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McDonald’s to Start Using Breathalyzer Tests to Keep Out Drunks

McDonald’s to Start Using Breathalyzer Tests to Keep Out Drunks

A UK McDonald’s is taking steps to keep drunks out of its restaurant


A U.K. McDonald's says it is going to start using tests to keep drunk patrons out of the restaurant.

McDonald’s provides some of the world’s favorite drunk foods, but one U.K. restaurant is doing its best to keep inebriated customers from getting nuggets and will actually be rolling out a breathalyzer in an attempt to keep drunk patrons out.

According to The Mirror, a McDonald’s in Cambridge is open 24 hours on weekends, but will no longer be a respite for late-night pub-crawlers, as the location is preparing to test patrons for inebriation. Anybody who is shown to have a blood alcohol level of twice the legal limit will be refused access to Big Macs and McNuggets. The alcohol-testing kits will also identify patrons who want to have alcohol with their food and bring in soda bottles spiked with liquor.

The effort is allegedly part of a push to combat excessive drinking, but students at the nearby university do not seem to be particularly thrilled by the news.

“This new measure is a flagrant and horrific violation of our human rights,” said Cambridge University freshman Declan Amphlett. “We’ll have to resort to smuggling sandwiches into clubs like a really primary school version of the drugs trade.”

Revisiting the Myth of The 12-Year Old McDonald's Burger That Just Won't Rot (Testing Results!) | The Food Lab

A few weeks back, I started an experiment designed to prove or disprove whether or not the magic, non-decomposing McDonald's hamburgers that have been making their way around the internet are indeed worthy of disgust or even interest.

By way of introduction, allow myself to quote myself. This is from my previous article:

"Back in 2008, Karen Hanrahan, of the blog Best of Mother Earth posted a picture of a hamburger that she uses as a prop for a class she teaches on how to help parents keep their children away from junk food. The hamburger she's been using as a prop is the same plain McDonald's hamburger she's been using for what's now going on 14 years. It looks pretty much identical to how it did the day she bought it, and she's not had to use any means of preservation. The burger travels with her, and sits at room temperature.

"Now Karen is neither the first nor last to document this very same phenomenon. Artist Sally Davies photographs her 137 day-old hamburger every day for her Happy Meal Art Project. Nonna Joann has chosen to store her happy meal for a year on her blog rather than feed it to her kids. Dozens of other examples exist, and most of them come to the same conclusion: McDonald's hamburgers don't rot."

The problem with coming to that conclusion, of course, is that if you are a believer in science (and I certainly hope you are!), in order to make a conclusion, you must first start with a few observable premises as a starting point with which you form a theorem, followed by a reasonably rigorous experiment with controls built in place to verify the validity of that theorem.

Thus far, I haven't located a single source that treats this McDonald's hamburger phenomenon in this fashion. Instead, most rely on speculation, specious reasoning, and downright obtuseness to arrive at the conclusion that a McDonald's burger "is a chemical food[, with] absolutely no nutrition."

As I said before, that kind of conclusion is both sensationalistic and specious, and has no place in any of the respectable academic circles which A Hamburger Today would like to consider itself an upstanding member of.

The Theory Behind the Burger

  1. A plain McDonald's Hamburger, when left out in the open air, does not mold or decompose.
  2. In order for mold to grow, a few things need to be present: mold spores, air, moisture, and a reasonably hospitable climate

Given those two facts, there are a number of theories as to why a McDonald's burger might not rot:

  1. There is some kind of chemical preservative in the beef and/or bun and/or the wrapping that is not found in a normal burger and/or bun that creates an inhospitable environment for mold to grow.
  2. The high salt level of a McDonald's burger is preventing the burger from rotting.
  3. The small size of a McDonald's hamburger is allowing it to dehydrate fast enough that there is not enough moisture present for mold to grow
  4. There are no mold spores present on McDonald's hamburgers, nor in the air in and around where the burgers were stored.
  5. There is no air in the the environment where the McDonald's hamburgers were stored

Of these theories, we can immediately eliminate 5, for reasons too obvious to enumerate. As for number 4, it's probably true that there are no live molds on a hamburger when you first receive it, as they are cooked on an extremely hot griddle from both sides to an internal temperature of at least 165°F—hot enough to destroy any mold. But in the air where they were stored? Most likely there's mold present. There's mold everywhere.

Theory 1 is the one most often concluded in the various blogs out there, but there doesn't seem to be strong evidence one way or the other. If we are to believe packaging and nutrition labeling (and I see no reason not to), there are preservatives in a McDonald's bun, but no more than in your average loaf of bread from the supermarket. A regular loaf of supermarket bread certainly rots, so why not the McD's? Their beef is also (according to them) 100% ground beef, so nothing funny going on there, is there?

In order for any test to be considered valid, you need to include a control. Something in which you already know whether or not the variable being tested is present.

In the case of these burgers, that means testing a McDonald's burger against a burger that is absolutely known not to contain anything but beef. The only way to do this, of course, is to cook it myself from natural beef ground at home.

I decided to design a series of tests in order to ascertain the likeliness of each one of these separate scenarios (with the exception of the no-air theory, which frankly, doesn't hold wind—get it?). Here's what I had in mind:

  • Sample 1: A plain McDonald's hamburger stored on a plate in the open air outside of its wrapper.
  • Sample 2: A plain burger made from home-ground fresh all-natural chuck of the exact dimensions as the McDonald's burger, on a standard store-bought toasted bun.
  • Sample 3: A plain burger with a home-ground patty, but a McDonald's bun.
  • Sample 4: A plain burger with a McDonald's patty on a store-bought bun.*
  • Sample 5: A plain McDonald's burger stored in its original packaging.
  • Sample 6: A plain McDonald's burger made without any salt, stored in the open air.
  • Sample 7: A plain McDonald's Quarter Pounder, stored in the open air.
  • Sample 8: A homemade burger the exact dimension of a McDonald's Quarter Pounder.
  • Sample 9:A plain McDonald's Angus Third Pounder, stored in the open air

*To read about the fascinating manner in which I procured these plain patties, please refer to the original post.

You may notice that my protocols have been slightly expanded since I first laid them out to you a few weeks ago. That's due to several good ideas in the comments section which I incorporated into my testing the day after the initial publication.

Every day, I monitored the progress of the burgers, weighing each one, and carefully checking for spots of mold growth or other indications of decay. The burgers were left in the open air, but handled only with clean kitchen tools or through clean plastic bags (no direct contact with my hands until the last day).

At this point, it's been 25 days, 23 calm, cool, and collected discussions with my wife about whether that smell in the apartment is coming from the burgers or from the dog, and 16 nights spent sleeping on the couch in the aftermath of those calm, cool, and collected discussions. Asides from my mother, my wife is the fiercest discusser I know.

Frankly, I'm glad this damn experiment is over. On to the results.

The Results

Well, well, well. Turns out that not only did the regular McDonald's burgers not rot, but the home-ground burgers did not rot either. Samples one through five had shrunk a bit (especially the beef patties), but they showed no signs of decomposition. What does this mean?

It means that there's nothing that strange about a McDonald's burger not rotting. Any burger of the same shape will act the same way. The real question is, why?

Well, here's another piece of evidence: Burger number 6, made with no salt, did not rot either, indicating that the salt level has nothing to do with it.

And then we get to the burgers that did show some signs of decay.

Take a look at both the homemade and the McDonald's Quarter Pounder patties:

Very interesting indeed. Sure, there's a slight difference in the actual amount of mold grown, and the homemade patty on the right seems to have shrunk more than the actual Quarter Pounder on the left (I blame that mostly on the way the patties were formed), but on the whole, the results are remarkably similar. That a Quarter Pounder grows mold but a regular-sized McDonald's burger doesn't is some pretty strong evidence in support of Theory 3 from above. Because of the larger size of a Quarter Pounder, it simply takes longer to dehydrate, giving mold more of a chance to grow.

We can prove this by examining the weight charts between the regular burger and the Quarter Pounder. Take a look:

This chart represents the amount of weight lost from the burgers through evaporation every day (both starting weights have been normalized to 1). As you can see, by the end of 2 weeks, both the regular burgers and the Quarter Pounders ended up losing about 31% of their total weight and are pretty much stable. They are essentially burger-jerky. A completely dehydrated product that will never rot, as without moisture, nothing can survive.

Now the interesting part of the charts is during the first 4 days. As you can see, the blue line representing the regular burger dips down much more precipitously than the red line representing the Quarter Pounder. In fact, 93% of the moisture loss in a regular burger occurs within the first three days, which means that unless mold gets a chance to grow within that time frame, it's pretty much never going to grow.

The Quarter Pounder, on the other hand, takes a full 7 days to dehydrate to the same degree. It's during this extra three day period that the mold growth began to appear (and of course, once the burger had dehydrated sufficiently, the mold growth stopped—the burger looked the same on day 14 as they did on day 7). For the record, the Angus Third Pounder also showed a similar degree of mold growth in the same time frame.

So Can It Mold?

So we've pretty much cleared up all of the confusion, but a keen scientist will notice that one question remains to be answered. We've proven that neither a McDonald's burger nor a regular home-made burger will rot given certain specific conditions, but are there conditions we can create that will cause it to rot, and more importantly, will the McDonald's burger rot as fast as the homemade burger?

The final two burgers I tested were a McDonald's burger and a regular homemade burger of the same dimensions placed in plastic zipper-lock bags side by side. Hopefully the bag would trap in enough moisture. The question: Would they rot?

Indeed they do. Within a week, both burgers were nearly covered in little white spots of mold, eventually turning into the green and black spotted beast you see above.

The Conclusion

So there we have it! Pretty strong evidence in favor of Theory 3: the burger doesn't rot because it's small size and relatively large surface area help it to lose moisture very fast. Without moisture, there's no mold or bacterial growth. Of course, that the meat is pretty much sterile to begin with due to the high cooking temperature helps things along as well. It's not really surprising. Humans have known about this phenomenon for thousands of years. After all, how do you think beef jerky is made?

Now don't get me wrong—I don't have a dog in this fight either way. I really couldn't care less whether or not the McDonald's burger rotted or didn't. I don't often eat their burgers, and will continue to not often eat their burgers. My problem is not with McDonald's. My problem is with bad science.

For all of you McDonald's haters out there: Don't worry. There are still plenty of reasons to dislike the company! But for now, I hope you'll have it my way and put aside your beef with their beef.


The McLobster is pretty much lobster meat shoved in a hot dog bun with "McLobster sauce" and shredded lettuce. Like its much more successful compatriot the McRib, it appears every once in a while across the country as a promotion, only to vanish weeks later.

The fabled McLobster drew some hype earlier this year when rumors swirled about its reappearance nationwide. It's currently only available in parts of New England and eastern Canada.

There are a couple factors that gutted the McLobster's hopes of making it to the big time. It costs a hefty $5.99, which consumers are reluctant to pay for a single sandwich. Plus, it's incredibly difficult to market a "quality" shellfish item at a fast food joint.


The fast-food chain will begin phasing out the beverage on May 1, according to a memo posted this week on Reddit. A representative for McDonald’s told Eat This, Not That that all locations will stop carrying the drink after July.

According to the memo, the chain is introducing a new “proprietary” beverage called Sprite TropicBerry that will be served exclusively at McDonald’s locations. It’s part of the company’s partnership with Coca-Cola.

McDonald’s website touts Hi-C Orange Lavaburst as “packed with crisp citrus flavor,” but customers won’t be able to enjoy it for much longer. You may still have time to order the drink because McDonald’s locations are advised to keep selling it until their current supply is gone.

At least one Reddit user expects a backlash from the move, writing, “It’s gonna be a fun few weeks up ahead. Hi-C is one of the more popular drinks at my location.”

Reaction to the news on Twitter appears to bear that out:

So McDonalds has announced that it will stop offering my favorite drink: Hi-C Orange Lavaburst! What are we going to do without it? Help!

&mdash Evrod Cassimy (@EvrodCassimy) April 27, 2017

McDonald's taking away the Hi-C orange drink after July ‼️ that is not okay @McDonalds

&mdash Craig (@Iball_u_hate) April 27, 2017

@McDonalds so bummed you're phasing out orange hi-c. It's the only thing I get there!

&mdash Stephanie Rachel (@Lisanie) April 27, 2017

McDonald's is getting rid of the orange Hi-C, and I don't like the ugly new uniforms either. I may not every eat at another McDonalds again.

&mdash Mark A. Durham (@mdurham33) April 27, 2017

Damn I really don't have any reasons to go to McDonald's anymore for real. They won't have Hi-C anymore.

&mdash Bennie (@treedagoat_) April 27, 2017

Big Mac

While McDonald’s has not shared the recipe for its iconic burger, many home-chefs have attempted to make the sandwich at home to satisfying results.

According to chef and food writer Gizzi Erskine, it’s easy to make both the Big Mac sauce and the burger at home.


3tbsp finely chopped onion

2-3tbsp of dill pickle brine

1tsp or onion/garlic powder

2 80g beef patties (20 per cent fat)

To make the sauce, you first need to pour boiling water over the diced onion and leave for five minutes, before pouring through a sieve and drying out the onion on kitchen paper.

“Put 2tbsp of the mixture in a mixing bowl with the mayo, ketchup, mustard, sugar, chopped pickles, dill pickle brine, onion/garlic powder and smoked paprika. Mix together and leave for at least 30 minutes,” Erskine explains.

For the burger, you have to season the patties with plenty of salt and pepper and pan fry in a searingly hot pan.

To build the burger, Erskine says to split the bun into three across-ways and toast it before spreading 1tbsp Big Mac burger sauce over the base of the bottom and middle slice and adding 1tsp of the chopped onion between the two bases.

Add a handful of lettuce and pickle slices, and a slice or two of processed cheese.

According to Erskine, the final step, after adding the final bun, is to “Pop back into the pan and cover with a lid and dash about tbsp of water under it to steam the cheese melted and heat the burger to hot!”

You can find the full recipe here.

Transform your McNuggets into a Japanese meal with this super easy recipe!

One of the most popular items on the menu at McDonald’s is their Chicken McNuggets. The only problem is, when you’re hungry you have to eat a lot of them to fill you up, which led our team to ask: Could there be a way to turn the bite-sized side items into an entire meal?

The idea of making a meal with McNuggets as the star ingredient immediately had our mouths watering, and we knew the exact dish the nuggets would be a perfect fit for – a homely, hearty Japanese favourite called katsudon.

For many people, katsudon conjures up the image of a dish containing pork cutlet, but the word “katsudon” actually combines the word “cutlet” with a shortened form of “donburi“, which is the word used for large rice bowls. That means “katsudon” can contain any type of crumbed and fried cutlet, as long as it’s on a bed of rice served in a donburi bowl, and chicken katsudon is a popular alternative to pork katsudon in Japan.

Seeing as the McNuggets are already fried, the recipe for making katsudon with McDonald’s nuggets is incredibly easy, and you don’t even need a pot, as we’ll be cooking everything in a bowl in the microwave.

So let’s get right to it, starting with the main ingredient you’ll need: a box of McNuggets.

▼ Conveniently, 15-piece boxes are currently priced at 390 yen (US$3.58) until 18 May in Japan, which is 30-percent off the usual retail price of 580 yen.

We only need six nuggets for this recipe, though, so we’ll keep the rest to snack on later. The full ingredients you’ll need are:

Ingredients (makes one serving)

  • Sugar – 15 grams (1 tablespoon)
  • Soup stock granules – 3 grams (half a teaspoon)
  • Soy sauce – 20 millilitres (1 tablespoon and 1 teaspoon)
  • Water – 60 millilitres (4 tablespoons)
  • Sliced onion – 20 grams (about one-eighth of a whole onion)
  • Chicken McNuggets – 5-6
  • 1 egg, lightly whisked
  • Cooked rice


1. Mix the sugar, granulated soup stock, soy sauce, and water together to make a sauce.

2. Put the sliced onions into the sauce, cover with plastic wrap, and microwave it at 500 Watts for one minute.

3. Place the chicken nuggets on top of the onions and pour the whisked egg over them. Cover with plastic wrap again and microwave at 500 Watts for two minutes.

4. Place the mixture on top of a bowl of rice and you’re done!

How easy was that? The fast-food katsudon takes roughly five minutes to create, from start to finish, and the result is a delicious meal that looks great, smells divine, and fills you up with delicious flavour.

We couldn’t believe how easy it was to make, and as soon as we took our first bite, we were hooked. The extra ingredients added so much flavour to the nuggets, making them the best we’d ever eaten!

▼ And because we’d ordered a big box of them, we were able to feast on seconds.

We tried a few nuggets with two of the chain’s new sauces — Garlic Tomato, and Egg Tartare — but honestly, they just didn’t taste as good as they did in the McNugget Katsudon we’d made.

Now that we know how to make katsudon out of McDonald’s chicken nuggets, we’ll be adding them to our list of weekly dinner options, alongside this other super easy recipe for making katsudon in the microwave.

So remember, when life hands you McNuggets, make katsudon. You’ll be glad you did.

Related: McDonald’s Japan
Photos © SoraNews24
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[ Read in Japanese ]

McDonald's Qatar to launch BTS Meal in June and fans can't wait

American fast-food giant McDonald's has recently posted the teaser for BTS Meal, much to the excitement of the K-Pop group's fans also known as ARMY. McDonald's tweet went viral within hours of being posted.

BTS (Bangtan Sonyeondan) is the biggest South Korean music group internationally and has been tapped by the fast-food company to promote the "first celebrity signature order that will be available to McDonald’s customers all over the world." The BTS Meal will be available in nearly 50 countries including Qatar!

The global rollout will start next month but it will be launched in McDonald's Qatar branches on June 2, 2021. The end date of the campaign is yet to be announced.

Image credit:

According to the statement from McDonald's, "the band’s signature order includes a 10 or 9-piece Chicken McNuggets® (depending on the market), medium World Famous Fries®, a medium drink, and two dipping sauces – Sweet Chili and Cajun-inspired by recipes from McDonald’s South Korea.

After posting the news on its Instagram account, BTS ARMY in Qatar were quick to show their excitement for the campaign by dropping comments on the IG post and @qatararmys reposting it on their account. Fans have also expressed their eagerness for BTS meal on their accounts:

BTS has 34.7 million followers on Twitter (@bts_twt), 40.3 million Instagram followers (@bts.bighitofficial) and 32 million followers on TikTok (bts_official_bighit).

Drop a purple heart in the comments if you're thrilled and can't keep calm about this news!

Cover image: Twitter image by @BTS_jp_official

Follow us on our social media channels: @ILQlive @ILQlive @ILoveQtr ILoveQatar

How to Beat a Breathalyzer

The most commonly asked question on my website, and probably the internet when it comes to Driving Under the Influence charges, is, without a doubt, “How do I beat the Breathalyzer machine?

The best answer is simpler than you think —
Don’t Drink and Drive!

All kidding aside, the second answer is just as simple – don’t take it. Sacrifice your operator’s license in order to have a leg up in court. Your case becomes much easier to present to a jury when there is no per se prosecution available (the registering of a 0.08 BAC or greater.)

However, let’s explore some additional options.

First, let’s analyze what methods DO NOT work.

  1. Eating your own underwear – Why? Is the first question that comes to mind. Why would anyone in their right mind try such a ridiculous method? Well, for Dave Zurfluh from Stettler, Alberta, this was’t such a bad idea. Presumably, he was hoping that the cotton would absorb the alcohol in his stomach thus lowering his BAC result. You can’t make this up, folks. Unfortunately for him, by the time he got to the station, not only did the cotton in his stomach did not do anything for the alcohol that was already in his blood, he looked ridiculous because of the hole in his pants. The Breathalyzer test gathers deep lung, or alveolar, air. So, after a few hours of drinking, followed by a few minutes of eating cotton will not do you any good. Thanks for playing.
  2. UPDATE: Eating toilet paper – This is a new one, folks! Ross McDonald of Iowa City, Iowa, tried to eat toilet paper in the hopes of cheating the breathalyzer machine. Unfortunately, as is stated in number (1) above, the machine is designed to test alveolar air, and therefore his attempt to cover the alcohol with toilet paper would not work it may just mask the smell or at least absorb any mouth alcohol. Nice try, but you fail.
  3. UPDATE #2: Eating your own shirt – Here is another doozy, friends.. A Florida stripper tried to eat her own shirt in order to avoid a DUI after she attempted to run away from the police and passively resist arrest. When the breathalyzer technician instructed her not to put anything in her mouth, as he is probably required by state law and after she agreed to take the breathalyzer test, the stripper “stuffed a large portion of her shirt into her mouth and began chewing at the fabric.” Although it would not have much of an effect on her breathalyzer result, more than likely it did earn her a ‘refusal’ mark on the breathalyzer due to her once more ‘passive’ resistance, and secured a lack of an Intoxilyzer number for the State. So, can we call that kind of a win?
  4. Eating your own feces – O.K., first off, disgusting. I can’t even. But, an Ontario man in March, 2005 tried it. And failed. Not only did he fail, but he will now forever be remembered as the man who ate his own feces. Good luck to you, buddy.
  5. Eating smelly foods to overpower the alcohol scent – While it may not be such a bad idea to throw the cop’s scent off the booze trail, it is completely and utterly useless for a Breathalyzer machine. The inner sample chamber is mechanically calibrated to detect any presence of ethanol (along with some other substances depending on the amount of filters installed, etc., which could artificially inflate your BAC result). The device is so sensitive, in fact, that it has a “mouth alcohol” detector, so if you have alcohol present in your mouth, the machine should return an error. The fact that these detectors never work is besides the point, but they’re there. So, fail.
  6. Drinking Zima instead of “real” drinks – Seriously? Well, apparently so. Some teenagers believed that could do the trick. I guess under the erroneous belief that there are different “kinds” of alcohol since Zima doesn’t make your breath smell as bad. Alcohol is alcohol, no matter what it tastes or smells like. You are the weakest link, goodbye.
  7. Sucking on a penny – The idea behind this popular myth is that the copper in the penny will neutralize the alcohol. Well, similar to (5) above, the alcohol is not coming from your mouth. I am not sure about the reaction that occurs when alcohol meets copper, but I can tell you the penny won’t protect you from the alcohol in your lungs. Furthermore, according to at least one source, pennies are no longer made of copper. It is now 97.5 percent zinc and 2.5 percent copper. So even if copper would have been helpful, its negligible quantity in the penny would require a plethora of them — you can bet the officers will notice your scheme and quickly stop it.
  8. Usinglisterine or some other mouthwash – Worst. Idea. Ever. Why? Because nearly all mouth washes contain, what? That’s right — Alcohol! So you are combating the presence of alcohol in your body — with more alcohol! What if your result would have been less than 0.08, initially? Well, you’ve just secured a certain trip to the jailhouse because you will most likely blow way above 0.08 due to all the fresh alcohol in your mouth. Mouth alcohol detectors rarely, if ever, work. Explaining it to the cop won’t do you any good. Nice try.
  9. Chewing gum – Now here is a good trick to throw off the cop (if you can hold your liquor). May be he’ll let you go if he can’t smell alcohol and you look fine to him. However, again, like numbers (5) and (8), above, the gum does not alter the workings of the inner chamber inside the breathalyzer machine. Depending on the gum, it may end up “helping” you as much as a mouth wash, due to their containing alcohol.
  10. Inhaling instead of blowing – Nope. The machine has pressure detectors in place to detect if air is being blown in. You will succeed in making the officer angry, though. Not sure if that is what you want..
  11. Burping, belching, or regurgitating – This will bring up alcohol from your stomach content into your mouth, which will in turn elevate your BAC levels. Sorry, try again.
  12. Smoking a cigarette will mask the alcohol – Actually, it will likely elevate your BAC result due to the fact that some breathalyzers may be affected by acetaldehyde (the chemical that is released in cigarette smoke when sugars, sorbitol, and glycerol are burnt.)
  13. Eating peanut butter – This one is at the bottom of the list because it is the closest thing to something that could work (if you could wash your lungs with it). It is true that the high levels of sodium, which can be found in peanut butter, will neutralize ethanol by creating two byproducts – sodium ethoxide (also known as alkoxide) and hydrogen gas. But, again, the problem is that the peanut butter travels from the mouth into your stomach, completely bypassing the lungs — where the alveolar air, which is full of alcohol, is about to come from and be tested by the machine. This would be a great trick to eliminate mouth alcohol. Also, good luck getting your hands on some peanut butter at the police station — or getting it in your mouth with your hands handcuffed behind your back. I don’t think this method is in your cards.

Now, let’s see what may work (some of these options are completely theoretical):

  1. Again, the best way is to not drink and drive – Speaks for itself.
  2. The second best way is to refuse the breathalyzer test – Again, easy. You hand over your license to the nice police officer for failing to comply with the state’s implied consent laws and politely thank him as you are escorted to your “comfortable and clean” jail cell, where you will be spending the next few hours. You make your lawyer’s case a lot easier, the possibility of a jury trial much more of a reality, and your chances of beating your DUI case increase exponentially (with the right lawyer who can attack the officer’s procedures and training the stand.) So, refuse the tests, if you can afford to lose your license. Special Note: Do not attempt this method if you are own a CommercialDriver’s License or a Pilot’s License, as the resulting hardship may be tougher on you and your career than simply fighting the uphill battle of a per se DUI case.
  3. Blowing just the necessary length of time and stopping – If you are truly in a pickle and think you did not have that much to drink, and you are afraid to lose your license, and you believe that enough time has elapsed, although this goes against every rule in the book — blow just enough to where the machine registers the fact that you’ve blown, and not a millisecond longer(good luck with that timing). Well, why is that? The officer is interested in you blowing as long as possible. That will ensure an artificially elevated result, even if you’re under the limit (how else can you explain the plethora of DUIs where the person legitimately drank 1-2 beers and blows a 0.12.) The longer you blow, the more alcohol enters the sample chamber of the machine, and the more molecules of ethanol are captured by the Intoxilyzer 5000EN’s detector via the process of infrared absorption. If you blow just the right amount of time, you can at least keep the number low and more in line with what you should be registering (in theory — as these machines have a lot of other problems). You’ll of course have to learn what sounds the machine makes when a sufficient sample is provided, as the officer will want you to continue to blow. Again, this method, although possible to at least keep you in the right range, is laden with difficulties. I DO NOT recommend it.
  4. Hyperventilating or exercising – This could work, but the problem is that you won’t be able to breathe out all of the alcohol — that would be ridiculous. It’s in your system, in your blood stream, in your lungs, and possibly still in your mouth. The most you could do is lower your breath test result by 10-20%, so if you’re close to the limit, you may be able to blow under it. If you’re stone cold drunk it won’t do more than simply make you dizzy, which could lead to you throwing up — never a good idea… Especially with an officer present — who is suspecting you have been operating under the influence! Good job, you just helped make his case for him. Also, good luck hyperventilating or exercising with the officer around. Surely he won’t notice..
  5. Burping, belching, or regurgitating (yes I realize its on the list of things that don’t work) – Here’s the thing, the breathalyzer operator is supposed to have you under continuous observation for 15 – 20 minutes (depending on the state law – it’s 20 minutes in Kentucky see KRS 189A.103(3)(a)). If you make an audible burp, belch, or regurgitate stomach contents periodically, the breathalyzer technician, assuming he conforms to the breathalyzer operator’s manual , must reset the 20 minute observation period — because you brought back alcohol in your stomach into your mouth. Gross, but possibly effective. The problems are that (a) s/he may not care and tell you to take the test anyway (which could be a great defense in court, especially if there is a video recording), but again, you’ve accomplished nothing at beating the test (b) you run the risk that some of the puke or belch substances will remain in your mouth and elevate the result even after an additional 20 minutes and (c) if you’re still digesting previous alcohol, your BAC is on the rise — more time elapsed = higher BAC. You’re just digging your grave even further and where your result may have been lower (albeit still above 0.08), you may end up with an aggravator if you blow a 0.15 or above in Kentucky.
  6. Rinsing out your lungs – This is, of course, a joke. It’s the dumbest thing you can possibly think of doing (and, believe it or not, it has been tried). This is a sure way to drown yourself. DO NOT DO THIS.

There really is no “scientific” or foolproof method of going from a result above 0.08 to one below it. The best way to avoid a DUI is to not drink and drive.

However, if you are charged with a DUI, you need experienced and knowledgeable counsel to help you. Please, contact me or call me at (502) 931-6788.

A Different Kind of Student Exam

JIM HENNESSY, a Darien High School junior, does not go to school dances anymore. The 16-year-old is boycotting them because to get in, he has to take a test that he thinks is unfair: Before he and classmates are allowed to enter a dance, they are asked to breathe into a device to determine whether they have consumed alcohol.

Darien is one of many schools across the state that requires students to submit to a Breathalyzer test to gain entrance. School officials say the test is a fair way to ensure the safety of all students and send a clear message of zero tolerance for underage drinking.

But Mr. Hennessy and some other students see it as a violation of privacy. “I think they are completely ridiculous and a breach of personal freedom,” he said. “What you do off school grounds should be your own business.”

In Simsbury and other districts like Southington and Clinton, students are tested not only at school parties, but also during the school day if they are suspected of drinking. The Breathalyzer, a small hand-held device, is the latest weapon in the arsenal that school officials, with the backing of concerned parents, are using to curb underage drinking.

Some schools are searching purses and bags at the door for alcohol, or prohibiting students from carrying any bags into a dance. Many schools are offering alcohol-free graduation parties and after-parties for proms to help curb drinking after major school functions.

Districts are working with parents who are willing to sign contracts that their homes are alcohol-free zones during student parties or at gatherings before or after school events. School athletes who get caught drinking or appear in pictures on Web sites like drinking are being disciplined and could be suspended from playing sports under new policies at many districts.

In a Connecticut School Health Survey in 2005, more than half of 12th graders, or 59 percent, said they had used alcohol during the month, along with 48 percent of 11th graders, 42 percent of 10th graders and 35 percent of 9th graders.

Over all, 45 percent of high school students surveyed said they had used alcohol, compared with 43 percent nationwide, according to the study, conducted by the State Department of Health with help from the Department of Education.

Nationally, experts say there has been progress in reducing drinking, with 26 percent of 12th graders reporting binge drinking in 2007, down from 30 percent in 2000. And school and health officials say Breathalyzer tests are one way to help reduce alcohol usage among students.

Craig Turner, vice chairman of the Connecticut Coalition to Stop Underage Drinking, said the increased testing in schools is an outgrowth of a state crackdown on underage drinking: In 2006, Connecticut enacted legislation that fined anyone providing alcohol to minors.

“Schools recognize that there is pressure on kids to drink to conform and to be accepted by the group, and they are working to set a standard that it won’t be allowed,” Mr. Turner said.

Administrators at some high schools using the tests said the incidence of drinking at dances prompted them to administer Breathalyzer tests to all students. By doing so, school officials said, they cannot be criticized for singling anyone out.

Simsbury High School purchased Breathalyzer equipment in 2006 and required students suspected by administrators of drinking at the senior prom to be tested. Twenty-one students were found to have been drinking and were suspended from school and the graduation ceremony that year, Neil Sullivan, Simsbury’s principal, said.

“It was very painful for the community,” Mr. Sullivan said. “We were calling into question whether we could even keep holding the dances.”

After consulting with parents, teachers and the School Board, Mr. Sullivan said, the school district decided to enact a new policy to test all students for alcohol before entering dances.

Simsbury now has six Breathalyzer kits, which cost a total of about $300, to test students at every dance this year.

“From my point of view, it has been a successful initiative because we have not had an episode of student drinking since we started,” Mr. Sullivan said.

Darien High School’s principal, Dan Haron, said his district also decided to administer the Breathalyzer tests to all students this year because of problems with alcohol at previous dances.

“We had a few unfortunate incidents at the prom last year where students had clearly been drinking prior to coming, and we wanted to make sure to discourage that behavior,” Mr. Haron said. “Our main goal is to make sure students are safe and, once they are at the dance, have fun in a wholesome way.”

By mandating that all students attending a dance take the test, the school can avoid criticism, which it faced in the past, that educators are unfairly picking on certain students, school officials said.

Mr. Haron acknowledged that many upperclassmen are not happy with the new policy and that attendance at dances has dropped.

“If there is a negative aspect, then it is that we’ve seen far fewer seniors at school dances than in previous years,” he said.

The Whole McDonald's Coffee Menu, Ranked

When it comes to coffee, you have a lot of options (duh). And while you may be the kind of gal who turns to Starbucks (or Dunkin') (or Tim Horton's) (or wherever) without fail, McDonald's is often overlooked as one of your go-to options. McDonald's McCafé coffee not only comes in so many forms, but it also is absolutely up there as one of the best quick-service caffeine stops around&mdashI'd be remiss if I also didn't mention that it's some of the best-priced coffee out there, too. So, sure, yes, keep at it with your PSLs and Frapps and Coolattas and such, but don't forget about McD's coffee when it comes to your mornings.

Oh! And by the way, here they all are! Ranked from worst to best. From someone who drinks a lot of coffee. Like, a lot. Enjoy!

Despite the fact that this frappé is loaded with sugar (whipped cream! Chocolate drizzle!), its sweetness leaves something to be desired. I consulted with someone very well-versed in absurdly sweet iced coffee drinks (a man who drinks a Venti Mocha Frapp weekly, tbh) and he said he would never with this drink.

Watch the video: Ignition Interlock: How It Works (January 2022).