Roger Barth

The Chemistry of Beer (eBook, PDF)

The Science in the Suds

• Format: PDF

Produktbeschreibung

The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: * Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer * Streamlined language and structure to help clarify the chemistry * Over 200 illustrations, now in full color throughout * Complete glossary and index * Question sets at the end of each chapter to check for understanding * Online solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 384
• Erscheinungstermin: 21. Juli 2022
• Englisch
• ISBN-13: 9781119783343
• Artikelnr.: 64693146

Autorenporträt

Roger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).

Inhaltsangabe

Preface to the Second Edition vii

Reading Notes viii

Acknowledgments viii

About the Author ix

1 Introduction 1

Chapter 1 Overview 1

Brief History 1

The World of Beer 11

Beer and Technology 14

Beer and Chemistry 18

Alcohol and Prohibition 23

Beer Tradition 25

Chapter 1 Highlights 27

Chapter 1 Sources 27

Chapter 1 Questions 30

2 What is Beer? 33

Chapter 2 Overview 33

Beer Composition 33

Beer Ingredients 33

Beer as Food 37

How Beer is Made 39

Chapter 2 Highlights 46

Chapter 2 Sources 47

Chapter 2 Questions 47

3 Chemistry Basics 51

Chapter 3 Overview 51

Atoms 51

Compounds 54

Names of Chemical Compounds 60

Molecular Shape 62

Polarity and Electronegativity 65

Intermolecular Forces 67

Molecular Kinetics 70

Chemical Reactions and Equations 71

Oxidation Numbers 72

Amount of Substance (Moles) 74

Mixtures 75

Composition of Mixtures 75

Mass Relationships in Compounds 77

Chapter 3 Highlights 78

Chapter 3 Sources 79

Chapter 3 Questions 79

4 Water 85

Chapter 4 Overview 85

The Water Molecule 85

Acids and Bases 87

pH 89

pH--A Closer Look 91

Ions and Beer 92

Measuring Alkalinity 93

Measuring Hardness 93

Water Treatment 97

Osmosis--A Closer Look 98

Hydrates--A Closer Look 102

Chapter 4 Highlights 103

Chapter 4 Sources 103

Chapter 4 Questions 104

5 Introduction to Organic Chemistry 107

Chapter 5 Overview 107

Structural Formulas 107

Functional Groups 109

Using the Functional Group Guide 120

Naming Organic Compounds 121

Chapter 5 Highlights 123

Chapter 5 Sources 124

Chapter 5 Questions 124

6 Carbohydrates 129

Chapter 6 Overview 129

Monosaccharides 129

Chirality 131

Absolute Configurations--A Closer Look 132

Disaccharides 136

Polysaccharides 137

Know Your Carbohydrates 140

Testing Carbohydrates 141

Chapter 6 Highlights 141

Chapter 6 Source 142

Chapter 6 Questions 142

7 Milling and Mashing 145

Chapter 7 Overview 145

Milling 145

Mashing 146

Enzymes and Proteins 149

Amylase Mechanism 155

Mashing Process 156

Dextrins, Light Beer, and Malt Liquor 159

Chapter 7 Highlights 159

Chapter 7 Sources 160

Chapter 7 Questions 160

8 Wort Separation and Boiling 163

Chapter 8 Overview 163

Wort Separation 163

Boiling 166

Hops 167

Chilling 172

Chapter 8 Highlights 173

Chapter 8 Sources 174

Chapter 8 Questions 174

9 Fermentation 177

Chapter 9 Overview 177

Energy and Bonds 177

Energy from ATP 179

Glycolysis 180

Ethanol Synthesis 182

Aerobic and Anaerobic Reactions 185

Flavor Compounds 186

Chapter 9 Highlights 188

Chapter 9 Sources 188

Chapter 9 Questions 189

10 Tests and Measurements 193

Chapter 10 Overview 193

Measurement in Chemistry 193

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Rezensionen

" ... explains beer chemistry with a refreshing combination of rigor and accessability." -- Zymurgy, Nov-Dec 2022 issue