2424 results about "Alcohol content" patented technology

This invention relates to a “high lower alcohol content” (>40% v / v of a C1-4 alcohol) liquid composition able to be dispensed as a stable foam with the use of non-propellant foam dispensing devices from non-pressurized containers. The liquid compositions comprise a C1-4 alcohol, (>40% v / v), a silicone-based surfactant of at least 0.001% by weight for foaming to prepare a foamable composition, 0-10% w / w of additional minor components added to obtain the desired performance (a foamable composition), and the balance being purified water. The compositions may include emulsifier-emollients and mosturizers, secondary surfactants, foam stabilizers, fragrances, antimicrobial agents, other type of medicinal ingredients, and the like ingredients or additives or combinations thereof commonly added to alcohol gels or foams, aerosol compositions or to toiletries, cosmetics, pharmaceuticals and the like.

Systems and methods of operating an engine with a varying fuel composition. In one example, a split injection is performed during engine cranking with at least some fuel injected in the intake stroke and some fuel injected in the compression stroke. Further, a split ratio of the injection is adjusted based on the alcohol content of the injected fuel.

Methods and systems are provided for controlling exhaust emissions by adjusting an injection profile for different fuels injected into an engine cylinder from different fuel injectors during engine start and crank. By splitting fuel injection during start and cranking so that fuel of lower alcohol content is port injected and fuel of higher alcohol content is direct injected as one or multiple injections, the soot load of the engine can be reduced and fuel economy can be improved.

Methods and systems are provided for controlling exhaust emissions by adjusting an injection profile for fuel injected into an engine cylinder from a plurality of fuel injectors during engine start and crank. By splitting injection of fuel during start so that a portion of fuel is port injected and a remaining portion is direct injected as one or multiple injections, the soot load of the engine can be reduced and fuel economy can be improved. The injections are adjusted based on the alcohol content of the injected fuel to take advantage of the charge cooling properties of the fuel.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying different voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the different voltages.

The invention relates to the brewage of wine, in particular to a method for brewing blueberry wine. The chosen sound and fresh blueberries are broken up to form blueberry jam, wherein, pectase is added with an amount of 20 to 100 milliliters per 1000 kilograms of blueberry jam; the zymohydrolysis time is 10 to 100 minutes, the zymohydrolysis temperature is 45 to 65 DEG C; afterwards, enzyme is destroyed at the temperature of 106 to 121 DEG C for 15 seconds to 30 minutes, after the enzyme is destroyed, the blueberry jam is cooled to the common temperature, the cooled blueberry jam is immersed into the original wine for 3 to 5 months, the immersed original wine is added with clarifier and is filtered, alcohol is used to prepare the original wine to ensure that the alcohol content is up to 9 to 12 degrees, and then the wine is filtered, thereby obtaining the blueberry wine. The brew cycle of the invention is shortened from more than three years of the prior art to three to six months, which raises the utilization rate of a device and lowers the cost. Moreover, the brewed blueberry wine has strong fruit aroma and limpidity as well as rich nutrition and pure taste and the juice extracting rate is increased by 5 to 8 percent.

The present invention relates to a fuel system as well as a method for controlling the same. More specifically, it relates to a fuel system of motor vehicles adapted to be powered by alcohol-containing fuels, and specifically by alcohol-containing fuels and by petrol, so-called Flexible Fuel Vehicles (FFV). These vehicles can be powered by fuels with varying alcohol content, and also by pure petrol. The fuel system according to the invention comprises a main tank (1) for fuel, a cold-start tank (2) with fuel which is sufficiently inflammable to be used in connection with cold starts, as well as fuel line system connecting these tanks to each other and to injection means of the engine of the vehicle, where at least one pump (8, 13) is adapted to transfer fuel through the fuel line system. Specifically, the invention relates to a system which is controlled so that fuel is transferred from the main tank (1) to the cold-start tank (2) when the alcohol content of the fuel is below a predetermined threshold value.

The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w / w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.

Disclosed is a hand-held device for analyzing the alcohol content found in expelled respiratory gas, the device comprising an outer analyzer housing, a gas analysis and readout assembly, and a control circuit. The expulsion of respiratory gas into the device rotates a fan member. The number of revolutions of the fan member generates a revolution signal that is compared to a predetermined revolution value programmed into the control circuit. When the comparison generates a positive result, alcohol detecting means sample and test the respiratory gas passing through the device. The device thus forces the user to expel so-called low-lung, residual respiratory gas, which gas typically comprises more accurate levels of alcohol as compared to the consumer's blood alcohol content. If the comparison results in a negative signal, the user is prompted to repeat the procedure until a reading of low-lung respiratory gas has been acquired.

The invention provides a preparation method of inverse opal hydrogel photonic crystal with hybridized structure. Polymer interpenetrating network method is adopted to prepare the crystal. The preparation method has the advantages that: the raw materials are polyacrylic acid and polyacrylamide which are available, and the preparation method includes two filling gather steps and is simple and practicable; the polyacrylic acid and polyacrylamide respectively contains carboxyl and amide functional group, thus realizing pH and solvent sense response, and not only the pattern obtained by hybridizedstructure can be converted between display state and disappeared state but also reversible transformation among multiple color states such as yellow, green and blue can be realized by controlling pH value or alcohol content in water.

The invention discloses a method for judging an improtant flavor substance of liquor. The method comprises the steps of diluting a liquor sample to be detected with deionized water till the final alcohol content is 12-14%vol, conducting headspace solid-phase microextraction on a flavor compound in the enriched sample, measuring with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry, conducting fragrance smelling judgment with a smell detector synchronously to qualitatively analyze the major flavor substance of the liquor, and quantitatively analyzing the confirmed important flavor substance of the liquor by a standard curve internal standard method. The method for quickly and comprehensively analyzing key fragrance, characteristic fragrance and important fragrance compounds in the flavor compound of the liquor is established, a technical system integrating a qualitative method, a quantitative method and sensation for the flavor compound of the liquor, and an evaluation system are established, and an effective tool is further provided for analyzing micro constituents of the liquor.

The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.

The invention discloses an alcohol gas concentration laser telemetering device comprising a laser device control and emission system and a signal receiving, analysis and display system, wherein the laser device control and emission system comprises a modulating signal generator which is connected with a laser controller, a diode laser device and a laser emission device in sequence; the signal receiving, analysis and display system comprises a phase lock amplifier, a data acquisition and analysis device, a system display and alarm device and a laser receiving device, wherein the phase lock amplifier is respectively connected with the modulating signal generator, the laser emission device, the data acquisition and analysis device and the laser receiving device; and the output end of the data acquisition and analysis device is connected with the input end of the system display and alarm device. The invention can remotely carry out predetection on alcohol content in the air in a vehicle, thereby improving the pertinence and the accuracy of drunk driving checking, improving the enforcement work efficiency and reducing the police strength application.

A tamper proof transdermal alcohol content monitoring device is made up of analog and digital sides which are securely attached to the human subject to be monitored. The analog side has a sampling circuit which draws a measured insensible skin perspiration sample from the skin of the subject and measured with an electrochemical fuel cell. A distance measurement of the device from the skin of the subject and temperature of the sample are monitored along with the transdermal alcohol content, and converted to digital signals which are transmitted to a modem when the monitor is in proximity to the modem. The signals are stored in the modem and uploaded to a central monitoring station. Automatic alerts may be sent from the central monitoring station to a supervising agency. The supervising agency may also access the information through secured dedicated websites via the Internet.

The invention discloses a personnel security management system and method in mining areas. According to special environments and conditions of the mining areas, security factors are detected. The system is internally provided with a face recognition device and alcohol detecting device, wherein the face recognition device is used for detecting whether face images are matched, whether security helmets are worn, and whether workers are fatigue; and the alcohol detecting device is used for detecting whether the alcohol content in oral cavities of the workers is qualified, thereby preventing dangerous operation of the workers in the mining areas; and multiple audit modes of holiday control, week control and time section control are adopted for user right verification. The personnel security management system of the mining areas can cover each gate entry and other important areas of the mining areas, improves the entry and working safety of the workers in the mining areas through security verification and right verification which are matched with each other, and is beneficial to safety production of the mining areas.

The medicinal wine for treating trachitis, pulmonary emphysema and dyspneic cough is one kind of orally taken medicine including two parts, medicinal wine A and medicinal wine B. The medicinal wine A is prepared through soaking 27 kinds of Chinese medicinal materials, including pinellia tuber, almond, aster root, etc. in certain weight proportion in kaoliang spirit with 50 % alcohol content; and The medicinal wine B is prepared through soaking 27 kinds of Chinese medicinal materials, including prepared rhizome of rehmannia, gecko, white atractylodes rhizome, etc. in certain weight proportion in kaoliang spirit with 50 % alcohol content. The medicinal wine is suitable for treating trachitis, pulmonary emphysema, dyspneic cough, chronic pharyngitis, laryngitis and other diseases.

The invention discloses a maca health care liquor for improving organism immunity and sexuality. The formula of the maca health care liquor comprises the following ingredients in parts by weight: 5-20 parts of maca, 2-6 parts of ginseng, 4-8 parts of wolfberry, 4-8 parts of herba epimedii, 1-5 parts of cornu cervi pantotrichum, 5-10 parts of astragalus, 5-8 parts of polygonatum, 3-10 parts of cistanche deserticola and 100-200 parts of white spirit, wherein the white spirit is a grain brewed wine, and has the alcohol content of 48-68%, and the medicinal materials are grounded into fine powder, then cooked, soaked, percolated and subjected to other extraction methods to produce the maca health care liquor. The formula is compounded under the guidance of traditional Chinese medicine theory, and on the basis of maca, drugs for tonifying qi and replenishing blood, nourishing yin and tonifying yang are added, so that the maca health care liquor has a mellow taste and an obvious effect and is suitable for the medium-aged and aged patients suffering from diabetes.

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v / v) and the total sugar content of 4.0-80.0g / L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.

Various methods and system are described for determining ambient humidity via an exhaust gas sensor disposed in an exhaust system of a variable displacement engine. A reference voltage of a sensor coupled to an inactive engine bank is modulated between a first and second voltage to estimate ambient humidity. Concurrently, a reference voltage of a sensor coupled to an active engine bank is modulated between the first and second voltage, or at the first voltage, to estimate fuel alcohol content, or exhaust air-fuel ratio, respectively.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g / L to 0.5g / L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g / L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.

The invention discloses a preparation method of a mango vinegar beverage. The beverage is prepared from (wt%) mango vinegar 5-15, sweetener 5-15, calcium lactate 10-20, and water in balance. The preparation method comprises the steps of removing impurities and the pit of mango, crushing, pulping, performing enzymolysis, inoculating active dry yeast into the pulp with initial sugar degree 10-20 DEG Bx, temperature of 20-40 DEG C, pH of 3.0-4.5 and inoculum size of 5-15% in weight percentage, fermenting for 1 week to obtain mango wine, filtering, inoculating immobilized Acetobacter with sodium alginate content of 1-5% in weight percentage, CaCl2 content of 1-5% in weight percentage, initial alcohol content of 5-15%, temperature of 20-40 DEG C, pH of 3.0-7.0 and inoculum size of 5-20% in weight percentage, shaking for 2 days, fermenting for 18 days to obtain mango vinegar, adding the sweetener, the calcium lactate and the water in proportion, stirring, filtering, sterilizing and testing to obtain mango vinegar beverage. The sweetener can be one selected from honey-sucrose mixture, trehalose and isomaltulose.

The invention discloses a continuous process for synthesizing oxamide, which belongs to the fields of catalysis, chemical industry, environmental protection and fertilizer. Coal-based synthesis gas is used to obtain H2≥99.0V% hydrogen and industrial CO through pressure swing adsorption separation technology; N2≥99.0V% nitrogen and industrial O2 are obtained through air through cryogenic separation technology. Use H2≥99.0v% hydrogen and N2≥99.0v% nitrogen to mix according to the ratio of N2:H2=1:3, and send them to the ammonia reaction tower to produce synthetic ammonia; industrial CO gas is sent to react with RONO gas after dehydrogenation, oxygen removal, and water removal The tower catalyzes the synthesis of oxalate, and the NO in the reaction tail gas is reacted with industrial O2 and an alcohol-water solution with an alcohol content of ≥10wt% to generate RONO for recycling; the synthesized oxalate and synthetic ammonia are directly sent to the reactor to synthesize oxamide, a slow-acting nitrogen fertilizer, Substituting urea or ammonium bicarbonate for agricultural and animal husbandry production has good economic and social benefits, and is an important development direction of C1 chemical and nitrogen fertilizer industries.