Foods: Tonic water

The presence of food in the stomach and intestine delay the absorption. The nature of the drink can also influence the amount of alcohol absorbed and how quickly it is absorbed. With fizzy drinks, like champagne and spirits mixed with fizzy soft drinks such as tonic water, the alcohol is absorbed more rapidly. With neat spirits, more alcohol is exhaled before it is absorbed from the mouth and throat, and the amount absorbed will often be less. 

Many food additives can be determined fluorimetri-cally, although few are actually assayed routinely using this technique. One of the best examples in this context is the determination of quinine in tonic water and lemonade based on the measurement of its intrinsic fluorescence in sulfuric acid. Although the simultaneous determination of food additives usually involves a chromatographic separation, an alternative method for the determination of two antioxidants, propyl gallate (PG) and butylated hy-droxyanisole (BFIA), in various food samples has been described using a T-format luminescence... 

Commonly used drugs, dietary constituents and food additives may be electroactive and consequently are potential sources of interference when biological samples are analysed. Quinine may originate from tonic water, for example, caffeine from coffee and cafifeinated soft drinks and some proprietary stimulants, nicotine and cotinine from tobacco smoke, chloroquine and related compounds from malaria prophylaxis, and pholcodine and other opiate analogues from cold cures. Many such compounds and their metabolites will show an EC response at carbon electrodes under appropriate conditions and can be sources of confusion if unrecognised. 

Quinine, isolated from cinchona bark in the form of hydrochloride or sulfate, is mainly used in medicine as an antimalarial and antipyretic medication. In sensory analysis it is used as a standard of bitterness and in the food industry for the production of bitter soft drinks, such as bitter lemon and Indian tonic waters, and in some alcoholic beverages (such as the flavoured wine Barolo Chinato in Italy) for its distinctive bitter taste. The taste threshold concentration of bitter taste perception is about 10 mg/1. 

Food. Quinine and extracts of cinchona (mostly red cinchona) are extensively used as a bitter in tonic water, alcoholic bitters, liqueurs, and soft drinks (bitter lemon drinks) amounts in commercial soft drinks are approximately 61-67 mg/L. °... 

To impart a sour taste to foods such as soft drinks, fruit products, pickles, salad dressings, mayonnaise and some fish products, acidulants are added. Most common is vinegar and acetic acid. - Citric acid, - tartaric acid, - lactic acid, - malic acid and - ftimaric acid are also used, some of them contributing a taste of their own (citric acid). - Quinine creates a bitter taste (tonic water). Flavor enhancers (umami) are the salts of - glutamic acid and the more modem - inosine 5 monophosphate and disodium guanylate, which are effective in lower concentrations than sodium glutamate. 

Modes of Application.—Internally —As a cathartic and emetic, dissolved in tepid water. Sometimes half doses of chloride of sodium and sulphate of magnesia are mixed with ginger, pimento, or some other aromatic and treacle such a mixture will often be voluntarily drunk by cattle and sheep. Croton oil, oil of turpentine, and calomel, may be added to common salt, to increase its cathartic and anthelmintic action and mustard, sulphate of zinc, sulphate of copper, or tartarated antimony, may be combined with it to ensure its prompt action as an emetic. As a tonic and stomachic, it should be sprinkled over the animal s food, either in the state of powder or in solution. Externally —A lotion consisting of one pound of common salt dissolved in a gallon of cold water. This lotion should be applied during, or immediately after, the solution of the salt. 

Properties Sol. in hot water Uses Thickener, stabilizer for foods, pharmaceuticals medicine (tonic, stomachic, carminative)... 

Although naturally occurring phosphorus compounds are almost invariably non-toxic, known synthetic products show a very wide range of toxicity. Most inorganic phosphates based on pentavalent phosphorus are among the safest of all substances known to man (unless, of course, toxic cations are present). They are essential to nutrition and are consumed in food and soft drinks and are taken in tonics and medicines (Chapter 12). The varieties employed in toothpastes and detergents are completely harmless. No deaths or illnesses have resulted from these phosphates being present in water, foods or other commodities (Tables 2.5 and 2.13). 

As well as being central to cheesemaking, casein is used to fortify flour, bread and cereals. In addition to its functions in food products, casein has many other industrial applications. Casein is much used in tonics and dietary supplements (Section 12.13). Caseinates are surfactants and will act as emulsifiers, water and fat binders, adhesives, thickening and gelling agents (Section 12.4). Either additional phosphorylation or dephosphorylation of casein can be carried out with consequent modification of some of its properties. 

Dietary Supplements/Health Foods. Powder and extracts (water and hydroalcoholic) are used in tonic formulas (especially for vision and male problems) in tablet, capsule, or liquid form also sold as whole for making tea (use 1-2 tablespoons/cup). 

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