Abstract: Yeast is genetically engineered by transformation with an expression vector containing a natural yeast secretion signal sequence combined appropriately with a chemically synthesized gene encoding antifreeze protein resulting in the expression, proper processing, and secretion of antifreeze protein which is heterologous to yeast in recoverable amounts. Disclosed are DNA sequences comprising structural genes encoding peptides having amino acid sequences with the biochemical or physiochemical properties of antifreeze protein and a method of combining the antifreeze protein gene sequences with appropriate expression vectors.

Abstract: Yeast is genetically engineered by transformation with an expression vector containing a natural yeast secretion signal sequence combined appropriately with a chemically synthesized gene encoding antifreeze protein resulting in the expression, proper processing, and secretion of antifreeze protein which is heterologous to yeast in recoverable amounts. Disclosed are DNA sequences comprising structural genes encoding peptides having amino acid sequences with the biochemical or physiochemical properties of antifreeze protein and a method of combining the antifreeze protein gene sequences with appropriate expression vectors.

Abstract: A method and apparatus for continuous monitoring of the relative dynamic surface activity of a liquid in which the surface activity can be rapidly changing is disclosed. The liquid is flowed through an orifice at a constant volume flow rate to produce liquid drops. The time intervals between successive drops from the orifice are measured. Variations in the time intervals of pairs of two successive drops provide an indication of the volume of the second drop of each pair and thus provide an indication of the relative dynamic surface activity of the second drop. The measured time intervals are converted into electrical signals which are representative of the respective measured time intervals. The method and apparatus can be applied to liquid chromatography separations to continuously and quickly provide information about surface active components of the liquid and is especially applicable when only a small volume of the sample liquid is available.

Abstract: A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier layer of polymer prepared from a polyamine and a polyacyl, and a fiber backing. The membrane has a molecular weight cut-off of less than about 100 for organics and rejects the volatile components which contribute to flavor and aroma and permits about 25 to about 30% alcohol in the beverage to pass.

Abstract: A method of preparing a stable citrus flavored alcoholic malt beverage which does not form off aromas on storage comprises subjecting a feed or beer which contains components which can in the presence of citrus flavoring agents cause off aromas upon storage to reverse osmosis employing a membrane having a molecular weight cutoff of up to about 200 to remove substantial amounts of sulfur containing amino acids and other labile components which in the presence of citrus flavoring can cause off aromas, collecting the permeate which passes through said membrane and using it as the alcoholic base to which the citrus flavoring is added to obtain a stable citrus flavored alcoholic malt beverage.