U.S. patent application number 11/065652 was filed with the patent office on 2005-09-01 for hangover remedy and alcohol abatement composition.
Invention is credited to Creasey, David H., Cummins, Barry W..
Application Number | 20050191395 11/065652 |
Document ID | / |
Family ID | 34910969 |
Filed Date | 2005-09-01 |
United States Patent
Application |
20050191395 |
Kind Code |
A1 |
Creasey, David H. ; et
al. |
September 1, 2005 |
Hangover remedy and alcohol abatement composition
Abstract
An anti-intoxication composition and method of making and using
are provided for treating and preventing drinker's remorse and
other toxic effects of excessive alcohol consumption by humans. The
anti-intoxication composition is an acidic mixture containing
sweeteners, flavoring agents, food additives and a processed
mixture of metallic salts, sulfuric acid, ammonium sulfate and
water. When the anti-intoxication composition is ingested, it
promotes the beneficial metabolism of alcohol, primarily ethanol,
in the body. The beneficial metabolism results in the conversion of
alcohol to amino acids and eliminates the toxic reactions of a
hangover, including, but not limited to, a pounding headache,
nausea, dry mouth, shaking hands, hypersensitivity to bright lights
and sounds.
Inventors: |
Creasey, David H.; (Vero
Beach, FL) ; Cummins, Barry W.; (Fort Pierce,
FL) |
Correspondence
Address: |
LAW OFFICES OF BRIAN S STEINBERGER
101 BREVARD AVENUE
COCOA
FL
32922
US
|
Family ID: |
34910969 |
Appl. No.: |
11/065652 |
Filed: |
February 24, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60547991 |
Feb 26, 2004 |
|
|
|
Current U.S.
Class: |
426/335 |
Current CPC
Class: |
A61K 33/24 20130101;
A61K 45/06 20130101; C02F 1/68 20130101; A61K 33/06 20130101; A61K
33/38 20130101; A61K 33/30 20130101; C02F 2103/026 20130101; A61K
33/34 20130101; Y02A 50/30 20180101; C02F 1/66 20130101; C02F 1/505
20130101; A61K 33/02 20130101; C02F 2103/22 20130101; A23V 2002/00
20130101; A61K 33/02 20130101; A61K 2300/00 20130101; A61K 33/06
20130101; A61K 2300/00 20130101; A61K 33/24 20130101; A61K 2300/00
20130101; A61K 33/30 20130101; A61K 2300/00 20130101; A61K 33/34
20130101; A61K 2300/00 20130101; A61K 33/38 20130101; A61K 2300/00
20130101; A23V 2002/00 20130101; A23V 2200/334 20130101 |
Class at
Publication: |
426/335 |
International
Class: |
A23K 001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 20, 2004 |
WO |
PCT/US04/27104 |
Dec 30, 2004 |
WO |
PCT/US04/43714 |
Claims
We claim:
1. An anti-intoxication composition made by the process of: (a)
combining sulfuric acid of approximately 94% purity to
approximately 99.9% purity in a 1 to 2 volume ratio with distilled
water and ammonium sulfate in a ratio of 2.77 pounds of ammonium
sulfate per gallon of distilled water to provide mixture (I); (b)
combining the mixture (I) in a pressurized vessel at a pressure
that is above atmospheric pressure and heating the mixture at a
temperature in a range between approximately 200 degrees Fahrenheit
and approximately 1200 degrees Fahrenheit, for at least 30 minutes;
(c) cooling the mixture; (d) adding a stabilizer which is a portion
of mixture (I) and comprises 10 weight percent of the total weight
of mixture (I), thereby forming mixture (II); (e) adding a compound
containing metallic ions to mixture (II) to form mixture (III); (f)
diluting mixture (III) with water; and (g) adding at least one of a
sweetener, a flavoring agent and a food additive to provide a
composition that converts ethanol to amino-ethanoic acid.
2. The anti-intoxication composition made by the process of claim
1, wherein the metallic ions are selected from the group consisting
of copper ions, silver ions, zinc ions, magnesium ions and mixtures
thereof.
3. The anti-intoxication composition made by the process of claim
1, wherein the compound containing metallic ions is selected from
at least one of: copper sulfate, copper sulfate pentahydrate,
copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate,
magnesium sulfate, silver oxide and silver sulfate.
4. The anti-intoxication composition made by the process of claim
1, further comprising the step of applying direct current (DC)
voltage to mixture (I) during the addition of ammonium sulfate.
5. The anti-intoxication composition made by the process of claim
4, wherein the DC voltage is in a range from approximately 1 amp to
approximately 100 amps.
6. The anti-intoxication composition made by the process of claim
5, wherein the DC voltage is in a range from approximately 1 amp to
approximately 5 amps.
7. The anti-intoxication composition made by the process of claim 1
wherein the sweetener is selected from the group consisting of
xylitol, sorbitol and mixtures thereof.
8. The anti-intoxication composition made by the process of claim
4, wherein the ratio of the water used to form a solution of the
compound containing metallic ions to the total weight of mixture
(III) is in a range between approximately 2% to approximately 75%
by weight.
9. The anti-intoxication composition made by the process of claim
1, wherein the flavoring agent is selected from the group
consisting of ginger and citrus essence.
10. The anti-intoxication composition made by the process of claim
1, wherein the food additive is selected from the group consisting
of citric acid, ascorbic acid, sodium benzoate, potassium benzoate,
vitamin B6 and mixtures thereof.
11. A method of making an anti-intoxication composition for
conversion of ethanol to an amino acid in the human body,
comprising the steps of: (a) adding sulfuric acid of approximately
94 percent purity to a first container; (b) heating distilled water
in a ratio of twice the volume of the sulfuric acid in a separate
container to at least 140.degree. F.; (c) mixing ammonium sulfate
in the heated water in a ratio of 2.77 pounds per gallon of water
to form mixture (I); (d) simultaneously combining the mixture of
sulfuric acid, heated distilled water, and ammonium sulfate
(mixture I) in a separate pressurized vessel by injection; (e)
heating the pressurized mixture to a temperature in a range between
approximately 200.degree. F. and approximately 1200.degree. F. for
approximately 30 minutes to form mixture (II); (f) cooling mixture
(II) and adding a stabilizer portion of mixture (I) to the cooled
mixture, wherein the stabilizer comprises approximately 10 weight
percent of the total weight of mixture (II); (g) adding a compound
containing metallic ions to mixture II to form mixture (III), a
stable suspension of metallic ions; (h) diluting mixture III with
water; (i) adding at least one of a sweetener, a flavoring agent
and a food additive to form a refreshing liquid; and (j)
administering an effective amount to counteract the intoxicating
effects of alcohol consumption in a human being.
12. The method of claim 11, wherein the metallic ions are selected
from the group consisting of copper ions, silver ions, zinc ions,
magnesium ions and mixtures thereof.
13. The method of claim 11, wherein the compound containing
metallic ions is selected from at least one of: copper sulfate,
copper sulfate pentahydrate, copper glutamate, zinc oxide, zinc
glutamate, magnesium glutamate, magnesium sulfate, silver oxide and
silver sulfate.
14. The method of claim 11, wherein the sweetener is selected from
the group consisting of xylitol, sorbitol and mixtures thereof.
15. The method of claim 11, wherein the ratio of water used to form
a solution of the compound containing metallic ions to the total
weight of mixture (III) is in a range between approximately 2% to
approximately 75% by weight.
16. The method of claim 11, wherein the flavoring agent is selected
from the group consisting of ginger and citrus essence.
17. The method of claim 11, wherein the food additive is selected
from the group consisting of citric acid, ascorbic acid, sodium
benzoate, potassium benzoate, vitamin B6 and mixtures thereof.
18. An anti-intoxication composition comprising metallic salts,
sulfuric acid, ammonium sulfate, a sweetener, flavoring agents,
food additives and water wherein a refreshing material is formed
that facilitates the metabolism of ethanol to an amino acid.
19. The anti-intoxication composition of claim 18, wherein the
ethanol is made available from at least one of wine, beer or hard
liquor.
20. The anti-intoxication composition of claim 18, wherein the
amino acid is amino-ethanoic acid, commonly known as, glycine.
Description
[0001] This invention claims the benefit of priority from U. S.
Provisional Application Ser. No. 60/547,991 filed Feb. 26,
2004.
FIELD OF THE INVENTION
[0002] This invention relates to an anti-intoxication composition
for combating the side effects of an excessive consumption of
alcohol, and in particular, a composition, method for making and
using the composition to effectively change the harmful effects of
alcohol metabolism in vivo.
BACKGROUND AND PRIOR ART
[0003] Alcohol, specifically ethyl alcohol or ethanol, produced by
fermenting the starch or sugar in various fruits and grains, has
been a part of human civilization from the moment man figured out
how to make it. Beverages produced by fermentation and distillation
include beer, usually about 5% alcohol, wine, usually 12 to 15%
alcohol, and hard liquor, which is approximately 45% alcohol or
higher. No reliable statistics exist for worldwide liquor
production and consumption because of unreported household
production, wide variations in alcohol concentrations of various
liquors and under reporting.
[0004] Recent findings tout the benefits of a daily alcoholic drink
for women or two drinks for men of wine, beer, or spirits for
proven health benefits, and the more regular the pattern and amount
consumed, the more positive properties.
[0005] Alcohol in small to moderate amounts has the potential to
elevate high density lipoprotein (HDL) cholesterol, which protects
the cardiovascular system and decreases risk of heart attack. This
phenomenon was first observed in France, a country known for both a
rich diet high in saturated fats and a low incidence of heart
disease. A likely reason for this "French Paradox" is that their
fat-laden meals are consumed with wine.
[0006] Alcohol plays a role in insulin sensitivity as well.
Moderate intake can improve the ability of cells to respond to
insulin, which is essential for diabetes prevention and control.
Light drinking also enhances memory and concentration and some very
early studies suggest it may play a role in thwarting Alzheimer's
disease. Thus, there is concurrence that human consumption of
alcohol sensibly and in moderation is associated with better health
and longer life, the abuse of alcohol is associated with many
undesirable health outcomes.
[0007] The problem is that alcohol taken in large amounts becomes a
toxin. And when there is regular over consumption of alcohol, all
of the protective effects are destroyed and there is a higher risk
for all kinds of health problems, including the most immediate one:
a hangover, including, but not limited to, a pounding headache,
nausea, dry mouth, shaking hands, hypersensitivity to bright lights
and sounds.
[0008] When alcohol enters the digestive tract, it encounters an
enzyme called dehydrogenase that metabolizes it into acetaldehyde.
A close chemical relative of formaldehyde, which is used to embalm
bodies, acetaldehyde is 30 times more toxic than alcohol. When a
moderate amount of alcohol is consumed, acetaldehyde is converted
into a harmless compound called acetic acid. However, when an
excess amount of alcohol is consumed, the nutrients required for
the conversion to acetic acid are depleted, and acetaldehyde stays
in the system and wreaks havoc on the body.
[0009] One of the most damaging activities of acetaldehyde is a
process called cross-linking, which "binds up" molecules and
hinders normal function. Acetaldehyde is also a potent pro-oxidant
that drains your body's stores of antioxidants, B vitamins, and
other vital nutrients. The results are dehydration, plummeting
blood sugar levels, nutrient deficiencies and cellular damage to
vital organs, such as, the liver.
[0010] Thus, it would be desirable to have a product that promotes
the beneficial in vivo metabolism of alcoholic beverages and
facilitates alcohol degradation into non-toxic substances, such as
amino acids.
[0011] The following patents describe various compositions for
treating alcoholism, reducing or preventing alcohol intoxication
and the like.
[0012] Two U.S. patent Publications No. 2004/0086574 and
2003/0012826 (now U.S. Pat. No. 6,660,293 B2) to Giordano et al.
describe a treatment for alcoholism using copper sulfate and a
"cocktail" of vitamins, preferably free of iron. Patent Publication
No. 2002/0015741 to Bowen, Jr. et al. describes the use of
additives such as transition metals (e.g., ammonium iron citrate,
ammonium molybdate) for accelerating in vivo oxidation of ethanol
to acetic acid.
[0013] U.S. Pat. No. 4,346,082 to Revici describes the use of
inorganic sulfur compounds (i.e., ammonium sulfate solution with
pH>5) for reducing or preventing alcohol intoxication. U.S. Pat.
No. 4,565,689 to Revici describes organic sulfur compounds in
treatments to control the cravings for alcohol. U.S. Pat. No.
4,582,705 to Primes describes a composition used to detoxify
alcoholics which includes magnesium sulfate, copper ions, etc.
[0014] Herbal and natural remedies for treating alcohol hangovers
and remedies to increase alcohol degradation within the body
include enzymes and taurine as disclosed by Fuchs et al. in U.S.
Pat. No. 6,514,544; calcium compounds from seaweed by Auchincloss
in U.S. Pat. No. 6,346,275; herbal teas extracted from leaves,
stems, roots or alder and mountain ash trees by Nam in U.S. Pat.
No. 5,968,520; herbal or vegetable extracts containing naturally
occurring daidzin and diadzein by Duthinh in U.S. Pat. No.
5,547,671 and Capsicum pepper and bark or wood of the poplar tree
by Fontaine et al. in U.S. Pat. No. 4,931,277.
[0015] The plethora of hangover remedies and the broad range of
anti-intoxication compositions are indicative of the need to find a
reliable solution to the problem caused by excessive consumption of
alcohol by human beings. The present invention provides an
effective formulation to protect against damage to the body caused
by excessive alcohol intake.
[0016] In U.S. Pat. Nos. 5,989,595 and 6,242,011 B1 to Cummins, an
acidic composition of matter is disclosed that is useful for
destroying microorganisms that spoil food, such as fish. The
composition of matter, patented by Cummins, is also useful for skin
treatment of melanoma and the treatment of other bacteria, and
serves as the precursor for the novel composition and method for
promoting the beneficial metabolism of alcohol in vivo.
SUMMARY OF THE INVENTION
[0017] The first objective of the present invention is to provide
an alcohol hangover remedy.
[0018] The second objective of the present invention is to provide
an ingestible substance that facilitates metabolic conversion of
alcohol to amino acids.
[0019] The third objective of the present invention is to provide a
composition of matter that ameliorates certain negative effects of
excess alcohol consumption.
[0020] The fourth objective of the present invention is to provide
an easy to take dosage that changes bodily alcoholic content into a
harmless, perhaps even beneficial, amino acid.
[0021] The fifth objective of the present invention is to provide a
composition of matter that reduces the strain on the human liver
when metabolizing an excessive amount of alcohol.
[0022] The sixth objective of the present invention is to increase
the alcohol degradation capacity of an individual.
[0023] A preferred anti-intoxication composition is made by
combining sulfuric acid of approximately 94% purity to
approximately 99.9% purity in a 1 to 2 volume ratio with distilled
water and ammonium sulfate in a ratio of 2.77 pounds of ammonium
sulfate per gallon of distilled water to provide a first mixture,
then combining the first mixture in a pressurized vessel at a
pressure that is above atmospheric pressure and heating the mixture
at a temperature in a range between approximately 200 degrees
Fahrenheit and approximately 1200 degrees Fahrenheit, for at least
30 minutes. The first mixture is then cooled and a stabilizer is
added. The stabilizer is a portion of the first mixture and is 10
weight percent of the total weight of the first mixture. The first
mixture and stabilizer form the second mixture. A compound
containing metallic ions to is added to the second mixture to form
a third mixture. The third mixture is diluted with water prior to
adding sweeteners, flavoring agents and food additives to provide a
composition that converts ethanol to amino-ethanoic acid, commonly
known as glycine.
[0024] The preferred metallic ions are copper ions, silver ions,
zinc ions, magnesium ions and mixtures thereof; available from
compounds, such as, but not limited to, copper sulfate, copper
sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate,
magnesium glutamate, magnesium sulfate, silver oxide and silver
sulfate.
[0025] In the process of forming the first mixture, it is preferred
to apply direct current (DC) voltage during the addition of
ammonium sulfate. The DC voltage is in a range from approximately 1
amp to approximately 100 amps, more preferably in a range from
approximately 1 amp to approximately 5 amps.
[0026] The sweetener in the anti-intoxication composition can be
xylitol, sorbitol and mixtures thereof. The preferred flavoring
agent is, but is not limited to, ginger and citrus essence.
[0027] The ratio of water used to form a solution of the compound
containing metallic ions to the total weight of the third mixture
is in a range between approximately 2% to approximately 75% by
weight.
[0028] The preferred food additive is a food grade citric acid,
ascorbic acid, sodium benzoate, potassium benzoate, vitamin B6 and
mixtures thereof.
[0029] The preferred method of making an anti-intoxication
composition that is used to convert ethanol to an amino acid in the
human body, includes adding sulfuric acid of approximately 94
percent purity to a first container; heating distilled water in a
ratio of twice the volume of the sulfuric acid in a separate
container to at least 1400 F; mixing ammonium sulfate in the heated
water in a ratio of 2.77 pounds per gallon of water to form a first
mixture; simultaneously combining the mixture of sulfuric acid,
heated distilled water, and ammonium sulfate (mixture I) in a
separate pressurized vessel by injection; heating the pressurized
mixture to a temperature in a range between approximately
200.degree. F. and approximately 1200.degree. F. for approximately
30 minutes to form a second mixture; cooling mixture (II) and
adding a stabilizer portion of the first mixture to the cooled
mixture, wherein the stabilizer comprises approximately 10 weight
percent of the total weight of the second mixture; adding a
compound containing metallic ions to mixture II to form a third
mixture having a stable suspension of metallic ions; diluting the
third mixture with water; adding at least one of a sweetener, a
flavoring agent and a food additive to form a refreshing liquid;
and administering an effective amount of the refreshing liquid to
counteract the intoxicating effects of alcohol consumption in a
human being.
[0030] The preferred metallic ions are copper ions, silver ions,
zinc ions, magnesium ions and mixtures thereof available from
compounds including, but not limited to, copper sulfate, copper
sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate,
magnesium glutamate, magnesium sulfate, silver oxide and silver
sulfate.
[0031] The preferred sweetener is xylitol, sorbitol and mixtures
thereof. The preferred flavoring agent is ginger and citrus
essence.
[0032] The ratio of water used to form a solution of the compound
containing metallic ions to the total weight of the third mixture
is in a range between approximately 2% to approximately 75% by
weight.
[0033] The preferred food additives are citric acid, ascorbic acid,
sodium benzoate, potassium benzoate, vitamin B6 and mixtures
thereof.
[0034] The present invention provides an anti-intoxication
composition comprising metallic salts, sulfuric acid, ammonium
sulfate, a sweetener, flavoring agents, food additives and water
wherein a refreshing liquid, paste, gel or capsule is formed that
facilitates the metabolism of ethanol to an amino acid, namely,
amino-ethanoic acid, commonly known as, glycine. The ethanol can be
in a pure form or as found in wine, beer or hard liquor.
[0035] Further objects and advantages of this invention will be
apparent from the following detailed description of a presently
preferred embodiment, which is illustrated schematically in the
accompanying drawings.
BRIEF DESCRIPTION OF THE FIGURES
[0036] FIG. 1 is a graph showing the effect of PHB0020 on
pathogenic and spoilage bacterial isolates exposed for 2
minutes.
[0037] FIG. 2 is a graph showing the logarithm of reductions in
bacterial colony levels.
[0038] FIG. 3 shows the range alcohol intoxication symptoms as
defined by blood alcohol concentration (BAC).
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0039] Before explaining the disclosed embodiment of the present
invention in detail, it is to be understood that the invention is
not limited in its application to the details of the particular
arrangement shown since the invention is capable of other
embodiments. Also, the terminology used herein is for the purpose
of description and not of limitation. It would be useful to discuss
the meanings of some words used herein and their applications
before discussing the composition of matter and method of using and
making the same: PHB0020--Copper sulfate pentahydrate and/or other
forms of copper ions, and silver sulfate and/or other forms of
silver ions added to pHarlo for the antimicrobial, anti-bacterial
additive of the present invention.
[0040] pHarlo--composition of matter claimed in U.S. Pat. Nos.
5,989,595 and 6,242,001 B1 to Cummins and incorporated herein by
reference and more completely described below.
[0041] Salmonella--Salmonella typhimurium, a pathogen
[0042] Listeria--Listeria monocytogenes, a pathogen
[0043] Staph--Staphylococcus aureus, a pathogen
[0044] E-coli--Escherichia coli, indicator bacteria
[0045] Pseudomonas--Pseudomonas fluorescens, spoilage bacteria
[0046] Shewanella--Shewanella putrefaciens, spoilage bacteria
[0047] BAC--stands for Blood Alcohol Concentration and is used to
assess degree of intoxication. BAC is defined as grams of alcohol
per deciliter of blood.
[0048] The acidic composition of matter and method of making are
similar to that described in U.S. Pat. Nos. 5,989,595 and 6,242,011
B1 to Cummins and are incorporated herein by reference.
[0049] First, a pressurized vessel is selected that includes a
cooling jacket and no electrode attachments; however, the preferred
pressurized vessel is fitted with two electrodes, a cathode and
anode, to provide a direct current (DC) voltage one (1) foot above
the bottom of the container. The electrodes are spaced
approximately three (3) feet apart.
[0050] The processing steps of the present invention comprise
combining sulfuric acid with purity in a range from approximately
94% to approximately 99.9%, in a 1 to 2 volume ratio with distilled
water and ammonium sulfate in a ratio of 2.77 pounds of ammonium
sulfate per gallon of distilled water to provide mixture (I). The
mixture (1) is combined in a pressurized vessel having preferably
two strategically placed electrodes, a cathode and anode. During
the addition of ammonium sulfate, a direct current (DC) voltage is
applied to the mixture. The voltage is applied in a range from
approximately one (1) amp to approximately 100 amps, preferably
between approximately 1 amp and approximately 5 amps. The mixture
is then heated under pressure in a range of from approximately 1
pound per square inch (psi) to approximately 15 psi above
atmospheric pressure. Heating of the mixture is in a range of from
approximately 200.degree. Fahrenheit (F.) to approximately
1200.degree. F., preferably from approximately 800.degree. F. to
approximately 900.degree. F. for approximately 30 minutes. With the
application of heat and pressure as specified above, it is
understood by persons skilled in the art, that a judicious
selection of temperature, time and pressure is required and should
be adjusted to maintain a safe chemical reaction.
[0051] After cooling the mixture, a stabilizer is added. The
stabilizer is a portion of mixture (I) prior to heating in the
pressure vessel. The quantity of stabilizer used is approximately
10 weight percent of the total weight of mixture (1). The resulting
acidic composition is useful for destroying microorganisms, having
a pH of negative 3 (-3). The inventive step of the present
invention requires the addition of compounds containing metallic
ions for the extensive antimicrobial properties discussed herein.
The following physical and chemical properties are observed when
undiluted.
[0052] pH=-3 which was determined by a non acidified hydrogen
proton count with the data corrected for any electrode type errors,
and was performed by EFE&H & Associates, an EPA
(Environmental Protection Agency) approved laboratory in Pearland,
Tex.
[0053] stability of metallic ions in solution: from approximately 0
pH up to approximately 9 pH
[0054] stability of metallic ions with temperature: from
approximately 32.degree. F. to the point of vaporization or
approximately 212.degree. F.
[0055] Various other compounds with metallic ions may be
substituted for copper sulfate pentahydrate. The following metal
salts are suitable substitutes:
[0056] Copper sulfate, copper glutamate, zinc oxide, zinc
glutamate, magnesium glutamate, magnesium sulfate, silver sulfate,
silver oxide, and combinations thereof.
[0057] Referring now to the composition of pHarlo Blue 0020,
hereinafter referred to as PHB0020, it is an antimicrobial,
anti-bacterial agent, which has a formulation that is generally
recognized as safe (GRAS) by the US Food and Drug Administration.
The composition is listed below:
1 Ingredient Percentage Copper Sulfate 16.4 Pentahydrate Sulfuric
Acid 9.9 (processing aid) Ammonium 2.2 sulfate Distilled water
71.5
[0058] The ingredients form a concentrate, which is combined in
small amounts of less than 0.10 milliliters (ml) with 1 gallon of
water to make PHB00200.
[0059] Example 1, Table I, FIG. 1, and FIG. 2 provide greater
detail on the use and effectiveness of PHB0020 as an antimicrobial
agent.
EXAMPLE 1
[0060] In processing plants for poultry and animal products, it is
customary to use various water treatment processes, such as a
scalding tank, spray bath, final rinse and chill water tank. The
scalding tank is used to dip poultry prior to the removal of
feathers; other animals are dipped to remove the outer coating of
fur or hair. The scalding process permits cross contamination and
spread of pathogens. It is important for the safety of the human
food supply to provide an additive that can be used in water
treatments to inhibit the growth and spread of pathogens and
deleterious bacteria. The ideal additive would not evaporate at
boiling point temperatures, would not be destroyed by high
temperatures and would not be bound by organic material, such as
blood and feces and rendered useless.
[0061] The effect of PHB0020 on pathogenic, indicator, and spoilage
populations of bacteria associated with broiler chicken carcasses
in a poultry scald water application is determined in one
embodiment of the present invention.
[0062] First, scalder water was collected from the overflow or
entrance end of a commercial poultry scalder. The water is
sterilized or autoclaved to eliminate all populations of bacteria
and bacterial spores to avoid interference during the study. The
autoclaved scalder water is evaluated chemically and compared to
raw scalder water to ensure that the organic material demand in raw
and autoclaved scalder water is similar.
[0063] Next, sets of test tubes are prepared by adding 9
milliliters (ml) of sterilized scalder water to sterile polystyrene
test tubes. One set is prepared as controls by adding 9 ml of
sterilized scalder water to tubes. One set is prepared by adding 9
ml of sterilized scalder water and PHB0020 (the disinfectant) until
the pH of 2.2 is achieved.
[0064] Each bacterium is exposed, one at a time, to the sterilized
scalder water with PHB0020 sanitizer for approximately 2 minutes at
approximately 130.degree. F. (55.degree. C.) to mimic scalding.
[0065] After the exposure period, one ml of the suspension was
enumerated using the aerobic plate count method by pour plating and
incubating at approximately 95.degree. F. (35.degree. C.) for 48
hours.
[0066] Table I below records microbial growth results in a scalder
water project wherein sterilized water was heated to scalding
temperatures of in a range of from approximately 120.degree. F.
(49.degree. C.) to approximately 140.degree. F. (60.degree. C.),
preferably to a temperature of approximately 130.degree. F.
(55.degree. C.). Various concentrations of PHB0020 are added in a
range between approximately 0.4 parts per million (ppm) to
approximately 0.8 ppm, preferably at approximately 0.6 ppm and
colonies of pathogens, indicator bacteria and spoilage bacteria are
exposed to the treated scalder water.
2TABLE I Scalder Water Project Control Colonies forming Log of
Growth after Exposure Sample No.: Bacteria Units Reduction to
Treated Scalder Water Bacteria: Salmonella typhimurium 1 430
2.633468 negative (no growth) 2 880 2.944483 negative 3 970
2.986772 negative 4 450 2.653213 negative 5 620 2.792392 negative 6
700 2.845098 negative 7 1140 3.056905 negative 8 620 2.792392
negative 9 580 2.763428 negative Bacteria: Staphylococcus aureus 1
530 2.724276 negative (no growth) 2 550 2.740363 one (1) colony
growing 3 580 2.763428 negative 4 500 2.698970 negative 5 540
2.732394 negative 6 420 2.623249 negative 7 530 2.724276 negative 8
480 2.681241 one (1) colony growing 9 470 2.672098 negative
Bacteria: Pseudomonas fluorescens 1 540 2.73234 negative 2 880
2.944483 negative 3 790 2.897627 negative 4 620 2.792392 negative 5
1120 3.049218 negative 6 790 2.897627 one (1) colony growing 7 5200
3.716003 negative 8 1360 3.133539 negative 9 1040 3.017033 negative
Bacteria: Listeria monocytogenes 1 1720 3.235528 five (5) colonies
growing 2 1840 3.264818 six (6) colonies growing 3 1440 3.158362
negative (no growth) 4 1820 3.260071 five (5) colonies growing 5
1440 3.158362 one (1) colony growing 6 1880 3.274158 negative 7
1720 3.235528 negative 8 1720 3.235528 negative 9 1740 3.240549
negative Bacteria: Shewanella putrefaciens 1 50 1.698970 negative
(no growth) 2 50 1.698970 negative 3 60 1.778151 negative 4 20
1.301030 negative 5 50 1.698970 negative 6 70 1.845098 negative 7
80 1.903090 negative 8 20 1.301030 negative 9 30 1.477121 negative
Bacteria: Escherichia coli 1 15100000 7.178977 460 colonies growing
2 12900000 7.110590 negative (no growth) 3 13300000 7.123852 32
colonies growing 4 12200000 7.086360 1170 colonies growing 5
13400000 7.127105 4700 colonies growing 6 12200000 7.086360 57
colonies growing 7 14200000 7.152288 900 colonies growing 8
13600000 7.133539 410 colonies growing 9 7600000 6.880814 37
colonies growing
[0067] Referring now to FIG. 1, the graph shows the effect of
PHB0020 on pathogenic and spoilage bacteria identified in the table
above. The graph is divided in two sections, on the left is the
control showing the logarithm of colony forming units for each
bacterium and on the right is the graph of colony forming units
after each bacterium is exposed for 2 minutes to scalder water
treated with PHB0020. The graph shows that Listeria, a
gram-positive bacterium, is hard to kill and E coli, a very
prolific bacterium, has the highest reduction after a 2 minute
exposure.
[0068] In FIG. 2, the graph shows the logarithm of the reduction of
bacterial levels for each bacterium. In most cases the log of
colony forming units is less than three, with the most prolific
bacterium, E coli having a log of less than five.
[0069] Thus, PHB0020 functions as an antimicrobial agent,
disinfectant, or sanitizer and is extremely effective for
eliminating populations of pathogenic, indicator and spoilage
bacteria in commercial scalder water under industrial scalding
conditions. PHB0020 is an effective means for controlling bacteria
in scalder water and may be used for controlling
cross-contamination during scalding. Disinfection of poultry
scalder water is crucial because it is the first area within the
plant in which birds are immersed in a common bath wherein bacteria
can be transferred from bird to bird.
[0070] The efficacy of PHB0020 as an antimicrobial agent additive
and active ingredient in an alcohol hangover remedy is described in
greater detail below.
[0071] However, when PHB0020 is used in the following range, the
resulting alcohol hangover treatment is found to be effective,
based on individual metabolic rates.
3 Use Levels in Milligrams per Liter (mg/l) Application for
PHB0020: Range Target Alcohol Hangover Remedy 0.5 to 5.50 mg/l 1.2
mg/l
EXAMPLE 2
Preparation of Hangover Remedy Drink
[0072] A mixture of the composition of the present invention having
approximately 1.2 mg/l of PHB0020 was prepared at room temperature;
using the formulation in Table II below. It is understood by
persons skilled in the art that variations in the amount of each
ingredient are within the scope of the present invention. Thus, a
reasonable range of ingredients, within .+-.5% of the stated value,
can be used to adjust taste and desired effectiveness. The PHB0020
ingredient is used in a range of 0.5 mg/l to 5.50 mg/l.
4TABLE II Hangover Remedy Drink Ingredient Percentage PHB0020 0.120
Citric Acid 0.065 Ascorbic Acid 0.100 Sodium benzoate 0.280
Potassium 0.016 benzoate Ginger 0.400 Xylitol 18.420 Vitamin
B.sub.6 0.098 Polyglycol 0.338 Sorbitol 0.650 Deionized Water
79.513 Total 100.000
[0073] The composition of the present invention is prepared by
first mixing PHB0020 which contains metallic ions with deionized
water and then adding in sequence the edible inorganic acids:
citric acid and ascorbic acid; the alkali-metal benzoate compounds:
sodium benzoate and potassium benzoate; ginger; xylitol; and
Vitamin B6. The ingredients are mixed in the percentages given in
Table II above. The mixture is thoroughly stirred until the
metallic ions in the PHB0020 starting material are completely
blended and uniformly suspended. The liquid mixture can be used as
a refreshing drink or concentrated and used as a paste, gel, or
capsule that is diluted by fluids in the stomach cavity.
[0074] Below is a brief explanation of alcohol metabolism in vivo
to provide a clearer understanding of the present invention. The
metabolism of alcohol takes place in both the stomach cavity and in
the liver. When an alcoholic beverage is swallowed, it passes
through the stomach into the small intestine where the ethanol is
rapidly absorbed and distributed throughout the body. The ethanol
enters body tissues in proportion to the body's water content.
Therefore, more ethanol is found in the blood and the brain than in
muscle or fat tissue. The ethanol is greatly diluted by body
fluids. For example, a 1-ounce shot of 100-proof whiskey, which
contains 0.5 fluid ounces of ethanol (approximately 15 milliliters
(ml), is diluted 5000-fold in a 150 pound human, producing a 0.02%
blood alcohol concentration (BAC).
[0075] Ethanol is toxic, and the body begins to dispose of it
immediately upon its consumption. Over 90% of it is processed by
the liver. In the liver, the alcohol dehydrogenase (ADH) enzyme
converts ethanol into acetaldehyde, which is itself toxic.
Acetaldehyde is then destroyed by the ADH enzyme, which converts
acetaldehyde to acetate ions. When ethanol is converted to
acetaldehyde and acetaldehyde is converted to acetate ions, excess
hydrogen atoms are released and immediately picked up by another
biologically important compound in the liver, nicotinamide-adenine
dinucleotide (NAD) whose function is to carry hydrogen atoms. NAD
is converted to NADH. NADH must be recycled to NAD for the disposal
of ethanol to continue. If the amount of ethanol consumed is not
great, the recycling can keep up with the disposal of ethanol.
Disposal of ethanol occurs in both the stomach and the liver. In
the stomach, the acetate is broken down into water and carbon
dioxide, both of which are secreted. In the liver, the acetate is
converted to energy by way of the citric acid cycle and into fat
through fatty acid synthesis. The composition of the present
invention increases the disposal of alcohol in the stomach; thus,
reducing the strain on the human liver when metabolizing an
excessive amount of alcohol.
[0076] Until a recent focus on substances to expedite in vivo
alcohol degradation, only time could sober up a person--not black
coffee, cold showers, exercise, or any other common remedies.
Alcohol leaves the body of virtually everyone at a constant rate of
about 0.015 percent of blood alcohol content (BAC) per hour. Thus,
a person with a BAC of 0.015 would be completely sober in an hour,
while a person with a BAC of ten times that (0.15) would require 10
hours to become completely sober. This is true regardless of sex,
age, weight and similar factors. The quantity of alcohol that needs
to be consumed to reach a specific BAC level does depend on a
person's weight and the speed of consumption. For example, if a
person weighing 150 pounds consumes a fifth gallon of 100-proof
whiskey within 10 minutes, the blood alcohol level could reach 0.5%
and lead to death.
[0077] The toxicity of alcohol is clearly evident when the
consumption of ethanol far exceeds the body's disposal
capacity.
EXAMPLE 3
Recovery of Pure Ethanol
[0078] Five samples of 100% pure ethanol, 100 milliliters (ml) in
each sample, were measured into a glass beaker. A precursor of the
anti-intoxication composition of the present invention was prepared
with concentrations of PHB0020 in a range from 0.01 mg/l to 0.05
mg/l. The results are shown in Table III below. Readings of the
percent recovery were made after initial contact of the ethanol
sample with the anti-intoxication composition of the present
invention.
5TABLE III Pure Ethanol Precursor Anti-intoxication Composition %
Recovery of Ethanol 0.5% solution 98.6 (.001 mg/l PHB0020) 1.0%
solution 95.4 (.002 mg/l PHB0020) 2.0% solution 96.2 (.003 mg/l
PHB0020) 4.0% solution 94.6 (.004 mg/l PHB0020) 10.0% solution 85.5
(.005 mg/l PHB0020)
[0079] When a 10% solution of the precursor anti-intoxication
composition of the present invention with 0.005 mg/l of PHB0020 is
used, the least amount of ethanol is recovered. This led to the
formulation of the anti-intoxication composition of the present
invention, namely, more than a 100-fold increase in the milligrams
per liter (mg/1) of PHB0020. Thus, the PHB0020 ingredient is
preferably used in a range of approximately 0.5 mg/l to
approximately 5.50 mg/l in the anti-intoxication composition of the
present invention.
[0080] The recovered products in Example 3 are ethanol and
amino-ethanoic acid, commonly known as, glycine, a non-essential
amino acid.
[0081] The series of tests on pure ethanol confirmed the conversion
of ethanol to an amino acid; the predominant amino acid conversion
product is a carboxylic acid namely, amino ethanoic acid, as shown
in Equation (1) below: 1 C 2 H 5 OH + PHB0020 ( ammonium sulfate )
( sulfuric acid ) ( metallic ions ) = H 2 NCH 2 COOH + H 2 1 )
[0082] One of the hydrogen atoms of the second carbon atom is
substituted with an amino group (NH.sub.2) in the presence of the
PHB0020 mixture, which includes a processed mixture of metallic
salts, sulfuric acid, and transition metal sulfates. The primary
reaction product is H.sub.2NCH.sub.2COOH; the simplest amino
ethanoic acid or "glycine."
[0083] Glycine is one of the major inhibitory neurotransmitters in
the brain. Glycine helps build up glycogen levels in the liver
helps make DNA, skin proteins, collagen and phospholipids, which
make cell membranes. Glycine also participates in the major energy
producing biochemical reaction in the body. Thus, the conversion of
alcohol to glycine has potentially significant health benefits.
EXAMPLE 4
Beer and Wine
[0084] One serving of beer (12 fluid ounces (fl oz), one serving of
Chardonnay (5 fl oz) and one serving of Cabernet Sauvignon (5 fl
oz) were mixed with varying quantities of the anti-intoxication
composition of the present invention containing 10.0% PHB0020. The
servings were then analyzed for the quantity of ethanol before and
after the addition of the anti-intoxication composition of the
present invention. The results are shown in Table IV below.
6TABLE IV Beer and Wine Hangover Hangover No Drink Drink Alcoholic
Treatment 25 ml 50 ml Beverage Quantity % Ethanol Beer 12 fl oz
4.46 4.01 4.00 Chardonnay 5 fl oz 9.50 9.18 8.17 Cabernet 5 fl oz
10.60 9.35 9.20 Sauvignon
[0085] The 50 ml addition of anti-intoxication composition of the
present invention to the beer and wine samples resulted in the
greater reduction in ethanol content on contact.
EXAMPLE 5
Human Study
[0086] Twenty individuals voluntarily agreed to participate in
testing the anti-intoxication composition of the present invention
before and after consuming alcoholic beverages. Ten individuals
were given 50 ml of the anti-intoxication composition of the
present invention before consuming 1 or 2 alcoholic drinks and did
not begin to demonstrate certain and typical early manifestations
of the effects of the alcohol, such as that of a person with a 0.05
BAC described in FIG. 3. Ten individuals were given 1 or 2
alcoholic drinks and began to demonstrate certain and typical early
manifestations of the effects of the alcohol as described in FIG. 3
with a BAC between 0.05 and 0.10. The ten who were showing signs of
inebriation, were given 50 ml of the anti-intoxication composition
of the present invention and within approximately 30 to
approximately 40 minutes were not exhibiting any of the typical and
usual manifestations of the effects of alcohol.
[0087] The novel composition of the present invention is effective
in preventing intoxication and offsetting the toxic effects of
alcohol on those occasions when there is liberal indulgence in
alcoholic drinks, beyond just a one or two drink limit.
[0088] While the invention has been described, disclosed,
illustrated and shown in various terms of certain embodiments or
modifications which it has presumed in practice, the scope of the
invention is not intended to be, nor should it be deemed to be,
limited thereby and such other modifications or embodiments as may
be suggested by the teachings herein are particularly reserved
especially as they fall within the breadth and scope of the claims
here appended.
* * * * *