Whisky, preparation

The natural products as- and fra t-whisky lactones 95 have been prepared from the furanones 94 (92-93% yield), which were themselves obtained from ak-3-phenyl-6-butyl-3,6-dihydro-l,2-dioxin 92 and a chiral malonate ester 93 in 54% yield <20060L463> chromatographic separation on silica gel provided the pure (3R,43, 53)- and (33, 4i ,5R)-diastereomers of 94 which were converted into two nature-identical and two non-natural isomers of 95. 

Copper Dissolution in Alcohol. Copper is believed to be stable to alcohol, at least in bulk, because copper still is used in distillation processes for the production of whisky. However, it was found that the color of copper sols prepared by the gas flow-solution trap method changed from the initial wine red to yellow within 30... 

The most important of these are whisky and gin. By whisky is meant the distillation product of the fermented worts obtained by diastatic saccharification of various cereals. Good whiskies are prepared by partial rectification of the first distillate. Gin is similarly prepared, but juniper berries are added to the still thus, it contains juniper oil as well as the prdinary impurities of alcohol. 

The opium narcotics used in the U.S. are, particularly, morphine and heroin, especially the former but juveniles definitely prefer heroin. Heroin has greater addiction liability than other narcotics, produces more euphoria and stimulation, requires smaller doses, and is easier to traffic in illicitly. Codeine addiction is rare because the drug produces relatively little euphoria, and is thus less desirable to the potential addict, and because it is quite expensive and bulky in effective amounts. Codeine addicts are usually persons who originally received the drug for clinical purposes. Many narcotic addicts also use cocaine, usually in combination with heroin, and resort to whisky or barbiturate when their supply of narcotic is low. Every conceivable method and route are used to get the narcotic into the body. Morphine and heroin, however, are ordinarily taken hypodermically or intravenously cocaine and heroin are employed by snuffing. The use of galenical preparations of opium is rare in the U.S. Occasionally, however, a paregoric addict is discovered. 

Whiskey is prepared from fermented grain. The malt which is used, is dried over an open fire, and, consequently, acquires a characteristic flavor, which is transmitted to the whisky. After fermentation, the product is distilled from a still of copper, and the distillate condensed in a worm. Redistillation yields a spirit which is diluted with enough water to make a solution which contains 50 to 58 per cent alcohol. The quantity of alcohol is usually stated in the United States in the per cent alcohol by volume as taxes are levied on that basis. The percentages given here refer to the volume standard. The crude whisky is stored in barrels of wood and allowed to age until the flavor of the fusel oil disappears. 

Prepare a 500 ppm analyte standard solution as follows pipette 1 ml of stock solution and 1 ml of the internal standard solution into a 50 ml volumetric flask then dilute to volume with 40% (v/v) ethanol/water. Prepare sample solutions by diluting 1 ml of internal standard to 50 ml with proprietary whisky. Make duplicate 0.5 pi injections of the standard solution and of all sample solutions. From the peak area data of the standard solutions calculate the detector response factors for each component relative to n-butanol. The parts per million (% v/v) amounts of each component in the sample(s) can be determined. As an alternative to capillary GC the analysis can be carried out on the following packed column—15% PEG400 on supasorb 60-80 (2M). 

Often the process used to prepare a food results in the formation of a color in the product, the depth of which depends largely on the time, temperature, pH, air exposure, and other parameters experienced during processing. It is deemed necessary to supplement the color of the product to ensure its uniformity from batch to batch. Items that fall into this category include certain beers, blended whiskies, brown sugars, table syrups, toasted cereals, and baked goods. 

Much of the drinks industry relies on distillation as a key stage in the preparation of alcoholic beverages. Distillation is crucial to the preparation of whisky — hence the reason that these plants are often known as distilleries (Figure 2.7a). The key ingredients of whisky are water, peat and barley, and the sources of these and the types of soil that they come from are said to be the key in producing the variations in flavour between the differing brands of malt whisky. 

We have already seen examples, when in Computer Activity 2.4 TLC was used to separate several components, and in Computer Activity 2.7 GLC was employed to examine the spirit distilling in whisky production. The 2-chloro-2-methylpropane product of the preparation discussed in Sections 1 and 2 is known to boil at 49 °C to 51 °C, so if the product of the reaction boils in the same narrow temperature range, it is likely to be pure 2-chloro-2-methylpropane. 

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