Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userDetermination of methanol in some alcoholic beverage Prepared by Traditional local methods
تحديد المحتوى من الميتانول في بعض المشروبات الكحولية (النبيذ و العرق) المحضرة بالطرق المحلية التقليدية
1097
1 47
0
(
0
)
Created by
Shamra Editor
Ask ChatGPT about the research
يعد العرق و النبيذ من المشروبات الكحولية شائعة التناول في سورية، غير أن هذه المشروبات غالباً ما تنتج دون مراقبة لدورة التصنيع من حيث التخمير و التقطير، مما يعرض متناوليها لخطر التسمم بمادة الميتانول, و هذا ما يؤكد ضرورة إخضاع إنتاجها للمراقبة الشديدة. يهدف هذا البحث إلى تحديد تركيز الميتانول في المشروبات الكحولية النبيذ و العرق المحضرة بالطرق المحلية التقليدية، و التحقق من مطابقتها للمواصفة القياسية السورية. حيث تم تحليل العينات باستخدام الطريقة اللونية (كطريقة مرجعية) التي تعتمد على القياس بمجال الأشعة المرئية عند طول موجة (575 nm) باستخدام مقياس الطيف الضوئي (spectrophotometer)، ثم تمت مقارنة النتائج مع المواصفة القياسية السورية رقم /2478/ لعام /2003/، حيث تم اختبار 50 عينة من النبيذ و العرق المحضرة بالطرق المحلية التقليدية. أظهرت هذه الدراسة التباين في تركيز الميتانول، كما أظهرت ضرورة تطبيق نظام مراقبة لتوفير جودة هذا المشروبات الشعبية.
The Arak and Wine are common alcoholic spirits in Syria. However, those spirits are often produced outside the controls of the manufacturing cycle in terms of fermentation and distillation, thus exposing the consumers to risk of methanol poisoning, which confirms the need to submit their production to the control as extremely essential. The aim of this study to determination of methanol in some alcoholic beverage prepared by traditional local methods in order to verify conformity of local Alcohol Syrian standard specification. The samples were tested by using colorimetric method as official methods depending on the measurement using spectrophotometer at (575 nm).In comperation with the standard Syrian specifications number /2478/ year (2003), there were fifty test samples (Arak and Wine) collected from locally available. The study showed the amount of variation in the concentration of methanol depending on the difference in the method of preparation fermenting grapes. furthermore the importance of applying the control system to provide the quality of those popular spirits.
References used
BELITZ, H. D.; GROSCH, W.; SCHIEBERLE, P. Food chemistry, 4th revised and extended edition, Germany, Vol. 19, 2009, 892-937
CABAROGLU. T. Methanol contents of Turkish varietal wine effect of processing. Food control, Vol 16,2005, 177-181
CABAROGLU. T; YILMAZTEKIN. M. Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source. JOURNAL of the institute of brewing, vol 111, 2011, 98-105
rate research
Read More
This study was conducted on domestic pigeons populations in
the provinces of Hama, Idlib and Latakia using several
conventional diagnostic techniques , including pathological
examination tests and agar gel immune diffusion test and isolation
on c
hicken embryo. The number of suspected birds to be
infected by pigeon pox through clinical symptoms and macroscopic
lesions were about 37 birds. we noticed the presence of lesions
in warts and scars on the nonfeather parts of the face and on the
corner of the mouth and eyelids and other areas of the body. the
most of these accompanied by the presence of the of defteric
lesions on the mucous membrane of the oral cavity.
The results showed that all birds suffered from the presence of
infection fowlpox through histological examination of skin and
difteric lesions. the results has been confirmation by agar gel
immune diffusion test. And we successfully isolated the virus that
caused the disease by injection on the Chorioallantoic membrane
of a chicken's egg fertilized SAN.
The concentrations of Copper (Cu) and Zinc (Zn) in samples of some spices
available at some local markets in Syria were determined, after nitric digestion, using
Atomic Absorption Spectrometry. The study showed differences in metal concentrations
according to the edible part. Studied heavy metals were present in all samples at different
levels. The concentration of Copper (Cu) and Zinc varied from trace to higher
concentration. The maximum level of Copper (Cu) in the spices samples was 0.668 mg/kg.
The maximum level of Zinc (Zn) in the spices samples was 2.523mg/kg. The analytical
results obtained for the heavy metals indicate that the Copper and Zinc were present in all
samples at concentration well below the acceptable daily intake recommended by the
World Health Organization.
The concentrations of copper (Cu) and zinc (Zn) in samples of some cereals available at
local markets in Syria weredetermined, after nitric digestion, using Atomic Absorption
Spectrometry. The study showed that the heavy metals were present in all
samples at different
levels. The concentration of heavy metals varied from trace to higher concentration.
The maximum level of copper (Cu) in the cereal samples was 0.426 mg kg-1 on dry
weight basis, where the maximum level of zinc (Zn) in the cereal samples was 2.325mg mg kg-
1 on dry weight basis. The analytical results obtained for the heavy metals indicate that the
copper and zinc were present in all samples at concentration well below the acceptable
concentration recommended by the World Health Organization.
In this study, we review the possibility of production both ethanol and methanol from
OMW(OMW: Olive Mill Wastewater), fermented using pathogenic bacteria and isolated
marine bacteria. The results showed that when using Salmonella sp. bacteria, the
highest
values of methanol (5658.308 μg /l) appear at 7.5% concentration of the OMW, and the
higher concentration of ethanol (49.132 μg/l) at a concentration of 17.5% fermentation of
OMW. While Pseudomonas sp. produced the highest concentration of methanol (603.76μ
g/l) and ethanol (688.71μg /l) at 17.5% for OMW.
The results of this research showedthe ability of the bacteria isolated from sea water
in producing the above mentioned alcohols; for example the X3 bacteria displayed a direct
correlation between high concentrations of OMW (15 , 35 , 50)% and the high
concentrations of produced methanol (UL, 130.406μg/l, 1353.244μg/l ), apposite to
ethanol which was under the detection limits (under limited: UL).
Grapefruit (Citrus Paradisi) is one of many citrus species that are widely cultivated
in the west Mediterranean coast of Syria, the fruit is rich in flavonoid (a natural medical
compounds), naringin considered the major flavonoid in Grapefruit.
Pr
evious studies have documented a wide range of biological effects and therapeutic
properties that belong to naringin; therefore, it became a raw material in pharmaceutical
industries.
It was the aim of this study is to have naringin extracted from grapefruit by an
economic method, and assign its levels, in preparation for industrial investment.
Two types (red blush) and (march) where collected from three districts in Syrian
coast, they were collected at the beginning of harvest season and at the end of it, fruits
grown in sun light and those grown in shade were collected tow, so that healthy fruit and
partly infected.
A water alkaline method was applied to extract naringin, then a quantitive and
qualitative determination was made to the resulting compound.
Results revealed that naringin content in March grapefruit at the beginning of the
harvest season was 45.53 g/kg and 44.8 g/kg in Red Blush grapefruit so on at the end of the
harvest season it was 10.29 g/kg in March and 9.32 g/kg in Red Rlush.
We have concluded that that Syrian Grapefruit have sufficient naringin cotent for
economical investment, and that water alkaline method is a suitable economic method to
extract naringin from grapefruit white peels.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
