No description available.

The research focuses on the fate of heavy metals and their emissions from pulp mill recovery boilers. Heavy metals are extremely toxic and cause adverse effects on human health. There is limited information about factors affecting heavy metal vaporization from recovery boilers, in which spent pulping liquors, (also called black liquor) is burnt. The heavy metals are present in trace quantities in black liquor. They are emitted in the air as submicron particles, and their amount of emission depends on the input of metals into the recovery boiler, volatilization of metals in the boiler and the efficiency of the electrostatic precipitator (ESP) to remove the metals. The heavy metals vaporization from different recovery boilers vary widely and the reason is not known. My thesis will focus on determining what conditions affect the volatility of the heavy metals, and whether differences in heavy metal vaporization are due to differences in boiler operating conditions or the composition of the liquor. I will examine black liquor pyrolysis, combustion and gasification in well-controlled laboratory conditions. I will analyze three different black liquors. The liquors will be spray-dried and burnt or gasified in a laminar entrained-flow reactor at high temperatures of 1000-1100C and residence times ranging from 0.5 to 1.5 s. Equilibrium calculations will be performed to determine the distribution of heavy metals and species under set conditions from previous devolatilization experiments. The equilibrium calculations will serve as a useful tool for prior estimation of the distribution of heavy metals. The impact of different liquors on volatilization of heavy metals in the experiments will be determined. The char residue and condensation aerosol (fume) particles from each experiment will be analyzed using ICP-AES. The amount of heavy metals volatilization during combustion and gasification will be determined based on the amount of the metals in the char residues and fume particles. Based on the results of the experimental study combined with data from the equilibrium analysis program the main cause of variability in heavy metal vaporization can be found. Also the boiler operating conditions can be studied to determine its affects on the volatility of the heavy metals.

Thesis (M.S.)--Rochester Institute of Technology, 1993. / Typescript. Includes bibliographical references (leaves 34-35).

Orientador: João Bosco Faria / Banca: Mauricio Boscolo / Banca: Daniela Cardoso Umbelino Cavallini / Resumo: A cachaça é uma bebida que tem ganhado espaço no mercado nacional e internacional. No entanto, o volume de exportação ainda é baixo comparado a outros alimentos e bebidas produzidos no Brasil, devido à falta de padrão de qualidade que atenda as expectativas do consumidor. Com o objetivo de avaliar as características químicas e sensoriais e verificar a influência da redestilação na qualidade das bebidas, foram produzidas duas cachaças a partir de cana de açúcar convencional (CC) e orgânica (CO), as quais foram submetidas ao processo de redestilação, caracterizando as amostras redestiladas, convencional (CCR) e orgânica (COR) com o objetivo de avaliar as características químicas e sensoriais e verificar a influência da redestilação na qualidade das bebidas. Foi realizada análise química das amostras e aplicado Teste de Aceitação associado com escalas de Intensidade Ideal para tentar correlacionar os descritores com a aceitação. A cachaça orgânica foi a mais preferida e a que apresentou o perfil mais próximo do ideal, de acordo com os consumidores. A redestilação causou uma queda na preferência das cachaças. / Abstract: Cachaça is a drink that has gained share in the national and international market. However, export volume is still low when compared to other foods and beverages produced in Brazil, due to the lack of a quality standard that meets consumer expectations. With the objective to evaluate the chemical and sensory characteristics and to verify the influence of redistillation process in cachaças quality, two cachaças were produced from conventional (CC) and organic (CO) sugarcane, which were submitted to the redistillation process, characterizing the samples redistilled conventional (CCR) and organic (COR) cachaças. A chemical analysis of the samples was performed and the Acceptance Test associated with the Ideal Scales was applied to try to correlate the descriptors with liking. The organic cachaças was that presented the profile closest to ideal and was the most preferred, according to consumers. The redistillation caused a drop in the preference of cachaças. / Mestre

<p> The ultimate objective of this research project was to establish an HPLC method that allows the quantification of most of the major components of a circulating Stretford process liquor using one sample. The criteria that had to be met were reasonable retention times, resolution approaching 1.0 and quantitative results (ie. with an uncertainty in the accuracy and precision of the results less than ± 10%). Ion chromatography was the route chosen since the major components of the circulating liquors are present as either inorganic or organic anions. Ion pair chromatography and ion exchange chromatography were the general methodologies investigated during the study.</p> <p> Ion pair chromatography, specifically soap chromatography, was successful in the isolation of the NaSCN, Na2SO4 and Na2S2O3 species of the circulating Stretford liquors. It was unsuccessful in the quantitative separation of these species. The method was abandoned in order to find a method which could quantify these species as well as the other components of the circulating liquors.</p> <p> The ion exchange chromatography studies fell into two categories, that being columns with a silica based packing and columns with a polymer based packing. The silica based columns had a limited operating range of pH for the analysis and the backbone of these columns degraded at pH values exceeding pH 5.5. The polymer based ion exchange columns had a much wider operating pH range and allowed for the analysis of the Stretford liquors without the need to change the pH of the solution.</p> <p> The best possible method of analysis was the polymer based technique. All of the components of the Stretford liquors, with the exception of the ADA (anthraquinone disulfonic acid) could be quantified in under 15 minutes. The method provided quantitative results and very good resolution between the species eluted.</p> / Thesis / Master of Science (MSc)

No description available.

Thesis (PhD)--University of Stellenbosch, 2002. / ENGLISH ABSTRACT: This study describes the design, construction, complete industrialisation and operation of a dual bed vacuum swing adsorption (VSA) demonstration plant, which operates at atmospheric and sub-atmospheric conditions. All design objectives as set out initially were met. The plant removes contaminants such as methanol and water from neutral wine spirit. Neutral wine spirit is a key component of various local and international spirituous products which include liqueurs, gin, vodka, fortified wines and brandy. Neutral wine spirit can chemically be described as the azeotropic mixture of ethanol and water, which occurs at an ethanol content of 96.4 vol. %. Methanol is naturally present in all products from the vine. Fermentation and distillation concentrate methanol even more, and due to physical and chemical characteristics, its separation consumes as much as 45 % of total production costs. Neutral wine spirit is produced by the proven technology of continuous atmospheric distillation. Continuous improvement of the distillation process is limited due to the physical constraints of an old facility, but also due to previous design philosophies and approaches. The VSA plant consists of two adsorbers, packed to a total height of 1.71 m and a diameter of 0.4 m. Adsorption took place at 100 °C and regeneration at the same bed temperature with purified nitrogen gas at 170 °C and a vacuum of 17 kPa (abs). Experiments were divided into Group I and Group II experiments. Group I investigated the ability to separate methanol and water from the azeotrope and to which efficiency it occurred. It consisted of 120 adsorption cycles of 5 minutes each and 60 samples were drawn for analyses. Breakthrough was not allowed to occur. The azeotropic feed was consistently dehydrated to a water content < 0.05 wt %, while methanol was reduced to < 4 mg/100mLAA. The type of 3A molecular sieve (MS 564 CS) was specifically selected to ensure analytic as well as organoleptic compliance with the product specification. Molecular sieve 4A was removed due to organoleptic problems with the product. Group" experiments were performed in the format of a sensitivity analysis. The effects of various process parameters on the methanol breakthrough curves were individually assessed. Eighteen experiments were performed over a period of 8 days, with 86 samples drawn. The duration of an adsorption cycle was 30 minutes, allowing methanol breakthrough to occur. Water was preferentially adsorbed. Negative methanol bed loadings during high water loadings confirmed that water was able to displace methanol molecules. In the presence of water, molecular sieve 3A was capable of adsorbing 0.6 mg methanol/100mLAA, while in the absence of water with synthetically dosed methanol, molecular sieve 3A achieved a maximum loading of 12.3 mg methanol/100mLAA. The latter corresponded with a maximum methanol feed content of 1118 mg/100mLAA. In general, quicker breakthrough occurred at higher flow rates and feed concentrations. Continuous breakthrough caused bed contamination and a 24-hour thermal regeneration was performed following experiment 12. The feed flow rate was increased from the theoretical 50 f/hr to 70 f/hr without any additional capital layout. Selected process conditions were found to be effective in continuously separating methanol from ethanol. Depending on the strategy of integration, profitability studies shows a Return on Investment of between 110.1% - 220.8% for the adsorption project. Adsorption is superior to distillation in the separation of methanol. Due to the level of innovation involved, it is recommended that the contents of this study remain confidential and patent protection is to be extended. This dissertation speaks to both the wine making as well as the chemical engineering fraternity. It seeks to provide credibility to both parties, by clarifying the unknown issues fundamental to the respective disciplines. / AFRIKAANSE OPSOMMING: Hierdie studie definieer die ontwerp, vervaardiging en volledige industrialisasie van 'n dubbelbed vakuum adsorpsie demonstrasie aanleg (VSA) wat by atmosferiese en sub-atmosferiese kondisies bedryf word. Alle ontwerpsdoelwitte is bereik. Die aanleg verwyder selektief metanol en water vanuit neutrale wynspiritus. Neutrale wynspiritus is 'n sleutelkomponent van verskeie spiritualieë in die plaaslike en internasionale wyn en spiritus bedryf. Hierdie produkte sluit in likeurs, jenewer, vodka, gefortifiseerde wyne en brandewyn. Chemies, kan neutrale wynspiritus beskryf word as die azeotropiese mengsel van etanol en water teen 96.4 vol. %. Metanol het 'n natuurlike teenwoordigheid in alle produkte vanaf die wynstok. Gisting en distillasie konsentreer metanol tot 'n hoër mate en weens fisiese en chemiese eienskappe word metanol teen hoë koste vanaf die etanol stroom geskei. Die metanol verwyderingskomponent beloop soveel as 45 % van die produksiekoste van die totale proses. Neutrale wynspiritus word deur die gevestigde tegnologie van kontinue atmosferiese distillasie geproduseer. Kontinue verbetering van die proses word beperk deur die fisiese ouderdom en toestand van die fasiliteite, maar is ongelukkig ook die resultaat van vorige ontwerpsfilosofieë en benaderings. Die adsorbeerders is gepak tot 'n hoogte van 1.71 m met 'n deursnit van 0.4 m. Adsorpsie het by 100°C plaasgevind en regenerasie by dieselfde bedtemperatuur met stikstofgas by 170°C en 'n vakuum van 17 kPa (abs). Eksperimentele werk is in Groep I en Groep II eksperimente verdeel. Groep I het die effektiewe prosesvermoë om metanol en water vanuit die azeotroop te verwyder ondersoek. Dit het bestaan uit 120 adsorpsie siklusse van 5 minute elk. Sestig monsters is getrek vir analise. Deurbreek van metanol was nie toe gelaat om plaas te vind nie. Die azeotropiese toevoer is konsekwent tot 'n water inhoud < 0.05 massa % gedehidrateer is. 'n Metanol inhoud < 4 mg/100 mLAA is bereik. Die tipe 3A molekulêre sif (MS 564 CS) was spesifiek vir die toepassing geselekteer om sodoende 'n analities sowel as organolepties aanvaarbare produk te lewer. Molekulêre sif 4A was verwyder weens die vorming van produk wangeure. Groep II eksperimente is in die vorm van 'n sensitiwiteits analise uitgevoer. Die effek van verskeie veranderlikes is individueel op die metanol deurbreekkurwe getoets. Agtien eksperimente is oor 'n tydperk van 8 dae gedoen, met 'n totaal van 86 monsters wat getrek is. 'n Adsorpsie siklus het 30 minute geduur en het deurbreek van metanol toegelaat. Water is by voorkeur geadsorbeer. Negatiewe metanol bed ladings tydens hoë waterteenwoordigheid toon dat water wel metanolmolekule op 'n adsorpsie-posisie kan verplaas. In die teenwoordigheid van water is 'n bedlading van 0.6 mg metanol/100mLAA verkry, met 'n maksimum van 12.3 mg metanol/100mLAA in die afwesigheid van water. Laasgenoemde verteenwoordig 'n toevoer met 'n metanol inhoud van 1118 mg/100mLAA. In die algemeen is gevind dat 'n toename in toevoer vloeitempo en konsentrasie die tyd vir deurbreek verkort. Kontinue deurbreek het kontaminasie van die bed teweeg gebring en 'n termiese regenerasie is vir 24 ure na eksperiment 12 gedoen. Die teoretiese ontwerps vloeitempo was 50 .elhr, maar resultate het getoon dat die aanleg tot 70 .t'/hr kan verwerk sonder addisionele koste. Die geselekteerde proseskondisies was effektief in die versekering van die kontinue skeiding van metanol en etanol. Die lewensvatbaarheidstudie toon, afhangende van die strategie van integrasie, 'n Opbrengs op Belegging van tussen 110.1% - 220.8%. Adsorpsie het 'n beter skeidingsvermoë as konvensionele distillasie vir die verwydering van metanol vanuit etanol. Weens die vlak van innovasie betrokke, word dit voorgestel dat die inhoud van hierdie studie vertroulik gehou word en dat patent beskerming verleng sal word. Hierdie verhandeling spreek tot beide die wynmaak sowel as chemiese ingenieurs dissiplines. Daar is gepoog om geloofwaardigheid vir beide partye te skep deur die onbekende aspekte van albei dissiplines aan te spreek.

Thesis (PhD)--Stellenbosch University, 2004. / ENGLISH ABSTRACT: Yeasts produce a broad range of aroma-active volatile esters and higher alcohols during alcoholic fermentation. Some of these esters and higher alcohols are important for the fruity flavors and therefore the final quality of wine and other fermented beverages. Esters are produced and hydrolyzed by alcohol acetyltransferases and esterases, respectively. In yeast, ester-synthesizing activities are represented by two alcohol acetyltransferases encoded by the ATFI and ATF2 genes, and by an ethanol hexanoyl transferase encoded by the EHTI gene. Atfl p and Atf2p appear responsible for the production of ethyl acetate and isoamyl acetate, while Ehtl p synthesizes ethyl hexanoate from ethanol and hexanoyl-CoA. Although a fair amount of information is available regarding the ATF 1 gene, limited information is available on the remaining alcohol acetyltransferases. Only two genes that code for esterases have been identified in yeast, namely lAHI and TIPI. It has also been shown that the balance between alcohol acetyltransferases and esterases is important for the net rate of ester accumulation. Higher alcohols are synthesized from the a-keto-acids in the branched-chain amino acid metabolic pathway by decarboxylation and reduction. The transamination of the amino acid to the respective a-keto-acid is catalyzed by mitochondrial and cytosolic branched-chain amino acid transferases, which are encoded by the BATI and BAT2 genes, respectively. In recent years, a strong scientific and industrial interest in the metabolism of flavoractive compounds has emerged, but information regarding the roles of specific enzymes and the physiological relevance of their metabolism remains limited. The aim of this project was to investigate the physiological and metabolic consequences of changes in the expression levels of some of the key enzymes involved in aroma compound production. The consequences of these changes on the chemical composition and the fermentation bouquet of wines and distillates were also investigated. The first part of the section on the results in this dissertation reports on the role and relative importance of the Saccharomyces cerevisiae enzymes involved in ester metabolism, namely Atflp, Atf2p, Ehtlp, Iahlp and Tiplp. The corresponding genes were overexpressed in a laboratory strain of S. cerevisiae, BY4742, and in a widely used commercial wine yeast strain, VIN13. Table wine and base wines for distillation were prepared with these VIN13 transformed strains. The ester concentrations and aroma profiles of the wines and distillates were analyzed and compared. The data indicated that the overexpression of ATF 1 and ATF2 increased the concentrations of ethyl acetate, isoamyl acetate, 2-pheylethyl acetate and ethyl caproate, while the overexpression of JAHI resulted in a significant decrease in the concentrations of ethyl acetate, isoamyl acetate, hexyl acetate and 2-phenylethyl acetate. The overexpression of EHTI resulted in a marked increase in the concentrations of ethyl caproate, ethyl caprylate and ethyl caprate, while the overexpression of TJP1 did not decrease the concentrations of any of the esters. In most cases, there was a correlation between the increase in esters and the decrease in higher alcohols. The data suggest that yeast balances the amount of different esters produced through alcohol acetyltransferases and esterases, and that, in some cases, these enzymes appear to overlap in function and/or influence each other's activity. In the second part of the results section, the consequences of the deletion and the overexpression of two genes, BATl and BAT2, which encode transaminases that contribute to the metabolism of higher alcohols, were investigated. The genes were both disrupted in a S. cerevisiae BY4742, and overexpressed in both this laboratory strain and in the VIN13 wine yeast strain. The effects of these modifications on the general physiology of the corresponding yeast strains and on higher alcohol metabolism were assessed in a range of growth conditions, including aerobic and anaerobic growth conditions, in the presence of glucose or raffinose as sole carbon source and growth in the presence of various concentrations of amino acids. Table wine and base wines for distillation were prepared with the modified industrial strains and the concentrations of the higher alcohols and the aroma profiles of the wine and distillates were analyzed and compared. Batl deletion seemed to be lethal under the conditions that were created, and therefore only the bat2!:!.strain, together with the BATI and BAT2 overexpression strains, were investigated. These modifications did not appear to significantly affect the general physiology of the strains. The results obtained indicated that the overexpression of BATI increased the concentrations of isoamyl alcohol and isoamyl acetate, and, to a lesser extent, the concentrations of isobutanol and isobutyric acid. The overexpression of the BAT2 gene resulted in a substantial increase in the levels of isobutanol, isobutyric acid and propionic acid production, and a modest increase in the level of propanol and isovaleric acid. Interestingly, the overexpression of BAT2 led to a decrease in isoamyl alcohol and isoamyl acetate concentrations. Sensory analyses indicated that the wines and distillates produced with the strains in which the BATl and BAT2 genes were overexpressed had more fruity characteristics (peach and apricot aromas) than the wines produced by the wild-type strains. This study offers new prospects for the development of wine yeast starter strains with optimized ester and higher alcohol-producing capability that could assist winemakers in their efforts to consistently produce wine to definable specifications and styles and a predetermined flavor profile. / AFRIKAANSE OPSOMMING: Gedurende fermentasie produseer giste 'n wye verskeidenheid vlugtige aromatiese esters en hoër alkohole. Sommige van hierdie esters en hoër alkohole is belangrik vir die vrugtige geure en dra dus by tot die finale kwaliteit van wyn en ander gefermenteerde drankies. Esters word onderskeidelik deur alkoholasetieltranferases en esterases geproduseer en gehidroliseer. In giste word die ester-sintetiserende aktiwiteite deur twee alkoholasetieltransferases verteenwoordig wat deur die ATFI-en ATF2-gene, asook 'n etanolheksanoïeltransferase wat deur die EHTl-geen, gekodeer word. Dit blyk dat ATFlp en ATF2p verantwoordelik is vir die produksie van etielasetaat en isoamielasetaat, terwyl Ehtl p-etielheksanoaat vanaf etanol en heksanoïel-CoA sintetiseer. Alhoewel daar 'n redelike hoeveelheid inligting t.o.v die ATF I-geen beskikbaar is, is daar weinig inligting oor die res van die aloholasetieltransferases. Slegs twee gene wat vir esterases kodeer, is in gis geïdentifiseer, naamlik IAHI en TIPI. Daar is ook bewys dat 'n balans tussen die alkoholasetieltransferases en esterases baie belangrik is vir die netto-tempo van ester-akkumulasie. Hoër alkohole word gesintetiseer vanaf a-keto sure in die vertakte-ketting aminosuur metaboliese pad deur dekarboksilasie en reduksie. Die transaminasie van die aminosuur na die onderkeidelike a-ketosuur word deur vertakte-ketting aminosuur transferases, geleë in die mitochondrion en sitosol, en gekodeer deur BATl- en BAT2-gene, gekataliseer. In die laaste paar jare het daar 'n sterk wetenskaplike, asook industrïele, belangstelling in die metabolisme van aroma-aktiewe komponente te voorskyn gekom, maar inligting in verband met die rol van spesifieke ensieme en die fisiologiese belangrikheid van hul metabolisme is egter beperk. Die doel van hierdie projek was om die fisiologiese en metaboliese gevolge van veranderinge in die ekspressievlakke van sommige sleutelensieme betrokke by aromakomponent-produksie te ondersoek. Die gevolge van hierdie veranderinge op chemiese vlakke, asook hoe die fermentasie-aroma van die wyne en distillate beïnvloed word, is ook bestudeer. Die eerste gedeelte van die resultate rapporteer oor die rol en relatiewe belangrikheid van die Saccharomyces cerevisiae-ensieme betrokke by estermetabolisme, naamlik Atfl p, Atf2p, Ehtlp, Iahlp en Tiplp. Die gene was ooruitgedruk in 'n laboratoriurnras van S. cerevisiae, BY4742, asook in 'n kommersïele wyngisras, VIN13. Tafelwyne en basiswyne vir distillasie is gemaak met die getransformeerde VIN13-rasse. Die esterkonsentrasies en aromaprofiele van die wyne en distillate is ontleed en vergelyk. Die data het gewys dat die ooruitdrukking van ATFI- en ATF2-gene 'n verhoging in etielasetaat, isoamielasetaat, 2-fenieletielasetaat en etielkaproaat veroorsaak het, terwyl ooruitdrukking van !AHI 'n betekenisvolle afname in etielasetaat-, isoamielasetaat-, heksielasetaat- en 2-fenieletielasetaat-konsentrasies veroorsaak het. Die ooruitdrukking van EHTI het 'n duidelike verhoging in etielkaproaat, etielkaprilaat en etielkapraat veroorsaak en die ooruitdrukking van TIPIhet geen van die esterkonsentrasies verander nie. In die meeste gevalle was daar nie 'n korrelasie tussen die toename in esters en afname in hoër alkohole nie. Die data stelook voor dat die gis 'n balans tussen die verskillende esters handhaaf deur middel van die alkoholasetieltrasferases en esterases, en in sommige gevalle blyk dit dat die ensieme dieselfde funksies het en/of mekaar se aktiwiteit beïnvloed. In die tweede gedeelte van die resultate is die oorsake van delesie en ooruitdrukking van twee gene, BAT1 en BAT2, wat kodeer vir transaminases wat tot hoër alkohol metabolisme bydra, bestudeer. Die gene is uitgeslaan in S. cerevisiae BY4742 en ooruitgedruk in BY4742 en in die wyngisras VIN13. Die effekte van hierdie modifikasies op die algemene fisiologie van die verskillende gisrasse en op hoëralkoholmetabolisme is onder 'n verskeidenheid kondisies bestudeer, naamlik aërobies en anaërobiese groeikondisies, in die teenwoordigheid van glukose of raffinose as die enigste koolstofbron, asook in die teenwoordigheid van 'n verskeidenheid konsentrasies aminosure. Tafelwyne en basiswyne vir distillasie is gemaak met die gemodifiseerde industrïele rasse en die konsentrasies van die hoër alkohole en aromaprofiele van die wyne en distillate is ontleed en vergelyk. Bat1-delesie was dodelik onder die kondisies, daarom is slegs die batlts-tes tesame met die BAT1 en BAT2 wat in die rasse ooruitgedruk is, bestudeer. Die modifikasies het nie 'n beduidende effek op die algemene fisiologie van die rasse getoon nie. Die data het wel getoon dat die ooruitdrukking van BAT1 'n verhoging in isoamielalkohol- en isoamielasetaatkonsentrasies, en tot 'n mindere mate isobutielalkohol- en isobottersuur-konsentrasies, veroorsaak het. Die ooruitdrukking van BAT2 het 'n beduidende toename in isobutanol-, isobottersuur- en propioonsuurkonsentrasies en 'n kleinere toename in propanol- en isovaleriaansuur veroorsaak. Die ooruitdrukking van BAT2 het ook gelei tot 'n afname in isoamielalkohol- en isoamielasetaatkonsentrasies. Sensoriese analises het getoon dat die wyne en distillate wat geproduseer is met die rasse waarin die BAT1 en BAT2 gene ooruitgedruk is meer vrugtige eienskappe (perske- en appelkoos-aromas) getoon het as die wyne wat deur die wildetipe rasse geproduseer is. Die studie lewer nuwe vooruitsigte vir die ontwikkeling van wyngiste met geoptimiseerde ester en hoër alkohol produserende eienskappe wat die wynmakers in staat kan stelom wyne te produseer met gedefinieerde spesifikasies en style en 'n voorafbepaalde aromaprofiel.

Legal aspects of the indoor production of liquors and certified distillation The author analyzes all possible crimes, which can be comitted in the indoor production of liquors or during certified distillation. Firstly, he defines key terms and provides the sources important for the field of liquor production, provides information about history of liquors making and explains how the certified distillation works. The thesis also includes the author's own definition of yet undefined legal concept of the indoor liquor production. In the section devoted to the analysis of individual crimes, the author first looks at the offense of illegal production of alcohol, which has been excluded from the criminal Code. The recent health crisis in Czech republic called Methanol affair is described in the thesis as well with connection to indoor production of liquors and certified distillation. The part about the Methanol affair also describes why the crisis happened and what were the consequences for people living in Czech republic (prohibition, death of many citizens, injuries etc.) Detailed examination in relation to the indoor production of liquors and certified distillation is provided to crimes against life and health, economic crimes and to generally dangerous crimes. During the indoor production of liquors or...

No description available.