Quando aplicada em bebidas alcoólicas, a radiação ionizante pode ser usada para descontaminação de malte ou esterilização de mostos e tem sido proposta sua aplicação na aceleração do envelhecimento. Devido à internacionalização da cachaça, alguma confusão tem surgido sobre a sua identidade e a do rum. Este trabalho teve como propósito identificar, quantificar e comparar as substâncias químicas responsáveis pelo aroma de amostras de cachaça de alambique e de rum comercial, por meio de análises instrumentais e sensoriais. Pode-se afirmar haver forte correlação entre a concentração dos compostos voláteis analisados com a dose de radiação aplicada (0, 150 e 300Gy), em todas as amostras. De acordo com os testes triangulares, apenas para aroma, todos os provadores puderam distinguir nas amostras não irradiadas e irradiadas com 300Gy, a cachaça envelhecida do rum e a cachaça não envelhecida do rum, porém, não foram observadas diferenças entre a cachaça não envelhecida e a envelhecida. Os resultados da Análise Descritiva Quantitativa mostraram que as amostras não irradiadas de cachaça não envelhecida e as do rum diferiram entre si em relação aos atributos de aroma definidos como álcool, vinagre, baunilha, citros, melão, condimento, vegetal e grama, mas não em relação aos atributos caramelo e maçã. As amostras de cachaças não envelhecidas não irradiadas e irradiadas (300Gy) e as de rum não irradiadas e irradiadas (300Gy) diferiram entre si em relação aos atributos de aroma definidos como maçã, caramelo, vinagre, baunilha, citros, melão, condimento, vegetal e grama, mas não em relação ao aroma de álcool. De acordo com os resultados da cromatografia gasosa/olfatometria foi encontrada diferença significativa entre cachaça e rum não irradiados; cachaça não irradiada e cachaça irradiada (300Gy); e rum não irradiado e irradiado (300Gy), quando foram comparados seus aromas. / The irradiation process has being presented as an alternative technique in food preservation. When apply on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaça identities has arisen due to the internationalization of cachaça. This research aims to identify, quantify and compare the effect of gamma radiation on the aroma of the Brazilian spirit with rum, irradiated and non irradiated, by instrumental and sensory analysis. Results showed that the content of volatile compounds presented strong correlation with the radiation dose (0, 150 and 300Gy) for all the samples. According to Triangle Test for aroma, all the judges could distinguish among non irradiated and irradiated samples (300Gy), aged cachaça from rum and non aged cachaça from rum, but they couldn\'t distinguish aged cachaça from non aged cachaça. Analysis of variance (ANOVA) of the results from the quantitative descriptive analysis showed that non irradiated non aged cachaça and rum were different in their alcohol, vinegar, vanilla, citrus, melon, spice, vegetal and grass except caramel and apple aroma attributes. Non irradiated cachaça and irradiated cachaça (300Gy); and non irradiated rum and irradiated rum (300Gy) were different in their apple, caramel, vinegar, vanilla, citrus, melon, spice, vegetal and grass except alcohol aroma attributes. According to the gas chromatography/olfatometry results, significant difference was found among non irradiated cachaça and rum; non irradiated cachaça and irradiated cachaça (300Gy); and non irradiated rum and irradiated rum (300Gy) when their aromas were compared.

Nous étudions les comportements dynamiques de solutions aqueuses de dioxyde de carbone, pures ou sous forme de boissons gazeuses. Nous observons les façons dont des solutions carbonatées, initialement à l'équilibre de Henry, répondent à une perturbation, qui peut être un changement brusque de pression ou une agitation mécanique. Ces questions sont examinées expérimentalement, à l'aide de dispositifs construits pour cette étude. Ceux ci permettent de visualiser les champs de vitesse et les fronts de dissolution dans le fluide, dans des conditions variées de pression, taille et forme de système. Une partie importante est consacrée à la chemi-convection provoquée par la déstabilisation d'une couche diffuse de CO2 dissout. Nous présentons une caractérisation complète du phénomène, et une interprétation basée sur une théorie de l'instabilité de Rayleigh-Taylor correspondante. L'autre partie de notre travail concerne des systèmes fermés, dont la bouteille de champagne est l'exemple type. Nous montrons que l'agitation de la bouteille provoque une légère baisse transitoire de la pression interne, et expliquons le phénomène à l'aide d'un modèle basé sur la théorie d'Epstein-Plesset de la dynamique des bulles. / This work is about dynamical phenomena of water-carbon dioxide solutions, either pure binary mixtures or carbonated beverages. We address the general problem of how such solutions, initially at Henry's equilibrium, respond to a perturbation. The latter may be a sudden change in pressure, or mechanical shaking. These problems are investigated with the help of especially designed experimental hardware that allows us to visualize the velocity field and the concentration front inside solutions, in diverse conditions of pressure, system size and shape. An important part of the work is dedicated to chemi-convection, i.e. the fluid motion induced by destabilisation of the diffuse layer of dissolved CO2. Both experimental characterization and interpretation through a theory of the corresponding Rayleigh-Taylor instability are presented. The other part of the work is related to closed systems, representative of a bottle of champagne and of sodas in general. A key observation is that shaking produces a small transient drop of the internal pressure, which we explain through a dedicated modelbuilt on Epstein-Plesset's theory of bubble dynamics.

<p>Značajan porast prevalence dentalnih erozija u savremenom dru&scaron;tvu, zahteva sve vi&scaron;e pažnje ka&nbsp; istraživanju njihove etiologije i preventivnih mera koje se mogu preduzeti. Cilj ove studije bio je da se ispita erozivni potencijal gaziranih napitaka i njihov uticaj na zubna tkiva, tokom različitih vremenskih intervala.<br />Stepen kiselosti izražen pH vrednostima za svaki ispitivani napitak (gaziranu vodu &bdquo;Knjaz Milo&scaron;&ldquo;, Coca-Cola-u i Schweppes Bitter Lemon), određen je odmah po otvaranju ambalaže sa napitkom, nakon 5 i 60 minuta kao i nakon 12 i 24 sata od potapanja zubnih uzoraka. U ovoj studiji posmatrane su mikroskopske promene proučavanjem skening elektronske mikrofotografije spolja&scaron;nje povr&scaron;ine gleđi, kao i uzdužni presek gleđi i dentina zuba nakon izlaganja gore navedenim napicima 5 i 60 minuta,12 i 24 sata kao i 7 i 30 dana, ali i makroskopske promene boje i strukture gleđi u svim navedenim vremenskim intervalima. Za određivanje stepena nastalih mikroskopskih i makroskopskih promena primenjene su individualno prilagođene skale.<br />Početna pH vrednost svih ispitivanih napitaka je niža od kritične pH vrednosti za demineralizaciju gleđi. Sa porastom vremena od potapanja zubnih uzoraka u napitke, njihova pH vrednost značajno raste. Na SEM mikrofotografijama gleđi i dentina se uočavaju promene u morfologiji, čiji intenzitet zavisi od vrste napitka i vremena koje je uzorak u njemu proveo. Centralni tip demineralizacije prisutan je kod uzoraka potopljenih u kiselu vodu i Coca Cola napitak a periferni kod Schweppes Bitter Lemon. Intenzitet promena zubnih tkiva raste u funkciji vremena, ali statistički značajna razlika ne postoji između svih vremenskih intervala. Zubi koji su bili izloženi delovanju gazirane vode &bdquo;Knjaz Milo&scaron;&ldquo; ne pokazuju izmene u makroskopskom izgledu, za razliku od zuba koji su tretirani Coca-Cola-om i Schweppes Bitter Lemon-om čiji intenzitet izmenjenosti raste u funkciji vremena, s tim da je statitički značajna razlika prisutna između pojedinih vremenskih intervala. S obzirom na erozivni potencijal i promene koje gazirani napitci izazivaju u in vitro условима, potrebno je preduzeti odgovarajuće preventivne mere kako bi se smanjio njihov uticaj na zube u in vivo uslovima.</p> / <p>Značajan porast prevalence dentalnih erozija u savremenom dru&scaron;tvu, zahteva sve vi&scaron;e pažnje ka&nbsp; istraživanju njihove etiologije i preventivnih mera koje se mogu preduzeti. Cilj ove studije bio je da se ispita erozivni potencijal gaziranih napitaka i njihov uticaj na zubna tkiva, tokom različitih vremenskih intervala.<br />Stepen kiselosti izražen pH vrednostima za svaki ispitivani napitak (gaziranu vodu &bdquo;Knjaz Milo&scaron;&ldquo;, Coca-Cola-u i Schweppes Bitter Lemon), određen je odmah po otvaranju ambalaže sa napitkom, nakon 5 i 60 minuta kao i nakon 12 i 24 sata od potapanja zubnih uzoraka. U ovoj studiji posmatrane su mikroskopske promene proučavanjem skening elektronske mikrofotografije spolja&scaron;nje povr&scaron;ine gleđi, kao i uzdužni presek gleđi i dentina zuba nakon izlaganja gore navedenim napicima 5 i 60 minuta,12 i 24 sata kao i 7 i 30 dana, ali i makroskopske promene boje i strukture gleđi u svim navedenim vremenskim intervalima. Za određivanje stepena nastalih mikroskopskih i makroskopskih promena primenjene su individualno prilagođene skale.<br />Početna pH vrednost svih ispitivanih napitaka je niža od kritične pH vrednosti za demineralizaciju gleđi. Sa porastom vremena od potapanja zubnih uzoraka u napitke, njihova pH vrednost značajno raste. Na SEM mikrofotografijama gleđi i dentina se uočavaju promene u morfologiji, čiji intenzitet zavisi od vrste napitka i vremena koje je uzorak u njemu proveo. Centralni tip demineralizacije prisutan je kod uzoraka potopljenih u kiselu vodu i Coca Cola napitak a periferni kod Schweppes Bitter Lemon. Intenzitet promena zubnih tkiva raste u funkciji vremena, ali statistički značajna razlika ne postoji između svih vremenskih intervala. Zubi koji su bili izloženi delovanju gazirane vode &bdquo;Knjaz Milo&scaron;&ldquo; ne pokazuju izmene u makroskopskom izgledu, za razliku od zuba koji su tretirani Coca-Cola-om i Schweppes Bitter Lemon-om čiji intenzitet izmenjenosti raste u funkciji vremena, s tim da je statitički značajna razlika prisutna između pojedinih vremenskih intervala. S obzirom na erozivni potencijal i promene koje gazirani napitci izazivaju u in vitro uslovima, potrebno je preduzeti odgovarajuće preventivne mere kako bi se smanjio njihov uticaj na zube u in vivo uslovima.</p> / <p>Due to the fact that prevalence of dental erosion significantly increased in modern society, it is important to investigate its etiological factors and all available preventive measures. The aim of this study was to investigate erosive potential of carbonated beverages and their influence on dental hard tissues, during different intervals.<br />The acidity or pH level was measured for each beverage (carbonated water &bdquo;Knjaz Milos&ldquo;, Coca-cola and Schweppes Bitter Lemon), on opening of the bottle, after 5 minutes and 60 minutes, and after 12 hours and 24 hours immersion of tooth samples in adequate beverage. In this study, microscopic changes of dental tissues were examined using a scanning electron microphotography of outer surface of enamel and longitudinal section of enamel and dentin, after exposure to beverages during 5 and 60 minutes, 12 and 24 hours, and 7 and 30 days, as well as macroscopic changes of tooth color and structure at same intervals. Individually adopted scales were used for grading of the severity of microscopic and macroscopic changes.<br />Initiated pH value of each tested beverage was lower than critical pH for enamel demineralisation. SEM images of enamel and dentin showed different morphology changes, which intensivity depended on type of beverages and time that sample were stored. Central type of demineralisation was visible on samples treated with carbonated water and Coca-Cola, while peripheral type of demineralisation was detected on samples treated with Schweppes Bitter Lemon. The intensity of alterations of dental tissues increased during time, but there was not statistically significant difference between all intervals. There wasn&rsquo;t detected macroscopic changes on teeth stored in carbonated water, while teeth treated with Coca-Cola and Schweppes Bitter Lemon showed changes which intensity increased during time, but statistically significant difference between all intervals wasn&rsquo;t detected. Due to erosive potential and changes influenced by carbonated beverages in vitro, preventive measures are necessary for reducing their effect on teeth in vivo.</p>

Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2018 / Beer is one of the most widely consumed alcoholic beverages in the world. The brewing process is based on natural enzymatic activities that take place during the malting of barley grain, mashing of grist and fermentation of wort. Insufficient malt enzyme activity during the mashing process leads to high levels of barley β-glucan, arabinoxylan (AX) and dextrins in the wort as well as in the final beer. It was reported that high levels of β-glucan and AX increase wort and beer viscosity which lower the rate of beer filtration and this negatively affect the production rate in the brewery. During beer fermentation, brewing yeast catalyses the conversion of wort sugars to ethanol, carbon dioxide and other metabolic products. However, non-fermentable carbohydrates i.e., limit dextrins remain in the wort and final beer. These non-fermentable carbohydrates are known to contribute to the caloric value of beer which might lead to weight gain in consumers. The objectives of this study were to evaluate the effect of recombinant yeast strains expressing an endo-β-1,4-glucanase or an endo-β-1,4-xylanase on beer viscosity (as an indicator of filterability) and an α-amylase on residual sugars levels. The effect of the above mentioned enzymes on the aroma, appearance, flavour, mouth-feel and overall quality of the beer was also determined. Wort was produced in the University of Limpopo micro-brewery and the wort was pitched with different recombinant strains. The wild-type strain served as control. The results obtained showed that the xylanase expressing strain produced a measurable decrease in viscosity over the course of the fermentation, but endo-glucanase did not have any effect on the beer viscosity. The α-amylase producing strain, did not show a measurable reduction of residual sugars in the final beer probably as a result of very low activity on α-1,6 glycosidic bonds in dextrins during fermentation. The xylanase and α-amylase producing strain fermented effectively with good attenuation (decrease in wort specific gravity). The beer produced by the α-amylase and control strains were preferred in terms of taste and had similar qualities. The secreted amylolytic activity was not sufficient to significantly reduce residual sugar in the final beer. Although the xylanase secreting strain produced a beer with lower viscosity, the enzyme had a negative impact on the taste of the beer. Key words: Brewer’s yeast, beer fermentation, low calorie beer, amylase, xylanase, endo-glucanase.

One aspect of the role of advertising in the process of maintaining and reinforcing or challenging the socially constructed worlds of maleness and femaleness, and especially the portrayal of the "woman's place," was explored in this study.

Recent studies have documented an alarming rate of alcohol use in Japan (Eisenback-Stangl et al., 2005; Milne, 2003; Shimizu, 2000). Indeed, permissive social and cultural norms for alcohol use exist within Japanese culture (Shimizu, 1990, 2000). Japanese college-students may be at further risk due to their developmental time period, where increases in alcohol use are typically seen. Furthermore, drinking habits formed during this time period may be difficult to alter later in life (Frone, 2003). Thus, social, developmental, and cultural factors exist to influence drinking among Japanese college students. The purpose of the current study was to investigate the drinking behaviors of Japanese college students and possible proximal predictors of use. Specifically, given the importance of social relationships and interactions to interdependent cultures, such as Japan, the occurrence of negative social interactions may be influential in predicting subsequent drinking, as individuals may increase drinking in order to adhere to the social norms and to make amends. Hypothesis testing confirmed a significant and positive relationship between negative social events and drinking with others. Furthermore, the expected physical, social and emotional outcomes of alcohol consumption (alcohol outcome expectancies) have been shown to predict alcohol use among U.S. samples (e.g., Goldman, 1994), however, daily fluctuations in the desirability of alcohol outcome expectancies has not been previously investigated in a Japanese sample. Given the importance of fluctuations in desirability of alcohol outcome expectancies among U.S. samples (Armeli et al., 2005), this dissertation investigated daily fluctuations in the desirability of expected outcomes and alcohol use. Support for this relationship was found; on days with individuals experienced increases in the desirability of alcohol outcome expectancies, individuals drank more with others. Support for the hypothesis that increases in daily negative social events would predict increases in the desirability of alcohol outcome expectancies was not found. Finally, this dissertation investigated two types of self-efficacy (drinking refusal self-efficacy and social self-efficacy) as stable factors of drinking. Drinking refusal self-efficacy significantly and negatively predicted drinking with others; marginal support for drinking refusal self-efficacy as a moderator of the relationship between negative social events and drinking with others was found. Social self-efficacy significantly and positively predicted drinking with others. No support was found for social self-efficacy as a moderating variable in the relationship between negative social events and drinking with others. In sum, using data that was previously collected via daily process methodology, this dissertation investigated the relationships between daily negative social interactions, daily desirability of alcohol outcome expectancies, and drinking refusal and social self-efficacy as moderators of alcohol consumption. Support was found for five of the seven hypothesized relationships.

This study addressed the incidence of drug use by freshmen at Siuslaw High School in Florence, Oregon, and sought their opinions about effective drug and alcohol prevention programs. The purpose was to provide basic data which would ultimately assist in specific drug and alcohol programs for this population. In phase one, 83 students from four of seven freshmen Health Education randomly selected classes were given the Washington State Survey of Adolescent Health Behavior. This survey consisted of 81 questions about student demographics, students' drug use, and their opinions of drug prevention programs. During phase two, the students were asked open-ended questions about their suggestions for more effective drug prevention programs and curriculum. The survey revealed an average amount of drug use and that the students did not think the drug prevention program at Siuslaw was working. The survey also revealed that teenagers are influenced to drink and use drugs by the media, their friends, and by a lack of activities offered by the community. The study conclusions showed that Florence does have teenage drug use and the community should consider a variety of approaches. Data suggest that more youth support groups, more affordable counseling, and more recreational activities may help reduce drug use. The school needs to develop a more comprehensive drug prevention curriculum and implement it at the younger grade levels. The school combined with the community, should offer more drug-free alternatives and target those youths who are not using drugs and promote their positive behavior. / Graduation date: 1995

University of Macau / Faculty of Social Sciences and Humanities / Department of Communication

Alcoholic beverages have been classified as carcinogenic to humans. As alcoholic beverages are multicomponent mixtures containing several carcinogenic compounds, a quantitative approach is necessary to compare the risks. Fifteen known and suspected human carcinogens (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, lead, 4-methylimidazole, N-nitrosodimethylamine, ochratoxin A and safrole) occurring in alcoholic beverages were identified based on monograph reviews by the International Agency for Research on Cancer. The margin of exposure (MOE) approach was used for comparative risk assessment. MOE compares a toxicological threshold with the exposure. MOEs above 10,000 are judged as low priority for risk management action. MOEs were calculated for different drinking scenarios (low risk and heavy drinking) and different levels of contamination for four beverage groups (beer, wine, spirits and unrecorded alcohol). The lowest MOEs were found for ethanol (3.1 for low risk and 0.8 for heavy drinking). Inorganic lead and arsenic have average MOEs between 10 and 300, followed by acetaldehyde, cadmium and ethyl carbamate between 1,000 and 10,000. All other compounds had average MOEs above 10,000 independent of beverage type. Ethanol was identified as the most important carcinogen in alcoholic beverages, with clear dose response. Some other compounds (lead, arsenic, ethyl carbamate, acetaldehyde) may pose risks below thresholds normally tolerated for food contaminants, but from a cost-effectiveness point of view, the focus should be on reducing alcohol consumption in general rather than on mitigative measures for some contaminants that contribute only to a limited extent (if at all) to the total health risk.

Campylobacter jejuni is the leading bacterial cause of gastrointestinal diarrheal disease in humans worldwide. This zoonotic pathogen has a complex epidemiology due to its presence in many different host organisms. The overall aim of this thesis was to explore the role of amoebae of the genus Acanthamoeba as an intermediate host and vector for survival and dissemination of C. jejuni. Earlier studies have shown that C. jejuni can enter, survive and replicate within Acanthamoebae spp. In this thesis, I have shown that C. jejuni actively invades Acanthamoeba polyphaga. Once inside, C. jejuni could survive within the amoebae by avoiding localization to degradative lysosomes. We also found that A. polyphaga could protect C. jejuni in acid environments with pH levels far below the range in which the bacterium normally survives. Furthermore, low pH triggered C. jejuni motility and invasion of A. polyphaga. In an applied study I found that A. polyphaga also could increase the survival of C. jejuni in milk and juice both at room temperature and at +4ºC, but not during heating to recommended pasteurization temperatures. In the last study we found that forty environmental C. jejuni isolates with low bacterial concentrations could be successfully enriched using the Acanthamoeba-Campylobacter coculture (ACC) method. Molecular genetic analysis using multilocus sequence typing (MLST) and sequencing of the flaA gene, showed no genetic changes during coculture. The results of this thesis have increased our knowledge on the mechanisms behind C. jejuni invasion and intracellular survival in amoebae of the genus Acanthamoeba. By protecting C. jejuni from acid environments, Acanthamoebae could serve as important reservoirs for C. jejuni e.g. during acid sanitation of chicken stables and possibly as vectors during passage through the stomach of host animals. Furthermore, Acanthamoeba spp. could serve as a vehicle and reservoir introducing and protecting C. jejuni in beverages such as milk and juice. Validation of the ACC method suggests that it is robust and could be used even in outbreak investigations where genetic fingerprints are compared between isolates. In conclusion, Acanthamoeba spp. are good candidates for being natural hosts and vectors of C. jejuni.