In a large meta-analysis of randomized controlled trials in emergency care settings, there was evidence for very small effects of brief interventions on alcohol consumption reductions. More intensive interventions showed no benefit over shorter approaches. Non-face-to-face interventions appear to be comparably effective, but this finding remains tentative due to the low number of non-face-to-face studies.

Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegarmaking cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.

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In this study, data from thirteen laboratories from around the world are presented for a successful certification of uranium isotope ratios in uranium ore concentrate (UOC) certified reference materials from the National Research Council Canada. Different mass spectrometric measurement principles (including SF‐ICP‐MS, quadruple ICP‐MS, TIMS, MC‐ICP‐MS, SIMS and AMS) and measurement procedures were employed. In general, data from all sources exhibit good consistency with TIMS and MC‐ICP‐MS showing superior performance. The three candidate UOC CRMs (UCLO‐1, UCHI‐1 and UPER‐1) have natural uranium isotope ratios with certified values of 0.5304(7) × 10−4, 0.5475(2) × 10−4 and 0.5361(4) × 10−4 for n(234U)/n(238U) and 0.007 2563(13), 0.007 2563(10) and 0.007 2542(11) for n(235U)/n(238U), respectively, with expanded uncertainty (k = 2) applicable to the last digit of the value given in the parentheses. Information values for n(236U)/n(238U) in these three CRMs, measured by AMS, are also provided: 10 × 10−12, 200 × 10−12 and 22 × 10−12. The uncertainties of the proposed certified values of uranium isotope ratios in UOC CRMs are superior to available reference materials, and the values of n(234U)/n(238U) and n(236U)/n(238U) show significant variation among the three CRMs.