Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47G—HOUSEHOLD OR TABLE EQUIPMENT
  • A47G19/00—Table service
  • A47G19/22—Drinking vessels or saucers used for table service
  • A47G19/2205—Drinking glasses or vessels
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47G—HOUSEHOLD OR TABLE EQUIPMENT
  • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
  • A47G2400/04—Influencing taste or nutritional properties

Definitions

• the present invention generally relates to solutions and methods that are aimed at directly or indirectly preventing the amount of alcohol in the blood of an individual who has drunk an alcoholic beverage, from reaching high, out-of-range values, hazardous for his/her health, and more particularly it relates to a novel method of achieving this purpose, i.e. maintaining the blood alcohol content of a person who has a drunk the alcoholic beverage, typically wine, below an acceptable, non-dangerous threshold, by reducing the amount of carbon dioxide in the alcoholic beverage to be drunk.
• a special internally ribbed glass is used, which is designed to receive the alcoholic beverage and is appropriately moved according to a given special law of motion.
• the present invention also relates to a few particular embodiments of the special ribbed glass as used in the above described novel method, for reducing the amount of carbon dioxide in an alcoholic beverage and, as a result, controlling and maintaining the blood alcohol content of the alcoholic beverage consumer at a low level.
• the invention relates to an apparatus that is convenient and practical to use, and that implements such novel method for reducing the amount of carbon dioxide or removing excess carbon dioxide in an alcoholic beverage, to control the blood alcohol content in the person who has consumed the beverage, e.g. to prevent such alcohol content from exceeding the admissible legal limit.
• alcohol is intended to cover all ethyl alcohol-containing substances, such as wine, bier, spirits.
• any liquor obtained by distillation or fermentation and any beverage containing any amount of CH3-CH2-OH shall be considered as an alcohol.
• alcohol is a drug that has a strictly dose-dependent action on the organism, first leading to euphoria and disinhibition, then to stimulation and finally to sedation of the central nervous system.
• Alcohol addiction is certainly one of the most serious effects of alcohol abuse.
• the maximum allowed blood alcohol content or alcohol amount is 0.5 grams of alcohol/per liter of blood, and any amount above this limit causes suspension of the driving license, as well as other penalties of administrative or other nature.
• This table provides an estimate of the amounts of alcoholic beverages that cause the legal blood alcohol content for drunk driving, i.e. 0.5 grams per liter, to be exceeded
• the table contains blood alcohol content values that are theoretically expected to be reached after consumption of one alcohol unit
• Reference alcohol unit (cc) Glass, can or bottle, as usually served in public places
• Blood alcohol content values are determined according to sex, body weight and full or empty stomach conditions. They are merely indicative and assume that consumption occurred during the previous 60-100 minutes If more than one alcohol unit are consumed, the blood alcohol content will be determined by summing the values for each alcohol unit that has been consumed
• Drunkenness depends on blood alcohol concentration, which in turns depends on the rate of alcohol absorption in the organism of the person who consumed it. Therefore, the higher the rate, the higher the blood alcohol concentration peak, that will occur on average 30-60 minutes after the end of consumption.
• the concentration peak also decreases accordingly because, while alcohol is being distributed through the tissues, the organism has already started to metabolize it out.
• the alcohol consumes in alcoholic beverages is mostly absorbed in the gut (about 80%), with a small portion thereof being absorbed in the stomach (about 20%).
• the absorption rate mainly depends on two factors, i.e.
• gastric filling for example, on empty stomach, alcohol moves more quickly into the small intestine and is absorbed at a higher rate;
• C02 increases pressure in the stomach and generates a mechanical thrust toward the blood stream and the small intestine, whereby alcohol is absorbed more quickly by the organism and has a higher concentration peak.
• the liver can metabolize about one gram of alcohol per hour, with typical differences between men and women.
• the first detrimental effects are found at 0.2 g/liter, where the ability of dividing attention between or among two or more information sources and interaction with fatigue are affected.
• the lateral field of vision, reaction times, glare sensitivity, psychomotor coordination start to be affected.
• Drunkenness sensation Loss of vigilance, attention and control.
• Psychic and sensory function alterations which are relevant for driving, may be triggered at values other than standard values: there are people who get drunk more easily than others, and this reaction variability does not always depend on habits or alcohol addiction; conversely, alcohol abusers are often first and more intensively exposed to the detrimental effects of alcohol.
• the alcohol concentration in each individual was determined by the Widmark formula which is known to account for the body weight.
• the alcohol solution was administered for 5 minutes after an overnight fast. Also, blood alcohol concentrations were measured by a typical "breath test" in a 4-hour interval.
• test results showed that 14 individuals out of 21 had absorbed alcohol more quickly, after drinking the beverage mixed with C02, as compared with the time at which they has drunk the beverage mixed with plain C02-free water, and also had a higher blood concentration at the alcohol absorption peak.
• the main object of the present invention is to provide a novel method for monitoring and maintaining the amount of alcohol in the blood of the consumer who has drunk an alcoholic beverage at a relatively low, acceptable level, by reducing the carbon dioxide content of the alcoholic beverage to be drunk, wherein this novel method provides better, more effective and objectively tested results than the solutions, methods and systems, often of doubtful and uncertain effectiveness, that are currently known and advertised as aimed at maintaining the blood alcohol content of a person who has drunk an alcoholic beverage at a low level.
• a second object of the present invention is to find a solution that allows any consumer who wants to consume and enjoy an alcoholic beverage, namely wine, to be free from any fear or risk of incurring drunkenness, and the resulting dangers for his/her and others' health.
• a further object of the present invention is to allow the consumer to better taste and appreciate wine, especially in a still condition, with its natural aromas and scents, and at least partially prevent such tasting from being affected by the smell of wine alcohol, that is known to often cover and suppress the real aromas and scents of wine.
• the method of the invention provides the effect of oxygenating the wine contained in the glass, thereby releasing its typical scents and aromas.
• Fig. 1 is a flow diagram that briefly describes a method of the invention, for maintaining a relatively low level of blood alcohol concentration in a consumer who has drunk an alcoholic beverage, particularly wine, wherein the method is based on a preliminary reduction of the amount of carbon dioxide in the alcoholic beverage to be drunk;
• Fig. 2A is a side view of a first embodiment of a special ribbed glass, for use in the method of the invention as shown in Fig. 1;
• Fig. 2A-1 is a sectional view of the ribbed glass of FIG. 2A, as taken along the line II A1-
• Fig. 2A-2 is an enlarged-scale view of an area, as outlined by a dash-dot circle in Fig. 2A-1 , showing the sectional shape, and relevant size, of a single rib of the ribbed glass of Fig. 2A;
• Fig. 2B is a partially sectional side view of a second embodiment of a special ribbed glass for use in the method of the invention as shown in Fig. 1 ;
• Fig. 2B-1 is a sectional view of the ribbed glass of FIG. 2B, as taken along the line II Bill B1 ;
• Fig. 3A is a side view of a third embodiment of a special glass with two series of ribs, for use in the method of the invention as shown in Fig. 1 ;
• Fig. 3A-1 is a sectional view of a first series of ribs of ribbed glass of FIG. 3A, as taken along the line III A1-III A1 ;
• Fig. 3A-2 is a sectional view of a second series of ribs of ribbed glass of FIG. 3A, as taken along the line III A2-III A2;
• Fig. 3A-3 is an enlarged-scale view of an area, as outlined by a dash-dot circle in Figs. 3A-1 and 3A-2, showing the sectional shape of a single rib of the ribbed glass of Fig. 3A;
• Fig. 3B is a side view of a fourth embodiment of a special glass with two series of ribs, for use in the method of the invention as shown in Fig. 1 ;
• Fig. 3B-1 is a sectional view of a first series of ribs of ribbed glass of FIG. 3B, as taken along the line III B1-III B1 ;
• Fig. 3B-2 is a sectional view of a second series of ribs of ribbed glass of FIG. 3B, as taken along the line III B2-III B2;
• Fig. 4 is a scheme showing a special orbital motion imparted to the ribbed glass of Figs. 2A, 2B, 3A, 3B in the method of the invention as shown in Fig. 1 ;
• Figs. 5A and 6B are schematic views of an apparatus that implements the method of the invention, as schematically shown in Fig. 1 , for maintaining a relatively low level of blood alcohol concentration in a consumer who has drunk an alcoholic beverage, particularly wine, and based on reduction of the amount of carbon dioxide in the alcoholic beverage to be drunk;
• Figs. 6A-6E are charts describing an extensive set of comparative tests and trials conducted on a significant number of consumers with the method of the invention as shown in Fig. 1 and particularly showing the results obtained by statistical processing of these tests;
• Fig. 7 is a diagram showing the relation between road accident risk and blood alcohol content.
• FIG. 1 schematically shows the steps of a method of the present invention, which can effectively control, i.e. maintain a relatively low and limited level of blood alcohol concentration or content in a consumer who has drunk an alcoholic beverage, particularly wine, as extensively shown by the tests and trials described below, wherein the method achieves this remarkable result by reducing the amount of carbon dioxide or C0 2 in the alcoholic beverage to be drunk.
• the method comprises a first step, referenced 11 , in which an alcoholic beverage, particularly wine, referenced V, is poured, typically by its consumer, into a special ribbed glass, generally referenced 21.
• the ribbed glass 21 that is used in and is an essential part of the inventive method, vertically extends along its axis 21 * and is characterized by the presence of a plurality of inner ribs, referenced 22, which project out and extend on the inner surface of the body of the glass 21 , in various configurations and with various inclinations, from the bottom to the top of the glass 21.
• these projecting ribs 22 are evenly arranged on the inner surface of the glass
• 21 may have a linear, helical or other configuration.
• Figs. 2A and 2B show two non-limiting embodiments, referenced 21a and 21 b respectively, of the ribbed glass 21 for use in the inventive method.
• These two ribbed glasses 21a and 21 b are substantially identical, except for a slight difference in the shape and capacity of the beverage-receiving portion, and each has a series of projecting ribs 22, e.g. 8 ribs, extending in a generally helical path, and circumferentially arranged with a constant angular pitch P on the inner surface of the glass 21 a and 21 b.
• Fig. 2A-2 shows a sectional and enlarged-scale view of a particular embodiment of the projecting ribs 22 of the glass of Figs. 2A and 2B, this ribs 22 being characterized by a cusp section, defined by two opposite sides converging to a tip area, which in turn has a recess or hollow 22'.
• Fig. 2A-2 the following table shows the preferred dimensions of these ribs 22 which, due to the presence of the hollow 22' in the tip area, enhance the effect of imparting vorticity and turbulence to the alcoholic beverage in the
• the ribs may also have other shapes and configurations, also depending on the particular shape of the glass, without departure from the scope of the present invention.
• a second step 12 the ribbed glass 21 with the beverage V therein, is manually subjected by the consumer and for a given time, equal to or longer than a predetermined time, to an orbital motion, schematically shown in Fig. 4 and generally referenced 31 , along a corresponding closed path, e.g. a circular path, referenced 31', or an elliptical path, referenced
• this orbital motion 31 is characterized in that the glass 21 is manually moved by the consumer to rotate several times about the vertical axis Y, along the circular, elliptical or similar closed path 31', as shown by the arrow f1 , without revolving on itself, as is obvious and may be confirmed by anyone, when the glass 21 is manually moved along a generally circular or elliptical closed path.
• a general point in the glass e.g. the point P as shown in Fig. 4, does not rotate about the axis 21' of the ribbed glass 21 while the latter follows its respective closed path 31'.
• the fluid mass of the beverage V in the ribbed glass 21 is also moved in space due to the orbital motion 31 imparted to the glass 21.
• the fluid mass of the beverage V undergoes the combined action of inertial and centrifugal forces induced by the orbital motion of the glass 21 , which in turn cause movements and flows in such fluid mass in the ribbed glass 21.
• this orbital motion 31 imparted to the ribbed glass 21 is deemed to cause vorticity and turbulence in the beverage V contained in the glass 21 and particularly in the areas thereof adjacent to the projecting ribs 22, to such an extent as to cause oxygenation of the beverage V, with the latter releasing, as a result, a given amount, i.e. the excess amount, of carbon dioxide.
• the orbital motion 3 in combination with the ribs 22 of the glass 2 , causes a reduction of the amount of carbon dioxide C0 2 in the alcoholic beverage V to be drunk and, as a result, a corresponding reduction of alcohol absorption in the blood of the consumer of such alcoholic beverage V, as shown by the tests and resulting experimental data as explained below.
• the amount of carbon dioxide is considerably reduced as compared with the initial amount contained in the alcoholic beverage V before being imparted the orbital motion 31 in the ribbed glass 21.
• the stirring movement of the liquid mass of the alcoholic beverage V, caused by the orbital motion 31 imparted to the ribbed glass 21 also causes some release, though little, as explained below, of the alcohol contained in the alcoholic beverage V.
• the orbital motion 31 covered by the method of the present invention shall be intended in a broad sense and is susceptible to many variants.
• the consumer may impart an orbital motion 31 by moving the glass 21 in its closed path first in one direction, as shown by arrows f1 and then in the opposite direction, as shown by arrows f2.
• the consumer in addition to moving the glass along a circular, elliptical or other closed path, as mentioned above, the consumer may move the glass 21 along a closed path having an amplitude that is variable over time with respect to the vertical axis Y, as schematically shown by arrows f3, and a path 31'", all of these possible closed paths inducing a corresponding motion of the liquid mass of the beverage V in the glass 21 , which causes such mass to cooperate with the ribs 22 to generate vorticity and turbulence therein.
• the alcohol content i.e. the absorption or amount of alcohol in the blood of the consumer who has drunk the beverage V
• the alcohol content will have a limited value, i.e. will be significantly lower and usually still acceptable, as compared with the situation in which the beverage would be consumed as usual, without using the method of the invention, as fully shown hereinafter, in the description of the extensive set of tests and trials conducted to test the method of the invention and the indication of the experimental data so obtained.
• the following table compares, for a few alcoholic beverages, the initial percent alcohol and amount or carbon dioxide C0 2 in the alcoholic beverage, e.g. poured into a smooth glass, and those observed in the same beverage after treatment with the method of the invention, i.e. with the beverage being poured into a ribbed glass instead of a smooth glass, and the ribbed glass being imparted the above described orbital motion.
• the actual alcohol content by volume i.e. the percent alcohol in the beverage
• the actual alcohol content by volume i.e. the percent alcohol in the beverage
• the ribbed glasses containing the alcoholic beverage i.e. wine
• the orbital motion as schematically shown in Fig. 4.
• test protocol involved a test with a "ribbed” glass and a test with a “smooth” glass, to be conducted with the same amount of beverage, the same individual, but on different days, and under the same conditions, for data comparability.
• the alcoholic beverage i.e. wine
• the glass prior to administration, was rotated several times, with the above described orbital motion, in a counterclockwise direction about the vertical axis, for 3 minutes.
• the blood withdrawals were analyzed to determine their alcohol content, by analysis instruments based on headspace gas-chromatography, which is in line with the usual reference method for determining blood alcohol concentration (BAC).
• BAC blood alcohol concentration
• the following table C.1 contains blood alcohol concentration values, distributed according to the glass type being used and statistically processed in mean, median and standard deviation forms, as determined on the total of test samples.
• the numerical values of the means and the other statistical parameters of the table C.1 are expressed in g/L and may be converted into mg/100 mL by multiplying by 100 the value indicated in the table.
• the asymmetry values and the kurtosis coefficient show that the data determined on the various blood withdrawals have a "normal" distribution and may be evaluated with the usual parametric t-tests or Student's t-tests.
• Paired samples t-test was used, among usual parametric t-tests, throughout the sample, for the areas subtended by blood alcohol concentration curves for the two glass types, i.e. ribbed and smooth.
• Figs. 6A and 6B were constructed, which related to tests conducted with smooth glasses and ribbed glasses respectively, where the x-axis indicates the time from wine consumption and the y-axis indicates the corresponding areas indicated as AUC (Area Under the Curve), subtended by the absorption curves constructed as described above.
• AUC Average Under the Curve
• the chart of Fig. 6D was constructed with the x-axis indicating the consumers, i.e. the individuals being tested, each identified by a number, and the y-axis indicating the areas of the respective alcohol absorption curves, thereby obtaining two diagrams, referenced d' and d", for the use of the smooth and ribbed glasses respectively.
• This chart of Fig. 6D clearly shows that metabolic absorption curves for the ribbed glass subtend much smaller areas, for 13 patients of 14, as compared with those for the smooth glass.
• the chart of Fig. 6D may provide two easily comparable values for the consumers being tested, which correspond to the areas subtended by the absorption curves for the ribbed glass and the smooth glass respectively.
• FIG. 6E clearly shows that the AUC, referenced A 1 , corresponding to wine consumption using the ribbed glass according to the method of the invention, is considerably smaller than the area A" corresponding to wine consumption using the smooth glass, according to usual practice.
• the blood alcohol content peak is reached about within the same times, i.e. 30-45 minutes on average from consumption, as in usual circumstances, but with neatly lower peak levels, which are less detrimental for the organism of the consumer.
• ribbed glass 21 in addition to the above described embodiments 21 a and 21 b, as well as the respective ribs 22, may be used in the method of the invention.
• Figs. 3A and 3B relate to a ribbed glass, generally referenced 121 and defining an axis 121 ', for use in the method of the invention which, unlike the ribbed glass 21 has not one but two series of projecting ribs, mutually separate and formed one above the other on the inner surface of the glass 121 designed to receive the alcoholic beverage to be drunk.
• each of these two series of ribs is composed of a plurality of projecting ribs, referenced 122' and 122" respectively, which exhibit an inclined configuration relative to the axis 121 ' and are evenly arranged on the inner surface of the ribbed glass 121 , where these two series of ribs 122' and 122" are angularly offset at an angle ⁇ along the circumference of the glass 121.
• This glass 121 due to the presence of the respective two angularly offset series of ribs 122' and 122", provides the advantage of enhancing vorticity and turbulence in the alcoholic beverage, due to the orbital motion imparted to the ribbed glass 121.
• Figs. 3A and 3B show, by way of example only, two embodiments of the ribbed glass 21 , referenced 121 a and 121b respectively, having two series of ribs, which only differ from each other in the shape and capacity of the goblet designed to contain the alcoholic beverage to be drunk.
• Fig 3A-3 is an exemplary sectional and enlarged view of the rib 122' or 122" of the ribbed glass 121 a and 121 b, with the relevant dimensions being indicated.
• this internally projecting rib 122' or 122" has a cusp side, with two
• the ribs may also have other shapes and configurations, also depending on the particular shape of the glass, without departure from the scope of the present invention.
• the internally projecting ribs can exhibit a vertical or linear configuration along the axial extension of the ribbed glass and relatively to its axis.
• the invention relates to an apparatus that implements the above described method for reducing the concentration of carbon dioxide in an alcoholic beverage and for controlling and maintaining the blood alcohol content in a consumer who has drunk the alcoholic beverage to a relatively lower level.
• such apparatus generally referenced 40 and schematically shown in Figs. 5A and 5B, comprises a base 41 and a support tray or surface 42, which is placed above the base 41 , upon which the ribbed glass 21 like the one of Figs. 2-4 may be laid, the latter in turn containing an alcoholic beverage V, particularly wine.
• a mechanism 43 e.g. of electromechanical type, having known features and schematically shown by a block in Fig. 5A, is housed in the base 41 and has the purpose of imparting an orbital motion 31 , like the one described above and schematically shown in Fig. 4, to the bearing surface 42, about a vertical axis Y.
• the mechanism 43 having known features may be easily manufactured without particular difficulties by a skilled person, who will only have to implement any one of the technical solutions and mechanisms currently available in the art, where they are used for various purposes or are described in the relevant literature, to impart an orbital motion like the one provided in the present invention.
• Non-limiting examples include mechanisms driven by an electric motor or a different motive source, which are aimed at imparting an orbital motion, and use belts, gears or cams or other elements, well known to those skilled in the art.
• this mechanism 43 may be mechanically connected, as referenced by an arrow f10, with a support 42a of the bearing surface 42, where such support 42a in turn extends through a slit 44 formed on a top side of the base 41 and along which the support 42a follows the closed path of the orbital motion 31 about the axis Y.
• the bearing surface 42 is associated with fixing and holding means, also having known features and generally referenced 45, which have the purpose of fixing the ribbed glass 21 on the bearing surface 42 and holding it stably fixed thereon, such that it can move integrally therewith during the orbital motion 31.
• these fixing and holding means 45 will also not be described in detail, as they have known features and can be manufactured in an easy, trouble-free manner by the skilled person, who may choose the most appropriate embodiment therefor, from a wide range of options.
• these fixing and holding means 45 may include a mat 45a, as schematically shown in Fig. 5A, which has adhesive properties and is fixed to the bearing surface 42.
• fixing and holding means 45 may assume different shapes and configurations, still within the scope of the invention.
• the apparatus 40 also comprises an operating and control unit 45, also having known features and schematically shown as a block in Fig. 5A, that the user may use to drive the apparatus 40, in which this operating unit 46 may in turn be associated with setting means 46a, also having known features, to allow the user to set and program various parameters, such as duration, rotation speed of the bearing surface 42 about the axis Y, etc., defining the most appropriate rule of the orbital motion 31 to be imparted to the bearing surface 42, e.g. according to the type of beverage and the amount of such beverage that is poured into the ribbed glass 21.
• an operating and control unit 45 also having known features and schematically shown as a block in Fig. 5A, that the user may use to drive the apparatus 40, in which this operating unit 46 may in turn be associated with setting means 46a, also having known features, to allow the user to set and program various parameters, such as duration, rotation speed of the bearing surface 42 about the axis Y, etc., defining the most appropriate rule of the orbital motion 31
• this apparatus 40 In operation of this apparatus 40, a consumer lays the ribbed glass 21 on the bearing surface 42, after pouring an alcoholic beverage, particularly wine, therein.
• the consumer operates the apparatus 40 using its operating and control unit 46.
• This will operate the electric mechanism 43, that will in turn impart the orbital motion 31 to the bearing surface 42 and hence the ribbed glass 21 firmly laid and fixed therein, for a given time and according to a predetermined sequence, e.g. comprising rotations on one direction or alternately in both directions about the vertical axis Y.
• the alcoholic beverage V contained in the ribbed glass 21 will have a reduced amount of carbon dioxide as compared with the initial amount of it in the same alcoholic beverage V, before imparting the orbital motion 31 to the bearing surface 42 and the ribbed glass 21.
• the consumer will remove the ribbed glass 21 containing the beverage V with a reduced amount of carbon dioxide from the bearing surface 42, and will drink such beverage V.
• the consumer who has drunk the alcoholic beverage V will have, for the period of time immediately following consumption of such beverage, a corresponding reduction of blood alcohol content or concentration.
• the apparatus 40 can be obviously provided in a number of variants, as compared with the configurations as described and illustrated in Figs. 5A and 5B, e.g. the closed path 31' of the orbital motion 31 about the vertical axis Y, may have a configuration other than the circular configuration, i.e. elliptical or else.
• the same mechanism 43 may be provided to create closed paths of the bearing surface 42, having different configurations, that can be selectively set by the user of the apparatus 40. It shall be understood from the above disclosure that the present invention entirely fulfills its intended objects, and particularly provides a method and a corresponding apparatus that are highly effective in reducing the amount of carbon dioxide in an alcoholic beverage to be drunk and accordingly in tangibly reducing the blood alcohol content in the consumer who has drunk such alcoholic beverage, and that also imply a very easy and practical use, and also has an effective, pleasant and attractive impact on usual alcoholic beverage consumers.
• the method and apparatus of the invention are adapted to generate turbulence and micro-vortices in the alcoholic beverage contained in the glass, due to the ribs thereof, to oxygenate the alcoholic beverage.
• the method and apparatus of the invention in addition to maintaining a low level of the blood alcohol content in the person who has drunk the alcoholic beverage, also advantageously reduce the alcohol odor emanating therefrom, and hence allow fuller and better tasting, not altered by alcohol odor, and enhancing natural aromas and scents of the alcoholic beverage, particularly wine.

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• 2013
  • 2013-02-05 MX MX2014009131A patent/MX2014009131A/es unknown
  • 2013-02-05 EP EP13715449.8A patent/EP2811868A1/en not_active Withdrawn
  • 2013-02-05 WO PCT/IT2013/000033 patent/WO2013118156A1/en active Application Filing

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