Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

Background and Aims: Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure of grapes following bushfires or prescribed burns. However, the guaiacol and 4‐methylguaiacol content of grapes does not always correlate with the extent of taint in resultant wines. This study compared several methods for the analysis of smoke related phenols and their conjugates in grapes and wine, to determine their capacity as diagnostic assays for smoke exposure. Methods and Results: Smoke‐affected grapes were sourced from commercial vineyards exposed to bushfire smoke and from experimental field trials involving the application of smoke to grapevines, and small‐scale wines were made from a number of these samples. Several analytical methods were applied to grapes and wine to determine the concentration of smoke related phenols and their conjugates. Strong correlations were observed between the glycoconjugate content of smoke‐affected grapes and the concentration of guaiacol and 4‐methylguaiacol released following acid hydrolysis of juice. Conclusions: Where smoke‐affected grapes contain low or non‐detectable levels of guaiacol and 4‐methylguaiacol, analytical methods that quantify their glycoconjugate forms (either directly or indirectly) provide a better indication of the extent of smoke exposure. Significance of the Study: This is the first study to compare different methods for assessing smoke exposure in grapes and wine, through analysis of free and bound guaiacol and 4‐methylguaiacol. These methods will allow grape growers and winemakers to more reliably assess smoke exposure of grapes, enabling better informed decisions to be made with regards to harvesting and processing smoke‐affected grapes.     

Detection and localization of multiple cracks in a stepped shaft

The presence of a crack in a shaft causes a slope discontinuity in the elastic line of the shaft. There are crack detection techniques, available in the literature, exploiting the slope discontinuity arising because of the crack in the shaft. Steps present in a shaft are expected to interfere with the results obtained through these identification techniques based upon slope discontinuity. It would be even more difficult to identify a crack if it is near a step as both the step and the crack will cause slope discontinuities. A multi‐crack identification technique has been developed (Singh S. K. and Tiwari R. (2010). Mech. Machine Theory 45, 1813–1827; Singh S. K., Tiwari R. and Talukdar S. (2009). IUTAM Proc. in Recent Trends in Rotor Dynamics, March 23–26, IIT Delhi, India) which uses shaft‐forced responses at several frequencies to identify the number of cracks and their locations over the shaft. The algorithm uses normalization of quadratic coefficients obtained from measured responses of a cracked shaft and from simulated responses of the intact shaft for detecting the slope discontinuity. In the present work, the effect of steps in the shaft on crack identification has been analysed. Cracks are assumed to be both near the step and far from the step. The identification algorithm works well for both the simulation cases.     

Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment

Gels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono-8-lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low-amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low-fat or skim milk. Milk heat treatment resulted in gels with a cross-linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.     

EFFECT OF PAPAYA PULP ADDITION ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS

Effect of papaya pulp addition to skim milk on the growth characteristics of five strains of Lactobacillus acidophilus was investigated. All the strains tested exhibited higher viable counts, shorter generation time, increased acid production, greater sugar utilization and fall in pH upon addition of papaya pulp. The generation time, acid production, sugar utilization and pH values at the end of 18 h fermentation of skim milk by different strains were 150–200 min, 0.29–1.73%, 0.39–2.22 g/100 mL and 3.85–6.10, respectively. The corresponding values for 10% papaya pulp added skim milk blend were 120–143 min, 0.51–1.84%, 0.70–2.79 g/100 mL and 3.70–5.10, respectively. Organoleptic evaluation revealed that papaya pulp addition imparted firmness to the coagulum and thus enhanced the acceptability of the product by eliminating the problem of wheying-off and improved flavor.     

Corporate Strategy in the Intelligent Island: the Case of Singapore Telecom

This paper focuses on the major telecommunications policiesand corporate strategies that have allowed Singapore to achievea high degree of success in designing and implementing a modernand high-quality telecommunications infrastructure. This successhas been achieved with a specific type of industry structurethat is marked by a single public organization protected frommarket competition by government regulations.