102,446 research outputs found
[Letter from H. T. Staiti to W. F. Beers - November 8, 1905]
No full textDictated letter from H. T. Staiti to W. F. Beers, discussing the "Ryan deal", which has fallen through per Staiti's brother. He tells Beers to await further communication from his brother
[Telegram from W. F. Beers to Odelia R. Staiti - October 3, 1933]
No full textTelegram from W. F. Beers to Odelia R. Staiti, offering sympathy regarding the recent passing of her husband, Henry T. Staiti
Targeted healthy compounds in small and large-scale brewed beers
No full textThe determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in
Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity,
β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw
materials and brewing technology can affect their level. Significantly higher values for total phenolic content,
antioxidant activity, nitrogen, folate and putrescine content were found for small scale beers. However, the
statistical results were affected by the different beer styles in the small scale and large scale brewed beer groups,
since the content of these components can vary between beer styles. Positive Pearson correlation was found
between total phenolic content and EBC colour. Wide variations in pyridoxine, β-glucans and fermentable sugars
levels were observed both for small and large scale beers, while average silicon content of two groups was
similar
Letter, [Author unclear] to Paulina T. Merritt
No full textHandwritten letter to Paulina Merritt from an unknown author, October 1, 1876.
The determination of mycotoxins in commercial beers
No full textMycotoxins are secondary metabolites of microscopic fibrous micromycetes that are able to infect cereals. The use of contaminated materials can lead to transfer of mycotoxins into the final product, such as beer. The master’s thesis deals with the determination of mycotoxins in beers. The theoretical part of this thesis describes selected mycotoxins, their occurrence, toxic properties and legislative limits of the European Union. The theoretical part also deals with the description of beer production and the possibilities of mycotoxin determination. The theoretical part also describes the statistical methods used for data processing. The experimental part of this work describes the validation of the method for determination of mycotoxins in beers. This section also describes the optimization of mycotoxin extraction using a commercially available 11+Myco MS-PREP® immunoaffinity column. The conditions for the determination of mycotoxins on UPLC-MS/MS are given in this thesis. The validation parameters such as linearity, accuracy, precision, LOD and LOQ were determined. This section contains a description of beer samples used for the determination of mycotoxins. The goal of the thesis was to optimize and validate the method for determination of mycotoxins in beers. From the validation parameters, it was found that this method is suitable for its intended purpose, namely for mycotoxins aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, fumonisin B1, fumonisin B2, fumonisin B3, ochratoxin A, ochratoxin B, zearalenone, -zearalenol, -zearalenol, -zearalanol, -zearalanol, deoxynivalenol, 3-acetyldeoxynivalenol, T-2 toxin and HT-2 toxin. The recoveries of this method ranged from 72,2 % to 100,0 %. The validated method was used for determination of above-mentioned mycotoxins in 89 beers. Of the total number of beers, 37 were produced in the Czech Republic and 52 in other European countries. Mycotoxins deoxynivalenol, T-2 toxin and HT-2 toxin were found in all beer samples. Common mycotoxins included fumonisin B1, ochratoxin A, -zearalenol and 3-acetyldeoxynivalenol. The mycotoxins aflatoxin B1, aflatoxin B2, aflatoxin G1, fumonisin B2, fumonisin B3, zearalenone and ochratoxin B were identified in less than 50 % of the samples. Mycotoxins aflatoxin G2, -zearalenol, -zearalanol and -zearalanol were not determined in any tested samples. The results of the analysis were subjected to statistical processing where the concentrations determined in Czech and European beers were compared. Principal component analysis and correlation analysis were created for aflatoxin B1, fumonisins, ochratoxin A, -zearalenol, deoxynivalenol, 3-acetlydeoxynivalenol, T-2 toxin and HT-2 toxin. The results of the analysis were compared with published studies
The determination of mycotoxins in commercial beers
No full textMycotoxins are secondary metabolites of microscopic fibrous micromycetes that are able to infect cereals. The use of contaminated materials can lead to transfer of mycotoxins into the final product, such as beer. The master’s thesis deals with the determination of mycotoxins in beers. The theoretical part of this thesis describes selected mycotoxins, their occurrence, toxic properties and legislative limits of the European Union. The theoretical part also deals with the description of beer production and the possibilities of mycotoxin determination. The theoretical part also describes the statistical methods used for data processing. The experimental part of this work describes the validation of the method for determination of mycotoxins in beers. This section also describes the optimization of mycotoxin extraction using a commercially available 11+Myco MS-PREP® immunoaffinity column. The conditions for the determination of mycotoxins on UPLC-MS/MS are given in this thesis. The validation parameters such as linearity, accuracy, precision, LOD and LOQ were determined. This section contains a description of beer samples used for the determination of mycotoxins. The goal of the thesis was to optimize and validate the method for determination of mycotoxins in beers. From the validation parameters, it was found that this method is suitable for its intended purpose, namely for mycotoxins aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, fumonisin B1, fumonisin B2, fumonisin B3, ochratoxin A, ochratoxin B, zearalenone, -zearalenol, -zearalenol, -zearalanol, -zearalanol, deoxynivalenol, 3-acetyldeoxynivalenol, T-2 toxin and HT-2 toxin. The recoveries of this method ranged from 72,2 % to 100,0 %. The validated method was used for determination of above-mentioned mycotoxins in 89 beers. Of the total number of beers, 37 were produced in the Czech Republic and 52 in other European countries. Mycotoxins deoxynivalenol, T-2 toxin and HT-2 toxin were found in all beer samples. Common mycotoxins included fumonisin B1, ochratoxin A, -zearalenol and 3-acetyldeoxynivalenol. The mycotoxins aflatoxin B1, aflatoxin B2, aflatoxin G1, fumonisin B2, fumonisin B3, zearalenone and ochratoxin B were identified in less than 50 % of the samples. Mycotoxins aflatoxin G2, -zearalenol, -zearalanol and -zearalanol were not determined in any tested samples. The results of the analysis were subjected to statistical processing where the concentrations determined in Czech and European beers were compared. Principal component analysis and correlation analysis were created for aflatoxin B1, fumonisins, ochratoxin A, -zearalenol, deoxynivalenol, 3-acetlydeoxynivalenol, T-2 toxin and HT-2 toxin. The results of the analysis were compared with published studies
BPA, BPB, BPF, BADGE and BFDGE in canned beers from the Italian market
No full textA survey of BPA, BPB, BPF, BADGE and BFDGE contamination in canned beers from the Italian market is reported. An analytical method for the determination of these five bisphenols down to 0.5 ng mL−1 using UPLC with fluorescence detection was developed and validated. A total of 40 canned beers were collected from the market in Southern Italy and analysed. The results showed that only 14 samples were contaminated at concentrations ranging from 0.5 to 2.5 ng mL−1 by at least BPA, BPF and BADGE. No contamination by BPB and BFDGE was detected. This survey suggests that canned beers from the Italian market should represent neither a relevant source of intake of bisphenols nor a risk for consumer’s health
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin
No full textOpaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste. The present study characterized and identified the yeasts involved in the fermentation process of this type of beer using the phenotypical approach. Of 12 beers from 4 different locations, the mean values of the pH, titratable acidity, dry matter content and refractive index were respectively 3.67, 0.70 (% as lactic acid) 18.08% and 7.00. Lactic acid bacteria and yeasts were the predominant microorganisms involved in the fermentation of tchoukoutou. Their counts were respectively 9.1 log cfu/ml and 9.1 logcfu/g. Enterobacteriaceae were not detectable in the beer. Based on the phenotypic characters and the assimilation profiles of 40 isolated yeasts, four genera with seven species of yeasts were identified. The yeast species predominant in the Benin opaque sorghum beer tchoukoutou was Saccharomyces cerevisa
Antibody modulation: Limiting the efficacy of therapeutic antibodies
No full textMonoclonal antibodies (mAb) have revolutionised the way in which we treat disease. From cancer to autoimmunity, antibody therapy has been responsible for some of the most impressive clinical responses observed in the last 2 decades. A key component of this success has been their generally low levels of toxicity, and unique mechanisms of action. These two facets have allowed them to (a) be integrated rapidly into clinical practice in combination with conventional radio- and chemo-therapies and (b) to avoid the resistance mechanisms typically observed with classical small molecule drugs, such as upregulation of drug efflux transporters, dysregulation of apoptosis and mutations in key target enzymes/pathways.Although success with mAb therapies has been impressive, they are also subject to their own resistance mechanisms. In this perspective we discuss the various ways in which mAb therapeutics can be inhibited, concentrating mainly on the ways in which they can be removed from the target cell surface—a process called modulation. This can be achieved either in a cis-fashion on a single cell or in trans, precipitated by engagement with a second phagocytic cell. The evidence for each of these processes will be discussed, in addition to possible therapeutic strategies that might be employed to inhibit or reverse them
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Following the flag: Scottish brewers and beers in imperial and international markets, 1850-1939
No full textReviews the development of export markets for Scottish beers assessing scale, extent, changes over time, products, marketing in the period
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