Bottle blending

Rhoyl, a Trench clothing manufacturer, is producing sweaters, scarves, and socks from 70 percent recycled PVC mineral water bottles blended with 30 percent wool. About 27 bottles are needed to produce one sweater. ... 

Careful records must be kept to enable verification of compHance. Each lot of wine must be traceable back to the grapes and vineyard. Tanks must be carefully gauged and the capacities recorded on them. If the wine is to be labeled "estate botded," not only must the wine be fermented, processed, and bottled by the state winery at thein Hsted address, but the vineyard must also be owned or controlled by that winery. Other label terrninology, subject to some further intricacies, are "produced," ie, fermented 75% or made into a different class of wine "prepared," "vinted," or "cellared," ie, subjected to ceUar processing or aging without changing the class of wine "blended," ie, combined at the stated address, wines (probably purchased) of the same class and type and "botded" or "packed" by the stated winery. 

Foaming polystyrene resin prepared by blending with gas deHvers an opaque, low density sheet useful for beverage-bottle and plastic can labels as a water-resistant paper substitute (see Styrene polymers). 

Aromatic mm is produced on the Island of Java in Indonesia. It derives its unique aromatic character from the addition of dried red Javanese rice cakes to the fermenting mash. After maturating for three to four years, the mm is shipped to Hokand for additional aging prior to blending and bottling. 

Many grades of recycled rubber produced from grinding and heating of vulcanized rubber products such as tyres, baby bottle nipples and other goods are also available. Although reclaimed rubber offers some processing advantages, its use has declined in recent years because of the extensive use of blended polymers. 

Pentaerythritol tetranitrate (PETN) PET/PEN copolymers, 20 50-51 PET POY spun yarn, 20 14 PET/PTN blend bottles, 20 53 PET resins, 20 33 handling, 20 59-60 Petri, Julius Richard, 11 8 Petri dish, invention of, 11 8 Petrochemical feedstocks, 13 556-570, 674... 

The modification of PET with naphthalene-2,6-dicarboxylic acid and other additional comonomers is a common measure in bottle manufacturing. Copolyesters based on this compound show excellent barrier properties. Such materials can be produced by addition of the desired amount of comonomer during polymer processing or by blending PET with poly(ethylene naphthalate) (PEN). Additionally, PEN can also be modified by other comonomers such as isophthalic acid (IPA) to improve the flow properties and reduce the melting point. The high price of naphthalene dicarboxylic acid is the reason for its limited application. The overall cost may be reduced by using TPA or IPA as comonomers. 

A small diameter pipe 32 m long runs from the fermentation room of a winery to the bottle filling cellar. Sometimes red wine is pumped through the pipe, sometimes white, and whenever the switch is made from one to the other a small amount of house blend rose is produced (8 bottles). Because of some construction in the winery the pipeline length will have to be increased to 50 m. For the same flow rate of wine, how many bottles of rose may we now expect to get each time we switch the flow ... 

A 475-mL volume of fuel and 25 mL of distilled water are placed into a stainless steel, explosion-proof blending vessel. The fuel and water are stirred at low speed (10,000 RPM) for four minutes using an explosion-proof Waring blender. The mixture is then poured into 1-quart square bottles and the fuel layer and water layer are rated for clarity after 1, 3, 5, 8,12 and 24 hours. A rating scale from 0 to 11 has been developed to describe fuel clarity and appearance. 

Commercial barrier resins which are used as packaging films and blown bottles are produced by blending copolymers of acrylonitrile, ethyl acrylate, and butadiene with selected copolymers of acrylonitrile. These barrier resins have a Tg of about 125 C, a coefficient of linear expansion of 6.7 X 10 5 cm/cm C, a heat deflection temperature of 77 C, and an index of refraction of 1.511. These resins are resistant to nonoxidizing alkalis and acids and are decomposed by mineral acids. 

The homopolymerizations were all run in 28 oz. beverage bottles. The bottles were baked for at least 24 hrs. and then capped with crown, three-hole caps and rubber liners. Cooling of the bottles was effected while purging with nitrogen. After cooling, the bottles were charged with the butadiene blend, the heterogeneous initiator-hexane suspension and modifiers. 

This will be the so-fcalled "retainer sample and it should be ca 20 g (dry wt). Repeat the above procedures with each primary sample. Collect the remaining portions of each primary sample into one container, blend them, spread on a flat surface and divide as above into squares. Remove from each square an equal portion to make (after blending) a composite (of several primary samples), weighing ca 50 g (dry wt). Keep the bottle with this sample, as well as with the 20 g sample, tightly closed. Label each bottle accordingly Preparation of a dry sample... 

Blends of PC, ABS, and MMBS are useful to form articles with good impact and low gloss. The articles produced are useful as automotive components, bottles, and tool housings. A mixture of randomly branched carbonate polymers and linear carbonate polymers has been suggested (19). MMBS acts also as a melt strength enhancing agent. 

Bacteriological Stability. The bacteriological stability provided by malo-lactic fermentation is its most important attribute. Wines aged before bottling (and which are susceptible to the fermentation) will nearly always be fermented during the first or second year. With proper post-fermentation treatment, these wines can be safely bottled without fear of further bacterial attack. We have seen no instances where a second bacterial fermentation has occurred once the malo-lactic fermentation was completed unless additions had been made to the wines or they had been blended. 

The quick or competitive procedure for making sweet table wines depends on sweetening a dry table wine with a very sweet blending wine or with sugar or grape concentrate and some procedure of sterilization which ensures that no viable yeast cells are present in the closed bottle. The simplest is pasteurization of the blend after it has been bottled. This technique, however, is not favored as it tends to give the wine a cooked aroma and taste. 

---