Relevant bibliographies by topics / Carbonated beverage bottles

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Academic literature on the topic 'Carbonated beverage bottles'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 March 2023

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Journal articles on the topic "Carbonated beverage bottles"

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Susanti, Ari Diana, Diaz Dzulriyana Jalesaputri, Fadhilah Rahmatul Hasanah, Achmad Tegar Romadhoni, and Alvin Petrus Gultom. "The Study of Selection Bottle Packaging for Carbonated Beverages." Equilibrium Journal of Chemical Engineering 6, no. 2 (2023): 127. http://dx.doi.org/10.20961/equilibrium.v6i2.62623.

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The growth of the packaged beverages market in Indonesia is overgrowing. One sector of packaged beverages is carbonated beverages and bottled water. The main problem with packaged beverages containing dissolved gases is maintaining product quality during shelf life. Packaging materials and packaging lids cause a decrease in dissolved gas levels in beverages. Therefore, this study aims to analyze leaks in polyethylene terephthalate and glass bottles so that can use them to estimate the shelf life of the product. This study uses water, 3 types of glass bottles, and 1 type of plastic bottle. Bottles filled with water with various filling volumes of 40%v/v, 60%v/v, and 80%v/v were then analyzed for bottle leakage for 8 days. The results showed that effectively used a glass bottle with a volume of 250mL filled with more than 80%v/v, this was because it had the least leakage rate compared to others. In addition, this bottle has an attractive visual, easy labeling, and the size is not too large (ergonomic).
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CHIHARA, Takanori, Koetsu YAMAZAKI, and Ryoichi ITOH. "3127 A Study on Evaluation Method of Drinking Ease for Aluminum Beverage Bottles : Comparison between green tea and carbonated drink and Discussions." Proceedings of the JSME annual meeting 2007.6 (2007): 313–14. http://dx.doi.org/10.1299/jsmemecjo.2007.6.0_313.

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Redzepovic, Azra, Marijana Acanski, Djura Vujic, and Vera Lazic. "Determination of carbonyl compounds (acetaldehyde and formaldehyde) in polyethylene terephthalate containers designated for water conservation." Chemical Industry and Chemical Engineering Quarterly 18, no. 2 (2012): 155–61. http://dx.doi.org/10.2298/ciceq110606057r.

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Polyethylene terephthalate (PET) has in the last several years become the main packaging material for many food products, particularly carbonated beverages and bottled water, as well as for products of chemical industry (packaging of various hygiene maintenance agents, pesticides, solvents, etc.). The strength and permeability properties of PET are very good for packaging of beverages, its resistance to chemicals is high and it has a high degree of transparency. Acetaldehyde and formaldehyde are formed during the thermoforming of PET containers. After cooling, acetaldehyde and formaldehyde remain trapped in the walls of a PET bottle and may migrate into the water after filling and storage. Since there are no migration tests in Serbia prescribed for the determination of acetaldehyde and formaldehyde, the purpose of the paper is to test the quantitative contents of carbonyl compounds (acetaldehyde and formaldehyde) in PET containers of different volumes, made by various manufacturers of bottled mineral carbonated and noncarbonated water, and exposed to different temperatures. In this study, the migration of acetaldehyde and formaldehyde from PET bottles into mineral carbonated and noncarbonated water was determined by high performance liquid chromatography. Taking into consideration that formaldehyde and acetaldehyde have no UV active or fluorescent group, the chromatography shall be preceded by derivatization in a closed system (due to a low boiling point of acetaldehyde and formaldehyde), which shall transform carbonyl compounds into UV active compounds.
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Kitchens, Michael, and Barry Owens. "Effect of Carbonated Beverages, Coffee, Sports and High Energy Drinks, and Bottled Water on the in vitro Erosion Characteristics of Dental Enamel." Journal of Clinical Pediatric Dentistry 31, no. 3 (2007): 153–59. http://dx.doi.org/10.17796/jcpd.31.3.1157l653t8206100.

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Purpose: This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Materials and Methods: Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37° C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of p<0.05. Results: Results showed that Coca-Cola Classic, Gatorade and Red Bull with/without fluoride revealed the highest post-treatment surface roughness measurements. Coca-Cola Classic, Diet Coke, Gatorade, and Red Bull all showed significantly higher post treatment readings than StarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Conclusion: Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.
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Zheng, Wen, Senarath Dharmasena, Oral Capps Jr, and Ramkumar Janakiraman. "Consumer demand for and effects of tax on sparkling and non-sparkling bottled water in the United States." Journal of Agribusiness in Developing and Emerging Economies 8, no. 3 (2018): 501–17. http://dx.doi.org/10.1108/jadee-09-2017-0089.

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Purpose The purpose of this paper is to investigate the factors affecting consumer demand for and the effects on tax on sparkling and non-sparkling bottled water in the USA. Design/methodology/approach Using nationally representative data from 62,092 households and tobit econometric procedure, conditional and unconditional factors affecting the demand for sparkling and non-sparkling bottled water were estimated. Findings The own-price elasticity of demand for sparkling and non-sparkling bottled water is −0.664 and −0.229, respectively. Coffee, fruit drinks, whole milk and tea are substitutes for non-sparking bottled water. Non-sparking bottled water, coffee, fruit drinks and whole milk are substitutes for sparking bottled water. Household income, race, region and presence of children significantly affect the demand for bottled water. A 10 percent increase in price due to a tax on bottled water decreased plastic use by 50 grams per household per year. This is equivalent to saving 9.5m pounds of plastic annually. Research limitations/implications Data used in this analysis only captured at-home consumption of bottled water by US households. While tax on bottled water may reduce the consumption of bottled water, it may increase the consumption of competitive beverages such as carbonated soft drinks or fruit drinks. Although the use of plastic with regards to water bottles may go down as a result of the tax, the plastic consumption could go up with regards to consumers’ increased purchase of other beverages. This might contribute net increase plastic bottle consumption, undermining the effects of a bottled water tax. Originality/value To the best of the authors’ knowledge, this study is the first to look at demand and tax aspects with regards to disaggregated bottled water products.
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Ye, Shengkai, Haiying Chen, Xia Ren, et al. "Carbonated beverage consumption is associated with lower C-peptide in adolescents." Journal of Pediatric Endocrinology and Metabolism 32, no. 5 (2019): 447–54. http://dx.doi.org/10.1515/jpem-2018-0286.

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Abstract Background Too much consumption of carbonated beverages increases the risk of diabetes. Insulin deficiency and the body’s decreased sensitivity to insulin cause diabetes. C-peptide can assess a person’s own insulin secretion. The decrease of C-peptide is closely related to the occurrence of diabetes and its chronic complications. The present study assessed the effect of carbonated beverages on C-peptide in adolescents and analyzed the correlation between C-peptide and the drinking index (DI). Methods The subjects investigated including 463 adolescents were divided into a carbonated beverages group, a non-carbonated beverages group and a control group. The general demographic characteristics, beverage consumption status, physical activity and family history of hypertension and diabetes were interviewed with a questionnaire designed by us. All the subjects maintained their original lifestyle and received the oral glucose tolerance test. Various biochemical indicators and C-peptides were detected in these three groups. The data were analyzed by statistical analysis, and multivariate logistic regression analysis was used to examine the risk factors related to C-peptide. Results Blood glucose, blood lipid, liver function and renal function had no statistically significant difference among the three groups. C-peptide levels were lower in the carbonated beverages group and the non-carbonated beverages group than in the control group. Compared to the non-carbonated beverages group, there was a significant decrease in C-peptide levels in the carbonated beverages group. Logistic analysis demonstrated that DI was negatively correlated with C-peptide levels when the physical activity was adjusted. The odds ratio (OR) (OR = 2.540, 95% confidence interval [CI] 1.121–5.752) value difference was statistically significant at a stratification level of DI ≥ 6. Conclusions The C-peptide of adolescents was affected by the long-term consumption of beverages, and the effect of carbonated beverages was even more obvious. DI ≥ 6 bottle-years was a risk factor for diabetes, and we can constitute prevention and control measures accordingly so as to reduce the incidence of diabetes.
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Yin, Shuo, Yi Yang, Danni Yang, et al. "Determination of 11 Phthalate Esters in Beverages by Magnetic Solid-Phase Extraction Combined with High-Performance Liquid Chromatography." Journal of AOAC INTERNATIONAL 102, no. 5 (2019): 1624–31. http://dx.doi.org/10.1093/jaoac/102.5.1624.

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Abstract Background: Beverages can be easily contaminated by phthalate esters (PAEs) during the production, bottling, and transportation processes. It is necessary to determine the contamination level in beverages for assessment of human exposure. Objective: In this study, magnetic solid-phase extraction (MSPE) was combined with HPLC for the determination of 11 PAEs in beverages. Methods: Self-synthesized magnetic multiwalled carbon nanotubes (m-MWCNTs) were used as the adsorbent for PAE extraction. To extract the PAEs, an appropriate amount of m-MWCNTs and NaCl was added to the beverage sample. The mixture was mixed on a vortex mixer, the magnetic sorbent was collected with the aid of a magnet, and the supernatant was removed. Then, the analytes were eluted with n-hexane–acetone (1+1, v/v). Finally, the eluent was analyzed by the HPLC method. The separation was accomplished on a Phenomenex Luna-C18 column (250 × 4.6 mm, 5 μm), and the detection wavelength was set at 225 nm. Results: The linear ranges of the method were 2–300 μg/L with correlation coefficients greater than 0.9981. The LOD and LOQ were in the range of 0.659–5.33 × 10–2 μg/L and 2.20–17.8 × 10–2 μg/L, respectively. The recoveries of the method ranged from 79.8 to 114%, with the relative SDs less than 15.8%. The established method has been successfully applied for the determination of 11 PAEs in mineral water, carbonated soft drink, tea beverage, and fruit juice samples. PAEs were detected at 0.246–34.3 μg/L in these samples. Conclusions: The m-MWCNTs are the satisfactory sorbent for MSPE because of their strong adsorption capacity for PAEs. The established MSPE-HPLC method is rapid, easy, sensitive, green, and cost-effective. It can be applied to the analysis of trace PAEs in plastic bottled beverages. Highlights: Three magnetic nanoparticles (MNPs), including Fe3O4 MNPs, m-MWCNTs, and magnetic graphene oxide, were synthesized, and m-MWCNTs were chosen as the sorbent of MSPE for PAE extraction because of their strong adsorption capacity for PAEs. An MSPE–HPLC method has been developed for the analysis of 11 phthalates in plastic bottled beverages. The established method was successfully applied to the analysis of 11 phthalates in four types of beverage samples.
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Özlem, Kizilirmak Esmer. "Acetaldehyde migration from polyethylene terephthalate bottles into carbonated beverages in Türkiye." International Journal of Food Science & Technology 43, no. 2 (2008): 333–38. http://dx.doi.org/10.1111/j.1365-2621.2006.01443.x.

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Ge-Zhang, Shangjie, Xiaoli Chen, Haotong Zhu, Yuan Song, Yuyang Ding, and Jingang Cui. "Computer Simulation of Polyethylene Terephthalate Carbonated Beverage Bottle Bottom Structure Based on Manual–Automatic Double-Adjustment Optimization." Polymers 14, no. 14 (2022): 2845. http://dx.doi.org/10.3390/polym14142845.

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PET bottlesare often used as airtight containers for filling carbonated drinks. Because carbonated drinks contain large volumes of CO2 gas, the container needs to bear a tremendous pressure from the inside of the bottle.If the stress exceeds the bearing limit, the material will show the phenomenon of local cracking and liquid overflow.For the structural design, the method of manual adjustment before automatic adjustment was adopted. First, through manual optimization, the initial optimal parameter combination was as follows:the inner diameter of the bottle bottom was 17 mm, the dip angle of the valley bottom was 81°, the deepest part of the valley bottom was 25 mm, and the outer diameter was 27 mm. Comsol software was used for automatic optimization. Compared with the original bottle bottom, the total maximum principal stress and total elastic strain energy in the bottle bottom after manual–automatic double optimization decreased by 69.4% and 40.0%, respectively, and the displacement caused by deformation decreased by 0.60 mm (74.1%). The extremely high reduction ratio was caused by manual–automatic double optimization.
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Ahmad, Aira Syazleen, Nor Azlida Mohd Nor, Nadia Afiqah Ahmad, Zamros Yuzadi Mohd Yusof, and Ivor G. Chestnutt. "Assessment of Fluoride and pH Levels in a Range of Ready-to-Drink Children’s Beverages Marketed in Malaysia." Archives of Orofacial Sciences 16, no. 2 (2021): 177–89. http://dx.doi.org/10.21315/aos2021.16.2.8.

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This study aimed to determine the fluoride and pH levels of beverages likely to be consumed by children in Malaysia and to estimate daily fluoride intake from consumption of these beverages. A convenience sampling of 120 ready-to-drink beverages were purchased and categorised into 11 groups (UHT recombined milk, fresh milk [pasteurised], cultured milk [probiotic], yogurt beverages, fresh fruit juices, fruit flavoured beverages, soy-based beverages, malt-based beverages, tea, carbonated beverages and bottled waters). Fluoride concentration was measured using a fluoride ion-selective electrode while the pH level was measured using a pH meter. The fluoride concentration in the beverages ranged from 0.02±0.00 mg/L to 2.77±0.06 mg/L. Tea was found to have the highest fluoride concentration. The intake of fluoride from consumption of other types of beverages is below the lowest-observed-adverseeffect level (except tea). The pH of the beverages included in the study ranged from 2.20±0.01 to 7.76±0.00. Carbonated beverages (mean pH: 2.98±0.50) were found to be extremely acidic followed by fresh fruit juices (mean pH: 3.38±0.34) and fruit flavoured beverages (mean pH: 3.90±0.92). The correlation between fluoride and pH levels was weak, τ = 0.058 and not statistically significant (p
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Dissertations / Theses on the topic "Carbonated beverage bottles"

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Bastos, Heliane Betune. "Avaliação de sistemas de fechamento para embalagens de polietileno tereftalato (PET) na retenção de CO2." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255854.

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Orientador: Carlos A. R. Anjos<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-06T19:58:12Z (GMT). No. of bitstreams: 1 Bastos_HelianeBetune_M.pdf: 1256076 bytes, checksum: a0a88be54bfba81ee23e02d6a82df9a3 (MD5) Previous issue date: 2006<br>Resumo: O presente trabalho tem como objetivo avaliar a retenção de CO2 em água potável carbonatada acondicionada em garrafas de PET, utilizando sistemas de fechamento diferenciados em três condições de estocagem, 5, 25 e 35°C. Foram avaliados três sistemas comerciais convencionais, um apresentando barreira aos gases, e um último desenvolvido para o trabalho, consistindo em um sistema híbrido de vedação elaborado com materiais plásticos e metálicos. Utilizou-se nos experimentos garrafas de 600 mL, em pré-formas de 23, 25 e 28g. A concentração de CO2 na água foi medida semanalmente através da leitura da pressão do espaço livre das embalagens durante o período de 3 meses. Os resultados mostraram que a retenção do CO2, em todos os sistemas testados, está diretamente relacionada à temperatura de estocagem. Na temperatura de 35°C, os sistemas se diferenciaram para garrafas de maior massa (25g e 28g). Na temperatura de 25°C, observou-se ganhos significativos de retenção quando se utilizou sistemas de fechamento considerados barreira. Já na temperatura de 5°C foram testados apenas os sistemas comerciais que não apresentaram, no período estudado, variações significativas da retenção de CO2<br>Abstract: This study had the aim to evaluate CO2 retention in PET bottles filled with carbonated and drinkable water using different closure systems studied in 3 different storage conditions, 5, 25 and 35°C. It was evaluated 4 commercial closure systems: 3 of conventional type and one with O2 and CO2 gas barrier; and also it was developed a 5th kind for this experience: a hybrid closure system composed by plastic and metallic materials. All 5 types of closures were tested in 23g, 25g and 28g PET bottles of 600mL. The CO2 concentration in the carbonated water was weekly measured through the packaging free space pressure during 3 months. The results indicate that retention of CO2, in all closure systems tested, was straightly related with storage temperature. At 35°C for 25g and 28g bottle systems were observed significant different values. At 25°C storage condition, significant difference of gas retention was observed where a barrier closure was tested. At refrigerated temperature (5°C) only commercial closures were tested and all of them did not show ¿ in the studied period ¿ significant variation of CO2 retention<br>Mestrado<br>Mestre em Tecnologia de Alimentos
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Books on the topic "Carbonated beverage bottles"

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Oppelt, Norman T. Soda and mineral water bottles and bottlers of Colorado, 1860 to 1915. Oppelt Publications, 2005.

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Pesha, Janet L. Illinois embossed crown top soda bottles: Notebook study, city and towns. J.L. Pesha, 1991.

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Pepsi, Cola bottles: Collectors guide. RJM Enterprises, 1995.

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Spontak, Joyce. Commemorative Coca-Cola bottles. Schiffer Pub., 1998.

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Mix, Richard. The Mix guide to commemorative Coca-Cola bottles. Multi-Ads, 1990.

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Bridgforth, Dick. Mountain Dew: Hillbilly bottles. BookSurge Pub., 2008.

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Amy, Kelley, ed. Bottle biology: An idea book for exploring the world using soda bottles and other recyclable materials. 2nd ed. Kendall/Hunt Pub. Co., 2003.

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Ingram, Mrill. Bottle biology: An idea book for exploring the world through plastic bottles and other recyclable materials. Kendall/Hunt Pub. Co., 1993.

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Pettit, Wayne. The history of soda pop manufacturers in northwestern Ontario and the bottles they used. Thunder Bay Historical Museum Society, 2011.

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Oliver, Koppell G., Yevoli Lewis J, New York (State). Legislature. Assembly. Committee on Environmental Conservation, and New York (State). Legislature. Assembly. Standing Committee on the Judiciary, eds. Public hearing: New York State returnable beverage container law: [held] Monday, December 19, 1988, 10:00 a.m., 270 Broadway, New York, New York. Commerce, Industry, and Economic Development Committee, 1988.

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Book chapters on the topic "Carbonated beverage bottles"

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Yoo, Theodore Jun. "Shaken or Stirred?" In Encounters Old and New in World History. University of Hawai'i Press, 2017. http://dx.doi.org/10.21313/hawaii/9780824865917.003.0009.

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In 2009, makgeolli, a carbonated local fermented rice grog, often sold in plastic bottles or aseptic box containers topped soju and wine as the most popular alcoholic beverage in South Korea. Long regarded as a poor man's alcohol, this unrefined milky colored, pungent, and slightly carbonated fermented rice drink, notorious for causing major headaches, chronic belching, and nasty hangovers, enjoyed a renaissance. This essay examines makgeolli’s turbulent history, its rise, fall, re-emergence, and attempts by the state to remake this rice wine into a “global beverage.” It examines “soft” forms of nationalism, in particular the commodification of makgeolli through tourism as well as how this alcoholic beverage has been repackaged as part of Korea's unique cultural tradition.
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