Sale of alcohol in pharmacies. Moiseeva T.F. Forensic examination of substances, materials and products made from them: Course of lectures - file n1.doc Sample petition for chemical examination of alcohol-containing liquids

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Name alcohol-containing products that are not subject to excise tax.

Alcohol-containing products, including denatured alcohol (except for alcohol supplied by import), are alcohol-containing products made from all types of raw materials, containing denaturing additives that exclude the possibility of using them for the production of alcoholic and food products, and manufactured in accordance with the federal executive body. authorities of the Russian Federation with regulatory documentation or agreed with this body.

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Chapter 3 Rules for selling cosmetics

The rules for the sale of cosmetics are regulated by three legislative acts:

1. Law of the Russian Federation of February 7, 1992 No. 2300-1 On the protection of consumer rights (as amended and supplemented).

2. Decree of the Government of the Russian Federation of January 19, 1998 55 On approval of the Rules for the sale of certain types of goods (also with amendments), sections I General provisions and V Features of the sale of perfumery and cosmetic products.

3. Letter of the Deputy Chief State Sanitary Doctor of the Russian Federation dated April 24, 2000 1100/1106-0-111 On the sale of perfume and cosmetic products.

Analytical information on alcohol-containing non-food “dual-use” products

I will present the most important information on the sale of cosmetics, including those carried out in a store (department) at a cosmetic or cosmetology establishment.

When selling perfumery and cosmetic products, all general requirements of the General Provisions section of the Sales Rules, the Law on the Protection of Consumer Rights and other legal acts related to trade must be met.

Thus, information about perfumes and cosmetics (in addition to the information specified in the General Provisions of the Sales Rules), taking into account the characteristics of a particular product, must also contain information:

■ about its purpose;

■ about its constituent ingredients;

■ about the action and the effect it produces;

■ restrictions (contraindications) for use;

■ about methods and conditions of use;

■ about the net weight or volume and (or) number of units of the product in consumer packaging;

■ on storage conditions (for goods that require mandatory requirements for storage conditions);

■ on state registration (for goods subject to state registration).

In accordance with the norms of current legislation, the basis for the legal sale of perfumery and cosmetic products is the presence of an original certificate of conformity. A copy of this document is considered valid if it:

■ notarized;

■ certified by the holder of the original certificate (i.e., by those indicated in the Certificate issued column);

■ certified by the certification body that issued the certificate.

In addition, retail sales of these goods are allowed if there is a consignment note, where the manufacturer (supplier) must indicate the details of the certificate of conformity.

The sales rules establish the seller’s obligation, at the buyer’s request, to acquaint him with the quality and safety certificate of the sold batch of perfumery and cosmetic products manufactured on the territory of the Russian Federation, or its certified copy.

Before entering the sales area, perfume and cosmetic products must undergo pre-sale preparation. The products are unpacked and inspected, the external signs of the quality of each unit of goods and the availability of the necessary information about it are checked.

The seller must provide the buyer with the opportunity to become familiar with the properties and characteristics of the goods offered for sale. When transferring goods to the buyer in packaging with cellophane wrapping or branded tape, the seller must offer to check the contents of the package by removing the cellophane or branded tape. Dispenser packaging and aerosol are checked by the seller for functioning in the presence of the buyer.

Alcohol-containing cosmetics are subject to state registration with the issuance of a certificate of state registration directly from Rospotrebnadzor. Children's and professional cosmetics are also subject to state registration with the issuance of a certificate of state registration in the territorial departments of Rospotrebnadzor. If we are talking about ordinary cosmetics that do not fall under the above types (alcohol-containing, children's, professional), then they are subject to sanitary and epidemiological examination with the issuance of a sanitary and epidemiological conclusion in the territorial departments of Rospotrebnadzor.

To submit an official document to the customs authorities, your supplier should submit a request to Rospotrebnadzor indicating the names of the products, manufacturer, as well as the numbers of sanitary and epidemiological conclusions in order for Rospotrebnadzor to issue clarifications for him.

Attention! Decree of the Government of the Russian Federation of June 16, 1997 No. 720 approved the List of durable goods that, after expiration of their shelf life, are considered unsuitable for their intended use. This list includes perfumery and cosmetic products.

In addition, Decree of the Government of the Russian Federation of January 19, 1998 No. 55 approved the List of non-food products of adequate quality that are not subject to return or exchange. This list, again, includes perfume and cosmetic products.

On the territory of Russia there is a List of substances that should not be included in cosmetic products, given in Appendix 5 to the Hygienic Requirements for the Production and Safety of Perfumery and Cosmetic Products (SanPiN 1.2.681-97), approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 20 1997 26. The list repeats the Main Instruction 76/768/EEC dated 07/27/1976 (Appendix II) and Instruction 93/768/EEC dated 06/14/1993. It contains 412 positions, and if you wish, you can familiarize yourself with them by typing the document name in any Internet search engine.

From a blog post:

Alcohol-containing products

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Alcohol-containing products from all types of raw materials, including denatured alcohol, which contain denaturing additives that do not exclude the possibility of using it for the production of alcoholic and food products, and are not manufactured in accordance with the regulatory documentation established (agreed upon) by the federal executive body, are subject to excise taxes in the generally established manner .

Name alcohol-containing products that are not subject to excise tax.

What is the difference between alcoholic products and alcohol-containing products?

At the same time, alcohol-containing products include solutions, emulsions, suspensions and other types of products with a volume fraction of ethyl alcohol over 12 percent contained in excisable products, with the exception of perfumery and cosmetic products that have passed state registration with the authorized federal executive body.

For ethyl alcohol, for alcohol-containing products, alcoholic products and beer sold from the 1st to the 15th day inclusive of the reporting month - no later than the 30th day of the month following the reporting month.

The following alcohol-containing products are not considered as excisable goods: medicinal, therapeutic and prophylactic, diagnostic products in accordance with subparagraph.

In the absence of a certificate of state registration of alcohol-containing products, both denatured and non-denatured, these products are subject to excise taxes in the generally established manner.

For the purpose of implementing the Federal Law on Excise Taxes, denatured alcohol-containing products, including denatured alcohol (with the exception of imported alcohol), are alcohol-containing products made from all types of raw materials that contain denaturing additives that exclude the possibility of using them for the production of alcoholic and food products, and manufactured in accordance with the regulatory documentation established (agreed) by the federal executive body of the Russian Federation.

The following goods (products) are subject to excise taxes: ethyl alcohol from all types of raw materials, alcohol-containing products, alcoholic products, beer, tobacco products, jewelry, gasoline, cars.

Activities for the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products (with the exception of retail sales of alcoholic and non-food alcohol-containing products) are carried out only by legal entities, regardless of their form of ownership.

In accordance with Art. 181 of the Tax Code of the Russian Federation, ethyl alcohol from all types of raw materials, including denatured, as well as denatured alcohol-containing products are included in the list of excisable goods.

According to Russian tax legislation, excisable products also include ethyl alcohol from all types of raw materials, with the exception of cognac alcohol, as well as alcohol-containing products.

Excise taxes are established on the following types of products: ethyl alcohol from all types of raw materials (except for cognac alcohol, raw alcohol and denatured alcohol), alcohol-containing products (except for denatured alcohol), alcoholic products (drinking alcohol, vodka, liqueurs, cognacs, natural wine , special wine and other food products containing ethyl alcohol more than 1 5% of the volume of a unit of alcoholic products, with the exception of wine materials), beer, tobacco products, jewelry, oil, including stabilized gas condensate, motor gasoline, passenger cars (except for cars with manual control, including those imported into the territory of the Russian Federation, sold to disabled people in the manner determined by the Government of the Russian Federation), as well as certain types of mineral raw materials in accordance with the list approved by the Government of the Russian Federation.

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Ministry of Economy against bans on sales of alcohol-containing liquids

Rospotrebnadzor limited trade in tonics and lotions at the end of 2016

The Ministry of Economic Development opposed restrictions on the sale of alcohol-containing household chemicals and perfumes.

12.3. Types of alcohol-containing products

Since the end of 2016, Rospotrebnadzor has limited the sale of alcohol lotions, tonics and colognes without spray bottles, the cost of which does not exceed 100 rubles per bottle.

The government proposed to give state authorities of the constituent entities of the Federation the authority to introduce restrictions on the conditions and places of retail sale of alcohol-containing non-food products. Such powers include, among other things, a complete ban on the retail sale of alcohol-containing non-food products. This follows from the government bill submitted to the Ministry of Economic Development, a source in the department said.

According to the Ministry of Economic Development, “the establishment of a ban on the circulation of any product, including alcohol-containing non-food products, in connection with its use for other purposes, appears to be unfounded and inappropriate.” A source in the Ministry of Energy emphasized that the proposed measures affect a wide range of products - perfumes and cosmetics, household chemicals and personal hygiene products, windshield washing and de-icing agents, paints and varnishes and others, which makes it difficult to predict the consequences of their implementation.

Considering that the above products, when used for their intended purpose, do not pose a danger to humans, the establishment of proposed restrictions on the sale of such products seems excessive,” said a source in the Ministry of Economic Development.

He clarified that the department’s position was directed to the Ministry of Finance. The Ministry of Finance did not respond to Izvestia’s request.

Since the opinions of departments on many positions do not coincide, the Ministry of Finance intends to hold a conciliation meeting to develop a common government position on adjustments. A representative of the department reported this at a meeting in the Federation Council last Tuesday, May 16.

Since the end of 2016, as part of the fight against alcohol substitutes in Russia, the sale of some alcohol-containing non-edible liquids has been suspended. The ban was initially set for a month, but was then extended. From the latest decree of the chief sanitary doctor Anna Popova dated March 27, it follows that the sale of alcohol-containing non-food products to legal entities and individual entrepreneurs has been stopped for 90 days, and the sale of alcohol-containing food additives and flavorings with an ethyl alcohol content of more than 28% of the volume of finished products that are sold below the price is prohibited , through which retail sales of vodka, liquor and other alcoholic products with a strength of over 28% are carried out per 0.5 liter of finished products. From May 12, the minimum retail price for a 0.5 liter bottle of vodka is 205 rubles.

Rospotrebnadzor said that the restrictions do not include windshield washer fluids, personal hygiene products with alcohol, which exclude their use as alcohol - alcohol roll-on deodorants, spray varnishes with alcohol. The service did not comment on the proposed rule.

Executive Director of the Russian Perfumery and Cosmetic Association Alexandra Skorobogatova emphasized that the Rospotrebnadzor ban does not contain specific names, only product characteristics are described - therefore it is difficult to name product names.

The restrictions included items with screw caps, the price of which is less than 100 rubles, taking into account the alcohol content in the bottle. Accordingly, the less alcohol in the product, the lower its price, she said, adding that “in the end we are talking about lotions, colognes and tonics with a low cost, which contain practically only alcohol; in terms of properties, these are not perfumery and cosmetic products "

According to Alexandra Skorobogatova, now legal products of perfumers are not subject to the ban of Rospotrebnadzor.

The ban does not apply to bona fide manufacturers, she clarified, adding that at the end of 2016, the first resolution contained incorrect wording and it was then that perfume and cosmetic products, which were even theoretically impossible to drink, were banned.

At the same time, bans on alcohol-containing liquids do not affect retail pharmacies that sell medicines, for example, tinctures of hawthorn and motherwort, recalled the head of DSM Group Sergei Shulyak. According to him, over the past five years the market for such products has been falling both in monetary and physical terms.

Buyers are reorienting themselves to tablet forms and other drugs,” he said.

The tightening also affected pharmacies. Thus, in March, by order of the Ministry of Health, the maximum volumes of bottles, depending on the product, were set at 25 ml, 50 ml and in some cases 100 ml. The department will also limit the maximum purchase size to two bottles.

Previously, the Ministry of Finance reported that it was necessary to legislatively limit retail sales of alcohol-containing food liquids - food additives and flavorings, as well as prohibit the sale of alcoholic energy drinks.

Evgenia Pertseva
Photo: IZVESTIA/Mikhail Tereshchenko

Massive cases of poisoning from the use of alcohol-containing non-food products and products of unknown origin as surrogate alcohol began to be registered in the Russian Federation in 2006. Such cases have been registered in Belgorod, Tver, Voronezh, Kursk, Chelyabinsk, Sverdlovsk, Kirov, Moscow, Volgograd, Irkutsk, Pskov, Lipetsk, Saratov, Tambov, Vladimir regions, Perm and Khabarovsk territories, and the Republic of Udmurtia. In December 2016, mass cases of poisoning of the population of the Irkutsk region with alcohol-containing concentrate “Hawthorn” were registered, as a result of which 76 people died.

As a result of the measures taken to investigate all cases of poisoning by alcohol surrogates, it was revealed that the vast majority of victims are people who regularly drink alcohol, have antisocial behavior, do not work and have no fixed place of residence, aged from 20 to 66 years, mostly men (75-85% ).

Reason The cause of mass alcohol poisoning in Russia was the use of alcohol surrogates - alcohol-based liquids not intended for oral consumption. The following were used as surrogate alcohol: alcohol-containing liquids of unknown origin, purchased secondhand from private individuals; disinfectants “Antiseptin”, “Extrasept”, containing up to 95% ethyl undenatured alcohol; medicinal herbal preparations “Tincture of capsicum”, “Tincture of hawthorn”; perfumes and cosmetics “Hawthorn”, “Troyar”; other technical means - BF glue, polish, denatured alcohol, wood alcohol, antifreeze, ethylene glycol, brake fluid and other technical fluids. Surrogates are much more toxic than alcohol. Thus, wood alcohols contain methanol, denatured alcohol contains aldehyde, and the polish contains a whole combination of different toxic alcohols.

In addition to alcohol, which is not intended for internal consumption, poisoning occurs with the so-called “scorched vodka”, moonshine, which may contain a large amount of harmful impurities in the form of fusel oils. Once in the human body, they cause intoxication with serious health consequences. Therefore, you can purchase alcoholic beverages only in specialized stores, and products must have certificates.

According to the Federal Budgetary Institution of Health "Center for Hygiene and Epidemiology in the Krasnodar Territory" in the Krasnodar Territory in 2015. 38 cases of poisoning with alcohol-containing products were registered (85 cases in 2014, 42 cases in 2013, 371 cases in 2012), including 7 cases of death in 2014 (9 cases in 2013, 28 cases in 2012) . No deaths were registered in 2015.

In 2015, 7 cases of poisoning were registered in children under 14 years of age, which amounted to 18% of the total (in 2011 - 12.3%), 10 cases in adolescents (from 15 to 17 years old) or 26% (in 2011 - 15%) and 21 cases in the adult population or 55% (in 2011 - 72.7%). There were no fatalities in children and adolescents caused by alcohol and alcohol-containing products during the analyzed period.

Once in the human body through the gastrointestinal tract, alcohols are rapidly absorbed, methanol can be absorbed in significant quantities by inhalation, most alcohols are absorbed to some extent through the skin (isopropyl alcohol, methanol and glycol ethers). After absorption, alcohols are quickly distributed throughout the entire volume of body fluid. Removal of toxic alcohols occurs mainly through metabolism with the participation of enzymes. Methanol and ethylene glycol can be excreted unchanged. Methanol is excreted by the kidneys to an insignificant extent and is excreted much slower than ethylene glycol in exhaled air from 30 to 54 hours; ethylene glycol is excreted slowly by the kidneys, its half-life is approximately 11-18 hours.

How and what do alcohols do in the body?

All alcohols in certain doses act primarily on the central nervous system (CNS) and cause intoxication. A characteristic sign of alcohol poisoning is metabolic acidosis (“acidification” of the blood). Often with alcohol poisoning develop pancreatitis, toxic hepatitis, acute renal failure. When taking alcohol, hypocalcemia develops, accompanied by cardiac arrhythmias. In case of poisoning with isopropyl alcohol, hemorrhagic gastritis.

Methanol in the human body breaks down into formic acid and formaldehyde. These substances are very toxic and cause serious damage to the organs of vision and the central nervous system. In this case, there is the appearance of a veil before the eyes, impaired color vision, blurred vision, and in severe poisoning, complete blindness is possible. A metabolite of methanol, formic acid, disrupts the redox reactions necessary for normal cell functioning. Brain cells are especially sensitive to methanol, and damage to cranial nerves is possible. 7 ml is enough for acute poisoning with fainting and loss of vision, 50 g causes lightning death.

Antifreeze is made from ethylene glycol, and in the body it decomposes into glycolic and oxalic acids, which are also highly toxic. If you drink half a glass of liquid, acute poisoning will occur with convulsions, impaired consciousness, and difficulty breathing. 100 ml of antifreeze is a lethal dose.

Polish is a combination of ethanol, acetone and other alcohols and impurities, sometimes with the addition of aniline dyes. When drinking 50 ml, acute intoxication occurs with damage to all organs and systems, which can lead to a coma. 150 ml is enough to cause death.

When acetone enters the body, it irritates the digestive tract and causes inflammation of the gastric mucosa. For acute intoxication, it is enough to drink 30 ml of the substance; more can lead to death.

Severe poisoning with isopropanol occurs when 0.5 ml/kg enters the body. A person’s blood pressure decreases, gastrointestinal disorders develop, and he may fall into a coma. Dose is 240 ml. provokes death.

BF glue usually contains ethanol, acetone and chloroform, but its composition can vary. The toxic dose depends on the specific substances, but usually 20 ml is enough for severe poisoning to develop.

Signs of alcohol poisoning appear gradually: with increasing concentration of ethyl alcohol in the blood plasma, the severity of symptoms increases. First, motor and emotional excitement occurs, as a rule, this is accompanied by a characteristic sparkle in the eyes. The initial stage is accompanied by euphoria, the person begins to talk more, and his statements become categorical. Hyperemia (redness) of the skin appears, which is usually more pronounced in the upper part of the body, especially on the face, and the pupils dilate. An increase in the concentration of alcohol in the blood affects the central nervous system and disrupts the control and regulatory function of the brain, as a result, symptoms of disinhibition appear: awkward movements are observed, a drunk person begins to exhibit instinctive behavior. At first, increased motor activity, as ethanol is absorbed, quickly gives way to awkwardness, a “drunk gait.” Further, as alcohol intoxication increases, alcohol stupor quickly develops: the ability to perceive reality and respond to irritation is lost, and an alcoholic coma may develop (therefore, loss of consciousness is an alarming symptom).

What to do with a poisoned person? Urgently deliver to a medical facility!!!

If you suspect that surrogate intoxication has occurred, you must call an ambulance as soon as possible. This is very important, since the impact of surrogates on the body can have an irreversible effect and without professional medical help the consequences can be very dire. Before the ambulance arrives, you must ensure the airway is open and turn the victim’s head to the side. Inducing vomiting in order to remove the toxic substance from the stomach in case of alcohol poisoning is not advisable, since they are quickly absorbed and poorly adsorbed by activated carbon. Treatment will be carried out in a hospital, alcohol dehydrogenase inhibitors and hemodialysis are usually prescribed.

The subject of the forensic examination of alcohol-containing liquids (ALL) is factual data on the connection between the ALLC and the crime event, established on the basis of special knowledge in the field of forensics, winemaking, etc. In addition to alcohol-containing liquids, the subject of this type of examination includes studies of apparatus (parts) for the production of strong alcoholic beverages .

An expert specializing in this type of examination must have knowledge about the technology and formulation of artisanal and factory production of alcohol-containing liquids, about the properties of liquid liquids and their formation in the process of manufacturing, storage and transportation, about the significance of these properties as signs in solving various forensic problems.

Within the scope of the forensic examination of alcohol-containing liquids, identification, diagnostic and classification problems are solved.

Diagnostic tasks include: -

establishing the nature of the liquid (traces) in order to classify it (them) as alcohol-containing; -

detection of traces of SSF on various carrier objects, from which biological materials are excluded: organs and tissues of humans and animals, products of their vital activity 3; -

establishing the method of manufacturing alcohol-containing liquids and its traces: factory or artisanal. The solution to this problem, depending on the problems of the investigation, may consist in establishing a method of production of both the liquid itself and a specific product. In the latter case, the expert study is comprehensive and consists of examining not only the liquid, but also the method of capping and lining the bottle with the liquid; -

establishing the type of raw material; -

establishing the compliance of a specific brand of alcoholic beverage with the requirements of GOSTs or medical and biological requirements; -

establishing the belonging of devices (parts) to devices (their structural units) for the production of strong alcoholic beverages; -

establishing the fact of use of devices (parts) for the production of alcoholic beverages.

Classification tasks include:-

assignment of a specific alcohol-containing liquid to a specific type of factory-made alcoholic drink (wine, vodka, cognac, etc.) or a type of hand-made alcoholic drink (moonshine, home brew, wine); -

establishing whether a given type of alcoholic drink belongs to a specific brand (Stolichnaya vodka, Armenian Three Stars cognac, etc.).

Identification tasks include: -

establishing the common generic affiliation of several alcohol-containing liquids (attribution to a common type or to a single brand of alcoholic drink); -

establishing the general group affiliation of the compared alcohol-containing liquids based on characteristics not provided for by the classification of this type, but arising during the production, storage or other circumstances of the existence of the objects (features of capping, fining, composition of the liquid liquid, belonging to a general blend4); -

identification of industrial sources of origin of alcohol-containing liquids: specific or general.

In other words, the establishment of a common group affiliation; -

identification of a whole volume by its separate parts (volumes). Essentially, establishing individual identity. In this case, the identified identifiable volume is determined by the investigator (a specific tank, canister, bottle).

This type of examination has developed methods that

described in the specialized literature.

Recently, the arsenal of means for expert research of alcohol-containing liquids has been replenished with a new method - the isotope analysis method, which makes it possible to differentiate synthetic rectified ethanol from food and technical rectified ethanol. The method is suitable both for analyzing alcohols directly and for establishing the nature of alcohol in any alcohol-containing liquid.

Further introduction into expert practice of new modern methods, in particular the nuclear magnetic resonance method, will make it possible to solve current problems of forensic research of alcohol-containing liquids to establish the region of growth and year of grape harvest.

Introduction

forensic alcohol liquid

Relevance of the topic. The current stage of development of our society is characterized by radical economic reforms and democratization of society. The process of creating a rule-of-law state is accompanied not only by positive, but also by negative social phenomena, some of which are inflation, unemployment, falling living standards, increased crime, etc., which essentially hinder the development of reforms. The growth of crime, especially such serious manifestations as terrorism, extremism, murder, robbery, and robbery contributes to the growth of social tension, which creates favorable conditions for the emergence of various forms of organized crime.

Practice convincingly shows that the effectiveness of law enforcement activities and such an important area as the fight against crime largely depends on the quality of the means and methods of this activity, modern capabilities for identifying and solving crimes, and the armament of the bodies performing the functions of criminal prosecution. The more perfect these means and methods are, i.e. The more they use the latest technologies, the more effectively they solve the problems of preventing and solving crimes. Therefore, one of the main directions for further improving the theory and practice of fighting crime should be the widespread use of scientific and technological progress.

The statistical detection of certain types of crimes by the criminal police in 2009 was 41.4 percent, which is 8.2 percent higher than in the same period last year. This happened thanks to the detection of crimes such as the use, storage and illegal trafficking of narcotic drugs. There was an increase in attempted murders (by 1.5 percent), cases of taking vehicles without the intent of theft (by 21.5 percent) and drug addiction crimes (excluding Article 259 Part 1 - by 20.6 percent).

In connection with the trend observed in recent years to reduce the role of personal evidence, i.e. testimony of all categories of persons participating in the investigation, associated with the frequent refusal in court of testimony given during the investigation, the importance of material evidence has increased significantly.

The need for constant development and improvement of forensic examinations, determined by the demands of investigative and judicial practice, requires expanding the range of objects and introducing modern research methods. Such trends are most typical for forensic examination of materials and substances.

Identification and recording by modern technical means of signs and traces of criminal actions, their study on the basis of special scientific knowledge, the subsequent use of the findings in the course of proving the guilt of specific individuals in the process of criminal investigations greatly facilitate the achievement of the main objectives of criminal proceedings.

The purpose of this course work is to study the forensic study of alcohol-containing substances.

Based on the purpose of the course work, the following tasks are set:

give a general description of the terminology and classification of alcohol-containing substances;

highlight the features of collecting and preliminary research of alcohol-containing substances;

and also reveal methods and technical means of expert research of spiro-containing substances.

Work structure. The course work consists of an introduction, three chapters with subparagraphs, a conclusion and a list of references.

1. Terminology and classification of alcohol-containing liquids

.1 General concept of alcohol-containing substances

When solving these problems, it is often necessary to establish the fact of dilution of a drink, partial or complete replacement of an expensive alcoholic drink with a cheap one, the fact that such a drink belongs to a certain type, type, brand, batch of production. If identifying the fact of dilution is not particularly difficult, then detecting the replacement of an alcoholic drink with another or establishing the nature of the original and added alcohol-containing liquid requires qualified research.

As an analysis of expert and investigative practice shows, one of the main ways of falsifying alcoholic beverages, in particular vodka, is the substitution of food grade ethyl alcohol with technical (hydrolysis) or synthetic ethyl alcohol, prohibited for consumption for food purposes, as well as the use of poorly purified food grade alcohol.

Counterfeiting of alcoholic products (wines, cognacs, vodkas, etc.) can occur with the participation of industrially produced ingredients (alcohol, essences, etc.), bottling, capping and packaging of which take place in non-factory conditions. The production of certain products, including moonshine, can be done at home.

The objects of research are: closures (caps, plugs, etc.); special stamps, labels, seals and stamps on them; contents of the bottle.

The contents of containers are examined by forensic materials scientists specializing in the field of forensic studies of alcohol-containing liquids.

1.2 Classification of alcohol-containing liquids

Classification of alcoholic beverages and their characteristics. Ethyl alcohols are divided into three large groups: food, technical and synthetic.

Edible alcohols are obtained mainly from starch-containing raw materials: grain crops, potatoes, beets and molasses sugar beet production waste. It is also possible to obtain edible ethyl alcohol from grapes in the production of cognac, and from apples in the production of Calvados apple alcohol.

The raw materials for industrial alcohols are waste from sulfite-cellulose production and wood hydrolysis products.

Synthetic ethyl alcohols are produced from natural gases containing ethylene and associated gases obtained during oil refining.

The technological process for producing edible ethyl alcohol from starch-containing raw materials includes the following main stages:

boiling potatoes or grains in water to disrupt the cellular structure and dissolve starch;

cooling of the boiled mass and saccharification of starch with enzymes of malt (sprouted grain) or mold cultures. During saccharification, starch is partially converted into maltose and glucose, easily fermented by yeast, and proteins are decomposed into peptides and amino acids suitable for feeding yeast;

fermentation of sugars by yeast into alcohol. The resulting mash (fermenting wort) is a complex multicomponent system consisting of water (82...90%), dry substances (4...10%) and ethyl alcohol with accompanying volatile impurities (5...8%). Volatile impurities are alcohols, aldehydes, acids, and ethers. Their total content does not exceed 0.5% ethyl alcohol content. In this case, the largest amount of impurities falls on the share of methyl, propyl, isobutyl, and isoamyl alcohols. The last three alcohols form the basis of fusel oil;

distillation of alcohol from mash and its rectification. The fermented solution containing 8.5...9% alcohol is sent for distillation, which is the separation of ethyl alcohol from the mature mash along with the volatile impurities it contains. The content of the latter is about 0.5%. As a result of the distillation of alcohol, raw alcohol is obtained in distillation apparatuses, and rectified alcohol is obtained in distillation apparatuses.

All alcoholic drinks and alcohol-containing liquids are classified according to two bases: production method;

strength, or volumetric content of ethyl alcohol.

According to the method of production, alcohol-containing liquids are divided into those made at home, home-made, and factory-made, factory-made.

Based on strength, alcoholic drinks are divided into the following groups:

low alcohol, ethyl alcohol content 515% vol.;

Low-alcohol drinks include mash, various wines, the content of ethyl alcohol in which does not exceed the specified values. Strong alcoholic drinks include moonshine, strong and dessert wines, vodka, rum, cognac, etc.

Homemade alcohol-containing liquids mainly include the following.

Mash is made by fermenting any carbohydrate-containing raw materials (sugar, beets, potatoes, grain crops, animal feed, berries, etc.) with baker's or brewer's yeast.

Moonshine is a strong alcoholic beverage produced by distilling a fermented substrate (mash) using an artisanal method.

Their strength ranges from 30 to 60%. These types of alcoholic drinks are sometimes infused with aromatic products (orange, lemon peels, nutmeg, etc.), and various fruit essences are added, which complicates their diagnosis.

In addition to those indicated at home, the following can be produced:

wines from fruits and berries. Wines are distinguished from other alcohol-containing liquids by their characteristic delicate taste and aroma, and other organoleptic characteristics (color, transparency, absence of sediment);

cider - a low-alcohol carbonated drink (5...7% alcohol by volume), obtained as a result of fermentation of apple juice;

beer - a low-alcohol sparkling drink with a characteristic hop aroma, containing varying amounts of alcohol (1.5...7% vol.), obtained by alcoholic fermentation of wort from barley malt with the obligatory addition of hops;

kvass (strength 1...2% vol.) - a refreshing drink made from a mixture of rye and barley malt, rye flour or rye crackers, sugar and water, followed by alcoholic and lactic acid fermentation.

The following types of alcoholic beverages are produced in factories. Depending on the raw materials, wines are divided into grape (GOST 7208-84) and fruit and berry (GOST 17292-83).

Grape wine is a drink obtained as a result of alcoholic fermentation of grape must or pulp of fresh or dried grapes.

In accordance with the classification, wines are divided into varietal wines, produced from one grape variety, and blends, prepared from several grape varieties.

Depending on the alcohol and sugar content, grape wines are divided into:

natural dry, special dry, semi-dry and semi-sweet;

special dry, strong, semi-dessert, dessert and liqueur.

Dry wines are wines obtained by complete fermentation of grape must or pulp.

Semi-dry, semi-sweet and sweet wines are wines obtained by complete fermentation of grape must or pulp with the addition of sugar or concentrated grape must.

Strong, semi-dessert and dessert wines - wines obtained by complete or incomplete fermentation of grapes

must or pulp with the addition of ethyl alcohol, sugar, concentrated grape must or mistelle.

Natural and special wines can be flavored, i.e. containing infusions of aromatic herbs and roots.

Based on the carbon dioxide content, there are still, sparkling wines (carbonated “Cider”, “Salyut”), obtained by physically saturating the processed wine material with carbon dioxide, and sparkling wines, saturated with carbon dioxide during the secondary fermentation of dry, unfermented wine materials with the addition of liqueur or sugar, obtained by fermenting grape must in sealed containers. These include wines such as “Champagne” and “Donskoye”.

Depending on the quality and aging period, wines are divided into young, unaged, aged, vintage and collection.

A separate group consists of sparkling wines saturated with carbon dioxide through the natural method of secondary fermentation in hermetically sealed bottles. The increased carbon dioxide content in champagne causes the wine to foam and “play.” Champagne is characterized by a specific taste and bouquet that develops during the process of secondary fermentation.

In addition to the above classifications, it is necessary to point out that grape wines are divided into three groups based on color: white, pink and red.

In addition to grapes, various fruits (apples, pears, plums, etc.) can serve as raw materials for making wines. Wines made by alcoholic fermentation of sugared juice of fresh fruits or sugared juice obtained from pre-fermented fruit pulp are called fruit and berry wines. They are divided into varietals, made from the juice of one type of fruit, and blends, produced from a regulated mixture of juices of various fruits.

Depending on the preparation technology, fruit wines are divided into the following groups:

dry, prepared by complete fermentation of juice;

semi-dry, semi-sweet and sweet, prepared by additional sugaring of dry wine materials;

dessert varietals, prepared by fermenting the juice of one type of fruit (except apples) and then bringing it to the required concentration by adding ethyl alcohol and sugar;

special technology, prepared by fermenting apple juice using special technological techniques that give the wine characteristic organoleptic properties;

effervescent, prepared by physically saturating wine materials obtained by fermentation of fruit juice with carbon dioxide;

Vodka (GOST 12712-80) is a strong alcoholic drink, which is a mixture of specially prepared softened water (hardness up to 1 mEq/l) and rectified ethyl alcohol (GOST 5962-67). The alcohol content in vodka can be 40.0...45.0; 50.0 or 56.0% vol. In the process of preparing vodka, the water-alcohol mixture is passed through activated carbon. In appearance, vodka is always colorless and transparent. Some types of vodka add a small amount of impurities (soda, sugar, etc.). A separate group consists of special high-grade vodkas with a strength of 40.0...45.0% vol. with an emphatically specific aroma and taste obtained through the introduction of certain aromatic components.

Liqueurs (GOST 7190) - a group of alcoholic drinks (tinctures, liqueurs, liqueurs, punches, balms, etc.), a mixture of various alcoholized juices, fruit drinks, infusions and aromatic alcohols obtained by processing fruit and berry and aromatic plant raw materials with adding sugar syrup, essential oils, grape wines, cognac, citric acid and other food products, as well as alcohol and water.

A mixture of alcoholized juices, fruit drinks obtained by processing fruit and berry raw materials with the addition of sugar syrup, port wine, cognac, alcohol, citric acid and water is called tincture (for example, mint, anise, pepper, etc. There are tinctures:

sweet (strength 16...24% vol., sugar content 9.5...10.0 g/100 ml);

semi-sweet (strength 30...40% vol., sugar content 9.5...10.0 g/100 ml);

sweet low-proof (strength 12...28% vol., sugar content 4.5...8.0 g/100 ml).

The group of bitters includes rum, whiskey and gin.

Rum is a strong alcoholic drink made from rum alcohol, which is obtained by fermentation and subsequent distillation of juice or molasses (sugar cane processing waste) by fermenting them. The resulting rum alcohol is diluted with distilled water to the required strength (45% vol. in the CIS), up to 1% sugar is added to the solution, the resulting mixture is tinted with burnt sugar and poured into oak barrels, in which it is aged for at least four years.

Whiskey is a strong alcoholic drink produced by distilling fermented wort made from rye, corn and dry barley malt, followed by aging for 3...10 years in charred oak barrels.

Gin is a type of strong alcoholic drink from the group of juniper vodkas, prepared by distilling rectified ethyl alcohol (England, Scotland, USA), raw malt alcohol (Holland) with dried juniper berries and adding, depending on the brand of gin, various spices that add taste and smell. In Russia, gin is prepared by blending (mixing) juniper berry alcohol, rectified ethyl alcohol and distilled water to a strength of 45% vol.

Liqueur is a strong, spicy alcoholic drink obtained by mixing rectified ethyl alcohol, sugar syrup and fruit or plant essences (juices). For Va-hep liqueurs, the strength is 20.0% vol.

Liqueurs are a mixture of alcoholized fruit and berry juices with rectified alcohol and sugar. The strength of liqueurs is 18...20% vol., sugar content is 28...40%.

Cognac (GOST 13741-78) is an original strong alcoholic drink of amber-golden color with a specific bouquet and taste. To make cognacs, cognac alcohol is used, obtained by fractional distillation of grape wines, followed by aging in oak barrels for three to 15 years. Fractional distillation can be single, with the selection of the middle fraction of cognac alcohol, or double. In the latter case, first, using simple distillation, raw alcohol with a strength of 23...30% vol. is obtained, from which cognac alcohol is obtained as a result of fractional distillation. The composition (blend) of cognacs includes several batches of cognac spirits, which are mixed in different proportions to obtain a richer taste and aroma. The batches and composition of alcohols for the blend are selected by tasters.

Depending on the quality, cognacs are divided into ordinary and vintage.

The following brands of cognac are considered ordinary:

“three stars” with a strength of 40.0% vol., made from cognac spirits aged for at least three years;

“four stars” with a strength of 41.0% vol., made from cognac spirits aged for at least four years;

“five stars” with a strength of 42.0% vol., made from cognac spirits aged for at least five years.

A separate group of ordinary cognacs consists of special brand cognacs (40.0% vol. strength, sugar content 7...15 g/dm3), made from cognac spirits aged for at least four years.

In addition to cognac alcohol, the blend of ordinary cognacs includes distilled or softened water, sugar syrup, alcoholized waters and color.

Vintage cognacs are called higher quality cognacs, which contain alcohols that have been aged for at least six years. Vintage cognacs have their own names and are divided into the following groups:

aged cognacs “KB”, strength 42% vol., sugar content 7...12 g/dm3, made from cognac spirits aged for at least six years;

aged cognacs of the highest quality “KVVK”, strength 40...45% vol., sugar content 7...12 g/dm3, made from cognac spirits aged for at least eight years;

old cognacs “KS”, strength 4057% vol., sugar content 7...20 g/dm3, made from cognac spirits aged for at least 10 years.

2. Features of collecting and preliminary examination of alcohol-containing liquids

.1 Collection of alcohol-containing liquids

If possible, alcohol-containing liquids in containers are removed together with these containers. A middle sample is taken from tanks and tanks, and if there is stratification of the liquid, a sample is taken from the upper, middle and lower parts. If sediment is present, a sample is taken separately from the sediment area. Trace amounts of alcohol-containing liquids on carrier objects are removed, if possible, together with the carrier object. In this case, stains of alcohol-containing liquids are preliminarily isolated using materials that do not absorb them, for example polyethylene. The mark on the clothing is also covered with polyethylene and trimmed around the edges. For long-term storage, the polyethylene is covered on top with paper that does not transmit light.

Drops of alcohol-containing liquids are removed using capillaries, pipettes, syringes, which are then placed in glass containers with ground glass or PVC stoppers.

2.2 Preliminary study of alcohol-containing liquids

Preliminary research is the non-procedural application of special knowledge to determine the relevance of detected traces (including in the form of micro-objects of substances and materials) to the event under investigation, obtaining data on the mechanism of their formation, establishing the signs of the trace-forming object and collecting information about possible signs, habits and others data characterizing the criminal.

The main goal of the preliminary investigation is to quickly obtain information to find the criminal without delay.

In addition, in the process of preliminary research, the suitability of the detected traces for identification is determined, the necessary measures are taken to preserve the seized objects, and establish their relevance to the case.

A preliminary study of micro-objects is carried out in accordance with general recommendations for forensic technology and is aimed mainly at solving the following problems:

detection of microparticles or microquantities of substances and materials on elements of the scene of the incident;

tentative determination of the nature of the above micro-objects for the purpose of finding and seizing products (individually defined elements of material furnishings) made from similar substances and materials for comparative research;

clarification of the mechanism of formation of micro-objects (the relative position and direction of interaction of objects involved in trace formation);

comparison of microparticles and microquantities of substances with substances and materials of specific objects in order to determine the advisability of referral for further expert research.

When conducting preliminary research, the following general scientific research methods are usually used.

.Observation is a deliberate, systematic, purposeful perception with the aim of studying an object or phenomenon. During the preliminary study, it can be carried out in two ways:

visually with the naked eye in natural light; using technical means - magnifying glasses, microscopes, special illuminators in diffused and directed light at various angles, in reflected, transmitted and backlight, in the invisible region of the spectrum (in ultraviolet light using mercury-quartz illuminators,

infrared light using electron-optical converters, in x-rays using the Reis emitter), the corresponding technical means can be located in a unified suitcase or a mobile forensic laboratory.

Measurement is a set of actions that are performed using measuring instruments in order to find the numerical value of a quantity in accepted units of measurement. At the scene of an incident, it is most often necessary to determine linear and angular quantities.

Comparison is a comparison and assessment of the properties and characteristics of the objects being studied in order to establish their identity or difference. Comparison is possible both by comparing the signs of material objects according to their traces (displays), and by comparing objects with the traces themselves, the objects themselves, signs of traces with reference data.

An experiment is a special reproduction of elements of an event under specified or variable conditions.

Modeling is the study of any phenomena, processes or objects by constructing and studying their analogues (samples).

When conducting preliminary research, an important role is played by the material appearance of the models.

As a result of a preliminary study, it is possible to obtain information on the following characteristics of micro-objects:

geometric dimensions;

morphology (i.e. the spatial structure of objects) and features of the external structure;

structure, color and state of aggregation;

solubility in water and organic solvents;

nature (organic, inorganic, etc.) using appropriate chemical reagents or tests;

physical, mechanical and chemical properties. Based on these data, primary information is obtained about the nature of the detected microobjects, the totality of their signs and characteristic features, preliminary information about the chemical composition, and the class, genus, species, and variety are predicted.

Preliminary research of microobjects includes several stages.

Analysis of seized micro-objects based on external characteristics, color, state of aggregation, and other distinctive features. At the same stage, it is necessary to separate the contaminants, or, conversely, sort micro-objects into them.

Establishing the belonging of sorted micro-objects to the incident event.

This is done taking into account the picture of the incident, as well as the specificity of micro-objects for each type of incident.

Both of these circumstances are taken into account when deciding what methods and means need to be used to determine the nature and origin of micro-objects.

The use of physical, physicochemical and chemical methods that provide information on elemental, functional and phase compositions. These can be indicative tests using chemical droplet reactions, chemical tests, determination of physical and mechanical properties.

For example, by the external color with the naked eye we can determine the type of alcohol-containing liquid: vodka, beer, wine or wine. Vodka is a colorless, transparent, shiny liquid without foreign inclusions or sediment. Colorless, transparent, but without shine liquid. Cognac - color from light golden to light brown with a golden tint.

3. Methods and technical means for expert research of alcohol-containing liquids

.1 Technical means used at the stage of expert research

In the forensic study of substances, materials and products, all methods and technical means intended for their implementation can be roughly divided into the following three main groups:

methods and technical means for identifying the physical, chemical and other properties of the substances, materials and products being studied (analytical research equipment);

methods and technical means of conducting comparative research, mainly to establish similarity-difference relationships between compared objects;

methods and technical means of assessing the data obtained by a specialist or expert as specific grounds for a particular conclusion.

For the forensic study of substances, materials and products, the most significant importance is the classification of methods and means according to the nature of information about the object under study. For an expert, the source and nature of information are important, not the method of obtaining it. Accordingly, the following groups of methods and means are distinguished:

morphoanalysis, i.e. studying the external and internal structure of physical bodies at macro-, micro- and ultra-micro levels;

analysis of the structure of matter;

the study of individual properties of a substance (physical, for example electrical conductivity, magnetic permeability or color; chemical, for example polarity).

The strength of vodka is determined by the hydrometric or pycnometric method. It is allowed to determine the strength of vodka using automatic electronic devices included in the state register of measuring instruments. The areometric method is based on measuring the volume fraction of ethyl alcohol (strength) in aqueous-alcohol solutions with an alcohol hydrometer. Glass hydrometers for alcohol; liquid glass thermometers; laboratory glass refrigerator; drip catcher; flasks; cylinders; distilled water. The strength of vodkas containing additives is determined after preliminary distillation of alcohol or in automatic distillers. The mass concentration of fusel oil (1-propanol, 2-propanol, isobutyl alcohol, 1-butanol, isoamyl alcohol) in vodka is determined by the optical density of the analyzed solution, colored dark yellow, proportional to the mass concentration of fusel oil. Materials, reagents, equipment: Laboratory scales; photoelectric colorimeter; alcohol hydrometer; liquid thermometer; stopwatch; test tube rack; glass cylinders; test tubes with a capacity of 45 dm3 with ground stoppers: a weighing cup; flasks; pipettes; true concentrated acid (pure grade); distilled water; water bath; alcohol solution with a volume fraction of salicylic aldehyde 1%; standard samples of standard reagents with a mass concentration of fusel oil of 2, 3, 4, 6 mg in 1 dm3 of anhydrous alcohol.

To determine the mass concentration of sugars in cognac, you need technochemical and analytical balances, thermometers, flasks, pipettes, cylinders, burettes, weighing cups (juices), a desiccator, droppers, laboratory funnels, a stopwatch or sand clock for 2 and 5 minutes, a porcelain mortar with pestle, water bath, distilled water, copper sulfate (reagent grade), potassium sodium tartrate, sodium hydroxide (solution with (NaOH) = I mol/dm3 and mass concentration 20 g/100 cm3).

To determine the relative density of wine, it is necessary to use a measuring cylinder with a capacity of 100 cm3, a thermometer and a set of hydrometers. To determine the wine extract, an RPL-3 refractometer and a glass rod are used. The acidity of wine is determined using phenolphthalein 01, N NaOH solution, distilled water, a 200 cm3 volumetric flask, a 10 and 20 cm3 Mohr pipette, a 200-300 cm3 conical flask, as well as a 100 cm3 graduated cylinder and a titration unit.

As for the technical means used at the stage of expert research of beer, in order to determine the content of carbon dioxide in beer, it is necessary to use a water bath, a wax pencil, a device for determining carbon dioxide in beer and a measuring cylinder. To determine foam resistance, a thermostat, thermometer, stopwatch, ruler, chemical machine and a tripod with a ring are used.

.2 Organoleptic examination

Organoleptic research is based on determining the appearance, color, consistency, smell and taste of a product using the senses.

Table. According to GOST 5363-93, organoleptic evaluation of vodka is carried out in the following order

Quality indicator Organoleptic characteristics of vodka Transparency and color Colorless, transparent liquid with a shine without foreign inclusions and sediment. Colorless, transparent, but without shine liquid. Turbid liquid. Aroma characteristic of this species, pronounced without any extraneous aroma. Characteristic for this species, good. Characteristic for this species, weakly expressed. Uncharacteristic for this species, it has an extraneous coarse aroma. Taste Characteristic for this species, clean, soft, without any foreign aftertaste. Characteristic for this species, but somewhat harsh. Characteristic for this species, but sharp, burning. Uncharacteristic for this species, it has a coarse foreign aftertaste.

The drink is poured into a tasting glass to about 1/3 of the volume (40-50 cm3). The glass is lifted by the stem, tilted and the transparency and color are visually assessed in transmitted diffused light. Various deviations from color and transparency can be identified by comparing the analyzed vodka with distilled water, placing them in identical 10 cm3 test tubes.

Then the smell and aroma are assessed by heating the bottom of the glass with your palms and rotating the glass in a horizontal plane, which promotes better evaporation of aromatic substances.

After the aroma, taste is determined. Take a small portion of the drink into your mouth and hold it in the front part. Then, slightly tilting the head back, rinse the entire mouth, identifying deviations in taste. The taste and aroma must be harmonious, pleasant, without the burning taste and smell of alcohol, foreign tastes and smells, such as the smell of rubber, kerosene, metallic taste from containers with damaged coating, foreign tastes and smells resulting from the production of vodka on poorly processed equipment. In terms of organoleptic indicators, cognacs, including cognacs supplied for export, must meet the following requirements: taste and bouquet - characteristic of cognac of this type, without foreign taste and smell; color - from light golden to light brown with a golden tint; transparency - transparent with shine, without foreign inclusions (Table 2).

table 2

Quality indicator Organoleptic characteristics Transparency Transparent liquid with shine without foreign inclusions and sediment Color From light golden to light brown with a golden tint Taste and bouquet Characteristic for this type, without foreign taste and odor

The temperature of cognac samples served for tasting should be 16-18°C. First, ordinary cognacs are evaluated, then vintage ones.

Cognac is judged by its transparency, color, aroma, bouquet, and taste. High-quality cognacs are characterized by a light amber color, darker for long-aging drinks, crystal transparency, complex bouquet and aroma, harmonious taste, and oily consistency.

Intense smells of vanillin, essence, and fruit can be felt in adulterated cognacs.

In the organoleptic analysis of wines, the main evaluation method is organoleltic tasting, which determines transparency, fluidity, color, aroma (bouquet), taste and typicality.

The clarity of a wine is determined by placing a glass between the eyes and a light source. The wine should be clear, without turbidity, sediment or foreign matter.

The fluidity of the wine is determined by rotating the barrel. Wine can be mobile (easily flows down the walls of the glass), thick, oily (lingers on the walls, moves slowly), viscous, slimy (sick wine).

When assessing the color of a wine, the intensity of the color and its correspondence to the variety, type and age of the wine are determined. The wine should feel alcohol, acidity, sugar, astringency, etc. If they combine well with each other, the wine is called harmonious.

The bouquet (aroma) of wine is assessed jointly by the organs of taste and smell. Each wine must correspond in aroma to its variety, group and type.

The taste of wine is assessed by the fullness of taste, including the total tactile and taste effect of the sweetness, acidity and astringency of the wine. According to the fullness of taste, a wine can be empty, liquid (light), thin, oily, full (extractive), thick and heavy. Depending on the degree to which these indicators harmonize, the following degrees of taste are distinguished: refined, harmonious, simple, inharmonious, rough, disordered. The taste of the wine must correspond to the type.

The typicality of a wine shows how well a sample corresponds to the type inherent in a given brand of wine. Typicality consists of typicality of color, aroma and taste.

When evaluating sparkling wines, sparkling properties are analyzed: the size of the bubbles released, their number, duration of release. Based on the characteristics of the foam properties, the structure of the foam, its renewal rate, etc. are determined.

In terms of organoleptic indicators, beer must meet the requirements given in table. 3

Table 3

IndicatorType of beer light semi-dark dark Transparency Transparent liquid without sediment and foreign inclusions Aroma and taste Pure taste and aroma of fermented malt drink with hop bitterness and hop aroma without foreign odors and tastes Corresponding to the type of beer Malt taste with a hint of caramel malt, corresponding to the type of beer Full malt taste with a pronounced aftertaste caramel or roasted malt, corresponding to the type beerIn beer with an initial wort extract of 15% and above - a wine aftertaste Through tasting, beer properties such as clarity, color, smell (aroma) and taste, hop bitterness, foaminess and carbon dioxide content are determined.

Organoleptic tests are carried out in cylindrical glasses made of colorless glass with a capacity of 150-200 cm3 with a diameter of 50-60 mm, and the temperature of the beer being tasted should be 12±2°C.

The appearance of beer poured into a glass determines its transparency, color, and the release of gas bubbles.

Aroma, flavor and hop bitterness are assessed by tasting the beer in small sips. When evaluating light beer, attention is paid to hop bitterness, and dark beer - to the malt aroma and fullness of taste.

3.3 Physico-chemical study

Methods of physical and chemical analysis of vodka are used to determine the completeness of filling in bottles, the strength of vodka, its alkalinity, the mass concentration of aldehydes, the mass concentration of fusel oil, esters, and the volume fraction of methyl alcohol.

According to the physical and chemical parameters of vodka and special vodka, they must meet the requirements specified in Table 4

Determination of filling completeness

The method is based on determining the volume of vodka in bottles using measuring laboratory glassware.

The volume of vodka in each bottle is determined at the actual temperature, recalculating the volume at a temperature of (20±5) ° C in accordance with Table 4 of the Appendix. The results are expressed in cubic centimeters with an accuracy of tenths. The final result is taken as the arithmetic mean of the results of measuring the volume in each of 20 bottles in terms of temperature (20±5)°C, in cm3, rounded to the nearest whole number.

Determining the strength of vodka

The areometric method is based on measuring the volume fraction of ethyl alcohol (strength) in aqueous-alcohol solutions with an alcohol hydrometer.

Table 4

The strength of vodkas containing additives is determined after preliminary distillation of alcohol, which is carried out in a laboratory installation for distilling alcohol or in automatic distillers.

It is also possible to determine the strength of vodka using electronic automatic devices. The IKONET-M optical alcohol meter is designed to determine the volume fraction of ethyl alcohol in aqueous-alcohol and multicomponent alcohol-containing solutions without preliminary distillation of the alcohol. The method is based on comparing the optical characteristics of the analyzed solution with the characteristics of a standard aqueous-alcohol solution. The electronic device "DENSIMAT-LLKOMLT" is designed to determine the volume fraction of ethyl alcohol in aqueous-alcohol solutions using the principle of hydrostatic balances. This device allows you to determine the density of aqueous-alcohol solutions with an accuracy of ±0.00005 g/cm3 and temperature with an accuracy of ±0.05°C.

Determination of alkalinity

Alkalinity is understood as the volume of hydrochloric acid solution with a molar concentration CHp = 0.1 mol/dm3, consumed for the titration of 100 cm3 of vodka.

The method for determining alkalinity is based on determining the volume of hydrochloric acid solution of the molar concentration consumed for titration.

Determination of mass concentration of aldehydes

To determine the mass concentration of aldehydes (in terms of acetaldehyde), the gas chromatographic method or the photoelectrocolorimetric method given below is used.

The method is based on measuring the intensity of the color of the analyzed solution, formed after the reaction of aldehydes present in vodka with resorcinol in a strongly acidic medium using a photoelectrocolorimeter.

Before performing the analysis, it is necessary to prepare an aqueous-alcohol solution and a solution of resorcinol. When preparing an introductory alcohol solution, vodka with a strength of more than 40% is diluted with distilled water to the required strength at a temperature of (20 ± 0.2) ° C.

The analysis of each standard sample is carried out at least three times and the arithmetic mean is calculated from the obtained optical density values.

The mass concentration of aldehydes is calculated using an equation or a calibration graph. The final result of the analysis (rounded to two digits) is taken as the arithmetic mean of two parallel determinations.

Determination of mass concentration of fusel oil

The photoelectrocolorimetric method for determining the mass concentration of fusel oil is based on measuring the intensity of the color of the analyzed solution, formed after the reaction of fusel oil present in vodka with salicylic aldehyde in an acidic environment.

The mass concentration of fusel oil (1-propanol, 2-propanol, isobutyl alcohol, 1-butanol, isoamyl alcohol) in vodka is determined by the optical density of the analyzed solution, colored dark yellow, proportional to the mass concentration of fusel oil.

Determining the mass concentration of fusel oil is similar to the method for determining the mass concentration of aldehydes. Based on the optical density values, calculations are made using the formula:

where C cm.- concentration of fusel oil, K and K 1- coefficients determined from experimental data using the least squares method for each brand of photoelectric colorimeter and a new batch of solutions used; D - optical density.

The analysis is carried out using 5 cm3 of the analyzed vodka sample instead of a standard sample.

To calculate the content of fusel oil, a correction must be made for the aldehydes present in vodka, which also react with salicylic aldehyde. To do this, from the resulting colorimetric optical density value, the calculated optical density value corresponding to the amount of aldehydes that is determined in the analyzed vodka and calculated using an equation or a graduated graph should be subtracted.

Determination of the presence of fusel oil can be carried out using the Gottefroi method: 10-15 cm3 of vodka is poured into a heat-resistant vessel, 2-3 drops of concentrated sulfuric acid and the same amount of benzene are added. The mixture is stirred, carefully heated and cooled slowly. In the presence of fusel oil, the solution acquires a dark brown color.

Determination of mass concentration of esters

The photoelectrocolorimetric method for determining the mass concentration of esters (methyl acetate, ethyl acetate) is based on measuring the color intensity of the reaction products of iron (III) chloride 6-aqueous with hydroxamic acid, formed as a result of the interaction of vodka esters with hydroxylamine in an alkaline medium.

The mass concentration of esters in vodka containing sugars with free glycosidic hydroxyl (glucose, lactose, etc.) is determined only in the distillate after preliminary distillation.

Determination of the volume fraction of methyl alcohol

The photoelectrocolorimetric method for determining the volume fraction of methyl alcohol is based on the oxidation of methyl alcohol in an orthophosphoric acid environment with potassium permanganate to formaldehyde, which forms a lilac-colored compound with the disodium salt of chromotropic acid, the intensity of which is measured on a photoelectrocolorimeter.

According to physical and chemical indicators, cognacs must meet the requirements (Table 5.)

Determination of mass concentration of sugars

The mass concentration of sugars is determined by two methods provided for by the state standard: the Bertrand method and direct titration.

Bertrand's method is based on the reduction of the oxide form of copper in Fehling's solution to the oxide form by invert sugar. The oxide form of copper is converted to the oxide form using ferric sulfate. The resulting ferric oxide is determined permanganatemetrically.

Table 5

Determination of mass concentration of sugars by direct titration. The method is based on the reduction of the oxide form of copper (Fehling's solution) to the oxide form with invert sugar. Titration of a certain volume of Fehling's solution of a specified concentration is carried out with a test solution containing sugar until the copper oxide is completely reduced to nitrous oxide. The end of the reaction is determined using a methylene blue indicator. The method is used for cognacs with a sugar content of more than 1 g per 100 cm3.

Determination of mass concentration of volatile acids

Determination of the mass concentration of volatile acids is carried out by two methods provided for by the standard: the steam distillation method and the fractional distillation method.

The steam distillation method is based on the distillation of volatile acids from wine and cognac alcohol using steam in a special device, which is an analogue of a distillation apparatus. The distillate is titrated with an alkali solution in the presence of phenolphthalein.

The fractional distillation method (Mathieu method) is valid for cognacs with a mass concentration of volatile acids up to 1 g/dm3. The method is based on the distillation of volatile acids from cognacs without steam. As the volume of cognac decreases, during the distillation process, distilled water is periodically added to the distillation flask to replenish the volume. The distillate is titrated with an alkali solution in the presence of phenolphthalein.

Determination of the mass concentration of volatile acids in cognacs is carried out after their preliminary distillation.

Determination of the mass concentration of methyl alcohol in cognacs and cognac spirits

This method applies to cognacs and cognac spirits and establishes a colorimetric method for determining methyl alcohol with the disodium salt of chromotropic acid.

The method is based on the oxidation of methyl alcohol in an acidic environment with potassium permanganate to formaldehyde, which forms a pink-violet compound with the disodium salt of chromotropic acid.

A sample of methyl alcohol weighing 1 g, weighed in a bottle, is transferred to a volumetric flask with a capacity of 100 cm3 and the volume is adjusted to the mark with a solution of ethyl alcohol with a volume fraction of 40%.

To prepare reference solutions, measure 1.25 into volumetric flasks with a capacity of 50 cm3; 2.50; 3.75; 5.00; 6.25; 7.50 and 8.75 cm3 of a basic solution of methyl alcohol and the contents of each flask are brought to the mark with a solution of ethyl alcohol with a volume fraction of 40%. The mass concentration of the resulting solutions corresponds to 0.25; 0.50; 0.75; 1.00; 1.25; 1.50 and 1.75 g/dm3 methyl alcohol.

When preparing a control solution, instead of 0.25 cm3 of ethyl alcohol solution, take the same amount of distilled water.

For testing, you can use the distillate of cognac or cognac alcohol remaining after determining the strength. In this case, the distillate is diluted to obtain a solution with a volume fraction of ethyl alcohol of 40%.

In young colorless cognac alcohol, the methyl alcohol content is determined without distillation.

Mass concentration of methyl alcohol X 1in cognacs and cognac spirits, g/dm3, calculated by the formula:

where m is the mass concentration of methyl alcohol found from the calibration curve, g/dm3; A - dilution factor of cognac or cognac alcohol.

The calculation is carried out to the second decimal place. The arithmetic mean of the results of two parallel determinations is taken as the result of the analysis and rounded to the second decimal place.

Methods of physicochemical analysis in wine determine the relative density of wine, the volume fraction of ethanol (ethyl alcohol), the mass fraction of sugars, total and free sulfurous acid, carbon dioxide (for sparkling and sparkling wines), iron, titratable acidity, total and reduced wine extract etc.

Table 6

Other standardized indicators for wines and wine materials are presented in Table 7.

Table 7

Determination of relative density

Density is an important physical indicator for the objective characteristics of wine. Usually they use the so-called relative density d, which shows the ratio of the density of a given substance to the density of distilled water taken at a temperature of 4 ° C, and is a dimensionless quantity.

In industrial conditions and in laboratory practice, the method of determining density using a hydrometer is often used.

The density of grape wines (at a temperature of 20°C) should be within the following limits: natural wines 1.003-1.01; special wines 1.02-1.11.

The wine to be tested is carefully poured into a dry, cleanly washed cylinder, without foaming, and a thoroughly wiped hydrometer is immersed in it, without touching the walls of the cylinder. The scale readings are taken at the lower level of the meniscus after the immersion of the hydrometer stops; in this case, the observer's eye should be at the same level with the surface of the liquid.

Definition of extract

Extract is the sum of non-volatile substances of organic and mineral origin contained in wine. There are total, reduced and residual extracts.

The total extract is the total content of carbohydrates, non-volatile acids, phenolic, nitrogenous and mineral substances, as well as non-volatile polyhydric alcohols (glycerol, inositol).

The extract given is the total extract minus the reducing sugars.

The residual extract is the reduced extract minus titratable acids.

Determining the extract allows you to judge the taste qualities of the wine.

Using a glass rod, a few drops of wine are placed on the prism of an RPL-3 refractometer and the mass fraction of dry substances is measured.

The mass concentration of the given extract is standardized in aged, vintage, controlled denominations of origin and export wines: in natural whites - at least 16 g/dm3, special dry ones - 17 g/dm3 and in all others - 18 g/dm3.

Determination of ethanol

Ethanol (ethyl alcohol) is the leading component of wine, characterizing its type and taste characteristics.

Determination of acidity

Wine has an acidic reaction due to the presence of organic acids in it: malic, tartaric, succinic, lactic, citric, etc. To feel the shade of acidity, the ratio of acids is important. The sharply sour taste of wine is due to the predominance of tartaric acid in it. Wines that contain relatively high amounts of malic and citric acids have a soft, pleasant taste of freshness.

Titratable acidity is the main indicator for characterizing the taste of wine. The titratable acidity of wine refers to the content of free acids and their acid salts, expressed in grams per 1 dm3 of wine (in terms of tartaric acid).

The titratable acidity in grape wines is 3-8 g/dm3.

Determination of viscosity

Viscosity characterizes the internal friction that occurs during the relative movement of adjacent layers of liquid and depends on the adhesion forces between its molecules. The value of dynamic viscosity is expressed in Pascal seconds (Pa With).

The viscosity of the wine affects such indicators as the foaming ability and foam stability of sparkling wines.

Wines, different in their composition and properties, are characterized by different viscosity. To measure viscosity, various viscometers are used, of which the Ostwald viscometer is most widely used in the analysis of wines.

Determination of physical and chemical indicators of beer quality

Determination of carbon dioxide content

Foaming, taste and persistence of beer depend on the carbon dioxide content. There are a number of different methods for determining the carbon dioxide content in beer: gravimetric, volumetric-analytical, and manometric.

Manometric method for determining carbon dioxide. Based on Henry's law, which states that the amount of gas dissolved in a given amount of liquid at a given temperature is proportional to the pressure of the gas remaining undissolved above the liquid. The carbon dioxide content in beer is calculated from this pressure.

The device for determining the carbon dioxide content in beer is a press in which a bottle of beer is clamped. Above the upper platform of the press there is a pressure gauge, and below it there is a tightly fixed steel hollow needle connected by an internal channel to the pressure gauge; A thick rubber gasket is secured around the needle.

Determination of foam resistance

Thick and persistent foam is a sign of good quality beer. Foaming depends primarily on the number and size of dissolved carbon dioxide bubbles released when beer is poured into the glass, and the amount of air bubbles trapped during pouring. The smaller the size of beer bubbles, the higher the mass fraction of dry substances in the initial wort.

Foaming is assessed by foam stability, which is understood as the time it takes for the foam formed when pouring beer to subside. Good foam stability is manifested when the beer is sufficiently saturated with carbon dioxide and the presence of surfactants that reduce the surface tension between gas bubbles and liquid. Substances that increase the viscosity of beer (high molecular weight proteins, hop substances) easily form a shell around rising gas bubbles and contribute to the creation of persistent foam.

Beer poured into a glass or mug must form foam, and the resulting foam must be stable, i.e. it should not fall off for a long time. Over time, all foam breaks down, but the duration of its existence, i.e. stability, is an important characteristic of foam. Foam resistance (stability) is understood as the time (seconds or minutes) elapsed from the moment of foam formation until its complete destruction. Foaminess is characterized by the height of the foam layer (mm) formed when beer is poured from an uncorked bottle into a special cylindrical glass. These two characteristics are determined simultaneously.

Determination of titratable acidity

Titratable acidity is the main indicator characterizing the taste of beer. Titrated acidity refers to the content of free acids and their acid salts, expressed in grams per 1 dm3.

To determine the acidity of beer, the titration method with red phenolphthalein is usually used.

Preparation of red phenolphthalein solution. A solution of red phenolphthalein is prepared as follows. To 20 cm3 of distilled water, freed from carbon dioxide by heating, add 10 drops of a 1% alcohol solution of phenolphthalein and 4 drops of 0.1 N. NaOH solution. The solution is prepared every day and stored in a bottle with a ground stopper.

Definition of chromaticity

Color is determined by the photoelectrocolorimetric method using an appropriate equation or calibration curve.

The essence of the method is to measure the optical density of the beer under study on FEK-56M in a cuvette with a solution layer thickness of 10 mm at a wavelength of 540 nm (filter No. 6) and subsequent recalculation using the equation

where is Cv. - color of beer; D - optical density of beer; a - optical density conversion factor 0.1 n. iodine solution; l is the thickness of the beer layer in the cuvette, cm.

For this conversion, the existing unit of color (1 cm3 of 0.1 N iodine solution per 100 cm3 of beer) should be expressed in units of optical density. Conversion factor a for 1 cm3 0.1 n. iodine solution per 100 cm3 volume in a layer 10 mm thick and at a wavelength of 540 nm is 0.075.

Before photometry, it is necessary to carefully filter the beer. Colorless particles, which cause turbidity in solutions, significantly affect the loss of light and significantly increase the measurement error.

Determining the completeness of beer filling into bottles

To control the correct filling of bottles, determine the completeness of filling using a graduated cylinder.

Preliminarily adjust the temperature of the beer in bottles to 20 °C. Then the bottle of beer is opened and the contents are poured down the side into a clean, dry cylinder with a capacity of 500 cm3. If the volume of beer exceeds 500 cm3, the excess is poured into a cylinder with a capacity of 25 cm3. After the foam has completely settled along the lower meniscus, a reading is made with an accuracy not exceeding half the cylinder scale division. The actual temperature of beer is measured with a mercury glass thermometer with a measurement interval from 0 to 100 ° C and a division value of 1 ° C or a process thermometer with similar characteristics. If the temperature differs from 20°C, a correction is introduced to the measured volume value. For every 5°C below 20°C, add 0.3 cm3.

The final measurement result (cm3) is calculated using the formula:

where Xi is the completeness of filling one bottle, cm3;

n is the number of beer bottles under study (equal to 10).

Conclusion

When investigating cases of various categories, evidentiary information is used, contained in traces - residues of substances such as paints, fibers, petroleum products, soil, etc., formed as a result of mechanical interactions of various objects with each other and with the material situation of the crime.

The substance of the trace, as the most important and very specific material evidence, acquires exceptional importance, since the totality of such traces, reflecting the elements of the material situation of the crime, makes it possible to identify the patterns of the mechanism of the crime. Therefore, the forensic study of materials and substances is a current direction in the development of forensic examinations and criminology.

The improvement of the theory and practice of using scientific and technical achievements in criminal proceedings, special knowledge and scientific and technical means was facilitated by fundamental research carried out by A. F. Aubakirov, S. F. Bychkova, V. V. Velichkina, L. V. Vinitsky, V. K. Daurskikh, I. A. Zolotarevskaya, A. M. Ikhsanova, L. T. Kalinovskaya, E. P. Kireeva, K. A. Mushatova, V. A. Puchkov, T. M. Puchkova, S. N Rekhson, L. G. Shuravina and others.

The development and strengthening of control over the quality and safety of food products is one of the priorities of our time. The main criterion for a person’s attitude to the vast world of alcoholic beverages should be reliable information about the role and place of drinks in the diet. In this regard, the issues of regulating safety indicators, knowledge of which is necessary for both specialists and ordinary consumers, are of paramount importance.

In this course work, we tried to consider the role of forensic research of alcohol-containing liquids.

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