Alcoholic soft drinks

A two-liter plastic soft drink bottle can withstand a pressure of 5 atm. Half a cup (approximately 120 mL) of ethyl alcohol, C2H5OH (d = 0.789 g/mL), is poured into a soft drink bottle at room temperature. The bottle is then heated to 100°C (3 significant figures), changing the liquid alcohol to a gas. Will the soft drink bottle withstand the pressure, or will it explode ... 

The refractive index also varies with the amount of substance in a mixture. Most often, refractive index is used to assess the concentration of sugar in wine, soft drinks, cough medicines and other preparations having relatively high concentrations of sucrose. Refractive index is also used to determine the concentration of alcohol in fermented products. For sucrose solutions the refractive index varies from 1.3330 (pure water) to 1.5033 when the solution contains 85% sucrose. This is an increase of approximately 0.0002 in the refractive index for each 0.1%... 

An)nvay, the principal use of artificial tongues is within the food sciences. The applications concern almost exclusively liquid food mainly wine (about 18% of the studies examined), fruit juices (almost 15%), mineral water (about 13%), followed by infusions like tea and coffee, soft drinks, milk, beer, and other alcoholic beverages. All these liquid foods are characterized by both low-viscosity and high-polarity values. 

Soft drinks Other drinks Alcoholic beverages Dry beverages... 

A recent trend has been to incorporate alcohol into soft drinks. Whether such products are properly still to be known as soft drinks is a separate issue, and the outcry in many countries about their use as a means of introducing children to alcohol has been widespread. 

Hot drinks Soft drinks Milk drinks Alcoholic drinks... 

Globally, growth in beverage consumption remains solid and steady. In the last 5 years commercial beverage volumes have risen between 2.3 and 2.7% annually. The volume of RTD hot drinks, milk drinks, soft drinks and alcoholic drinks consumed reached an estimated 1.36 trillion (million million) litres in 2003 - a 2.5% increase on 2002 (Figure 2.2). Per capita consumption stood at 217 1 in 2003 (Figure 2.3). 

This is not to say that there is no dynamism within the global alcoholic drinks sector, for it is one that is showing considerable change. It is just that the changes in the consumption of alcoholic drinks come less from rapid volume growth and more from the changing nature of the type of alcoholic drink that is consumed. Whereas the increase in soft drinks consumption often displaces hot drinks or dairy consumption, the alcoholic drinks sector is more likely to see a... 

It is not uncommon to have to include a hydrolysis step before vitamins are analysed. This can either be to hydrolyse ester groups to liberate the free alcohol, in the case of fat-soluble vitamins, or to remove phosphate groups with some of the B vitamins. There are a large number of references for the analysis of vitamins in foods but few of these were designed specifically for juices or soft drinks. Over the last 5 years, there has been a lot of CEN activity in this area and there are now 10 standard methods published in the British Standards collection for foodstuffs it is likely that there will soon be more methods published for this type of analysis in foods. The present methods cover vitamins A, Bb B2, B6, C, D, E and Kb... 

Main actives Valepotriates (0.5-2.0%), volatile oil (0.2-1.0%) and valeric acid (0.1-0.9%). Benefits Valerian has been used as a daytime sedative to reduce anxiety and stress and it has been demonstrated to reduce the time it takes to fall asleep. Valerian root extracts and volatile oils are used as components in the flavour industry, especially in alcoholic beverages such as beers and liqueurs and in soft drinks such as root beers. They have also been used in tobacco flavours. 

The only alcoholic-type soft drink currently on the UK market is lemonade shandy, which simulates the traditional pub blend of 50/50 lemonade and beer (usually bitter). This was introduced as a soft drink in the early 1960s and, in order to be sold in unlicensed premises, had to be below 2% proof spirit. The Food Labelling Regulations 1984 added a minimum alcohol content of 1.5% proof spirit, but both limits were replaced by a new maximum of 0.5% ABV imposed by the Licensing (Low Alcohol Drinks) Act 1990. 

You may consider fluids from foods, such as soups and broth, fruit juices, milk, and noncaffeinated soft drinks as part of your total fluid consumption. However, alcoholic and cafifeinated beverages can t be counted because alcohol and caffeine dehydrate the body, thus increasing its need for water. 

GHB is usually sold by the capful, or swig, for 5 to 25. It is generally found in liquid form, but may be found in a highly soluble powder form. Either way, it is typically added to a liquid such as water, sports drinks like Gatorade, or soft drinks. Mixing the drug with a sweetened drink can mask GHB s salty taste. GHB is also mixed into an alcoholic drink, which enhances its effects but increases the potential for adverse reaction, particularly respiratory distress. The use of alcohol is typical if date rape is intended, as the victim is usually unaware that GHB has been added to the drink. 

GHB is produced in either a liquid form or as a white powdered material. It is taken orally, typically combined with a liquid mixer such as a soft drink, water, or sports drink. It is sometimes mixed with alcohol. It may be sold in small vials at club parties. 

Fuel alcohol production could well expand further if government policies provide incentives for more widespread use as automotive fuel, and if technical developments continue to lower alcohol manufacturing costs. Some efficiency has occurred in overall plant operating costs due to seasonal balancing of the production of HFS and fuel alcohol. Plant capacity used in producing HFS for surging summer soft drink demands can be used during other times to produce fuel alcohol. 

Catalase (Aspergillus niger var.) Produced as an off white to tan, amorphous powder or as a liquid by controlled fermentation using Aspergillus niger var. Soluble in water (the solution is usually tan to brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle catalase. Typical applications used in the manufacture of cheese, egg products, and soft drinks. 

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