OBJECTIVE To assess the impact of televised alcohol commercials on adolescents' alcohol use. METHODS Adolescents completed questionnaires about alcohol commercials and alcohol use in a prospective study. RESULTS A one standard deviation increase in viewing television programs containing alcohol commercials in seventh grade was associated with an excess risk of beer use (44%), wine/liquor us...

Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the componen...

The science and art of making beer, likely the oldest liquid fermented by humans, stretches over millennia. Production typically involves boiling beer wort together with hops, which acts as a natural preservative, but the generated iso-a-acids are known to be prone to decomposition, and consequently, more stable reduced hops extracts, such as the tetrahydro-iso-a-acids, have been developed. The...

Partitioning of organic solutes between water and polyamide layer of RO and NF membranes: Correlation to rejection Adi Ben-David a, Sarit Bason a, Juergen Jopp b, Yoram Oren a, Viatcheslav Freger a,c,∗ a Department of Desalination and Water Treatment, Zuckerberg Institute for Water Research and Unit of Environmental Engineering, Ben-Gurion University of the Negev, POB 635, Beer-Sheva 84105, Isr...

In this work, an overview of industrial employees' noise exposure level in five selected processing and manufacturing industries in Ilorin are evaluated and compared. Emphasis is given to noise emitted by individual industrial machinery from the selected industries. Event L(Aeq) and LN cycle were studied to identify the noisy machines and to generate baseline data. Findings show that, hammer mi...

The fermentation of sugars to alcohol is used for a number of different applications, most notably the production of alcoholic beverages. The beer and wine industry ferment extracts of barley and grapes respectively to produce numerous alcoholic beverages, while distilleries further concentrate ethanol using the evaporation and condensation differences of ethanol and water. Ethanol can be bioch...

In the present work, a practical method for determination of the basic physicochemical parameters of beer real extract, alcohol and biomass concentration based on the amount of produced CO2 during the fermentation is investigated. The method was applied for determination of biomass concentration in immobilized preparations after its approbation with analytical data for beer fermentations with f...

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide t...

J. Inst. Brew. 116(1), 14–22, 2010 Lactic acid bacteria are the most frequently encountered beerspoilage bacteria, and they may render beer undrinkable due to the production of lactic acid, diacetyl, and turbidity. Microbrewed beer is typically sold unpasteurised, leaving it more susceptible to spoilage by lactic acid bacteria. In this study, the incidence of lactic acid bacteria in bottled mic...