Brewing moonshine for Mathieu

We propose a moonshine for the sporadic Mathieu group M_12 that relates its conjugacy classes to various modular forms and Borcherds Kac-Moody Lie superalgebras.Comment: 21 pages; LaTeX; no figure

The Forensic Characterization of Bacterial and Fungal Organisms in Traditional Chinese Medicine

There has been an increase in use of Traditional Chinese Medicine (TCM) in the United States because they are less expensive and believed to be more effective with less adverse effects in comparison to traditional pharmaceutics. Therefore, sales have increased in the US, despite articles and case studies demonstrating the dangers, such as injury and death, related to TCM, stemming from improper labelling, toxic contaminants, and, in some cases, the presence of pathogenic bacteria. The aim of this study was to perform a survival experiment to demonstrate the importance of proper herbal brewing technique and to conduct a molecular and biochemical survey of microorganisms present on eleven Chinese herbal samples. The survival study compared Chinese brewing preparation and American brewing preparation by fortifying the herbal mixture with known bacteria and assessing its survival after brewing. The American brewed herbal tea was calculated to contain upwards of 3000 CFU (colony forming units)/mL, where the Chinese brewed herbal tea contained roughly 50 CFU/mL. FAME (Fatty Acid Methyl Ester) analysis was performed on the herbs to characterize any microorganisms present on the plant material already, following purchase. Strains within the Bacillus genus were identified in nearly all eleven of the herbal samples. These included B. subtilis and B. megaterium. Organisms belonging to the Bacillus ACT group (anthracis, cereus, thuringiensis) were identified in five out of eleven herb cultures as evidenced by the large ratio of 15:0 iso to 15:0 anteiso fatty acid biomarkers. Nine out of eleven herbal specimens also exhibited fungal biomarkers such as polyunsaturated 20:4 ω6,9,12,15c, and 18:3 ω6c (6,9,12).https://scholarscompass.vcu.edu/uresposters/1291/thumbnail.jp

Brewing of filter coffee

We report progress on mathematical modelling of coffee grounds in a drip filter coffee machine. The report focuses on the evolution of the shape of the bed of coffee grounds during extraction with some work also carried out on the chemistry of extraction. This work was sponsored by Philips who are interested in understanding an observed correlation between the final shape of the coffee grounds and the quality of the coffee. We used experimental data gathered by Philips and ourselves to identify regimes in the coffee brewing process and relevant regions of parameter space. Our work makes it clear that a number of separate processes define the shape of the coffee bed depending on the values of the parameters involved e.g. the size of the grains and the speed of fluid flow during extraction. We began work on constructing mathematical models of the redistribution of the coffee grounds specialised to each region and on a model of extraction. A variety of analytic and numerical tools were used. Furthermore our research has progressed far enough to allow us to begin to exploit connections between this problem and other areas of science, in particular the areas of sedimentology and geomorphology, where the processes we have observed in coffee brewing have been studied

Germination: a means to improve the functionality of oat

The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics

Why bean beer?

Beer can be a wholesome beverage, and the art of brewing beer has been intertwined with the development of civilised society for centuries. Today, the latest valuation of the economic value of beer (by accountants Ernst and Young in 2013), reported that Europe is the world’s biggest producer of beer with over 4,500 breweries delivering around 390 million hectolitres annually – which in plain English is 68,632,200,000 pints (since 1 hectolitre is a small spillage less than 176 imperial pints). The industry employs over 2 million people, and around 125,000 of these are employed in breweries themselves. It should also be no surprise then that sales generated 53 billion Euro, which is almost doubled again by the value added from the supply chain. Also, the EU brewing sector had a trade surplus (i.e. exports were greater than imports) to the value of 3 billion Euro in 2012. Beer is serious business

BLS Spotlight on Statistics: Industry on Tap: Breweries

Breweries, breweries everywhere, and so much beer to drink! It seems as though nearly every town in America has a brewery these days, suggesting that the industry must be expanding rapidly. But, is it? From 2006 to 2016, breweries accounted for more than half of the employment growth within the beverage manufacturing industry. As breweries—establishments engaged primarily in brewing beer, ale, lager, malt liquors, and nonalcoholic beer—are beginning to take up a larger share of the beverage manufacturing industry, soft drink and ice manufacturing\u27s share has been declining. This Spotlight on Statistics examines historical employment trends for breweries and the other component industries that make up the beverage manufacturing industry. It also looks at wages, the number of establishments, prices, and injury rates for the brewing industry and compares them with similar measures for distilleries, wineries, and the soft drink and ice manufacturing industry

"Capital Accumulation and the Local Economy: Brewers and Local Notables"; forthcoming in Tanimoto, Masayuki ed, The Role of Tradition in Japan's Industrialization, Oxford University Press.

This essay focuses on the holders of accumulated capital in the brewing industry to examine the characteristics of the capital accumulation process and the connection between accumulated capital and the start of Japan's industrialisation in Meiji period. The characteristic feature of brewing as a so-called "traditional industry" was that individual entrepreneurs accumulated a relatively large amount of capital and labour. The multi-layered structure of the brewing industry, with large-sized brewers selling to urban markets and small and medium-sized producers supplying areas outside the cities, resulted in this feature and formed a necessary condition for the investment activities of brewers. According to the examination of historical materials on particular brewery businesses [the Hamaguchi family and the Sekiguchi family], the brewers dared to invest their capital locally - in areas where they maintained close relationships. Capital accumulation in "traditional" industries was thus linked to the emergence of modern enterprises, and this linkage was supported by a regional community in which "traditional capitalists"' acted as "local notables" as much as entrepreneurs. The investment activities rooted in the regional community were the hidden driving force in initiating Japan's industrial revolution and full-scale industrialisation.

接合によりグルコアミラーゼ遺伝子STA1が発現したビール酵母の育種

Standard brewing yeast cannot utilize larger oligomers or dextrins, which represent about 25% of wort sugars. A brewing yeast strain that could ferment these additional sugars to ethanol would be useful for producing low-carbohydrate diabetic or low-calorie beers. In this study, a brewing yeast strain that secretes glucoamylase was constructed by mating. The resulting Saccharomyces cerevisiae 278/113371 yeast was MATa/ diploid, but expressed the glucoamylase gene STA1. At the early phase of the fermentation test in malt extract medium, the fermentation rate of the diploid STA1 strain was slower than those of both the parent strain S. cerevisiae MAFF113371 and the reference strain bottom-fermenting yeast Weihenstephan 34/70. At the later phase of the fermentation test, however, the fermentation rate of the STA1 yeast strain was faster than those of the other strains. The concentration of ethanol in the culture supernatant of the STA1 yeast strain after the fermentation test was higher than those of the others. The concentration of all maltooligosaccharides in the culture supernatant of the STA1 yeast strain after the fermentation test was lower than those of the parent and reference strains, whereas the concentrations of flavor compounds in the culture supernatant were higher. These effects are due to the glucoamylase secreted by the constructed STA1 yeast strain. In summary, a glucoamylase-secreting diploid yeast has been constructed by mating that will be useful for producing novel types of beer owing to its different fermentation pattern and concentrations of ethanol and flavor compound

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences

This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05 µg/L furan, 263.91 µg/L 2-methylfuran, 13.15 µg/L 3-methylfuran and 8.44 µg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer’s dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2% on average once the coffee reached drinking temperature 55-60°C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature