Abstract: The present invention provides a knowledge reuse-based method and system for predicting a cell concentration in a fermentation process. The method includes: constructing a cell concentration soft sensor universal model in a fermentation process; acquiring and preprocessing process data of a fermentation stage A; determining a cell concentration soft sensor model of the fermentation stage A; designing a cell concentration online soft sensor of a fermentation stage B; and predicting a cell concentration of the fermentation stage B according to the cell concentration online soft sensor of the fermentation stage B. The present invention resolves the problems of weak generalization of a cell concentration soft sensor model and high costs of establishing models for fermentation stages separately, thereby improving the prediction accuracy of a cell concentration soft sensor.

Abstract: Systems and methods for recommending an item from a plurality of items. The plurality of items includes chemistry-based features. The system comprises a computing device and a database. The database includes user preference data, item data, and mapping data. The system receives user input regarding user preferences, and associates user preference values with chemistry-based feature values. The system compares chemistry-based feature values for each item to the user preference values and returns items that best match. In one embodiment, the items are wines and the system uses chemistry-based features of wines such as wine volatile chemical compounds to return wine recommendations.

Abstract: A plug for a container for storing liquid includes a housing and an input end at an end of the housing, the input end having a liquid-impermeable membrane that allows gas flow to pass through. A first sensor is in a first sensor chamber inside the housing, the first sensor being configured to detect a smoke taint compound. A first filter is between the input end and the first sensor, where the first filter selectively allows phenols to pass through. A second sensor is in a second sensor chamber inside the housing, the second sensor being configured to detect a second substance different from the smoke taint compound. A second filter is between the input end and the second sensor, wherein the second filter selectively allows the second substance to pass through.

Abstract: Systems and methods for recommending an item from a plurality of items. The plurality of items includes chemistry-based features. The system comprises a computing device and a database. The database includes user preference data, item data, and mapping data. The system receives user input regarding user preferences, and associates user preference values with chemistry-based feature values. The system compares chemistry-based feature values for each item to the user preference values and returns items that best match. In one embodiment, the items are wines and the system uses chemistry-based features of wines such as wine volatile chemical compounds to return wine recommendations.

Abstract: A method comprises: receiving wine evaluations of wines from wine panelists, each wine evaluation including intensity values describing a plurality of wine characteristics for each of a set of wines, each wine evaluation generated by a wine panelist; generating a global intensity value from particular intensity values describing a particular wine characteristic of a particular wine, the particular intensity values being from the wine evaluations; comparing a selected intensity value generated by a selected wine panelist describing the particular wine characteristic for the particular wine against the global intensity value to determine an accuracy deviation; comparing the accuracy deviation against an accuracy deviation threshold to determine whether the selected intensity value is deemed inaccurate based on the comparison; updating the global intensity value for the particular wine characteristic for the particular wine based on the accuracy determination; and storing the updated global intensity value in a

Abstract: A method comprises: receiving wine evaluations of wines from wine panelists, each wine evaluation including intensity values describing a plurality of wine characteristics for each of a set of wines, each wine evaluation generated by a wine panelist; generating a global intensity value from particular intensity values describing a particular wine characteristic of a particular wine, the particular intensity values being from the wine evaluations; comparing a selected intensity value generated by a selected wine panelist describing the particular wine characteristic for the particular wine against the global intensity value to determine an accuracy deviation; comparing the accuracy deviation against an accuracy deviation threshold to determine whether the selected intensity value is deemed inaccurate based on the comparison; updating the global intensity value for the particular wine characteristic for the particular wine based on the accuracy determination; and storing the updated global intensity value in a

Abstract: A method for determining origins of food products, and more specifically for determining geographic and/or biological origin of food products containing alcohols or sugars includes preparing an alcohol sample from a product in question, removing exchangeable hydrogen/deuterium atoms from alcohol molecules of the sample, determining the isotopic composition of non-exchangeable hydrogen/deuterium atoms from sample alcohol, and analyzing results for adulteration or determination of product origin. In addition, alcohol ?13C and ?18O isotopic values, along with ?18O isotopic value of the product water are used for the analysis. Products containing sugar are also subjected to tightly controlled fermentation.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: A device and reagents to be used in conjunction therewith for the determination of the level of sulfite or related species, including sulfur dioxide (SO2), in red or white wine, musts, beer, juices, water, industrial process streams and other opaque media is described. The device provides electrodes and circuits designed for amperometric detection of the titration endpoint and for indicating by sight, sound or touch when the endpoint has been reached. The reagents allow quantitative volumetric determination of the iodometric endpoint when used with the device. The sulfite or related species levels are related directly to the volume of the quantitative reagents used.

Abstract: A detection device for detecting analytes in liquid specimen is provided. The detection device comprises: a specimen chamber for collecting or storing a liquid specimen; a detecting chamber for containing a detecting element; and a through hole for transferring the liquid specimen between the specimen chamber and the detecting chamber. The through hole can be opened or self-sealed. The sealing or opening of the through hole controls whether or not the liquid specimen in the specimen chamber enters the detecting chamber via the through hole. Furthermore, a detection method is provided.

Abstract: A device for detecting an analyte in a sample is provided, which comprises: a collecting chamber containing an opening for collecting a liquid sample; a detecting element for detecting an analyte in the liquid sample; and a lid for covering the opening of the collecting chamber. The device further comprises an indicating device thereon to indicate whether or not the lid covers at an appointed position. The operation of the device is very simple.

Abstract: A method for assaying the antioxidant capacity of a skin care product, the method including preparing an emulsion base, dissolving a sample of a skin care product into the emulsion base to form a homogeneous emulsion mixture, adding a detection probe to the homogeneous emulsion mixture, adding reactive oxygen species generator and/or reactive nitrogen species generator to the homogeneous emulsion mixture, measuring the fluorescence intensity change of the detection probe in the presence of the sample over time, in the presence of the standard over time, and in the presence of a blank over time, and calculating the initial rate of oxidation of the detection probe to determine the antioxidant capacity of the sample of the skin care product.

Abstract: The present invention relates to a drug detection device for detecting the presence of a date rape drug in a beverage comprising: a drink consumption device such as a straw; and a chemical reagent, where said chemical reagent may be integrated with the straw and causes the straw to change color upon contact with a date rape drug. In one exemplary embodiment, the drug detection device may be used to test for Gamma Hydoxybutyrate (GHB) or ROHYPNOL® (Flunitrazepam). A stirring straw may be used as a component of the drug detection device as opposing to a conventional straw. The present invention further relates to a method of manufacturing a date rape drug detection device comprising the steps of: integrating a drink consumption device with a chemical reagent; and enabling a visual color reaction within the consumption device upon contact with a date rape drug.

Abstract: The invention provides laccases, polynucleotides encoding these enzymes, the methods of making and using these polynucleotides and polypeptides.

Abstract: The present invention is a testing apparatus and method for detecting the presence of a date rape drug such as flunitrazepam or gamma hydroxyl butyrate in a liquid, such as an alcoholic beverage. The testing apparatus includes a base member and a flap member removably attached to the base member. The testing apparatus also includes at least one testing stick enclosed within the base member. The testing sticks include an elongated member and a chemical reagent disposed on the distal end or anywhere along the elongated member. The chemical reagents utilized to detect the presence of flunitrazepam are Zimmerman's Test reagent methanolic 2,4-dinitrobenzene and potassium hydroxide and the chemical reagent for GHB is 5,5 Dibromo-o-cresolsulfonphthalein. The chemical agent reacts with the date rape drug to produce a change in color of the chemical reagent indicating the presence of the date rape drug in the liquid.

Abstract: The present invention provides a low-cost, easy-to-use, and accurate method and apparatus for determining alcohol content in a test sample, such as wine. The method for alcohol content determination includes the following steps. A known quantity of a test sample is provided. A measurement of electrolytic conductivity EC0 of the test sample is taken. Next, a known quantity of conductive additive with known composition is added to the test sample to produce a first solution. A measurement of Electrolytic conductivity EC1 is taken for the first solution. Data representing predetermined values for EC0 and EC1 with corresponding known alcohol concentrations is provided for comparison. The electrolytic conductivity values for EC0 and EC1 are cross-referenced against the known data to determine a value for the alcohol concentration of the test sample. In addition, the values for EC0 and EC1 are adjusted for temperature and other variables.

Abstract: The ability to levitate, to separate, and to detect changes in density using diamagnetic particles suspended in solutions containing paramagnetic cations using an inhomogeneous magnetic field is described. The major advantages of this separation device are that: i) it is a simple apparatus that does not require electric power (a set of permanent magnets and gravity are sufficient for the diamagnetic separation and collection system to work); ii) it is compatible with simple optical detection (provided that transparent materials are used to fabricate the containers/channels where separation occurs; iii) it is simple to collect the separated particles for further processing; iv) it does not require magnetic labeling of the particles/materials; and v) it is small, portable.

Abstract: The food astringency evaluating method of the invention comprises a step in which an astringent component of a food is reacted with a peptide to form a complex, a step in which a prescribed measured value is obtained corresponding to the amount of formation of the complex, and a step in which the strength of astringency is determined from the obtained measured value based on a previously obtained correlation between strength of astringency and the prescribed measured value.

Abstract: The present invention relates to the preparation of a sample. Preferably, the sample is a sample to be analyzed, for example for ingredient content, etc. Preferred samples include foods, cosmetics, paints, coatings, adhesives, tanning agents, fabrics, chemical compositions, dyestuffs, samples subject to forensic studies, etc. Samples prepared according to the invention method are digested in sulfuric acid, nitric acid, and one or more fluoride salts selected from LiF, NaF, RbF, CsF and KF and then preferably subjected to analysis for metal content, etc, for example using atomic absorption (“AA”) and inductively coupled plasma (“ICP”).

Abstract: Method of identification and quantitative analysis of alcohol(s) in a sample by mass spectrometry using stable isotope labeled internal standard is provided. Said internal standard is prepared by reaction of an authentic sample of said alcohol with a stable isotope labeled reagent, and is added to a sample containing said alcohol. Said alcohol in said sample is then quantitatively converted to a chemical compound of identical structure, except the stable isotope atoms, as that of said internal standard using a non-labeled reagent. Said sample is then extracted and the extract is analyzed by mass spectrometry. Identification and quantification of said alcohol are made from a plot of ion ratio of said converted alcohol to said internal standard versus alcohol concentration.

Abstract: The present invention relates to a method for determining the endogenous antioxidative potential (EAP) in a beverage sample, preferably beer, wine, juice or mixtures thereof, using ESR spectroscopy. More specifically, the invention relates to a method for measuring a secondary radical, preferably a hydroxyethyl radical, which is stabilized by a spin trap reagent, wherein the spin trap reagent is preferably, N-tert-butyl-?-(4-pyridyl)nitrone N-oxide (POBN). The invention also relates to the use of the method for assessing the oxidative stability of a beverage sample, to the use of a spin trap reagent, preferably POBN, for measuring the EAP, and to a kit for carrying out the method. The invention is characterized in that a method is provided which makes it possible to avoid the pH effect occurring in prior art methods and the associated influence on the generation of radicals in the beverage sample to be measured.

Abstract: The present disclosure provides methods for increasing fermentability to yield ethanol from plant material by contacting the material with an effective amount of a protease to hydrolyze at least a portion of zein proteins. The present disclosure also provides methods for increasing digestibility of a milling co-product by contacting a plant material with a protease during dry milling or wet milling.

Abstract: The invention relates to a device which is in the form of a test strip, and to a method for quickly determining the content of polyphenoles in must and wine. Detection occurs after the method for folin and ciocalteau by means of a test strip which is impregnated with the reagent, which is produced in a method wherein at least sodium, sodium molybdate and phosphoric acid is mixed and heated.

Abstract: The invention relates to a dry-chemical method and a test kit for the rapid, quantitative analysis of total acid in wine and must. In this method, a slightly alkaline buffer is added to the sample to be analyzed, and the total acid content is determined from the resultant pH with the aid of a test stick with pH indicator.

Abstract: An apparatus for measuring the concentration of formaldehyde in an exhaust stream from turbines, internal combustion engines and the like, which apparatus includes a portable housing having a sample gas inlet through which a sample gas for analysis is introduced into the portable housing and an analysis system disposed in the portable housing suitable for analyzing the sample gas for the presence of formaldehyde in the sample gas.

Abstract: The invention relates to a dry-chemical method and a test kit for the rapid, quantitative analysis of total acid in wine and must. In this method, a slightly alkaline buffer is added to the sample to be analysed, and the total acid content is determined from the resultant pH with the aid of a test stick with pH indicator.

Abstract: The present invention provides a method for analyzing wine samples using a multi-layered test strip. The test strip is part of a kit that includes a plurality of the strips, a plurality of samplers, and a plurality color charts and written explanations of the test results which test kit components produce values for the determination of malic acid, lactic acid, residual yeast-fermentable sugar, and pH.

Abstract: A method is described for determining from a measurement of fluorescence intensity the concentration of ethanol in water. This end is attained by obtaining data which establishes a relationship between an intensity of fluorescence in the spectral region 490-650 nm for a solution obtained by mixing a fluorescent agent in a solvent, and an intensity of fluorescence in the spectral region 490-650 nm measured for a calibration sample obtained by mixing the fluorescent agent's solution with a water ethanol solution having a known concentration of ethanol.

Abstract: A system to detect spoilage of a food product is described in this invention. The present invention can be used to see if a food product is spoiled, by mixing a part of the food product with an indicator of food spoilage within a separate transparent compartment of the food container, which is visible to the consumer.

Abstract: A portable product authentication device and method for analyzing key ingredients and the relative amounts of key ingredients in products which in turn enables authentication and monitoring products for authenticity, fraud and quality control is disclosed. Particular light-emissive compounds can be used to identify and quantitate the relative levels of key ingredients in the products. The invention includes a probe assembly for providing a source of light to irradiate a sample product, an optical detector to detect emitted light from the irradiated product and a controller to determine the authenticity or quality of the sample product by comparing the emitted light to a standard. A small sample of the product to be authenticated is tested on site (e.g., at the point of manufacture or at the point of distribution) thereby giving immediate feedback as to its authenticity or quality. The sample, together with the light-emissive compound may be placed on a chip.

Abstract: A device for detecting and providing an indication regarding one or more properties of a fluid retained in a bottle comprising a body member and a fluid property detecting substance, which can test for acidity, cork taint, or another fluid property, operably associated with the body member for detecting and providing an optical indication regarding one or more properties of the fluid retained in the bottle. The body member can have an open inner volume and the fluid property detecting substance can be disposed therein. A wall portion of the body member can comprise a semi-permeable barrier for allowing a one-way flow of fluid retained in the bottle into the open inner volume of the body member.

Abstract: An apparatus and method for detecting the clandestine placement of an illicit chemical present in a beverage is disclosed and described.

Abstract: Described is a process and electronic data processing software program for carrying out same, for the creation of a flavor or fragrance formulation or for the determination of the use of a fragrance or flavor ingredient in a fragrance or flavor formulation or use thereof in or on a perfume composition, perfumed article, cologne, foodstuff, beverage, oral care product (e.g., mouthwash) and/or chewing gum. The process uses apparatus which is a laser light beam transmitter fitted with a light scattering means having attached thereto a titration means.

Abstract: A portable product authentication device and method for analyzing key ingredients and the relative amounts of key ingredients in products which in turn enables authentication and monitoring products for authenticity, fraud and quality control is disclosed. Particular light-emissive compounds can be used to identify and quantitate the relative levels of key ingredients in the products. The invention includes a probe assembly for providing a source of light to irradiate a sample product, an optical detector to detect emitted light from the irradiated product and a controller to determine the authenticity or quality of the sample product by comparing the emitted light to a standard. A small sample of the product to be authenticated is tested on site (e.g., at the point of manufacture or at the point of distribution) thereby giving immediate feedback as to its authenticity or quality. The sample, together with the light-emissive compound may be placed on a chip.

Abstract: Highly efficient, low cost, methods and compounds to determine product authenticity, tampering, manufacturing compliance are provided. The methods and chemicals defined are capable of measuring the relative amount of key materials in these products. The compounds are light emitting and interact with key elements in products like, neutral spirits, vodka, tequila, soft drinks and infant formulas. After the interactions are complete, methods are employed to determine resulting key components by light emission.

Abstract: Using a carrier such as a test strip, toothpick, cotton swab, etc, to detect the presence of Narcotics or impurities in a beverage. Using this method of on the spot detection was conceived while trying to think of a way to prevent Date Rapes and assaults do to a “mickey” being slipped into an unattended beverage. Trying to prevent ingestion of the drug became the most logical solution to fight this type of crime.

Abstract: Highly efficient, low cost, methods and compounds to determine product authenticity, tampering, manufacturing compliance are provided. The methods and chemicals defined are capable of measuring the relative amounts of key materials in these products. The compounds are light emitting and interact with key elements in products like, neutral spirits, vodka, tequila, soft drinks and infant formulas. After the interactions are complete, methods are employed to determine resulting key components by light emission.

Abstract: A method of evaluating a separation and exhalation performance of volatile matters present in a wort boiling apparatus used in the production of beer or malt liquors. The evaluation is conducted using a volatilization rate coefficient of dimethyl sulfide converted into a gaseous phase in boiling a wort in the boiling apparatus.

Abstract: The invention relates to a method for determining foaming behavior of a liquid by use of a gas, which includes supplying the gas to an amount of the substantially gas-free liquid to form a foam and analyzing one or more properties of the foam, wherein the gas is supplied through a grid provided with holes having a diameter of 25 to 100 .mu.m, which holes are located at a mutual distance of 5 to 15 times the diameter of the holes.

Abstract: The invention relates to a method and an apparatus for determining product-specific quality parameters of liquid, especially liquid (14) containing alcohol and held in a container (12) such as a bottle or can, the quality parameters being determined by means of sensors (22, 24, 26). To enable performing measurements with simply provisions and without complicated specimen preparation, and avoiding cross-sensitivities, it is proposed that the quality parameters of the liquid are determined under the conditions prevailing in the container, and liquid is initially delivered, under the pressure prevailing in the container, to a temperature unit (32) and adjusted to a temperature that corresponds to that of the sensors, and is then delivered to the sensors.

Abstract: A method and device for the detection of allergenic substances in food products. The device comprises a dining mat, such as a doily, formed of an absorbent material and small spots of reagents are applied to isolated zones on the mat. Each reagent is characterized by the ability to change its characteristics when contacted by an allergenic substance. A label can be applied to the mat adjacent each reagent indicating the respective allergenic substance. In use, a small amount of a food product is applied to a reagent and if the food product contains the allergenic substance, the reagent will change its appearance indicating the presence of the allergenic substance in the food product.

Abstract: Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the time axis of the inflection point of changes of the amounts of spin adduct (defined as the active oxygen formation lag time) or determining the amount of spin adduct after a predetermined time has elapsed after the start of measurement (defined as the active oxygen formation activity). The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability.

Abstract: A taste measurement method using a taste sensor with a molecular film for an amphiphatic or bitter substance comprises dipping the taste sensor in the target measurement solution for a predetermined period of time; removing, from the target measurement solution, the taste sensor which has been dipped in the target measurement solution for the predetermined period of time, without obtaining a sensor response; and subsequently dipping the taste sensor in a reference solution to obtain a sensor response, wherein the sensor response is defined as the taste information of the target measurement solution.

Abstract: Highly efficient, low cost, methods and compounds to determine product authenticity, tampering, manufacturing compliance are provided. The methods and chemicals defined are capable of measuring the relative amounts of key materials in these products. The compounds are light-emitting and interact with key elements in products like, neutral spirits, vodka, tequila, soft drinks and infant formulas. After the interactions are complete, methods are employed to determine resulting key components by light emission.

Abstract: A method of determining one or both of the colour and bitterness of beer by illuminating the beer with light of a pre-determined wavelength, typically 400.+-.30 nm, to cause iso-.alpha.-acids in the beer to fluoresce. The fluorescence is detected over a range of wavelengths, typically 420 to 673 nm, using a fluorescence spectrophotometer. One or both of the colour and bitterness of the beer is determined by comparing an output signal from the fluorescence spectrophotometer to output signals stored for beers of known colour and bitterness.

Abstract: The invention is a method of monitoring for the presence of certain constituents of food processing streams by measurement of fluorescence. The constituent monitored can be a fluorescing impurity of a food product, or the food product itself if such naturally fluoresces. Moreover, losses of the constituent to be monitored may be determined by concurrent measurement of fluorescence of a fluorescent material added to the food process stream. The method is applicable to the following food processing streams among others: meat, vegetable oil, sugar beet, sugar cane, grain, poultry, fruit and soybean processing streams. Upon determination of a variation of the fluorescing constituent to be measured, the food process can be adjusted accordingly.

Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.

Abstract: The invention concerns a process for controlling and/ or distinguishing liquids used in the brewing industry. To distinguish water, rinse water, different kinds of beer, and various non-alcoholic drinks with the help of technical measuring devices, a measuring instrument for monitoring or distinguishing the conductivity of the liquid concerned by inductive measurement is used.

Abstract: A method and apparatus for classifying wine by chemically analyzing a wine sample to determine content values indicative of amounts of constituents in the wine sample, evaluating potential interaction among constituents in the wine sample, converting the content value of each of the constituents to a scaled value adjusted for interaction with the other constituents, the scale to which each of the content values is converted being equal in size, and displaying the scale values so that palatability factors for the sampled wine can be determined by viewing the display.

Abstract: A method for determining the presence of an analyte in a fluid is described along with various components of an apparatus specifically designed to carry out the method. The method involves taking a reflectance reading from one surface of an inert porous matrix impregnated with a reagent that will interact with the analyte to produce a light-absorbing reaction product when the fluid being analyzed is applied to another surface and migrates through the matrix to the surface being read. Reflectance measurements are made at two separate wavelengths in order to eliminate interferences, and a timing circuit is triggered by an initial decrease in reflectance by the wetting of the surface whose reflectance is being measured by the fluid which passes through the inert matrix. Repeatability is insured by a normalization technique performed on the light source before each reading, and an alignment method operated on the reagent strip prior to emplacement on the apparatus.