Notes on a scandal: the official enquiry into deviance and corruption in New Zealand police

Since 2004, the New Zealand Police Service has been engulfed by a series of scandals relating to allegations that officers have committed rape and sexual assault and conducted inappropriate sexual relations with vulnerable people. Moreover, it has been claimed that other officers engaged in corrupt practices to thwart the investigation and prosecution of criminal behaviour of police officers. In 2007, a Commission of Inquiry report established a program of reform intended to shape the future direction of the police service. This article provides an overview of these scandals, the context in which they have emerged, and the political and policing response to them. The analysis contained in the Commission report is compared with that offered by comparable investigations of police deviance and corruption in other countries. The methodological and conceptual limitations of the Commission are outlined and the prospects of the recommendations are considered

Como se vigia os vigilantes: o controle da Polícia Federal sobre a segurança privada

O aparecimento da segurança privada e de organizações e policiamento privado que provêem policiamento de maneira informal colocam novos problemas para a efetivação dos direitos civis na sociedade brasileira. Frente a isso, o trabalho analisa o controle estatal sobre a segurança privada exercido pela Polícia Federal no período 1996-2006. Tendo como referência o modo como esse controle é realizado em outros países e a partir do estudo dos documentos legais e entrevistas com os atores diretamente envolvidos no controle da segurança privada, são analisados: os instrumentos legais disponíveis à Polícia Federal para o controle da segurança privada; os mecanismos que incentivam o controle interno e o controle externo da segurança privada; e a fiscalização exercida sobre a segurança privada e demais organizações e agentes particulares que provêem policiamento de maneira informal

Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine

Background and Aims. Fumonisins are a group of mycotoxins produced by some isolates of black aspergilli. This study examines the dynamics of fumonisins during winemaking and storage and the role of fining agents in the removal of FB2, the most prevalent fumonisin produced by black aspergilli. Methods and Results. Chardonnay grapes were inoculated with a fumonisin-producing strain of Aspergillus welwitschiae and fumonisins were quantified at different stages of vinification. The stability of fumonisins was studied at 13 and 25°C using Chardonnay wine spiked with FB2. Activated charcoal, calcium bentonite, yeast hulls, and a nonallergenic polysaccharide of nonanimal origin (NO (OX)) were evaluated as fining agents for FB2 removal from wine. Fumonisins were quantified by LC-MS/MS. During vinification most of the fumonisins were removed with the solids, with only 3% of the fumonisins found in the grapes being transferred to the wine. Fumonisin FB2 was stable in white wine for at least 4 months, but was reduced by 42% after 8 months at 25°C. Activated charcoal and bentonite were able to remove more than 80% of FB2 in white wine. Conclusions. Vinification can lead to the partial removal of fumonisins. The use of fining agents and wine storage leads to further reduction. Significance of the Study. This study demonstrates the fate of fumonisins during vinification and wine storage and the potential use of fining agents for amelioration of fumonisin contamination

Defining the Ascorbic Acid Crossover from Anti-Oxidant to Pro-Oxidant in A Model Wine Matrix Containing (+)-Catechin

26 ref.International audienc

Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis

Rationale Typical storage in oak barrels releases in distillates different degradation products such as vanillin, which play an important role in flavour and aroma. The addition of vanillin, as well as other aroma compounds, of different origin is prohibited by European laws. As vanillin samples from different sources have different δ13C values, the δ13C value could be used to determine whether the vanillin is authentic (lignin‐derived), or if it has been added from another source (e.g. synthetic). Methods The δ13C values for vanillin derived from different sources, including natural, synthetic and tannins, were measured by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS), after diethyl ether addition and/or ethanol dilution. A method for analysing vanillin in distillates after dichloromethane extraction was developed. Tests were undertaken to prove the reliability, reproducibility and accuracy of the method with standards and samples. Distillate samples were run to measure the δ13C values of vanillin and to compare them with values for other sources of vanillin. Results δ13C values were determined for: natural vanillin extracts (−21.0 to −19.3‰, 16 samples); vanillin ex‐lignin (−28.2‰, 1 sample); and synthetic vanillin (−32.6 to −29.3‰, 7 samples). Seventeen tannin samples were found to have δ13C values of −29.5 to −26.7‰, which were significantly different (p < 0.05) from those of the natural and synthetic vanillins. The vanillin δ13C values measured in distillates (−28.9 to −25.7‰) were mainly in the tannin range, although one spirit (−32.5‰) was found to contain synthetic vanillin. Conclusions The results show that synthetic vanillin added to a distillate could be differentiated from vanillin derived from oak barrels by their respective δ13C values. The GC/C/IRMS method could be a useful tool in the determination of adulteration of distillates