Imported Brandy Labels

A selection of Brandy labels all imported by the Liquor Control Boards. One is an import from Portugal for the Liquor Control Board of British Columbia, the other imports are for the Liquor Control Board of Ontario and are from France, Portugal, and South Africa.

Receipt from R. Fitzgerald, St. Catharines for ale and brandy

Receipt from R. Fitzgerald, St. Catharines for ale and brandy, April 2, 1887.

Quantification of arsenic in sugar cane brandy of minas gerais using carbon paste electrode modified with carbon nanotubes

An eletroanalytical method for determination of arsenic in sugar cane brandy using an electrode consisting of carbon paste modified with carbon nanotubes (CNTPE) and mineral oil has been developed. The cyclic (CV) and linear sweep voltammetry modes (LSV) with cathodic stripping were employed for CNTPE containing mineral oil. The analytical curves were linear from 30.0 to 80.0 µg L-1 for LSV. The limit of detection (L.O.D.) was 10.45 μg L-1 and limit of quantification (L.O.Q.) was 34.33 μg L-1. The developed method was applied to the determination of arsenic in tree commercial sugar cane brandy samples. The results were in good agreement with those obtained by HGAAS, showing that CNTPE containing mineral oil can be successfully employed to the simultaneous determination of arsenic in sugar cane brandy samples.

Cathodic stripping voltammetric determination of arsenic in sugarcane brandy at a modified carbon nanotube paste electrode

We have developed an eletroanalytical method that employs Cu2+ solutions to determine arsenic in sugarcane brandy using an electrode consisting of carbon paste modified with carbon nanotubes (CNTPE) and polymeric resins. We used linear sweep (LSV) and differential-pulse (DPV) voltammetry with cathodic stripping for CNTPE containing mineral oil or silicone as binder. The analytical curves were linear from 30 to 110 μg L−1 and from 10 to 110 μg L−1 for LSV and DPV, respectively. The limits of detection (L.O.D.) and quantification (L.O.Q.) of CNTPE were 10.3 and 34.5 μg L−1 for mineral oil and 3.4 and 11.2 μg L−1 for silicone. We applied this method to determine arsenic in five commercial sugarcane brandy samples. The results agreed well with those obtained by hydride generation combined with atomic absorption spectrometry (HG AAS).

Grape culture and wine making in the South, with a description of the best varieties of grapes for the vineyard; soils; aspect, preparation of the ground, planting, &c. Also, remarks on the best methods of propagation -the making, bottling, and keeping of wine; distillation of brandy, making raisins, & ., &c.

Cover title.

Regulations no. 7 (a revision of internal revenue Regulations no. 28) relative to the production, fortification, tax payment, etc., of wine and the production of grape brandy for fortification.

Mode of access: Internet.

Atributos mecânicos e erosão por salpicamento em amostras de latossolo vermelho-amarelo sob efeito de vinhaça

The objective of this study was to quantify the effect of plonk on compressive behavior and mechanical attributes such as consistency, optimum moisture for compaction and maximum density of a Red-Yellow Latosol (Oxisol) to evaluate the effect of plonk and compaction state in splashed particles, from Lavras (MG) region. The plonk was obtained from an artisanal sugarcane brandy alembic. Undisturbed and disturbed soil samples were collected at 0 to 3 cm and 60 to 63 cm depths. Disturbed soil samples were used for soil characterization, determination of consistence limits and Normal Proctor essay after material incubation with plonk. Undisturbed soil samples were saturated with plonk or distilled water (control) during 48 hours for testing the compressibility and resistance to splash by using simulated rainfall. The plonk altered the consistence limits of studied layers. For the 0-3 cm layer, the plonk reduced the friable range, and for the 60-63 cm layer the effect was in the opposite direction. For both layers, the plonk increased Dmax and decreased Uoptimum. Regardless of the plonk treatment, both layers presented the same load support capacity. The compaction degree of samples influenced the splash erosion. The increase of the applied pressure over the samples resulted in increase of splash material quantity. At the 60-63 cm layer, the plonk treatment reduced the splash material quantity by increasing the applied pressure, mainly when the samples were at field capacity.

Envelhecimento das aguardentes

1 - Colour, by itself, does not constitute a solid ground for judging of the age of a brandy because the more or less pronounced colour it acquires through aging can also be obtained by the addition of oack essence to newly distilled brandy. 2 - Urder the same conditions, colour intensity of a brandy wiU depend upon the nature of the wood and the condition of the storage. 3 - In accordance with the experimental results obtained by the present writers it rests no doubt that fermentation facility ferment resistence, produce and quality of the brendy all are factors depending upon the variety of the sugar cane. In addition, the authors presume that the variety of sugar cane has also influence upon the alteration of composition of the brandy submitted to aging. 4 - All aging phenomena of the brandy are accompanied by volume decreasing, what happens in a slow and continuous manner depending upon storage and environment conditions 5 - During brandy aging the alcoholic degree is greatly af- fected by evaporation, increasing or decreasing in accordance to the hygrometric state of the air and the teriperature in the place where the tuns are stored. 6 - The specific weight of the brandy is inversely proportio- nal to its alcoholic degree, but directly proportional to the extracts since the latter indicates the amount of dissolved residues. 7 - Brandy which shows high specific weight together with high alcoholic degree cannot be considered as aged. It may, however, be takens for brandy artificially coloved in order to conceal its actual age. 8 - The amount of extracts increases with aging, since it is the result of the solvent action of the brandy upon the soluble extractive substances of the wood. Notwithstanding that the extract, considered alone, has no value in determining the age of a brandy, since nothing easier is ohan to nake it change artificially. 9 -During aging the brandy get acidity in physiological as well as in physical way, but never by the action of microorganisms. 10 - The estturs produced during aging by the action of acids upon alcohols are the mean factors of the savour (bouquet) of a brandy and therefore every thing shall be done tor fhr estherification of a preserved brandy being not limited. 11 - Aeration increases esther formation, reduces the aging- time and turn better the taste qualities of the brandy. 12 - Due to the great proportion of high alcohols ordinarily found in the brandy, their analytical discrimination will be greatly important. 13 - The high alcohols are not responsable for the disastrous consequences of the alcoholism, but the high percentage of uthyl alcohol present in the brandy. 14 - The aldehydes appear always in high rate in the brazilian brandys in consequence of some intermediary products of the oxydation of the alcohols being left in the brandys during aging. 15 - The age has little or no influence on the quantity of phurphurol present in a brandy whose amount varies greatly the manner in which the wines to be distilled are treated. Wines centrifugalized or filtered before distillation always give rise to brandys poorer in phurphurol as compared with those distilled without these treatments. 16 - Though greatly variable, brandys of good qualities generally show a high residues coefficient, never under 200 mmg 17 - Lusson - Rocques oxydation coefficient cannot be indis- criminately applied to any brandy class, being, on the contrary, specifically destined to cognacs.

Alberta Price List No. 3., January 1st, 1925

A price list form for the Alberta Liquor Control Board from 1 January 1925. The price list includes "General Information" in regards to permits for individuals and special permits. The alcohol is then listed by category for pricing: Scotch Whisky, Irish Whisky, Rye Whisky, Bourbon Whisky, Rum, Gin, Brandy, Port, Native Wine, Italian (Type) Wines, Sherry, Claret, Burgundy, White Wine, Sparkling Wine, Vermouth, Cocktails, Liqueurs, Champagne, Bitters, Ale and Stout, Chinese Liquors.

Elementos para la relación entre cultura organizacional y estrategia: caso IBM

Este trabajo es una contribución al proyecto de investigación del Profesor Carlos Eduardo Méndez Álvarez, Elementos para la relación entre cultura organizacional y estrategia, proyecto que hace parte de la línea de investigación de Estrategia de la Escuela de Administración de la Universidad del Rosario. Esta investigación se realiza con el fin de identificar la relación entre los factores de cultura y estrategia organizacional que permiten alinear los objetivos de las empresas con las actividades de su cadena de valor, logrando ser cada vez más competitivas y perdurables en el mercado. Como base teórica se tendrá en cuenta los trabajos de Carlos Eduardo Méndez Álvarez, Charles Handy , Edgar Schein y Geert Hofstede, entre otros , para la cultura organizacional, y a Michael Porter, Henry Mintzberg, Peter Drucker, Tom Peters, entre otros, para el componente de Estrategia Organizacional; así también, se tomará como referencia el caso de éxito de la compañía estadounidense IBM, en el cuál fue fundamental la alineación entre los elementos culturales de la organización y la estrategia planteada en medio de un entorno de cambiante y extremadamente competitivo. El propósito de esta investigación es realizar análisis, discusiones y propuestas acerca del tema.

ELEMENTOS PARA LA RELACIÓN ENTRE CULTURA ORGANIZACIONAL Y ESTRATEGIA: CASO SEMCO

Este trabajo es un insumo para proyecto de investigación del Profesor Carlos Eduardo Méndez Álvarez, Elementos para la relación entre cultura organizacional y estrategia, proyecto que hace parte de la línea de investigación de Estrategia de la Escuela de Administración de la Universidad del Rosario, este trabajo fue desarrollado como proyecto de grado el cual se complementa con el trabajo de grado “ELEMENTOS PARA LA RELACIÓN ENTRE CULTURA ORGANIZACIONAL Y ESTRATEGIA: CASO IBM.” elaborado por Angélica Marie Barón, por ende contó con un desarrollo conjunto con la autora antes mencionada en los temas referentes al marco teórico. Este trabajo busca reunir información teórica acerca del concepto de Cultura organización y la Estrategia organizacional, Si se busca poder vislumbrar la relación entre la cultura organizacional y la estrategia dentro de una organización. Actualmente se encuentran en una carrera competitiva en la que no solo participan por un pedazo cada vez más fraccionado y diferenciado del mercado, sino que también por la credibilidad social, la gestión de sus capital intelectual, elevar la calidad de vida de la comunidad medioambiental y cultura así como por trascender la inmediatez de los planes para estimular las proyecciones de las estrategias organizarles, por otra parte las apariciones de creación masiva de las micro, pequeña y mediana empresa, pero estas no logran contar con una alta expectativa de vida.

Elementos para la relación entre cultura organizacional y estrategia: caso Toyota

En todas las organizaciones se puede evidenciar una estrategia de empresa que se presenta como el camino a seguir y los lineamientos por los cuales el ente se debe orientar para obtener unos fines que casi siempre son de carácter lucrativo o simplemente para el mejoramiento de algún proceso o área de esta.