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An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separation mode-ion chromatography (MFS-IC) with conductivity and refractive index detectors to separate key species (glucose, ethanol, and organic acids: pyruvate, citrate, L-malate, and succinate) with ethyl α-D-glucoside and glycerol to understand the fermentation behavior in brewing. Optimal chromatographic resolutions for determining eight different key species in rice wine by the MFS-IC were obtained in 45 min on low-molecular size-exclusion chromatographic separation columns modified with a strong cation-exchanger as the stationary phase with an eluent of L-pyroglutamic acid. Understanding the behavior of analytes in rice wine samples during rice wine fermentation enables the monitoring of the progress of saccharification, glycolysis, ethanol fermentation, and the tricarboxylic acid (TCA) cycle. These results are expected to contribute to understanding fermentation characteristics and implementing newly developed yeast strains in the fermentation field. [ABSTRACT FROM AUTHOR]

The color of emeralds is predominantly influenced by the concentration of Cr3+. However, the evaluation of the trend of green color depth of emeralds, based on the practical single crystal synthesis with several instrumental analysis is not investigated in previous researches. Specifically, if the Cr2O3 content is controlled to be in the range of 0.2–0.4 wt%, then emeralds can be synthesized with the most esthetically pleasing color. Therefore, the effect of Cr2O3 concentration within the aforementioned range on the color of emeralds is studied using powder X‐ray diffractometry, digital microscopy, electron probe microanalysis, and micro‐spectrophotometry to understand how to achieve the most esthetically pleasing color. As a result, detailed behaviors relating to the absorbances, L*, a*, and b* values, and the relationship between the emerald crystal color changes and increases in Cr2O3 concentration are elucidated. Notably, the absorbance, L* and a* values change significantly when the Cr2O3 concentration is low (0.00–0.236 wt%). However, the changes in these values are moderate when the Cr2O3 concentration is higher (0.236–0.504 wt%). [ABSTRACT FROM AUTHOR]