Using culturomics and social media data to characterize wildlife consumption

Wildlife provides food, medicine, clothing, and other necessities for humans, but overexploitation can disrupt the sustainability of wildlife resources and severely threaten global biodiversity. Understanding the characteristics of consumer behavior is helpful for wildlife managers and policy makers, but the traditional survey methods are laborious and time-consuming. In contrast, culturomics may more efficiently identify the features of wildlife consumption. As a case study of the culturomics approach, we examined tiger bone wine consumption in China based on social media and Baidu search engine data. Tiger bone wine is one of the most purchased tiger products; its consumption is closely related to tiger poaching, which greatly threatens wild tiger survival. We searched a popular social media website for the term “tiger bone wine” and focused on posts that were originally created from 1 January 2012 to 31 December 2018. We filtered and classified posts related to the purchase, sale, or consumption of tiger bone wine and extracted information on providers, consumption motivations, year of production, and place of origin of the tiger bone wines based on the texts and photos of these posts. We found 756 posts related to tiger bone wine consumption, 113 of which mentioned providers of tiger bone wine, including friends (53%), elder relatives (37%), peer relatives (7%), and others (3%). Out of the 756 posts, 266 indicated the motivations of tiger bone wine consumption. Tiger bone wines were consumed as a tonic (34%), medicine (23%), game product (30%), and a symbol of wealth (28%). Some posts indicated ≥2 consumption motivations. These findings were consistent with the search queries from Baidu index. Such information could help develop targeted strategies for tiger conservation. The culturomics approach illustrated by our study is a rapid and cost-efficient way to characterize wildlife consumption.     

黄酒行业工业废水COD与BOD_5相关性研究

对黄酒厂各工序产生废水及各酒厂产生综合性废水及其处理后的排放水进行ＣＯＤ、ＢＯＤ５的测定，对两者的相关性进行研究，同时对两种回归方程作方差分析及相关系数的显著性检验．回归方程的建立对酒厂污染源监测分析、环境管理具有实际意义．     

运用批实验研究溶解氧对米酒去除硝酸盐的影响

为了判别不同溶解氧条件下脱氮效果和碳的需求量,在水温为25~30℃条件下,设置了缺氧、微氧和有氧3种输入条件,以及C/N分别为2.0、1.5两种碳源投放量开展实验。研究表明:溶解氧的存在对反硝化作用的启动有延迟作用,但影响较小。溶解氧对于反硝化过程并没有产生明显的抑制作用,但在溶解氧较低的情况下,反硝化速率更为理想。缺氧条件下,C/N的适宜值应低于1.5;微氧条件下的C/N适宜值在1.5~2.0;而在有氧条件下C/N=2.0时可高效去除硝酸盐。该研究可为农村地区家庭自行去除饮用水中硝酸盐的实际应用提供参考。     

Herbicide residues in grapes and wine

Abstract

The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin ‐ persistent herbicides commonly used for weed control in vineyards. The dissipation of the herbicides from the grapes was followed for 28 days following treatment. Results showed that norflurazon was the most persist herbicide although there were detectable residues of all the herbicides on both red and white grapes at the end of the study period. The penetration of herbicides into the flesh of the grapes was found to be significantly greater for white grapes than for red grapes. Small‐lot winemaking experiments showed that norflurazon persisted at levels close to the initial concentration through vinification and into the finished wine. The other herbicides degraded, essentially via first‐order kinetics, within the period of “ first fermentation”; and had largely disappeared after 28 days. The use of charcoal together with filter pads, or with diatomaceous earth was shown to be very effective in removing herbicide residues from the wine. A 5% charcoal filter removed more than 96% of the norflurazon persisting in the treated wine.     

Treatment of wastewater from red and tropical fruit wine production by zeolite anaerobic fluidized bed reactor

A study of the anaerobic treatment of wastewaters derived from red (RWWW) and tropical fruit wine (TFWWW) production was carried out in four laboratory-scale fluidized bed reactors with natural zeolite as bacterial support. These reactors operated at mesophilic temperature (35°C). Reactors R1 and R2 contained Chilean natural zeolite, while reactors R3 and R4 used Cuban natural zeolite as microorganism support. In addition, reactors R1 and R3 processed RWWW, while reactors R2 and R4 used TFWWW as substrate. The biomass concentration attached to zeolites in the four reactors studied was found to be in the range of 44–46 g volatile solids (VS)/L after 90 days of operation time. Both types of zeolites can be used indistinctly in the fluidized bed reactors achieving more than 80%–86% chemical oxygen demand (COD) removals for organic loading rates (OLR) of up to at least 20 g COD/L d. pH values remained within the optimal range for anaerobic microorganisms for OLR values of up to 20 and 22 g COD/L d for RWWW and TFWWW, respectively. Toxicity and inhibition levels were observed at an OLR of 20 g COD/L d in reactors R1 and R3 while processing RWWW, whereas the aforementioned inhibitory phenomena were not observed at an OLR of 24 g COD/L d in R2 and R4, treating TFWWW as a consequence of the lower phenolic compound content present in this substrate. The volatile fatty acid (VFA) levels were always lower in reactors processing TFWWW (R2 and R4) and these values (< 400 mg/L, as acetic acid) were lower than the suggested limits for digester failure. The specific methanogenic activity (SMA) was twice as high in reactors R2 and R4 than in R1 and R3 after 120 days of operation when all reactors operated at an OLR of 20 g COD/L d.     

4-Ethylphenol and 4-ethylguaiacol in wines: Estimating non-microbial sourced contributions and toxicological considerations

Analyses of commercially available wines suggested non-Brettanomyces sources of 4-ethylphenol and 4-ethylguaiacol. Grapes, enological additions, exposure to plastics, and oak-barrel aging were potential inputs considered. Investigations of whole grape bunch samples from two major red wine Vitis vinifera cultivars (L. cv. Cabernet Franc and Pinot Noir), a commercial mannoprotein additive, and three commercial enological tannin additions indicated they are not likely significant sources of these compounds. Studies on 15 commercial oak barrelled red wines from six Vitis vinifera cultivars (L. cv. Cabernet Franc, Cabernet Sauvignon, Dunkelfelder, Merlot, Pinot Meunier, and Pinot Noir), and a review of volatile phenol extraction from toasted oak wood, suggested that oak-aging may produce concentrations of up to 50 μg L^?1 4-ethylphenol and 4-ethylguaiacol. Thus, following potential Brettanomyces-sourced aroma impacts in wine using 4-ethylphenol and/or 4-ethylguaiacol concentrations as proxies should only be considered reliable at analyte levels > 100 μg L^?1. A review of worldwide 4-ethylphenol and 4-ethylguaiacol concentrations in wine, consumption patterns, and available toxicological data also suggested that levels of 4-ethylphenol being observed in wines worldwide do not warrant concerns about acute or long-term effects. While little is known about the toxicology of 4-ethylguaiacol, it is unlikely that elevated concentrations will pose any health-related concerns.     

葡萄和葡萄酒行业与环境保护

目前,对葡萄园质量的鉴定不再只是根据葡萄酒的质量来进行.葡萄酒的质量形象还需要其他的因素:产地美丽的风景,葡萄园及葡萄酒厂与周围环境的协调,产品的自然特色,对环境的贡献等等.所以,环境保护也对葡萄酒的形象提出了新的挑战:除传统的生态、品种、酿造以及品牌、历史和人文等因素外,环境保护和健康意识越来越成为影响消费者对葡萄酒质量的感知和理解的重要因素.显然,在葡萄与葡萄酒生产过程中的环境保护措施,将会提高产品环保形象,从而提高其在国际市场上的竞争能力.这就需要有关国家将环境保护纳入其葡萄与葡萄酒生产的有关标准或法规中.     

葡萄酒副产品深度利用的研究进展

介绍了葡萄皮渣、葡萄籽、酒脚的深度利用途径：葡萄皮渣可用于酿酒、酿醋、提取色素和多酚、吸附重金属；葡萄籽可以提取葡萄籽油、葡萄籽蛋白和抗氧化物质；酒脚可以提取酒石酸盐。开展葡萄酒副产品的深度利用，不仅可以获得良好的经济效益，而且可有效减轻环保压力，获得巨大的社会效益。     

水解酸化-UASB处理高浓度酿酒废水

对黄酒生产中产生的高浓度米浆废水进行生物处理 ,由于运用方法得当 ,选择污水处理工艺正确 ,污水处理工程成本运行低 ,并说明在实际运行中应该注意的问题     

PSB技术治理酒精废醪液的实践

以PSB技术治理糖厂废醪液,可以使糖厂废醪液实现零排放.其末端产物为光合菌肥,施用于甘蔗、茶叶、水稻、西瓜等农副作物进行试验,结果表明对改良土壤,肥力增效,增加产量,提高作物品质均有较好作用.