Results 31 to 40 of about 326,825 (294)
Comprehensive Reviews in Food Science and Food Safety, 2020 The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials ...
N. He, S. Bayen
semanticscholar +1 more source
Annealing, acid, and alcoholic beverage effects on Fe1+yTe0.6Se0.4 [PDF]
Supercond. Sci. Technol. 26, 015015, 2013, 2012 We have systematically investigated and compared different methods to induce superconductivity in iron chalcogenide Fe1+yTe0.6Se0.4 including annealing in vacuum, N2, O2, I2 atmosphere, and immersing samples into acid and alcoholic beverages. Vacuum and N2 annealing are proved to be ineffective to induce superconductivity in Fe1+yTe0.6Se0.4 single ...
arxiv +1 more source
The Influence Of The Availability Of Alcoholic Beverages On The Drinking Habits Of Adolescents
Guidena, 2023 Alcoholic beverages are all types of drinks that contain ethanol (C2H5OH). Consumption of alcohol hurts the health and psychological health of the drinker, even the impact of environmental damage. Alcoholic beverages among youth are increasing along with
Zulkaidah Zulkaidah +2 more
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Alcoholic beverages induce superconductivity in FeTe$_{1-x}$S$_x$ [PDF]
Supercond. Sci. Technol. 24 (2011) 055008, 2010 We found that hot alcoholic beverages were effective in inducing superconductivity in FeTe$_{0.8}$S0$_{.2}$. Heating FeTe$_{0.8}$S0$_{.2}$ compound in various alcoholic beverages enhances the superconducting properties compared to pure water-ethanol mixture as a control.
arxiv +1 more source
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Foods, 2020 Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting ...
M. Ignat +8 more
semanticscholar +1 more source
Clarification as to why alcoholic beverages have the ability to induce superconductivity in Fe_{1+d}Te_{1-x}S_x [PDF]
Supercond. Sci. Technol. 25 (2012) 084025, 2012 To elucidate the mechanism as to why alcoholic beverages can induce superconductivity in Fe_{1+d}Te_{1-x}S_x samples, we performed component analysis and found that weak acid such as organic acid has the ability to induce superconductivity. Inductively-coupled plasma spectroscopy was performed on weak acid solutions post annealing.
arxiv +1 more source
Multi-walled carbon nanotube films for the measurement of the alcoholic concentration [PDF]
Micro & Nano Letters 2019, 2019 We show that a multi-walled carbon nanotube film can be used as the sensing element of a low-cost sensor for the alcoholic concentration in liquid solutions. To this purpose, we investigate the electrical resistance of the film as a function of the isopropanol concentration in a water solution.
arxiv +1 more source
Smart Cup: An impedance sensing based fluid intake monitoring system for beverages classification and freshness detection [PDF]
, 2022 This paper presents a novel beverage intake monitoring system that can accurately recognize beverage kinds and freshness. By mounting carbon electrodes on the commercial cup, the system measures the electrochemical impedance spectrum of the fluid in the cup.
arxiv +1 more source
ANALYSIS OF THE PHTHALATE CONTENT LEVELS IN WINE PRODUCTS [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2011 In the context of studies conducted in the laboratory of National Center for Quality Testing of the Alcoholic Beverages (Republic of Moldova) were included more than 1300 samples of the bottled wine and base-wine for the presence of most widespread and
Duca Gheorghe +3 more
doaj
Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu [PDF]
Zhongguo niangzaoUsing high-temperature Daqu of sauce-flavor (Jiangxiangxing) Baijiu with different period of storage as research object, the changes of physicochemical indicators and succession patterns of microorganisms during storage process of high-temperature Daqu ...
FENG Zhiwei, GUO Songbo, SUN Pengpeng, XIE Sankuan, ZHANG Jiaojiao, SHEN Shiming, LIU Haipo, WANG Min, HAN Xinglin, WANG Deliang
doaj +1 more source