A group of 22 volunteers who smoked daily more than 20 'high' nicotine (0.8 to I.I mg) Canadian cigarettes were switched to lower yield brands in two stages over an eight-week period. The control group (six subjects) switched brands with nicotine yields within ± O.I mg of their usual brand while the treatment group smoked reduced yield brands (first stage, 33% reduction; second stage 61% reduction).Overall averages for levels of blood carboxyhemoglobin, plasma thiocyanate and serum cotinine were found to change significantly from week to week but there was no discernible difference between the treatment and the control group in week to week pattern. Although the majority of smokers in this study did not increase their exposure to cigarette smoke by smoking low yield cigarettes, it can not be said that the switch resulted in 'safer' smoking.

Mead is one of the oldest fermented beverages known to man. This beverage is the result of the fermentation of aqueous solution of honey, normally carried out by the yeast Saccharomyces cerevisiae. In order to verify the changes in the physical-chemical characteristics in the concentration of volatile compounds and in color, the beverage was submitted to aging for a period of hundred days in three different types of wood, Jatobá, Jequetibá and European Oak. After aging, color, chemical composition and quantification of volatile compounds analyzes were performed. The results showed that after the aging, the mead had a significant difference in the color parameters L*, a* and b* according to the wood used. The values of volatile acidity, dry extract and alcohol content are in agreement with the established by Administrative Rule 64/2008 of MAPA, while the values of total acidity are not within the established, however these values are below the specified ones. Two volatile classes were quantified, alcohols and esters, and 3-methyl-1-butanol was the alcohol with the highest concentration, whereas for the ester's ethyl acetate was the most present in the samples.

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