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The chemistry of beer

Author: Roger Barth
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2013. ©2013
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
BDiscover the science of beer and beer making/b/ Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage' From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, iThe Chemistry of Beer/i will take you on a fascinating journey, explaining the  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Barth, Roger.
Chemistry of beer.
Hoboken, New Jersey : John Wiley & Sons, Inc., 2013
xiv, 330 pages : some color illustrations
(DLC) 2013013982
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Roger Barth
ISBN: 9781118733875 1118733878 9781118733790 1118733797 1118674979 9781118674970
OCLC Number: 875241217
Notes: "Published simultaneously in Canada."
Includes index.
Description: 1 online resource (350 pages) : some color illustrations
Contents: Cover; Title page; Copyright page; Contents; Preface; Acknowledgments; About the Author; Periodic Table of Elements; CHAPTER 1: Introduction; 1.1 Brief History; Beer Origins; Babylon and Egypt; Europe; Monasteries; Hops; Commerce and Regulation; 1.2 The World of Beer; Beer Consumption; Varieties of Beer; Beer in Africa; Beer in Central and South America; Beer in the Far East; 1.3 Beer and Chemistry; 1.4 Alcohol and Prohibition; 1.5 Beer Tradition; Prestige of Beer; Role of Beer; Bibliography; Questions; CHAPTER 2: What Is Beer?; 2.1 Beer Ingredients; Malt; Hops; Yeast; Water; 2.2 Beer as Food Calories in BeerGluten in Beer; Carbohydrates in Beer; 2.3 How Beer Is Made; Milling; Mashing; Wort Separation; Boiling; Chilling; Fermentation; Conditioning; Packaging; Bibliography; Questions; CHAPTER 3: Chemistry Basics; 3.1 Atoms; 3.2 Energy Levels and the Periodic Table; 3.3 Compounds; Ions; Lewis Dot Diagrams; 3.4 Ionic Bonds; 3.5 Covalent Bonds and Molecules; 3.6 Molecular Shape; 3.7 Polarity and Electronegativity; 3.8 Intermolecular Forces; Dispersion Forces; Stacking Forces; Dipole-Dipole Interactions; Hydrogen Bonding; Hydrophobic Force; 3.9 Molecular Kinetics 3.10 Chemical Reactions and Equations3.11 Mixtures; Bibliography; Questions; APPENDIX TO CHAPTER 3: Measurement in Chemistry; Numbers; International System; SI Base Units; Derived Units; Volume; Energy; Force; Pressure; Amount of Substance (Moles); Mass Relationships in Compounds; Composition of Mixtures; Mass Percent; Weight-Volume Percent; Volume Percent; Molar Concentration; Examples; Bibliography; Questions; CHAPTER 4: Water; 4.1 The Water Molecule; 4.2 Acids and Bases; Strong and Weak Acids and Bases; Le Châtelier's Principle; 4.3 pH; 4.4 Ions and Beer; Carbonate; Hard and Soft Water Ions and Mash pH4.5 Water Treatment; Filtration; Iron Removal; Reverse Osmosis; Ion Exchange; Activated Carbon; Oxygen Removal; Boiling; Water Adjustment; Bibliography; Questions; CHAPTER 5: Introduction to Organic Chemistry; 5.1 Structural Formulas; 5.2 Functional Groups; Alkanes and Alkyl Groups; Alkenes/Aromatic Compounds/Alkynes; Alcohols; Ethers; Amines; Carbonyl Compounds; Aldehydes and Ketones; Keto-enol Tautomermism; Carboxylic Acids; Esters; Amides; 5.3 Using the Functional Group Guide; Bibliography; Questions; CHAPTER 6: Sugars and Starches; 6.1 Monosaccharides; 6.2 Chirality DiastereomersAxial and Equatorial; 6.3 Disaccharides; 6.4 Polysaccharides; Gums; Bibliography; Questions; CHAPTER 7: Milling and Mashing; 7.1 Milling; 7.2 Mashing; Gelatinization; Liquefication; Saccharification; 7.3 Enzymes and Proteins; Catalysts; Amino Acids; Protein Structure; Enzyme Function; 7.4 Mashing Process; Amylase; Peptidase; Mash Tun; 7.5 Dextrins, Light Beer, and Malt Liquor; Bibliography; Questions; CHAPTER 8: Wort Separation and Boiling; 8.1 Wort Separation; Mash Tun Separation; Lauter Tun; Mash Filter; 8.2 Boiling; 8.3 Hops; Hop Products; 8.4 Hot Break; 8.5 Chilling
Responsibility: Roger Barth, Ph. D.

Abstract:

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe  Read more...

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A glossary supports the text. Useful for beer lovers and anyone interested in craft or home brewing. Summing Up: Recommended. All undergraduate students and general readers. (Choice, 1 October 2014) Read more...

 
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