Jack Graham Ratioanle

7/28/2019 Jack Graham Ratioanle

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DRINK DRIVINGJack Graham

z3420106


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Design statement

...To reduce the number of drink driving

related incidents through the design of beer

and alcohol related packaging....


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Table of contentsIssue

Statistics

Competitors

Concepts

Materials

Labelling

Drawings

Manufacturing

1

3-5

7-10

11-22

23-26

27-32

33-36

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What is the issue?

How will I fx it?

Drink driving

By limiting each serve

of alcohol regardless ofthe alcohol content to 1standard drink per bottle. Inorder to make it easier and

less confusing to count drinks.As well as limiting the amounta person can drink in one

bottle.

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one drink beer

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Statistics

Drink driving is a factor in about 18 per cent of all fatalcrashes in NSW.

The gure is even higher (27 per cent) in country areas. Infact,70 per cent of all fatal drink drive crashes happen in thecountry.

The majority (90 per cent) of drink drivers in fatal crashesare men.

One third of all drink drivers in fatal crashes are aged 17-24 years

One quarter of all drink drivers in fatal crashes are aged30-39 years.

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Statistics

30 per cent of all fatal drink drive crashes occurbetween 9 pm and 3 am on Thursday, Friday andSaturday nights.Alcohol belongs to the class of drugs

called depressants. These do not necessarily make youfeel depressed,but slow down the central nervous system including thetransmission of messages to and from the brain.

Random breath testing (RBT) has been shown to beeffective in several countries,including Australia, in reducing road crashes, injuries andfatalities.But I persoanly think that the damage that is allready donecan be limited.

ignition interlock devices are a good idea, but again theyare only affective once the person is intoxicated.

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Statistics Reference

http://www.drinkwise.org.au/you-alcohol/alcohol-facts/drink-driving/

http://www.rta.nsw.gov.au/roadsafety/alcoholdrugs/drinkdriving/index.html

http://www.thedefenders.com.au/articles/drink-driving-statistics/

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Competitor 1

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Competitor 2

8


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Competitor 3

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Competitor 4

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Concept 1

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Concept 2

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Concept 3

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Concept 4

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Concept 5

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Concept 6

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Concept 7

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Concept 8

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Concept 9

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Concept 10

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Concept 11

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Concept 12-13-14

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Materials used

tetra pakAdvantages.

Tetra pak packaging can be placed without re geration.

Tetra pak is sterilized packaging and sealed so nothing can get inor out.

They can come in a variety of shapes and sizes.

can withstand more force than glass

Transport Ef cient Tetra-Pak is transport ef cient, both before and

after lling. They are lightweight and space ef cient, meaning fewertrucks on the road, and less carbon emissions

Disadvantages

Can be fully recycled but not easily. The process involvesseparating the plastic and aluminium and turning them into bres

does involve the use ofplastics and aluminium.

Is not the best storage device for carbonated beverages.

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Materials used

CardboardAdvantages.

As packaging, cardboard protects items being shipped or moved.

Cardboard is cheap to produce, and is usually made from recycledmaterials. Cardboard can be sealed rmly as a package in anumber of different ways using glues, fastneners, staples, highly andeasily recycable in most areas

Disadvantages

Cardboard is relatively weakand will fold or tear easily. Cardboardis not weatherproof. Water and other liquids will saturate and furtherweaken cardboard products. Liquid can also seep through acardboard box and damage its contents, Under extreme pressureor on stacking,Cardboard Boxes may get deformed.

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100% recycled paper labeling.

Recyled Glass

STEEL bottle caps : Magnetic

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Labelling used.

1. Health warning labels should be mandatory on all alcoholproducts and product packaging sold in Australia.

2. Health warning labels should comprise both text and a pictorial

symbol.3. There should be at least ve different health warning messages.30One of the health warning messages must relate to the risks ofdrinking alcohol during pregnancy.

4. Health warning messages should be rotated to ensure evendistribution of health warning messages across all alcohol productsso that

consumers are exposed to the full variety of health warnings.315. The health warning labels should be revised and refreshed on aregular basis in order to reduce habituation to the messages and toaccommodate any new evidence regarding alcohol-related harmwhich may emerge.32 In the rst instance, we propose that the labelsare reviewed at the end of the rst year of implementation. Followinginitial evaluations, we propose that the labels are revised andrefreshed at least every three years.33

6. Health warning labels should also be applied to: all promotionalmaterials relating to alcohol products; an all alcohol productadvertisements displayed on television, the internet and other formsof media. The health warning messagesshould be the same as those used on alcohol product containersand the same rotation and revision requirements should be applied.

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Labelling requirements

General information requirements (Standards 1.2.1 -

1.2.10)

Alcoholic beverages and foods containing alcohol must be clearly

labelled in English with the following

The name of the beverage or food

Lot identication

The name and business address in New Zealand or Australia of the supplierAn ingredient list

A date mark - if the beverage has a shelf life of less than two years

Directions for use and storage - if not having them will raise health and safety issues

A Nutrition Information Panel *

The percentage of characterising ingredients (Percentage Labelling) *

Warning and advisory statements and/or declarations of certain substances with

the potential to cause adverse reactions may be required* Alcoholic beverages do not require a Nutrition Information Panel, or Percentage

Labelling. Beer, Fruit Wine, Wine, and Spirits (as dened below) are also exempt

from ingredient listing.

For basic guidance on general food labelling requirements outlined above

refer to the NZFSA fact sheet Whats on a Food Label? General Food Labelling

Requirements under the Food Standards Code

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Specifc Compositional and

Labelling Requirements for Beer, Fruit

Wine, Wine, and Spirits

The Food Standards Code denes beer as the product,

characterised by the presence of hops or preparations of

hops, prepared by the yeast fermentation of an aqueousextract of malted or unmalted cereals, or both.

A reference to beer includes a reference to ale, lager,

pilsner, porter and stout

The following products can be added to beer during

production:

Cereal products or other sources of carbohydrateSugars

Salt

Herbs and spices

Specied additives

Specied processing aidsLabelling of beer must be accurate to within 0.3% alcohol by

volume (Standard 2.7.1)

http://www.foodsmart.govt.nz/elibrary/what_food_label.htm

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MIDSTRENGTH

ONEBOTTLEIS1STANDARDDRINK

270ml 4.9% alc/vol

375ml 3.5% alc/volFULLSTRENGTH

435ml 2.7% alc/vol

LIGHTSTRENGTH

ONEBOTTLEIS1STANDARDDRINK

front label for mid front label for light

front label for full Rear label for mid

Rear label for LightRear label for full

Final label

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Final Label

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Light beer bottle

25MM

60MM

TOP

BASE

SIDE

170MM

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Mid beer bottle

25MM

60M

M

TOP

BASE

SIDE

130.5

MM

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Full beer bottle

25MM

60

MM

TOP

BASE

SIDE

100MM

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Full beer bottle

Mid beer bottle

Light beer bottle

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Manufactuing

Press-and-blow formation takes place in an individual

section machine, (IS) machines have between ve and

20 sections, all identical, which can each carry out

the glass-container forming process simultaneously and

completely. The result is that ve to 20 containers can

be produced with one machine at the same time.

When the molten glass reaches between 1050 and

1200 degrees Celsius it is said to be in its plastic stage,

and it is during this phase that press-and-blow formationbegins. A blade is used to cut and shape the glass into

a cylindrical shape, called a gob. The cut gob falls,

to reach the moulds. A metal plunger presses the gob

into the blank mold, where it assumes the moulds shape

it is then moved into a nal mold, where it is blown intothe mould to assume its nal dimensions. This process is

typically used for wide-mouthed glass containers, but

can also be used to manufacture thin-necked bottles.

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Bottling lines are production lines that ll beer into

bottles on a large scale.

This typically involves drawing beer from a holding tankand lling it into bottles in a lling machine (ller), which

are then capped, labeled and packed into cases or

cartons. Many smaller breweries send their bulk beer to

large facilities for contract bottling - though some will

bottle by hand.

http://www.beer-club.info/beer-bottles/glass-beer-bottle-styles.html

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Jack Graham Ratioanle

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