 54 A) Free Amino Acids ................. 54 Fusel Alcohol Formation . .................... 57 Carbohydrate Utilization .......... 59 Free Amino Nitrogen Utilization ............. 66 Amino Acid Utilization..........................66 pH and Specific Gravity ....................... 80 B) Ammonium Sulfate ....................... 80 Fusel Alcohol Production 84 ' Carbohydrate Utilization ............. .... 89 Ammonia Nitrogen Utilization .... ......... 89 pH and Specific Gravity ..................... 94 Comparison of Results for the Fermentations with Amino Acids and Ammonium Sulfate as the Source of Nitrogen ..............................94 Effect of Nitrogen Source on Free Amino Nitrogen Utilization . ...................... 102 Role of Carbohydrates on Selected Characteristics of B e e r ...........................102 Addition of Single Carbohydrate to Wort . .102 Fusel Alcohol Production ........... 104 Other Characteristics .........................106 Effect of the Ratio of Fermentable Carbohydrates in W o r t .............................106 Fusel Alcohol Production...................... 108 Carbohydrate Utilization ...................... 115 Ammonia Nitrogen Utilization .................. 119 pH and Specific Gravity . ................ 119 vii TABLE OP CONTENTS (continued) Page Periodic Addition of Carbohydrate to the W o r t .................................. .122 Fusel Alcohol Production .......................125 Carbohydrate Utilization...................... 125 Ammonia Nitrogen Utilization.................. 133 pH and pH Gravity ............................. 135 Yeast Cell Growth .......................135 DISCUSSION ............................................141 SUMMARY AND CONCLUSIONS................................. 158 BIBLIOGRAPHY ....................................... 162 viii LIST OF TABLES Table Page 1. Degree o£ Steeping at which Highest Levels of Amino Acids are Obtained in Eli M a l t ................................ 7 2. Degree of Steeping at which Highest Levels of Sugars are Obtained in Barley M a l t ..................................... 9 3. Order of Absorption of Amino Acids From Wort by Brewers' Y e a s t ........................ 11’ 4. Fusel Alcohol Content of Some Commercial Beer . ...............................
Load more

Recommended publications
  • The Alcohol Textbook 4Th Edition
    TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F.
    [Show full text]
  • Analysis of Fusel Alcohols Using HT3 Headspace Sampling
    APPLICATION NOTE AN094 Analysis of Fusel Alcohols using HT3 Headspace Sampling INTRODUCTION Fusel alcohols are a common by-product of the fermentation process, but abnormal quantities or types can indicate alcoholic beverage adulteration. Method SSD: TM:200 is a direct injection method for testing these alcohols. The method states that Non-Beverage Alcohol (NBA) products, not miscible with water, cannot be analyzed by this method. Additionally, NBA products and distilled spirits with greater than 10% solids must be diluted prior to analysis. The direct injection technique transfers all compounds in the sample into the inlet and could potentially contaminate the inlet liner, requiring frequent changes. To compensate for this contamination, the quality control section of SSD: TM:200 indicates that when the correlation coefficient drops below 0.99, the liner should be changed as a corrective action. In addition to liner contamination, thermally labile compounds such as sugars can break down, leading to interfering peaks that hinder analysis. A static headspace vial sampler will be used to develop a static headspace method to test for fusel oil following the TTB method. By using static headspace, only the volatile component will be transferred to the GC, leaving the non-volatile components that can foul an injection liner in the headspace vial. Figure 1. SCION Instruments HT3 Headspace Sampler Analysis of Fusel Alcohols using SCION HT3 Headspace Sampling EXPERIMENTAL For this study, the HT3 was coupled to a GC/FID system. Helium was used as the GC carrier gas and FID makeup gases, as well as the HT3 pressurization gas. The Method Optimization Mode (M.O.M.) feature of the HT3’s software was utilized to develop the sample temperature study.
    [Show full text]
  • Enhancing the Yields of Phenolic Compounds During Fermentation Using Saccharomyces Cerevisiae Strain 96581
    Food and Nutrition Sciences, 2014, 5, 2063-2070 Published Online November 2014 in SciRes. http://www.scirp.org/journal/fns http://dx.doi.org/10.4236/fns.2014.521218 Enhancing the Yields of Phenolic Compounds during Fermentation Using Saccharomyces cerevisiae Strain 96581 Adam A. Banach, Beng Guat Ooi* Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, USA Email: *[email protected] Received 2 September 2014; revised 28 September 2014; accepted 15 October 2014 Copyright © 2014 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as con- tribute to the flavors and aromas of fermented food and beverages. This research shows that Sac- charomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endo- genous enzymes.
    [Show full text]
  • What Happens in Yeast During the Crabtree Effect? an Investigation of Work Are Discussed
    8 APPLIED MICROBIOLOGY Volume 8 In this thesis a metabolic model of S. cerevisiae was enhanced with the biochemistry of volatile metabolites that have been found by a literature investigation. Not only the volatile metabolites in question have been added, but also substances and reactions that Christoph Halbfeld connect them to metabolites already present in the model. In total, 225 metabolites and 219 reactions were added to the model. Furthermore, 12 metabolic reactions could be verified by physiological and enzyme assays of knockout mutants. What happens in yeast during Additionally, volatile metabolite dynamics during the induction of the Crabtree effect in a fully respiratory growing continuous culture of S. cerevisiae were explored with real- the Crabtree effect? time analyses of the fermentation off-gas. Secondary electrospray ionization-Orbitrap- mass spectrometry was used for this endeavor. In these measurements, I detected about An investigation of S. cerevisiae’s 2,500 signals of which 16 showed a response to the perturbation of the metabolic state prior to the detection of ethanol. volatile space Furthermore, the possibility of online volatile metabolite monitoring due to multi capil- lary column–ion mobility spectrometry (MCC-IMS) analysis of yeast fermentation off-gas was established. The MCC-IMS used was developed for the detection of volatiles in human breath, and several technical adaptations were applied to allow robust detection of volatiles in the headspace of yeast fermentations. volatile space The MCC-IMS in its optimized configuration was applied to monitor volatile metabolite changes of a laboratory and an industrial yeast strain during the Crabtree effect. In ad- dition, metabolic differences in this setting were examined on transcriptional level using a cDNA microarray.
    [Show full text]
  • Revised Manual on Alcoholic Beverages
    List of Contributors Name Organization Dr. Rajan Sharma ICAR-National Dairy Research Institute, Karnal Dr. Ajit Dua Punjab Biotechnology Incubator, Mohali Dr. AK Dikshit Retd. from Division of Agricultural Chemicals, Indian Agricultural Research Institute (IARI), Pusa, New Delhi Dr. Alok Kumar Srivastava CSIR-Central Food Technological Research Institute (CFTRI), Mysuru Dr. Jagan Mohan Rao Retd. from CSIR-Central Food Technological Research Institute (CFTRI), Mysuru Dr. Kiran N Bhilegaonkar ICAR-Indian Veterinary Research Institute Regional Station, Pune Dr. Lalitha Ramakrishna Retd. from CSIR-Central Food Technological Research Gowda Institute (CFTRI), Mysuru Dr. Mohana Krishna Reddy CSIR- Indian Institute of Chemical Technology, Hyderabad Mudiam Dr. Rajesh R Nair CALF, National Dairy Development Board, Anand Dr. Raju Khan CSIR-Advanced Materials & Processes Research Institute, Bhopal Dr. Reena Das Postgraduate Institute of Medical Education and Research, Chandigarh Dr. Sanu Jacob Food Safety and Standards Authority of India Dr. Dinesh Kumar Food Safety and Standards Authority of India Shri Shailender Kumar Food Safety and Standards Authority of India Ms. Kanika Aggarwal Food Safety and Standards Authority of India Shri Ratish Ramanan Food Safety and Standards Authority of India TABLE OF CONTENTS S. No. TITLE PAGE No. 1. Alcoholic Beverages and Types 1 2. General Glassware and Apparatus 2 METHOD NO. METHOD Determination of Ethyl Alcohol Content - Pycnometer 3. FSSAI 13.001:2021 3-4 Method or Hydrometer Method Determination of Ethyl Alcohol Content - Distillation 4. FSSAI 13.002:2021 5-6 Method (for products containing high volatile acids) Gas Chromatography-FID Method of Alcohol 5. FSSAI 13.003:2021 7 Estimation using Chromosorb Support Columns Determination of Ethyl Alcohol Content - Dichromate 6.
    [Show full text]
  • — Ä ^ TNO Nutrition and Food Research
    —Ä^ TNO Nutrition and Food Research Biomedical and social aspects of alcohol use: a review of the literature Dirk G. van der Heij & Gertjan Schaafsma (Editors) TNONutrition andFood Research, Zeist, Netherlands Pudoc Wageningen 199 CIP-data Koninklijke Bibliotheek, Den Haag Biomedical Biomedical and social aspects of alcohol use: a review of the literature / Dirk G. van der Heij and Gertjan Schaafsma (eds.). - Wageningen : Pudoc [etc.]. - III. Met reg. ISBN 90-220-1051-I geb. NUGI 735 Trefw. alcoholgebruik. BIBLIOTHEEK r^oBOUWUNIVERS: WAGENINGEN ISBN 90-220-1051-1 NUGI 735 © Centre for Agricultural Publishing and Documentation (Pudoc), Wageningen, Netherlands, 1991. All rights reserved. Nothing from this publication may be reproduced, stored in acomputerize d system or published in any form or in any manner, including electronic, mechanical, reprographic or photographic, without prior written permissionfro m the publisher, Pudoc,P.O . Box 4,670 0A A Wageningen,Netherlands . The individual contributions in this publication andan y liabilities arising from them remain the responsibility of the authors. Insofar asphotocopie s from this publication are permitted byth e Copyright Act 1912,Articl e I6B andRoya l Netherlands Decree of 20Jun e 1974(Staatsbla d 351) asamende d in Royal Netherlands Decree of 23Augus t 1985 (Staatsblad 471) andb y Copyright Act 1912,Articl e 17,th e legally defined copyright feefo r anycopie s should be transferred to the Stichting Reprorecht (P.O. Box 882, 1180A W Amstelveen, Netherlands). For reproduction of parts of this publication incompilation s sucha santhologie s or readers (Copyright Act 1912, Article 16), permission must be obtained from the publisher.
    [Show full text]
  • Beer Molecules and Its Sensory and Biological Properties: a Review
    molecules Review Beer Molecules and Its Sensory and Biological Properties: A Review Bruno Vieira Humia 1,2,*, Klebson Silva Santos 3,*, Andriele Mendonça Barbosa 1,2, Monize Sawata 1,2, Marcelo da Costa Mendonça 1,2,4 and Francine Ferreira Padilha 1,2 1 Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil; [email protected] (A.M.B.); [email protected] (M.S.); [email protected] (M.d.C.M.); [email protected] (F.F.P.) 2 Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil 3 Center for Study on Colloidal Systems (NUESC)/Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil 4 Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Avenida Beira-mar, 3.250, Aracaju 49025-040, Sergipe, Brazil * Correspondence: [email protected] (B.V.H.); [email protected] (K.S.S.); Tel.: +55-079-99191-0680 (B.V.H.) Received: 11 March 2019; Accepted: 19 April 2019; Published: 20 April 2019 Abstract: The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control.
    [Show full text]
  • Complete Separation and Quantitation of Fusel Oils by Capillary GC Application
    Complete Separation and Quantitation of Fusel Oils by Capillary GC Application Authors amyl alcohol (2-methyl-1-butanol). They are formed through transamination of carbohydrates Eberhardt R. Kuhn and Allen K. Vickers by amino acids: Agilent Technologies, Inc. Life Sciences and Chemical Analysis Glucose → α-Keto-Acids → Decarboxylation and Reduction → Alcohols 91 Blue Ravine Road Amino acid α-Keto acid Fusel alcohol Folsom, CA 95630 Leucine α-Isocaproate 3-Methyl-1-butanol Isoleucine α-Keto- β-methyl valerate 2-Methyl-1-butanol Susan E. Ebeler, Dawn M. Ahlgren, and John H. Thorngate University of California, Davis Valine α-Ketoisovalerate 2-Methyl-1-butanol Department of Enology and Viticulture Threonine α-Ketobutyrate 1-Propanol 2-Phenylalanine α-Phenyl-2-ketopropionate 2-Phenylethanol Abstract Fusel oils are important flavor constituents in Fusel oils are of great importance in the alcoholic bever- alcoholic beverages. As a group they contribute ages industry, since they affect the flavor and aroma of “fusel/diesel-like” character. Individual aromas the beverage. Thus, their accurate quantitation is essen- range from “banana” (isoamyl acetate) to “rose-like” tial in assuring consistent quality of alcoholic beverages. (phenylethanol). At high levels they are considered Traditionally, packed GC columns were used for this undesirable; however, low to moderate levels con- analysis. Capillary columns do not offer the specific sta- tribute to the complexity of the beverage. Analysis tionary phases that were available, and necessary, for of fusel oils is used to monitor distillation processes, packed columns. This application note describes the suc- malfunctions in distillation apparatuses, as well as cessful separation of all fusel oils, including other com- confirming fermentation substrate authenticity.
    [Show full text]
  • Sensible Drinking. the Report of an Inter-Departmental Working Group
    Sensible Drinking The Report of an Inter-Departmental Working Group December 1995 CONTENTS 1: INTRODUCTION 2 2: ALCOHOL CONSUMPTION IN THE UNITED KINGDOM 3 3: THE CURRENT SENSIBLE DRINKING MESSAGE 6 4: FACTORS TAKEN INTO ACCOUNT IN ASSESSING THE EVIDENCE 6 5: BENEFICIAL LONG TERM EFFECTS OF ALCOHOL 7 6: HARMFUL EFFECTS OF ALCOHOL 11 7: ALL CAUSE MORTALITY 17 8: WOMEN AND ALCOHOL 18 9: GENERAL PUBLIC HEALTH ADVICE 20 10: FINDINGS AND CONCLUSIONS 22 11: RECOMMENDATIONS FOR FUTURE ACTION 27 ANNEXES A Membership of the inter-Departmental Group on Sensible Drinking 29 B: List of Contributors of Written Evidence to the Inter-Departmental Group on Sensible Drinking 30 C: Bibliography 34 D: Alcohol in the Health Strategies for Scotland, Wales and Northern Ireland 43 E: History of the Sensible Drinking Message 45 F: Sensible Drinking Message in some other Countries 47 G: Alcohol Consumption and Coronary Heart Disease: Inferring Causality 48 H: Report of the Committee on Mutagenicity of Chemicals in Food, Consumer Products and the Environment 49 I: Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment: Statement for the Interdepartmental Group on Sensible Drinking 52 J: Statement by the Committee on Toxicology on the Effects of Ethanol intake on Pregnancy, Reproduction and Infant Development 80 1 1. INTRODUCTION 1.1 In reply to a Parliamentary question on 27 April 1994, the Government announced that an interdepartmental group of officials would be set up to carry out a review of the Government’s sensible drinking message in the light of the latest evidence which indicated that drinking alcohol might give protection from Coronary Heart Disease (CHD).
    [Show full text]
  • Mapping the Aspergillus Niger Metabolite Biomarkers for in Situ and Early Evaluation of Table Grapes Contamination
    Mapping the Aspergillus niger metabolite biomarkers for in situ and early evaluation of table grapes contamination João Raul Belinato State University of Campinas: Universidade Estadual de Campinas Carina Pedrosa Costa Universidade de Aveiro Adelaide Almeida Universidade de Aveiro Silvia Rocha Universidade de Aveiro Fabio Augusto ( [email protected] ) University of Campinas https://orcid.org/0000-0002-4673-0231 Research Article Keywords: Aspergillus niger, food contamination, GC×GC, metabolites, HS-SPME Posted Date: June 23rd, 2021 DOI: https://doi.org/10.21203/rs.3.rs-650006/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/24 Abstract Aspergillus niger volatilome was recently explored using advanced gas chromatography tools tandem with multivariate analysis, which allowed to propose a molecular biomarker pattern for this fungus. A. niger is a ubiquitous fungus responsible for food contamination, being reported as one of the main agents of the black mold disease, a serious post-harvest pathology of table grapes. In this work the metabolite pattern already proposed was tested in three different conditions, i.e., by using : (i) 1 day of growth time for A. niger cultures; (ii) 1 day of growth time through A. niger cultures obtained from previously contaminated grapes and iii) in situ SPME approach directly on previously contaminated table grapes with A. niger. Supervised multivariate analysis was performed which revealed that after 1 day of inoculation it was possible to detect the A. niger biomarkers, which allows to infer its presence. Furthermore, the follow-up of this set of metabolites showed that they can be employed to conrm the presence of the pathogen in two varieties of table grapes.
    [Show full text]
  • Toxicology of Alcohol-Based Hand Rubs Formulated with Technical-Grade Ethanol
    Toxicology Reports 8 (2021) 785–792 Contents lists available at ScienceDirect Toxicology Reports journal homepage: www.elsevier.com/locate/toxrep Toxicology of alcohol-based hand rubs formulated with technical-grade ethanol Timothy J. Tse a,*, Sarah K. Purdy a, Jianheng Shen a, Fina B. Nelson a, Rana Mustafa a,b,c, Daniel J. Wiens a, Martin J.T. Reaney a,b,c,* a Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada b Prairie Tide Diversified Inc., 102 Melville Street, Saskatoon, SK S7J 0R1, Canada c Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou, Guangdong 510632, China ARTICLE INFO ABSTRACT Edited by Dr. A.M Tsatsaka Alcohol-based hand rubs (ABHRs) formulated with technical-grade ethanol were temporarily permitted in Canada and the U.S beginning April 2020 to meet the current demand due to COVID-19. ABHRs formulated with Keywords: technical-grade ethanol are low risk for general use. In this review, we discuss the toxicity of common con­ COVID-19 taminants found in technical-grade ethanol, as well as contaminants that may have been introduced into the Technical-Grade products during formulation and packaging of ABHRs. Although primary route of exposure is via dermal ab­ Hand sanitizer sorption and inhalation, there have been reported elevated concerns regarding to ingestion of ABHRs. Overall, Ethanol Acetaldehyde the highest risks were associated with methanol (for its toxicity), ethyl acetate (skin defattening), and acetal­ Contaminants dehyde (carcinogenic and teratogenic). For these reasons Health Canada and the United States Food and Drug Administration have issued recalls on products containing some of these contaminants.
    [Show full text]
  • URMC V127no80 20180123.Pdf (5.735Mb)
    NEWS OPINION SPORTS BEAN CYCLE ROASTERS ASKING FOR STATE PRIDE HITS THE COLLECTING BLANKETS PRONOUNS HARDWOOD Vol. 127, No.80 Tuesday, January 23, 2018 PAGE 4 PAGE 6 PAGE 7 Molly Bloom and actress Jessica Chastain during a BBC talk show. PHOTO COURTESY OF MOLLY BLOOM Molly Bloom with writer and director Aaron Sorkin. PHOTO COURTESY OF MOLLY BLOOM Molly Bloom (far left) stands with stars of the film ‘Molly’s Game’ Idris Elba (middle) and Jessica Chastain (right). PHOTO COURTESY OF MOLLY BLOOM Former CSU professor’s daughter inspires ‘Molly’s Game’ By Nate Day @NateMDay Colorado State University pro- Bloom and Idris Elba as Molly it would be fine. Then when I kin and Chastain took the oc- fessor, wrote a book detailing Bloom’s lawyer. It was written saw it with my family, I was like casional dramatic liberty, but her wild adventure in 2014. The and directed by Academy and ‘What was I thinking? This is an overall the performances and the It’s not every day that your book, “Molly’s Game: From Hol- Emmy Award-winning screen- insane way to do this.’” accuracy of the story were “phe- life story is turned into a major lywood’s Elite to Wall Street’s writer Aaron Sorkin. Molly Bloom said Chastain’s nomenal.” motion picture. It’s also not ev- Billionaire Boys Club, My High- “It was so surreal,” Larry performance is uncanny, right Molly Bloom said she ery day that your life story in- Stakes Adventure in the World Bloom said. “Watching this down to her fast-paced speaking worked closely on the film’s volves illegal drugs, the Russian of Underground Poker,” was story unfold in front of me was and no-messing-around development.
    [Show full text]