Whiskey
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The chemistry of whiskey can be influenced by the type of malt and grains used, the distillation and aging processes, and the type of wood in the barrels. Compounds that impact the flavor of whiskey include phenolic compounds, aldehydes, lactones, and esters. Specifically, whiskey lactones originate from oak barrels during aging and contribute coconut flavors, while phenolic compounds like guaiacol contribute smoky flavors. Esters produced during fermentation provide flavors like banana and apple.
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Chaos and Psychology: Modeling the Human Mind through Nonlinear Dynamical Sys...
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Para A. Solstice ❤️
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Green Synthesis of Gold Nanoparticles.pptx
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ANTI URINARY TRACK INFECTION AGENT MC III
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Urethra (urethritis).
Kidneys (pyelonephritis).
Bladder (cystitis).
Urine (pee) is a byproduct of your blood-filtering system, which your kidneys perform. Your kidneys create pee when they remove waste products and excess water from your blood. Pee usually moves through your urinary system without any contamination. However, bacteria can get into your urinary system, which can cause UTIs.
Microorganisms — usually bacteria — cause urinary tract infections. They typically enter through your urethra and may infect your bladder. The infection can also travel up from your bladder through your ureters and eventually infect your kidneys.
Urinary tract antiinfective agents are highly active against most of the Gram–negative pathogens including Pseudomonas aeruginosa and Enterobacteria. Newest fluoroquinolone like Levofloxacin are active against Streptococcus pneumonia.
Fluoroquinolones are used to treat upper and lower respiratory infections, gonorrhea, bacterial gastroenteritis, skin and soft tissue infections.
Types: Based on location
Cystitis or Lower UTI (bladder): Symptoms from a lower urinary tract infection include pain with urination, frequent urination, and feeling the need to urinate despite having an empty bladder. You might also have lower belly pain and cloudy or bloody urine.
Pyelonephritis or Upper UTI (kidneys): This can cause fever, chills, nausea, vomiting, and pain in your upper back or side.
Urethritis(urethra): This can cause a discharge and burning when you pee.
Causative Agents: The most common cause of infection is Escherichia coli, though other bacteria or fungi may sometimes be the cause.
First generation quinolones are effective against certain gram negative bacteria (e.g.
Shigella, E. Coli) and ineffective against gram positive organisms
Second generation quinolones are effective against gram positive and gram negative organisms including Enterobacteriaceae, Pseudomonas, Neisseria, Haemophilus, Campylobacter and Staphylococci
General Uses: UTI, Gonorrhea, Bacterial gastroenteritis, Typhoid, RTI, Soft tissue infection, and tuberculosis
ADR: It may damage growing cartilage and cause an arthropathy
ART.pdf. Agin Tom, clinical Psychology, Prajyoti Niketan College
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Micro-grooved zein macro-whiskers for large-scale proliferation and different...
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Chaos and Psychology: Modeling the Human Mind through Nonlinear Dynamical Sys...
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Whiskey
- 2. Cont… Character and flavour of whiskey vary due to varying chemical composition of compounds.That influenced by: Type of malt Grain used Distillation process Wood used in barrels that is used in ageing process
- 3. Compounds Compounds that impact whiskey flavour: Phenolic compounds Aldehydes Lactones Esters Other compounds
- 5. Cont… Two compounds, just isomers of each other, and chemically are named cis- and trans-3-methyl-4-octanolide. Originate from the oak barrels in which the whisky is aged, Offer a coconut flavour. cis isomer has a stronger, spicier flavour.
- 7. Cont… Phenol, Cresols, Xylenol, Guaiacol
- 8. Cont… Guaiacol is also somewhat responsible for Smokey flavours. Meta-cresol, which has a medicinal aroma, and was also traditionally used in band-aids as an antiseptic. Eugenol responsible for spicy aroma.
- 9. Aldehydes
- 10. Cont… Syringaldehyde gives a spicy, smoky note, with furfural providing an almond-like, grainy flavour. Other aldehydes from the wood include coniferaldehyde and sinapaldehyde. Hexanal contribute grassy note.
- 11. Esters
- 12. Cont… Produced during the fermentation process. isoamyl acetate, an ester with a banana-like aroma. ethyl hexanoate, which has an aroma as apple.
- 13. Other compounds beta- damascenone and phenylethyl alcohol, contribute a floral note. Diacetyl, has a buttery aroma.