The professor has developed a drunken drink, so let's drive
Recently, a professor has developed a "drunken wine". The alcohol of this wine passes through the intestines and is not drunk after drinking it. Wang Lihua, an associate professor at the School of Chemistry and Materials of Central South University for Nationalities, has developed a "drunken wine". Yesterday, a reporter from Chutian Metropolis Daily came to his laboratory to find out.
Wang Lihua introduced that after being drunk, ethanol enters the bloodstream and circulates throughout the body, thus affecting the consciousness of the brain. Driving at this time poses a risk of drunk driving. Wang Lihua's "not drunk" developed controls the time and amount of ethanol entering the bloodstream. To achieve this goal, Wang Lihua added some specific edible substances to Baijiu. After drinking this "wine", a gel is formed in the stomach, and most of the ethanol is fixed, thereby reducing the amount of ethanol entering the bloodstream. "After testing, only one person achieved drunk driving after drinking'not drunk 'within 1.5 hours of drinking 100ml."
In the laboratory, Mr. Wang has replicated the process. In a basin of artificial gastric juice, ordinary Baijiu mixed with substances such as food-grade sodium alginate is poured. After stirring, a stable gel layer can be observed at the interface between the wine and the gastric juice. "Sodium alginate meets the acid in the gastric juice and forms a jelly, which encapsulates the ethanol in it." After drinking "not drunk wine", it will eventually be degraded by microorganisms in the digestive tract or excreted directly into the large intestine, Mr. Wang said.
Solved the problem of not getting drunk, but is "not drunk" delicious? "'Not drunk' retains the smell and taste of the wine." Li Yachao, a senior and member of the wine tasting team, told reporters that the only drawback of the sample wine is that the entrance is sticky. At present, Wang Lihua has applied for a patent for his "not drunk wine".
