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RESEARCH ON QUALITY OF THE DISTILLATES ON MARKET OF D MBOVI A COUNTY

Keywords: alcoholic drinks , distillation , methanol , food , control , analysis

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Abstract:

This study was designed in response to REG / 110-2008 CE parameters on the classification of the physico-chemicalindustrial spirits, alcoholic drinks made from refined alcohol fermentation food, with or without added flavors, foodcoloring and sugar. This regulation was developed after finding that spirits fraud obtained by small producers in theempirical method, with operating facilities in discontinue distillation, without complying with the basic principles ofoperation of the distillation, the excess of the permissible toxic components. In this respect, we refer to methanolpoisoning, the most frequently encountered are the same as acquiring organoleptical reason why ethanol can not bedetected in any sensory considerable doses. At a dose of 30-50 mg methanol / kg, after a latency of approximately 1hour the following symptoms: headache, violent abdominal pain, agitation, delirium, coma and hypothermiaacidolitic . So the person survives poisoning, blindness occurs suddenly or gradually installed as a result ofmetaboliz rii liver under the influence of methanol alcooldehidrogenazelor resulting formic acid and finalformoldehidrogenaze that destroy the optic nerve or transient by blocking enzymes happy (citocromoxidaza) in largequantity in the eye.

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