Source: http://www.thehollywoodgossip.com/2013/04/chris-broussard-on-jason-collins-homosexuality-is-a-sin/
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মঙ্গলবার, ৩০ এপ্রিল, ২০১৩
After being hacked on Friday, LivingSocial...
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Source: http://feeds.gawker.com/~r/gizmodo/full/~3/VtBIECjg97U/
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Hot Health and fitness Ideas You Can Now Do Correct | Articles Squad
It can be difficult at times to know the guidelines on how to get into condition. There is a lot of real information about getting into condition that is becomes complex to figure out there. The guidelines outlined on this page gives you how to be great shape.
Placing desired goals and due dates to your work out program may serve as a strong type of enthusiasm. This stimulates you to target conquering tough things as opposed to obsessing more than them. Setting targets helps keep you avoid stopping given that you have something concrete to function in the direction of.
This idea can assist you are playing your sports activity. Pick up your remaining foot and contact it making use of your right-hand, then gradually reduced it. Raise the proper foot, then get to downward and grab it with your opposite hands, then reduce it. Touch your right hand with your remaining meals, then perform repeatedly with the left-hand. Try this for approximately twenty moments really quick, relax, if at all possible 3 to 5.
Donkey leg raises is a great way to build up leg muscle groups. These calf increases are an effective method to successfully increase your calves. You require a good friend ready to sleep face up and all sorts of one does is increase your calves upwards.
Carry out the workout routines that you just don?t like go on. The reason is that folks tend to steer clear of the workouts which can be weakest at. Put this exercising in your regular program and conquer them.
Begin with more compact equipment when you are in the preliminary stages of your exercise. Tiny muscles wear out just before the major types, and that?s why it?s smart to commence raising barbells or hand weights prior to treating the larger devices.
Jogging outside environment is better for you when compared to a fitness treadmill machine. Running on the pavement is better in the winter compared to a fitness treadmill.
Do you want to make performing chin-ups? Changing your mindset about chin-ups can help you much more determination although performing them. Envision you?re yanking straight down instead of yanking your chin-ups. This amount of mental sleight-of-hand can make performing chin-ups truly feel less challenging and enable you to do much more.
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Location instruction to improve physique will not be an effective for those who are really overweight.
Flex the wrists whenever you job them out more challenging. Extend your wrists in the in reverse way and do your bicep workout while you usually would. It may feel uncomfortable at the beginning, however it won?t be very long till your utilized to it.
Lifestyle sensibly and adopting health and fitness is just not one thing that should be straightforward, but it may be exciting, gratifying and challenging at the same time. Use a number of these tips with your daily life and watch the weight slip off. Take into consideration getting into good shape as something that will need work each day. The greater often you workout, the higher the improvement in the direction of your fitness goals.
There is more information available about tricep exercises read Eugena Z. Bursley?s site there?s loads of information not detailed in this article, go to Author?s site to uncover extra information.
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VEGF may not be relevant biomarker for advanced prostate cancer
![[ Back to EurekAlert! ]](http://www.eurekalert.org/images/back2e.gif){kind=small}
Public release date: 29-Apr-2013[ | E-mail |
Share ] Contact: Danielle Servetnick
danielle.servetnick@jefferson.edu
215-955-2238
Thomas Jefferson University
'This study confirms that VEGF is not a path forward to tackling this disease'
PHILADELPHIAThe well-studied protein VEGF does not appear to have any prognostic or predictive value for men with locally advanced prostate cancer, researchers from the Department of Radiation Oncology at Thomas Jefferson University Hospital and other institutions found in a retrospective study published online April 25 in the journal BMC Radiation Oncology.
VEGF, or vascular endothelial growth factor, induces blood vessel growth, a process known as angiogenesis, which is a key element in solid tumor growth and metastasis. It is overexpressed, along with its receptors, in various cancers, including breast, renal cell carcinoma and gliomas, and has been shown to help predict response to certain drugs.
However, conflicting data in the literature has left the role of VEGF in prostate cancer as a useful biomarker unclear and controversial.
Here, in one of the largest studies of VEGF expression in prostate cancer, senior author Adam P. Dicker, MD, PhD, Chair of the Department of Radiation Oncology at Jefferson, and colleagues retrospectively analyzed data from two groups of men with locally advanced prostate cancer: those who had only radiation therapy and those who had short-term neoadjuvant and concurrent androgen deprivation therapy and radiation therapy.
Data was collected using pathologic material of over 100 men from the Radiation Therapy Oncology Group 8610 phase III randomized control trial to explore VEGF's potential as a biomarker, one that could be used to improve the treatment of prostate cancer patients through better targeted therapies.
Based on the results, however, researchers posit that the VEGF protein may not be a relevant biomarker for this patient group. They found no statistically significant difference in pre-treatment characteristics among men with varying VEGF levels and no correlation between VEGF expression and overall survival, distant metastasis, local progression, disease-free survival, or biochemical failure.
What's more, there was no difference between the two treatment arms, those who had androgen therapy and radiation therapy and those who just had radiation. The median follow up time was for all surviving patients was 12.2 years.
"VEGF in this disease does not have a driver role," said Dr. Dicker. "The clinical trials using VEGF inhibitors did not have clinical benefit, so this study confirms that this is not a path forward to tacking this disease."
The results are not definitive statements about VEGF, the authors explain, but reporting on this well-characterized population with long-term follow is a significant contribution to the literature.
"This study is among the larger studies of VEGF expression in prostate cancer, and we urge the research community to avoid the misrepresentation of the literature with a lack of publication of even well-designed large negative studies, a publication bias against negative trials, as the current literature in this area appears to be predominated by only small exploratory positive trials, with a lack of subsequent confirmation with larger, longer prospectively designed trials," the authors write.
Other institutions included Prince Edward Island Cancer Treatment Centre, University of Pennsylvania, Abington Hospital, University of California, San Francisco, Melre M. Mahr Cancer Center, University of Miami, and the Intermountain Medical Center.
###
Thomas Jefferson University Hospitals (TJUH) are dedicated to excellence in patient care and education. It is consistently ranked by U.S. News & World Report among the nation's top hospitals. It has over 950 licensed acute care beds with major programs in a wide range of clinical specialties. TJUH is one of the few hospitals in the U.S. that is both a Level 1 Trauma Center and a federally-designated regional spinal cord injury center. TJUH patient care facilities include: Jefferson Hospital, Jefferson Hospital for Neuroscience, and Methodist Hospital in South Philadelphia. Additional out-patient sites are located throughout Pennsylvania and New Jersey. TJUH is a part of Jefferson Health System and a partner of Thomas Jefferson University.
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Public release date: 29-Apr-2013[ | E-mail |
Share ] Contact: Danielle Servetnick
danielle.servetnick@jefferson.edu
215-955-2238
Thomas Jefferson University
'This study confirms that VEGF is not a path forward to tackling this disease'
PHILADELPHIAThe well-studied protein VEGF does not appear to have any prognostic or predictive value for men with locally advanced prostate cancer, researchers from the Department of Radiation Oncology at Thomas Jefferson University Hospital and other institutions found in a retrospective study published online April 25 in the journal BMC Radiation Oncology.
VEGF, or vascular endothelial growth factor, induces blood vessel growth, a process known as angiogenesis, which is a key element in solid tumor growth and metastasis. It is overexpressed, along with its receptors, in various cancers, including breast, renal cell carcinoma and gliomas, and has been shown to help predict response to certain drugs.
However, conflicting data in the literature has left the role of VEGF in prostate cancer as a useful biomarker unclear and controversial.
Here, in one of the largest studies of VEGF expression in prostate cancer, senior author Adam P. Dicker, MD, PhD, Chair of the Department of Radiation Oncology at Jefferson, and colleagues retrospectively analyzed data from two groups of men with locally advanced prostate cancer: those who had only radiation therapy and those who had short-term neoadjuvant and concurrent androgen deprivation therapy and radiation therapy.
Data was collected using pathologic material of over 100 men from the Radiation Therapy Oncology Group 8610 phase III randomized control trial to explore VEGF's potential as a biomarker, one that could be used to improve the treatment of prostate cancer patients through better targeted therapies.
Based on the results, however, researchers posit that the VEGF protein may not be a relevant biomarker for this patient group. They found no statistically significant difference in pre-treatment characteristics among men with varying VEGF levels and no correlation between VEGF expression and overall survival, distant metastasis, local progression, disease-free survival, or biochemical failure.
What's more, there was no difference between the two treatment arms, those who had androgen therapy and radiation therapy and those who just had radiation. The median follow up time was for all surviving patients was 12.2 years.
"VEGF in this disease does not have a driver role," said Dr. Dicker. "The clinical trials using VEGF inhibitors did not have clinical benefit, so this study confirms that this is not a path forward to tacking this disease."
The results are not definitive statements about VEGF, the authors explain, but reporting on this well-characterized population with long-term follow is a significant contribution to the literature.
"This study is among the larger studies of VEGF expression in prostate cancer, and we urge the research community to avoid the misrepresentation of the literature with a lack of publication of even well-designed large negative studies, a publication bias against negative trials, as the current literature in this area appears to be predominated by only small exploratory positive trials, with a lack of subsequent confirmation with larger, longer prospectively designed trials," the authors write.
Other institutions included Prince Edward Island Cancer Treatment Centre, University of Pennsylvania, Abington Hospital, University of California, San Francisco, Melre M. Mahr Cancer Center, University of Miami, and the Intermountain Medical Center.
###
Thomas Jefferson University Hospitals (TJUH) are dedicated to excellence in patient care and education. It is consistently ranked by U.S. News & World Report among the nation's top hospitals. It has over 950 licensed acute care beds with major programs in a wide range of clinical specialties. TJUH is one of the few hospitals in the U.S. that is both a Level 1 Trauma Center and a federally-designated regional spinal cord injury center. TJUH patient care facilities include: Jefferson Hospital, Jefferson Hospital for Neuroscience, and Methodist Hospital in South Philadelphia. Additional out-patient sites are located throughout Pennsylvania and New Jersey. TJUH is a part of Jefferson Health System and a partner of Thomas Jefferson University.
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Source: http://www.eurekalert.org/pub_releases/2013-04/tju-vmn042913.php
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Samsung opens up design process in Galaxy S4 'design story' video
Samsung designers tell how they brought the Galaxy ?S4 to life
In the latest installment of its "design story" series, Samsung cracks open the Galaxy S4 design process for all to see, revealing some of the thinking behind the looks and features of its new high-end smartphone. Narrated in sound bites from Samsung designers, the Galaxy S4 is simultaneously described as "not a radical difference, but more of an evolution" and "like nothing you've ever seen before." Samsung's "life companion" branding gets name-dropped more than a few times, too.
Externally, the Galaxy S4 is described as having "natural elements" at its heart, including the new reflective battery cover, said to resemble "precious stone glittering in the dark, or countless stars sparkling in the night sky." So no shortage of flowery language to describe Samsung's latest lump of plastic, glass and silicon.
Check out the video above, and if you've not yet read it, find out what we thought of the Galaxy S4's design in our full review.
Source: SamsungTomorrow on YouTube; More: Samsung Galaxy S4 review
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Source: http://feedproxy.google.com/~r/androidcentral/~3/BkEJhIE6wV8/story01.htm
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From the Editor's Desk: So many awesome people, so little time
I'd say this behind-the-scenes picture just about sums up our week in New York City. Take a bunch of characters from Mobile Nations, toss them into a room with John P and Cali Lewis of GeekBeat.TV, and good things will happen. OK, a lot of craziness will happen, too. But also good things.
While we haven't explicitly said what we were up to at #tm13 -- and don't worry, we'll take care of that fairly soon -- it also shouldn't be all that hard to figure out. It's been a few years since the last Smartphone Experts Round Robin (in fact, that was my first week on the job here in late 2009 after fleeing the newspaper business), and a follow-up was long overdue.
But a lot has changed since I first met the likes of Dieter Bohn, Kevin Michaluk, Rene Ritchie, Casey Chan, Matt Miller and Mickey Papillon and others for a week of smartphone nerdery in Orlando. (Lord, we looked so young.) Some of us have moved on to do other things. (I'm still proud to call each one of them a friend, though.) There's more parity among the platforms. Palm and webOS are no more. Nokia has ceded and switched (nearly exclusively) to Windows Phone. Microsoft's mobile OS has grown from awkward and clunky to attractive and graceful, if still underappreciated. Same could be same for Android, maybe. And BlackBerry is just beginning its second life.
I can't spill the beans on everything we did in New York just yet. But it's safe to say that just as the mobile space has evolved a great deal in the past several years, so has our outlook of it as a whole. It's as much about getting the platforms to work together as it is any one of them "winning." I think that's what we all took into #tm13. And that's certainly what we got out of it.
We'll have an official announcement in the coming weeks, and you'll (hopefully) enjoy the fruits of our labor for a number of months the rest of the year. Those of us in this picture are just the front end. So many people have worked countless hours behind the scenes, and there's still a lot of work to be done. David Lundblad and Marcus Adolfsson and Rob Kao and the film crew and production folks. Our tech folks, whose work you see every day with little fanfare. And our husbands and wives and girlfriends and anyone else who support this ridiculously crazy and fun business and help us do what we do.
And to you folks reading this, too, for putting up with all the teasing. We really are excited about this. You'll be as much a part of it -- more, really -- than anyone else.
So thanks, everybody. Stay tuned. This is going to be fun.
| |
Source: http://feedproxy.google.com/~r/androidcentral/~3/ICb-wSkhW2M/story01.htm
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সোমবার, ২৯ এপ্রিল, ২০১৩
Moviora Plays Ten Questions To Help You Pick A Flick
Whenever my friends and I get together for a movie party, the toughest part of the evening is collectively deciding what to watch. There?s always one person that shoots a good suggestion down with a curt, ?I?m not in the mood for that?. Moviora is an app that aims to make that process a little easier. It?s a strange thing. Streaming services like Netflix and Amazon Instant Video certainly provide a plethora of video content for our viewing pleasure, but oftentimes the biggest challenge is narrowing down all of those options to just one title. Netflix offers a list of recommendations by sifting through our viewing history, but it?s far from perfect. I?ve watched a lot of stupid crap, and so have all of my other friends I share my Netflix account with. More often than not, my searching on Netflix will end up in mired in a list of obscure, low-budget B-movie titles that I have no intention of ever watching. Moviora is an app that attempts to discern what we?re in the mood for watching by essentially playing a game of ten questions. For example, it asks if you?re in the mood for a ?drama?, and you narrow the choices down by answering yes or no. Once you?re cycled through these prompts five to six times, you?re provided with a movie recommendation, along with a trailer, some reviews from Rotten Tomatoes, and links to the film on Netflix and iTunes. When I answered ?yes? to drama, ?no? to comedy, ?yes? to romance, ?yes? to action, and ?yes? to adventure, it provided me with Crouching Tiger, Hidden Dragon, which is actually a movie I haven?t watched yet and wouldn?t mind seeing at all. It doesn?t always provide you with the perfect choice, but there?s an addictive quality to the ten questions aspect and it?s certainly a lot better than aimlessly meandering through Netflix?s movie titles. You can try out Moviora for yourself at their website here. The app is currently a free download in the iOS App Store.Source: http://feedproxy.google.com/~r/Techcrunch/~3/KxR0QutVWt4/
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শুক্রবার, ২৬ এপ্রিল, ২০১৩
Third Child on the Way for Dierks Bentley
The country star and wife Cassidy will welcome a sibling for big sisters Evie and Jordan..
Source: http://feeds.celebritybabies.com/~r/celebrity-babies/~3/b8g22gic5kQ/
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This Book Trailer Is Better Than Most Movie Trailers
"A Delicate Truth," the new book from "Tinker, Tailor, Soldier, Spy" author John le Carré, hit shelves today in the UK and got one hell of a film-quality book trailer to celebrate the occasion. Also, Deadline reported today "Departed" scribe William Monahan has already been hired to adapt it into a screenplay. You can check [...]
Source: http://moviesblog.mtv.com/2013/04/25/delicate-truth-le-carre-trailer/
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বৃহস্পতিবার, ১১ এপ্রিল, ২০১৩
Dinosaur-killing asteroid sparked global firestorm
Illustration courtesy of NASA / JPL
An asteroid believed to have smacked Earth some 65 million years ago likely caused a global firestorm that led to extensive plant and animal extinctions, a new study shows.
By Megan Gannon
LiveScience
The huge asteroid impact thought to have wiped out the dinosaurs some 65 million years ago may have painted the sky a blazing-hot red and sparked a cataclysmic global firestorm, researchers say.
Most scientists believe the mass die-off known as the K-T extinction ? which saw up to 80 percent of all species vanish ? was caused by an asteroid or comet that carved out the 112-mile-wide (180 kilometers) Chicxulub crater in what is today Mexico.
Researchers who created a new model of the disaster say the impact would have sent vaporized particles of rock high above the planet's atmosphere, where they would have condensed into sand-grain-sized bits. Falling back to Earth, the hot ejected rock material may have dumped enough heat in the upper atmosphere to cause it to bake at 2,700 degrees Fahrenheit (1,482 degrees Celsius), turning the sky red for several hours.
This infrared "heat pulse" would have acted like a broiler oven, igniting tinder below and cooking every twig, bush, tree and basically every living thing not shielded underground or underwater, the researchers say. [Top 10 Ways to Destroy Earth]
"It's likely that the total amount of infrared heat was equal to a 1 megaton bomb exploding every four miles over the entire Earth," study researcher Douglas Robertson, of the Cooperative Institute for Research in Environmental Sciences, or CIRES, said in a statement.
To give an idea of the staggering amount of energy unleashed by this heat pulse, the researchers note that a 1-megaton hydrogen bomb would be the equivalent of 80 Hiroshima-type nuclear bombs, and the Chicxulub event is thought to have produced about 100 million megatons of energy.
The global firestorm theory has been put forth before, but some scientists have questioned it, claiming that much of this intense radiation would have been blocked from Earth by the falling rock material. Even after accounting for this shielding, however, the model created by Robertson and his team found the sky still would have heated up enough to set the world's forests ablaze.
Adding to the team's evidence is a layer of excess charcoal found in sediment at the Cretaceous-Paleogene, or K-Pg, boundary (dated to about 65 million years ago), which would be consistent with global fires. Other scientists had suggested the soot was debris from the impact itself.?But there's too much charcoal in this layer to have been dumped on Earth by the asteroid crash alone, according to Robertson and his colleagues.
"Our data show the conditions back then are consistent with widespread fires across the planet," said Robertson. "Those conditions resulted in 100 percent extinction rates for about 80 percent of all life on Earth."
There is still some debate about whether the Chicxulub impact triggered the K-T extinction. Some researchers link the catastrophe to volcanic activity in modern-day India and others have pointed fingers at different impact sites, such as the Shiva crater in India.
CIRES is a joint institute of the University of Colorado Boulder and the National Oceanic and Atmospheric Administration (NOAA). The new research was detailed this week in the Journal of Geophysical Research-Biogeosciences.
Follow Megan Gannon on Twitter and Google+. Follow us @livescience, Facebook?and Google+. Original article on LiveScience.com.
Copyright 2013 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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বুধবার, ১০ এপ্রিল, ২০১৩
Viber Brings Voice Calls To BlackBerry OS (Not BB10) In Beta Update
Just a few months ago, Skype competitor Viber previewed voice calling on the BlackBerry platform. Viber is available on a multitude of platforms, including iOS, Windows Phone 8, Bada, S40, Symbian, and the list goes on. However, BlackBerry represents a good chunk of Viber's user base (it's their third largest platform behind iOS and Android), and yet it's still in the minority of Viber apps that don't have access to voice calls. Today all that changes.Source: http://feedproxy.google.com/~r/Techcrunch/~3/Y9c_kKn9tQY/
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Ford Focus is the world's best-selling auto
Ford's increasing focus on global small cars apparently is paying off. Make that the Ford Focus which was the world?s best-selling automobile overall last year, according to new data from R.L. Polk & Company.
The Detroit maker?s compact model rang up more than 1 million sales last year, almost 17 percent more volume than Toyota recorded for its traditional sales leader, the compact Corolla model. Ford also scored at the other extreme, its big F-Series pickups collectively coming in third on the global sales list. In all, Ford landed three different models in the Top 10, including the sixth-ranked Fiesta subcompact.
Toyota and Honda each had two models on the Polk chart, while Volkswagen and General Motors? Chevrolet brand each had one. But the Top 10 list also included a new name likely not recognizable to most Westerners: China?s Wuling Zhiguang which generated 768,870 sales, landing just behind the F-Series in fourth place.
?Focus and Fiesta represent the culmination of our One Ford global product strategy,? said Jim Farley, Ford executive vice president for global marketing, sales and service and the head of its Lincoln brand.
The Detroit Bureau: Maserati Goes for the Mainstream with New 4-Door Ghibli
While Focus saw a 40 percent jump in U.S. demand last year, Ford?s late push into China helped Focus surge to the top of the sales charts last year, with volume of 1,020,410. It only went on sale in what is now the world?s largest automotive market in March 2012. Yet that market snapped up 300,000 of the Ford compacts last year ? where it is sold in both the current version and as a prior-generation model known as the Focus ?Classic.?
Looking forward to Ford?s aggressive Chinese expansion plans, said Farley, ?With additional manufacturing capacity added last year, we now have a tremendous opportunity to further strengthen our global small car sales in 2013, with sales off to a very strong start already.?
The Detroit Bureau: Chinese to be First to Build Detroit's Radical New, High-Mileage OPOC Engine
Toyota?s second-place finish, with sales of 872,774, still underscores the power of its Corolla model, especially considering it is set for a complete redesign later this year. A prototype, dubbed the Furia, was unveiled at the Detroit Auto Show in January and Toyota officials recently hinted that the production version will be introduced before the Los Angeles Auto Show next autumn.
(For more on the next Toyota Corolla, Click Here.)
The fact that the Ford F-Series only came in third might surprise some Americans considering its continued strength in the U.S., where it has routinely heads the sales charts as both best-selling truck and best-selling vehicle overall for decades. But the U.S. was responsible for the vast majority of the full-size pickup?s volume of 785,630 last year.
(Redesigning an Icon: the secret concepts behind the next-gen Ford F-Series, Click Here.)
The F-Series is a real standout on the Polk Top 10 sales chart as the only classic truck on the list. In fact, the vast majority of the top-selling products are compacts and subcompacts, with the Toyota Camry, ranked fifth, the only midsize offering.
The Detroit Bureau: Honda and Acura Have Big Plans to Reveal at Shanghai Auto Show
As for the Wuling Zhiguang, it?s a pintsized people-mover barely the size of some of the sedans and hatchbacks on the Top 10 chart. Wuling is part of a joint venture between General Motors and its Chinese partner, Shanghai-based SAIC. '
Here?s the complete Top 10 list:
- Ford Focus ? 1,020,410
- Toyota Corolla ? 872,774
- Ford F-Series ? 785,630
- Wuling Zhiguang ? 768,870
- Toyota Camry ? 729,793
- Ford Fiesta ? 723,130
- VW Golf ? 699,148
- Chevrolet Cruze ? 661,325
- Honda Civic ? 651,159
- Honda CR-V ? 624,982
Copyright ? 2009-2013, The Detroit Bureau
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'Chemistry of the Bar' symposium focuses on New Orleans' Hurricane Cocktail and more
Public release date: 9-Apr-2013[ | E-mail |
Share ] Contact: Michael Bernstein
m_bernstein@acs.org
504-670-4707 (New Orleans Press Center, April 5-10)
202-872-6042
Michael Woods
m_woods@acs.org
504-670-4707 (New Orleans Press Center, April 5-10)
202-872-6293
American Chemical Society
NEW ORLEANS, April 9, 2013 Call their taste and effects appealing or appalling, no matter. In a city that claims credit for invention of the cocktail, the Hurricane, Sazerac, Pimm's Cup, Bayou Bash, Hand Grenade, Ramos Gin Fizz and other concoctions are the spirits of the French Quarter and its most famous thoroughfare, which happens to be named Bourbon Street.
The scientific secrets of alcoholic beverages in the Crescent City and other venues will get a thorough shaking and stirring in a symposium titled "The Chemistry of the Bar" today during the 245th National Meeting & Exposition of the American Chemical Society, the world's largest scientific society.
Abstracts on the following topics appear below:
- Chemistry of the Hurricane cocktail.
- The chemistry of that sweet almond-flavored liquor called Amaretto.
- Single-hop India pale ales.
- The unseen plumbing in taverns that brings beer to the glass.
- How aging affects the taste and aroma of bourbon.
- The chemistry and anatomy of the hangover.
One of the speakers, Neil C. Da Costa, Ph.D., focused on what may be New Orleans' most famous mixed drink, the pink stuff that tourists sip from disposable plastic cups while strolling down Bourbon Street. (New Orleans laws permit drinking in public and leaving a bar with a drink, but prohibit public drinking from glass or metal containers.)
"The Hurricane is an ideal topic for this symposium," Da Costa explained. He is with International Flavors & Fragrances, Inc., in Union Beach, N.J. "It is one of New Orleans' signature cocktails, and its origins echo the city's vibrant history. The drink originated in the World War II era, in the 1940s. Scotch, bourbon and other whiskeys were hard to get. But there was a big surplus of rum. Local distributors forced bars to buy up to 50 cases of rum in order to get one case of whiskey. One bar owner, Pat O'Brien, came up with the recipe for a fruity rum drink and served it in a glass shaped like a hurricane lamp. The name stuck."
Da Costa's presentation goes beyond the history to focus on the Hurricane's key ingredients, their chemical compositions and interactions and sensory evaluations of the resulting beverage.
The Hurricane is mainly a light and dark rum cocktail, Da Costa said, noting that some recipes also call for generous portions of gin or vodka. Besides the spirits, a typical Hurricane contains lime juice, orange juice, passion fruit syrup, grenadine (which provides the red color and added sweetness) and a simple sugar syrup.
"For the Hurricane's fruity aroma, terpene compounds such as limonene and citral play a crucial role, giving a fresh citrus note. In addition, 'sweet' compound notes from the rum and sugar break down, such as various esters, vanillin, 5-methylfurfural and 5-hydroxymethylfurfural. These combine to essentially give the sweet fruity aroma of the cocktail. Of course the strong aroma of aqueous ethanol is always appealing."
Freshness of the ingredients is the key to making the best Hurricane, Da Costa said, just as freshness affects the taste of the Bloody Mary and other cocktails with fruit or vegetable components. And Hurricanes made from powdered or bottled mixes pale in comparison to those made from scratch. Does premium or boutique rum improve the taste?
"Using pricey rum is probably a waste of money for most consumers," Da Costa said. "The Hurricane is an intensely sweet drink, with complex flavors, and that tends to mask the taste of the liquor. If you're going to drink one, go for the cheap bar or well rum."
###
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.
Note to journalists: Please report that this research was presented at a meeting of the American Chemical Society.
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Here are abstracts of other presentations in the symposium:
Abstracts
Chemistry of Amaretto
Jerry A Zweigenbaum, Agilent Technologies
Phone: 302-636-3661
E-mail: j_zweigenbaum@agilent.com
Amaretto is a sweet almond flavored liquor made using varying ingredients that can include herbs, botanicals, apricot kerenal and almond essence. Amaretto can be enjoyed on its own or as a digestif. Its name comes from the Italian amaro meaning "bitter" or slightly bitter and is associated with the flavor of bitter almond. Its origin is found in the Italian town of Sarrono and legend has it was a gift of brandy soaked in apricot pits. Apricot pits, like almond kernels, are rich in the diglycoside amygdalin, which is found in the seeds of the trees Prunus dulcis. Amygdalin is composed of two glucose moieties a cyanide group and a benzene ring. Upon de-glycosylation, amygdalin forms benzaldehyde; the key component of bitter almond taste and aroma. Herein, the chemical composition of 6 different brands of amaretto liqueur were evaluated for amygladin down to trace levels using a UHPLC (ESI)-MS/MS. In addition, UHPLC-Q TOF MS/MS was used to profile the non-volatile compounds found in ethanolic almond kernel extracts and this profile was compared to that found in the different amarettos. Finally, headspace GC/MS was used to characterize the volatile components of the 6 liqueurs and ethanolic extracts of almond kernels. From these analyses the chemistry of amaretto will be described.
Decoding the taste of wine by combining analytical chemistry and sensory evaluation
Andreas Dunkel, Technical University of Munich
Phone: 00498161712903
E-mail: andreas.dunkel@tum.de
The sensory impressions perceived during wine consumption result from the simultaneous stimulation of our senses. Although a wine is initially assessed by its visual appearance and bouquet, the bitter taste and the astringent oral sensation are important contributors to the sensory quality of wines. Aimed at identifying the key molecules driving the attractive taste of a red wine, a screening technique called taste dilution analysis was applied to a red wine and a total number of 37 compounds was isolated and characterized. Quantitative studies in combination with taste reconstitution and omission experiments demonstrated that besides the low-molecular weight compounds a structurally undefined high molecular weight fraction was important for the overall astringency. Gel permeation chromatography, alkaline treatment, acidic hydrolysis, and thiolytic depolymerization, respectively, followed by compositional analysis demonstrated these taste-active polymers to be made up by diversely substituted flavan-3-ol derivatives, carbohydrates, phenylpropenoic acids, hydroxylated benzoic acids, and anthocyanins.
Quality assessment of Polish raw spirits using GC GC-TOFMS and electronic nose
Tomasz Dymerski, Gdansk University of Technology
Phone: +48 58 348 64 11
E-mail: tomasz.dymerski@gmail.com
Quality is a very important attribute of every alcoholic beverage. To provide high quality of these products, the quality of intermediate materials has to be ensured as well. The purpose of this work was the identification of volatiles present in the headspace of Polish raw spirits. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME). Analyses were performed by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCGC-TOF-MS). Over 200 compounds were identified. Some of them were selected as quality markers of Polish raw spirits. The second aim of this work was the characterization of the volatile fraction of Polish raw spirits using a prototype electronic nose equipped with six non-selective semiconductor sensors. For data acquisition and processing, an in-house written program based on principal component analysis (PCA) was utilized. This study has proven that the prototype electronic nose can distinguish.
Beer-omics: Differential analysis of single-hop India pale ales by q-TOF MS and NMR
Christine A Hughey, James Madison University
Phone: 540-568-6633
E-mail: hugheyca@jmu.edu
Metabolomics of food is an emerging field that combines the disciplines of food science and nutrition with advances in bioinformatics and untargeted profiling technologies. Here we use quadrupole time of flight mass spectrometry (q-TOF MS) and nuclear magnetic resonance (NMR) spectroscopy to profile single-hop India pale ales (IPAs) produced by the Mikkeller brewery in 2010 and 2011. The brewer kept all the parameters the same and varied only the hop used. Differential analysis (e.g., PCA and hierarchical clustering) by q-TOF MS revealed significant compositional differences between the 2010 and 2011 batches. These compositional differences were used to build a class prediction model that successfully identified the hop in unknown single-hop IPAs 100% of the time. We also conducted 13C-natural abundance HMQC experiments on a 600 MHz NMR in order to investigate how NMR may provide complementary metabolite profiling information to q-TOF MS.
Volatile compounds of aromatic cocktail bitters: A HS-SPME-GC-MS analysis
Arielle J Johnson, University of California, Davis
Phone: 5307549066
E-mail: ajohnson@ucdavis.edu
Aromatic cocktail bitters, concentrated alcoholic tinctures of herbs, spices, barks, roots, and other other highly-flavored plant material, are an essential component of many mixed drinks. Despite their historical and culinary importance and recent cultural and commercial resurgence, there is little to no data available on their volatile components, which would allow for a broader understanding of the flavor chemistry of mixed drinks, and could assist in the development of further styles of bitters. In this experiment, ten cocktail bitters including historical and modern styles were analyzed semiquantitatively in triplicate by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Each bitter contained, on average, 34 compounds and each compound was found in a mean of 2.5 bitters. Overall, 134 different volatile compounds were identified, including 11 aliphatic aldehydes, 17 esters, 28 sesquiterpenoids, 42 monoterpenoids and 25 aromatic compounds including 14 phenylpropenes.
Early aging: The characteristics given to bourbon in the early stages of White Oak aging
Scott Varney, Transylvania University
Phone: 606-854-4772
E-mail: msvarney13@transy.edu
In the creation of commercial bourbons and whiskeys, the aging process in a usually charred White Oak barrel has the ability to add many flavors and characteristics to the alcohol solution before being bottled and sold to consumers. In this process many of these alcohol solutions are given additional characteristics such as smoky flavors, a distinguishable color, and other traits that help make the samples more desirable. In our research work, we have taken ethanol solutions that range from 45%-65% and aged them with a variety of American and French White Oak wood chips that had different charring preparations. Through analysis with a GC/MS and a UV/Vis Spectrometer, we have been able to determine the initial entrance of chemicals, their concentration changes over time, and the development of a time interval system for specific chemicals as they age our solutions.
Chemical engineering in the tavern
Jaime Jurado, Susquehanna Brewing Company
Phone: 2102404731
E-mail: jjurado@sbcbeer.com
Much of the world's social history has been framed around the inn, pub, or as the Romans called them, the tabernae. We often take for granted that the beer in the glass came from a keg, and that the requirements for gentle transport of the sensitive liquid are similar to what one would expect from many costlier materials: the product is shear-sensitive, highly sensitive to bacterial infection, and carbonation levels and target dispense temperature in the beer must be maintained. The customer demands the beer to be served in a tight temperature range, with a nice head of foam. After a quick overview of the scope of draft beer sales in the hospitality industry, we will explore, as chemists and chemical engineers, design aspects of beer draft dispense systems, and look at cleaning and dispense parameters in a framework made familiar in the undergraduate curricula. The presentation includes a simple kinetics-based model and closes with a brief look at analytical calculations related to carbonation and bubbles from a Stefan-Maxwell perspective.
Discovery of adulterated alcoholic beverages in Kazakhstan using optimized method based on solid-phase microextraction and GC-MS
Bulat Kenessov, al-Farabi Kazakh National University
Phone: 7 727 2921374
E-mail: bkenesov@mail.ru
Adulteration of alcoholic beverages in Kazakhstan and many developing countries around the world is a wide-spread problem causing health risks to population. For law enforcement agencies, forensic examination of actual products is generally the only tool to obtain proper evidences against responsible individuals and companies. Solid-phase microextraction (SPME) in combination with GC-MS was proven to be efficient and fast method for characterization of alcoholic beverages. In this research, SPME-GC-MS-based method was optimized for detection of a highest possible number of compounds present in cognacs, wines and vodkas. Synchronous SIM/Scan mode of MS detector was utilized for simultaneous detection of abundant constituents along with trace compounds. Optimized method was applied for examination of samples taken from various locations in Kazakhstan. Principal component analysis method was utilized to differentiate adulterated and non-adulterated samples. Research was conducted under ISTC (International Science and Technology Center) K-1983 project funded by US Department of State.
Historical perspective and modern day flavor significance of oak wood aging of distilled spirits
Elizabeth R Genthner, University of Illinois
Phone: 217-333-1642
E-mail: genthne1@illinois.edu
Wood barrel aging of fermented and distilled beverages has been in use for centuries. It is currently accepted that the wooden barrel was invented by the Celts around 900 B.C while inhabiting the Danube River area in central Europe. By noting the obvious flaws of clay pots for wine storage; the Celts, who were both talented wood-workers and metallurgists, created the first wooden barrel. After migrating to the Irish Isles, where grape cultivation was difficult, the first whiskey was born by the oak barrel aging of the distillate of fermented grains. Since then the practice of oak wood aging has had a tremendous impact on spirits manufacturing and has made its way around the world; notably as bourbon in the United States, tequila in Mexico, rum in the Caribbean, and many other regionally specific spirits. Significant strides have been made to characterize the desirable flavors imparted by oak. Some of the top contributing aroma compounds include: guaiacols (smoky), cresols (barn, medical), eugenols (clove), furanones (caramel), lactones (coconut, peach) and vanillin (vanilla). One of the most important discoveries was that of cis and trans-methyl octalactone, so called whiskey lactones. Both compounds are highly concentrated in oak wood as well as oak aged spirits and elicit a coconut-like odor. The above mentioned compounds, as well as some less-studied odorants that impart wood-like or incense-like notes, will be discussed.
Chemistry of the Hurricane cocktail
Neil C. Da Costa, International Flavors & Fragrances Inc.
Phone: 732-335-2110
E-mail: neil.dacosta@iff.com
The Hurricane cocktail is one of two famous signature cocktails of New Orleans, Louisiana; the other being the Sazarac. It was invented in the 1940's at Pat O'Brien's Bar to reputedly get rid of surplus rum the local distributors forced him to buy when whisky was scarce. Its main ingredients are light and dark rum respectively, lime juice and or orange juice, plus passionfruit juice. Additional components like gin, vodka, almond liqueur, triple sec, grapefruit juice, sugar syrup and grenadine have been added as the recipe developed over the years as well as variant recipes.
This presentation will describe the flavor volatile compositions of the key and minor ingredients. In addition the role these volatiles play in the overall flavor and drinking experience.
Chemistry and anatomy of a hangover
Alyson E Mitchell, University of California Davis
Phone: 530-304-6618
E-mail: aemitchell@ucdavis.edu
Most American's will experience a hangover at least once in their lifetime. The term hangover refers to a collection of unpleasant and painful symptoms that can develop after excessive alcohol intake. Headache, body aches, weakness, nausea are all common symptoms of a hangover. Acute alcohol intoxication can affect the liver, the brain, gastrointestinal system and the central nervous system. Alcohol is metabolized in the liver by two enzymes. Alcohol dehydrogenase oxidizes ethanol to form acetaldehyde; a reactive compound that quickly forms toxic free radicals. Acetaldehyde is further metabolized to the non-toxic acetic acid by the enzyme aldehyde dehydrogenase. Acetaldehyde produces many of the symptoms associated with a hangover. However, different types of alcohol can cause different hangover symptoms to manifest. Drinks with higher concentrations of congeners generally result in more pronounced symptoms. Red wines and dark liquors such as bourbon, brandy and whiskey contain higher levels of congeners than white wines and clear liquors such as vodka. Carbonation speeds the absorption of alcohol. Herein a general discussion of the biochemical effects of alcohol consumption and the anatomy of the resulting hangover will be discussed.
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AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Public release date: 9-Apr-2013[ | E-mail |
Share ] Contact: Michael Bernstein
m_bernstein@acs.org
504-670-4707 (New Orleans Press Center, April 5-10)
202-872-6042
Michael Woods
m_woods@acs.org
504-670-4707 (New Orleans Press Center, April 5-10)
202-872-6293
American Chemical Society
NEW ORLEANS, April 9, 2013 Call their taste and effects appealing or appalling, no matter. In a city that claims credit for invention of the cocktail, the Hurricane, Sazerac, Pimm's Cup, Bayou Bash, Hand Grenade, Ramos Gin Fizz and other concoctions are the spirits of the French Quarter and its most famous thoroughfare, which happens to be named Bourbon Street.
The scientific secrets of alcoholic beverages in the Crescent City and other venues will get a thorough shaking and stirring in a symposium titled "The Chemistry of the Bar" today during the 245th National Meeting & Exposition of the American Chemical Society, the world's largest scientific society.
Abstracts on the following topics appear below:
- Chemistry of the Hurricane cocktail.
- The chemistry of that sweet almond-flavored liquor called Amaretto.
- Single-hop India pale ales.
- The unseen plumbing in taverns that brings beer to the glass.
- How aging affects the taste and aroma of bourbon.
- The chemistry and anatomy of the hangover.
One of the speakers, Neil C. Da Costa, Ph.D., focused on what may be New Orleans' most famous mixed drink, the pink stuff that tourists sip from disposable plastic cups while strolling down Bourbon Street. (New Orleans laws permit drinking in public and leaving a bar with a drink, but prohibit public drinking from glass or metal containers.)
"The Hurricane is an ideal topic for this symposium," Da Costa explained. He is with International Flavors & Fragrances, Inc., in Union Beach, N.J. "It is one of New Orleans' signature cocktails, and its origins echo the city's vibrant history. The drink originated in the World War II era, in the 1940s. Scotch, bourbon and other whiskeys were hard to get. But there was a big surplus of rum. Local distributors forced bars to buy up to 50 cases of rum in order to get one case of whiskey. One bar owner, Pat O'Brien, came up with the recipe for a fruity rum drink and served it in a glass shaped like a hurricane lamp. The name stuck."
Da Costa's presentation goes beyond the history to focus on the Hurricane's key ingredients, their chemical compositions and interactions and sensory evaluations of the resulting beverage.
The Hurricane is mainly a light and dark rum cocktail, Da Costa said, noting that some recipes also call for generous portions of gin or vodka. Besides the spirits, a typical Hurricane contains lime juice, orange juice, passion fruit syrup, grenadine (which provides the red color and added sweetness) and a simple sugar syrup.
"For the Hurricane's fruity aroma, terpene compounds such as limonene and citral play a crucial role, giving a fresh citrus note. In addition, 'sweet' compound notes from the rum and sugar break down, such as various esters, vanillin, 5-methylfurfural and 5-hydroxymethylfurfural. These combine to essentially give the sweet fruity aroma of the cocktail. Of course the strong aroma of aqueous ethanol is always appealing."
Freshness of the ingredients is the key to making the best Hurricane, Da Costa said, just as freshness affects the taste of the Bloody Mary and other cocktails with fruit or vegetable components. And Hurricanes made from powdered or bottled mixes pale in comparison to those made from scratch. Does premium or boutique rum improve the taste?
"Using pricey rum is probably a waste of money for most consumers," Da Costa said. "The Hurricane is an intensely sweet drink, with complex flavors, and that tends to mask the taste of the liquor. If you're going to drink one, go for the cheap bar or well rum."
###
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Here are abstracts of other presentations in the symposium:
Abstracts
Chemistry of Amaretto
Jerry A Zweigenbaum, Agilent Technologies
Phone: 302-636-3661
E-mail: j_zweigenbaum@agilent.com
Amaretto is a sweet almond flavored liquor made using varying ingredients that can include herbs, botanicals, apricot kerenal and almond essence. Amaretto can be enjoyed on its own or as a digestif. Its name comes from the Italian amaro meaning "bitter" or slightly bitter and is associated with the flavor of bitter almond. Its origin is found in the Italian town of Sarrono and legend has it was a gift of brandy soaked in apricot pits. Apricot pits, like almond kernels, are rich in the diglycoside amygdalin, which is found in the seeds of the trees Prunus dulcis. Amygdalin is composed of two glucose moieties a cyanide group and a benzene ring. Upon de-glycosylation, amygdalin forms benzaldehyde; the key component of bitter almond taste and aroma. Herein, the chemical composition of 6 different brands of amaretto liqueur were evaluated for amygladin down to trace levels using a UHPLC (ESI)-MS/MS. In addition, UHPLC-Q TOF MS/MS was used to profile the non-volatile compounds found in ethanolic almond kernel extracts and this profile was compared to that found in the different amarettos. Finally, headspace GC/MS was used to characterize the volatile components of the 6 liqueurs and ethanolic extracts of almond kernels. From these analyses the chemistry of amaretto will be described.
Decoding the taste of wine by combining analytical chemistry and sensory evaluation
Andreas Dunkel, Technical University of Munich
Phone: 00498161712903
E-mail: andreas.dunkel@tum.de
The sensory impressions perceived during wine consumption result from the simultaneous stimulation of our senses. Although a wine is initially assessed by its visual appearance and bouquet, the bitter taste and the astringent oral sensation are important contributors to the sensory quality of wines. Aimed at identifying the key molecules driving the attractive taste of a red wine, a screening technique called taste dilution analysis was applied to a red wine and a total number of 37 compounds was isolated and characterized. Quantitative studies in combination with taste reconstitution and omission experiments demonstrated that besides the low-molecular weight compounds a structurally undefined high molecular weight fraction was important for the overall astringency. Gel permeation chromatography, alkaline treatment, acidic hydrolysis, and thiolytic depolymerization, respectively, followed by compositional analysis demonstrated these taste-active polymers to be made up by diversely substituted flavan-3-ol derivatives, carbohydrates, phenylpropenoic acids, hydroxylated benzoic acids, and anthocyanins.
Quality assessment of Polish raw spirits using GC GC-TOFMS and electronic nose
Tomasz Dymerski, Gdansk University of Technology
Phone: +48 58 348 64 11
E-mail: tomasz.dymerski@gmail.com
Quality is a very important attribute of every alcoholic beverage. To provide high quality of these products, the quality of intermediate materials has to be ensured as well. The purpose of this work was the identification of volatiles present in the headspace of Polish raw spirits. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME). Analyses were performed by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCGC-TOF-MS). Over 200 compounds were identified. Some of them were selected as quality markers of Polish raw spirits. The second aim of this work was the characterization of the volatile fraction of Polish raw spirits using a prototype electronic nose equipped with six non-selective semiconductor sensors. For data acquisition and processing, an in-house written program based on principal component analysis (PCA) was utilized. This study has proven that the prototype electronic nose can distinguish.
Beer-omics: Differential analysis of single-hop India pale ales by q-TOF MS and NMR
Christine A Hughey, James Madison University
Phone: 540-568-6633
E-mail: hugheyca@jmu.edu
Metabolomics of food is an emerging field that combines the disciplines of food science and nutrition with advances in bioinformatics and untargeted profiling technologies. Here we use quadrupole time of flight mass spectrometry (q-TOF MS) and nuclear magnetic resonance (NMR) spectroscopy to profile single-hop India pale ales (IPAs) produced by the Mikkeller brewery in 2010 and 2011. The brewer kept all the parameters the same and varied only the hop used. Differential analysis (e.g., PCA and hierarchical clustering) by q-TOF MS revealed significant compositional differences between the 2010 and 2011 batches. These compositional differences were used to build a class prediction model that successfully identified the hop in unknown single-hop IPAs 100% of the time. We also conducted 13C-natural abundance HMQC experiments on a 600 MHz NMR in order to investigate how NMR may provide complementary metabolite profiling information to q-TOF MS.
Volatile compounds of aromatic cocktail bitters: A HS-SPME-GC-MS analysis
Arielle J Johnson, University of California, Davis
Phone: 5307549066
E-mail: ajohnson@ucdavis.edu
Aromatic cocktail bitters, concentrated alcoholic tinctures of herbs, spices, barks, roots, and other other highly-flavored plant material, are an essential component of many mixed drinks. Despite their historical and culinary importance and recent cultural and commercial resurgence, there is little to no data available on their volatile components, which would allow for a broader understanding of the flavor chemistry of mixed drinks, and could assist in the development of further styles of bitters. In this experiment, ten cocktail bitters including historical and modern styles were analyzed semiquantitatively in triplicate by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Each bitter contained, on average, 34 compounds and each compound was found in a mean of 2.5 bitters. Overall, 134 different volatile compounds were identified, including 11 aliphatic aldehydes, 17 esters, 28 sesquiterpenoids, 42 monoterpenoids and 25 aromatic compounds including 14 phenylpropenes.
Early aging: The characteristics given to bourbon in the early stages of White Oak aging
Scott Varney, Transylvania University
Phone: 606-854-4772
E-mail: msvarney13@transy.edu
In the creation of commercial bourbons and whiskeys, the aging process in a usually charred White Oak barrel has the ability to add many flavors and characteristics to the alcohol solution before being bottled and sold to consumers. In this process many of these alcohol solutions are given additional characteristics such as smoky flavors, a distinguishable color, and other traits that help make the samples more desirable. In our research work, we have taken ethanol solutions that range from 45%-65% and aged them with a variety of American and French White Oak wood chips that had different charring preparations. Through analysis with a GC/MS and a UV/Vis Spectrometer, we have been able to determine the initial entrance of chemicals, their concentration changes over time, and the development of a time interval system for specific chemicals as they age our solutions.
Chemical engineering in the tavern
Jaime Jurado, Susquehanna Brewing Company
Phone: 2102404731
E-mail: jjurado@sbcbeer.com
Much of the world's social history has been framed around the inn, pub, or as the Romans called them, the tabernae. We often take for granted that the beer in the glass came from a keg, and that the requirements for gentle transport of the sensitive liquid are similar to what one would expect from many costlier materials: the product is shear-sensitive, highly sensitive to bacterial infection, and carbonation levels and target dispense temperature in the beer must be maintained. The customer demands the beer to be served in a tight temperature range, with a nice head of foam. After a quick overview of the scope of draft beer sales in the hospitality industry, we will explore, as chemists and chemical engineers, design aspects of beer draft dispense systems, and look at cleaning and dispense parameters in a framework made familiar in the undergraduate curricula. The presentation includes a simple kinetics-based model and closes with a brief look at analytical calculations related to carbonation and bubbles from a Stefan-Maxwell perspective.
Discovery of adulterated alcoholic beverages in Kazakhstan using optimized method based on solid-phase microextraction and GC-MS
Bulat Kenessov, al-Farabi Kazakh National University
Phone: 7 727 2921374
E-mail: bkenesov@mail.ru
Adulteration of alcoholic beverages in Kazakhstan and many developing countries around the world is a wide-spread problem causing health risks to population. For law enforcement agencies, forensic examination of actual products is generally the only tool to obtain proper evidences against responsible individuals and companies. Solid-phase microextraction (SPME) in combination with GC-MS was proven to be efficient and fast method for characterization of alcoholic beverages. In this research, SPME-GC-MS-based method was optimized for detection of a highest possible number of compounds present in cognacs, wines and vodkas. Synchronous SIM/Scan mode of MS detector was utilized for simultaneous detection of abundant constituents along with trace compounds. Optimized method was applied for examination of samples taken from various locations in Kazakhstan. Principal component analysis method was utilized to differentiate adulterated and non-adulterated samples. Research was conducted under ISTC (International Science and Technology Center) K-1983 project funded by US Department of State.
Historical perspective and modern day flavor significance of oak wood aging of distilled spirits
Elizabeth R Genthner, University of Illinois
Phone: 217-333-1642
E-mail: genthne1@illinois.edu
Wood barrel aging of fermented and distilled beverages has been in use for centuries. It is currently accepted that the wooden barrel was invented by the Celts around 900 B.C while inhabiting the Danube River area in central Europe. By noting the obvious flaws of clay pots for wine storage; the Celts, who were both talented wood-workers and metallurgists, created the first wooden barrel. After migrating to the Irish Isles, where grape cultivation was difficult, the first whiskey was born by the oak barrel aging of the distillate of fermented grains. Since then the practice of oak wood aging has had a tremendous impact on spirits manufacturing and has made its way around the world; notably as bourbon in the United States, tequila in Mexico, rum in the Caribbean, and many other regionally specific spirits. Significant strides have been made to characterize the desirable flavors imparted by oak. Some of the top contributing aroma compounds include: guaiacols (smoky), cresols (barn, medical), eugenols (clove), furanones (caramel), lactones (coconut, peach) and vanillin (vanilla). One of the most important discoveries was that of cis and trans-methyl octalactone, so called whiskey lactones. Both compounds are highly concentrated in oak wood as well as oak aged spirits and elicit a coconut-like odor. The above mentioned compounds, as well as some less-studied odorants that impart wood-like or incense-like notes, will be discussed.
Chemistry of the Hurricane cocktail
Neil C. Da Costa, International Flavors & Fragrances Inc.
Phone: 732-335-2110
E-mail: neil.dacosta@iff.com
The Hurricane cocktail is one of two famous signature cocktails of New Orleans, Louisiana; the other being the Sazarac. It was invented in the 1940's at Pat O'Brien's Bar to reputedly get rid of surplus rum the local distributors forced him to buy when whisky was scarce. Its main ingredients are light and dark rum respectively, lime juice and or orange juice, plus passionfruit juice. Additional components like gin, vodka, almond liqueur, triple sec, grapefruit juice, sugar syrup and grenadine have been added as the recipe developed over the years as well as variant recipes.
This presentation will describe the flavor volatile compositions of the key and minor ingredients. In addition the role these volatiles play in the overall flavor and drinking experience.
Chemistry and anatomy of a hangover
Alyson E Mitchell, University of California Davis
Phone: 530-304-6618
E-mail: aemitchell@ucdavis.edu
Most American's will experience a hangover at least once in their lifetime. The term hangover refers to a collection of unpleasant and painful symptoms that can develop after excessive alcohol intake. Headache, body aches, weakness, nausea are all common symptoms of a hangover. Acute alcohol intoxication can affect the liver, the brain, gastrointestinal system and the central nervous system. Alcohol is metabolized in the liver by two enzymes. Alcohol dehydrogenase oxidizes ethanol to form acetaldehyde; a reactive compound that quickly forms toxic free radicals. Acetaldehyde is further metabolized to the non-toxic acetic acid by the enzyme aldehyde dehydrogenase. Acetaldehyde produces many of the symptoms associated with a hangover. However, different types of alcohol can cause different hangover symptoms to manifest. Drinks with higher concentrations of congeners generally result in more pronounced symptoms. Red wines and dark liquors such as bourbon, brandy and whiskey contain higher levels of congeners than white wines and clear liquors such as vodka. Carbonation speeds the absorption of alcohol. Herein a general discussion of the biochemical effects of alcohol consumption and the anatomy of the resulting hangover will be discussed.
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Source: http://www.eurekalert.org/pub_releases/2013-04/acs-ot031213.php
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