A Chemical Analysis of Flavor Differences in Chocolate Coconut Rum Porter

The origin of the batch-to-batch inconsistency in flavor of Purgatory Beer Company's Fiero Coconut Rum porter was investigated by extracting organic compounds from desirable and undesirable batches of porter and quantifying them using GC-MS. The concentration and occurrence of key flavor compounds were compared between the samples and showed that the undesirable batch contained more unpleasant organoleptic compounds and was more acidic. Based on the marked inconsistency in chemical profile between batches, the team recommended quality control be improved through more accurate monitoring and consistent control of the fermentation temperature, oxygenation of wort and beer, order of ingredient addition to the fermentation broth, reuse of yeast, and filtration of water

Developing a Comprehensive Proposal for Tourism Management in Venice

We developed a comprehensive proposal for tourism management in Venice using our analysis of existing proposals. We observed how people navigated the city, the state of signage, and tour group sizes. Using this data, we determined steps Venice could take immediately to improve public safety and city signage. Our proposal then introduces a phased implementation of short-, medium-, and long- term tourism management interventions in Venice to enhance the quality of life for residents and commuters and the experience for tourists

Event-related potential and eye tracking evidence of the developmental dynamics of face processing

International audienc