Related Experiment Video
Updated: Aug 15, 2026
07:31
Murine Drinking Models in the Development of Pharmacotherapies for Alcoholism: Drinking in the Dark and Two-bottle Choice
Published on: January 7, 2019
Beverage alcohol spending in Singapore: a potential development constraint?
1Department of Economics, California State University, Sacramento 95819.
The International Journal of the Addictions
|August 1, 1989
Summary
Singapore is identified as a low-level alcohol consumption country. However, rising consumer spending on alcohol may challenge economic development due to labor shortages and the need for skilled workers.
Area of Science:
- Public Health
- Health Economics
- Sociology
Background:
- Singapore is characterized as a low-level alcohol consumption nation by World Health Organization studies.
- While not rapidly increasing, beverage alcohol consumption in Singapore has seen a rise.
Purpose of the Study:
- To examine the trend of consumer spending on beverage alcohol in Singapore.
- To assess the potential impact of increasing alcohol spending on Singapore's economic development, considering labor market dynamics.
Main Methods:
- Analysis of consumer spending data on beverage alcohol in Singapore from 1978 to 1986.
- Contextualization of alcohol spending trends within Singapore's economic development strategy and labor shortage concerns.
Main Results:
- Consumer spending on beverage alcohol in Singapore showed an upward trend between 1978 and 1986.
- This rise in spending, though not alarming, is presented as a potential challenge to economic development.
Conclusions:
- Sustained economic growth in Singapore may be threatened by increasing alcohol expenditure.
- The government should monitor alcohol spending similarly to tobacco and narcotics consumption to safeguard the workforce and development goals.
More Related Videos
Related Concept Videos
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Biofuels
The microbial conversion of organic matter into biofuels holds potential as a renewable energy source. Among biofuel sources, microalgae are recognized as a highly efficient and adaptable feedstock for biodiesel production, owing to their rapid biomass accumulation, elevated lipid productivity, and capacity to proliferate in diverse aquatic systems, including freshwater, marine, and wastewater habitats. Unlike terrestrial crops, microalgae do not compete for land and can achieve significantly...