Abstract: The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.

Abstract: Provided herein are dynamic clusters of atom particles activated in extracellular fluid intended to reverse the accumulation of advanced glycation end products which are closely related to chronic diseases. The manufacturing process involves material preparation, particle fragmentation, pH adjustment, selection of atom particles and construction of dynamic clusters through electro-magnetic field and flow velocity adjustment, and separation of dynamic clusters from the liquid. The dynamic clusters of atom particles deal with advanced glycation end products, which are diverse in chemical nature, by responding to irregularities in the electromagnetic field disrupted by highly reactive free radicals advanced glycation end products emit. Such mechanism makes it possible to extend the applications to diseases related to irregular free radical activities other than chronic diseases like in HIV replication or neural signalling.

Abstract: The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.