scholarly journals Multielemental Analysis of Various Kinds of Whisky

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1193 ◽  
Author(s):  
Aleksandra Pawlaczyk ◽  
Magdalena Gajek ◽  
Krzysztof Jozwik ◽  
Malgorzata Szynkowska
Keyword(s):  
Trace Elements ◽  
Quantitative Data ◽  
Raw Materials ◽  
Analytical Techniques ◽  
The United States ◽  
Point Of View ◽  
Organoleptic Characteristics ◽  
Materials Used ◽  
Icp Mass Spectrometry ◽  
Modern Analytical

Whisky (whiskey) consists of many trace elements coming from the raw materials used in its fermentation, distillation and maturation processes. These ingredients assure the exceptional organoleptic characteristics of the beverage. Their analysis is important to better control the stages of fermentation, distillation, taste repeatability and for product quality assurance as well as from the brand protection point of view. This article presents the usefulness of modern analytical techniques based on elemental analysis. ICP mass spectrometry and CV atomic absorption spectroscopy were applied to distinguish whisky produced in Scotland from whisky coming from Ireland and the United States. The collected semi-quantitative data were used for multivariate analysis performed using the Statistica 10.0 software. The results showed that Irish whiskey is characterized by quite a high amount of Ba and Ti compared with other samples, which made it possible to distinguish this sample from the others. No strict correlation was found between the type of whisky and the amount of trace elements, however, the projection of objects on the first two components revealed that single malt samples created one cluster.

scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

Methodology of a combined approach: analytical techniques to identify the technology and raw materials used in thin-walled pottery from Herculaneum and Pompeii

2014 ◽  
Vol 6 (10) ◽  
pp. 3490-3499 ◽  
Author(s):  
L. C. Giannossa ◽  
M. Acquaviva ◽  
G. E. De Benedetto ◽  
P. Acquafredda ◽  
R. Laviano ◽  
...  
Keyword(s):  
Raw Materials ◽  
Structural Characteristics ◽  
Analytical Techniques ◽  
Combined Approach ◽  
Thin Walled ◽  
Materials Used

This study focuses on defining compositional and structural characteristics of ceramic bodies and surfaces of thin-walled pottery (2nd cent. BC–3rd cent. AD) in the Vesuvian area.

Multiple Fortification of Beverages

1998 ◽  
Vol 19 (2) ◽  
pp. 168-171 ◽  
Author(s):  
Denis Barclay
Keyword(s):  
Vitamin A ◽  
Raw Materials ◽  
Cost Effective ◽  
Target Population ◽  
Micronutrient Deficiencies ◽  
Organoleptic Characteristics ◽  
Multiple Micronutrient ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

scholarly journals NIRS Characterization of Paper Pulps to Predict Kappa Number

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Ana Moral ◽  
Elena Cabeza ◽  
Roberto Aguado ◽  
Antonio Tijero
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Analytical Techniques ◽  
Kappa Number ◽  
Point Of View ◽  
The World ◽  
Pulp Properties ◽  
Special Relevance

Rice is one of the most abundant food crops in the world and its straw stands as an important source of fibres both from an economic and an environmental point of view. Pulp characterization is of special relevance in works involving alternative raw materials, since pulp properties are closely linked to the quality of the final product. One of the analytical techniques that can be used in pulp characterization is near-infrared spectroscopy (NIRS). The use of NIRS has economic and technical advantages over conventional techniques. This paper aims to discuss the convenience of using NIRS to predict Kappa number in rice straw pulps produced under different conditions. We found that the resulting Kappa number can be acceptably estimated by NIRS, as the errors obtained with that method are similar to those found for other techniques.

scholarly journals RESEARCH OF CLASSIFICATION OF ASSORTMENT OF COGNACS AND TYPES OF THEIR FALSIFICATION AS A STAGE OF RESEARCH OF FORENSIC COMMODITY EXAMINATION

2020 ◽  
Vol 10 (86) ◽  
Author(s):  
Lionella Ulybina ◽  
◽  
Mariia Harbuz ◽  
Keyword(s):  
Raw Materials ◽  
Alcoholic Beverages ◽  
Technical Documentation ◽  
Total Extract ◽  
Important Place ◽  
Normative Documents ◽  
Forensic Examination ◽  
Organoleptic Characteristics ◽  
Materials Used ◽  
The Given

This article examines the practical and theoretical principles of forensic examination. It is considered existent classifications and assortment of cognacs at the market of Ukraine. The article indicates the classification established by the National Interprofessional Bureau of Cognac and the classification, which operates on the territory of Ukraine, it was conducted a critical bibliographic review of literature sources sanctified to the problem that is investigated. At each stage of expert research, specific tasks are solved, among which an important place is occupied by the process of identification and detection of counterfeit products. The given article specifies the raw materials and materials used for production of cognacs of Ukraine, listed grape varieties for the production of cognac wine materials, defined set and sequence of technological processes that take place in the manufacture of cognac, covered technological standards for cognac wine material used in the production of cognacs in Ukraine. This article lists the main types of falsification of cognacs, such as reduced alcohol content, adulteration by age, adulteration with the use of flavors, dyes, distillates, made from non-grape wine materials, falsification with the use of forged labels of well-known manufacturers, as well as excise stamps, falsification with the default content of harmful substances. At examination of alcoholic drinks the major task is to to hold their identification and to define the accordance to the name of goods indicated on the labeling and accompanying documents, the established requirements. Identification of alcoholic beverages is carried out by organoleptic characteristics, strength, mass concentration of total extract, sugar, acids. The given work indicates the types of packaging and labeling for one unit of goods and for large batches that meet the regulatory and technical documentation in force in Ukraine. It is substantiated the influence of possible discrepancies with the requirements of normative documents on the process of determining the value of goods during the forensic examination.

scholarly journals Planning the Flows of Residual Biomass Produced by Wineries for the Preservation of the Rural Landscape

2020 ◽  
Vol 12 (3) ◽  
pp. 847 ◽  
Author(s):  
Canio Manniello ◽  
Dina Statuto ◽  
Andrea Di Pasquale ◽  
Gerardo Giuratrabocchetti ◽  
Pietro Picuno
Keyword(s):  
Soil Fertility ◽  
Agricultural Sector ◽  
Raw Materials ◽  
Rural Landscape ◽  
Point Of View ◽  
Wine Production ◽  
Production Chain ◽  
Basilicata Region ◽  
Materials Used ◽  
By Products

Circular economy aims to create a system that allows an optimal reuse of products and materials. According to an appropriate planning hierarchy, agricultural and agro-food co-products, by-products and wastes should be primarily employed to re-balance soil fertility, and afterwards valorized as new secondary raw materials used in the same agricultural sector or in different industrial chains (e.g., cosmetics, nutraceuticals, etc.). Finally, only at the end of this process, they could be conveyed to energy production through co-generation. In this paper, different residues generated by the wine production chain have been considered with reference to the Basilicata region (Southern Italy). These biomasses have been quantitatively assessed and qualitatively classified, in order to find the most rational and convenient solution for their valorization from a technical, economic and environmental point of view. From the spatial analysis—elaborated by implementing a Geographic Information System—some thematic maps have been obtained, which allow us to highlight the areas with the highest concentration of residues. In this way, focusing the analysis on these areas, some possible strategies for their management and valorization have been proposed, so as to restore soil fertility and contribute to the sustainable preservation of the rural landscape.

AMERICAN EXPERIENCE AND PROBLEMS OF THE TAXATION OF SMALL BUSINESS

2018 ◽  
Author(s):  
Sergey Kaledin ◽  
Ekaterina Shestakova
Keyword(s):  
Small Business ◽  
Inventory Management ◽  
Raw Materials ◽  
The United States ◽  
Optimal Order ◽  
Accounting System ◽  
American Experience ◽  
The Usa ◽  
Materials Used

Development of small business in the USA can be connected with a number of the reasons among which it is possible to call as the features of historical character connected with emergence and development of the United States and the reasons of tax character. So, in each state privileges on taxes which allow to organize in the best way by use of tax planning business can be established. It is represented that the institutionalism is indissoluble with the taxation as in the taxation there are institutes, customs, for example, regarding check of conscientiousness of the taxpayer, use of the special tax treatments and the habits, so at many businessmen and the companies became a habit earlier to pay taxes, to form an overpayment on taxes for the purpose of decrease in risks of additional accrual of penalties, others opposite, created a habit of a conclusion of the capitals abroad to low-tax territories for the purpose of decrease in the tax load. One of the topical problems is the problem of choosing the optimal structure of capital, i.e. determination of the ratio of own and long-term borrowed funds. Production reserves in the Russian accounting system are either goods purchased for later sale, or raw materials used for production. For a financial manager, stocks are immobilized funds, i.e. funds withdrawn from circulation. Without such an immobilization is indispensable, however, indirect losses should be minimized. To minimize the costs of maintaining current stocks at the proper level, the approach based on the concept of the optimal order (delivery) order is used. In the theory of inventory management, special models have been developed to determine the volume of one order lot and the frequency of orders.

scholarly journals PREPARATION AND CHARACTERIZATION OF EGG SHELL BHASMA BY USING MODERN ANALYTICAL TECHNIQUES

2021 ◽  
Vol 11 (6) ◽  
pp. 51-53
Author(s):  
Kundan Patil
Keyword(s):  
Raw Materials ◽  
Chemical Characterization ◽  
Analytical Techniques ◽  
Essential Elements ◽  
Lemon Juice ◽  
The Body ◽  
Chemical Compositions ◽  
Deficient Diet ◽  
Modern Analytical

Calcium is one of the essential elements for living beings. As a supplement, it is used to treat Calcium deficiencies due to a calcium deficient diet. In Rasaratnasamuchchaya Calcium bhasma (Eggshell bhasma) is included as a rich calcium supplement. There is a need for work on the determination of the percentage of Calcium in the eggshell and its limit of acceptance. Easy absorption of bhasma in the body is possible when its preparation is carried out in an acidic medium. Lemon juice is one of the acidic mediums employed for this purpose at pH 2.4. The eggshell powder is subjected to five calcination cycles to convert it into the Bhasma. Analysis of Eggshell Bhasma has been done by various modern analytical techniques to determine its exact chemical compositions. Various instrumental methods like XRD, FTIR, and SEM have been incorporated for analysis of raw materials, intermediates as well as final products. The calcium carbonate present in eggshells is in calcite form. In the present work, structural and chemical characterization of eggshell bhasma was carried out to develop an analytical profile of it.

Raw Materials Analysis by XRF in the Cement Industry

1992 ◽  
Vol 36 ◽  
pp. 139-144
Author(s):  
Sona H. Babikian
Keyword(s):  
Fly Ash ◽  
Raw Materials ◽  
Coal Fly Ash ◽  
Coal Ash ◽  
Analytical Techniques ◽  
Major Elements ◽  
Cement Industry ◽  
Industrial Wastes ◽  
Standard Reference Materials ◽  
Materials Used

AbstractThe sources of raw materials used in the manufacture of Portland cement include pure to argillaceous limestones, shale and clay, plus minor quantities of sand, iron ore, fly ash, coal ash and suitable industrial wastes. To ensure a high quality product, rapid - precise - reproducible and practical analytical techniques are required. Quantitative XRF analysis techniques meet those demands.For this comparative technique, the instrument used is a wavelength dispersive sequential spectrometer. The advantages and the drawbacks of the technique are discussed, along with the procedure of the specimen fused bead preparation. The importance of calibration standards and unknown samples being prepared in an identical manner, and being presented to the instrument under similar conditions, is stressed. International and synthetic standards, concentration ranges for the five major elements, mathematically generated coefficients to correct absorption and enhancement effects, and a summary of the standard error of estimates are examined and discussed.The accuracy of the method is verified by the analysis of known standard reference materials such as obsidian rock, coal fly ash, argillaceous limestone and blastfurnace slag. The values are compared with the known certified values.

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