The chemistry of beer : the science in the suds / Roger Barth, Ph. D.

Von:

Barth, Roger [aut]

Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Somerset : John Wiley & Sons, Incorporated, 2013Auflage: Online-AusgBeschreibung: Online-Ressource (1 online resource (1 online resource (xvii, 330 pages))) : illustrationsISBN:

9781306141185
9781118733875

Schlagwörter:

Andere physische Formen: 9781118674970 | 9781118733875 | Erscheint auch als: The chemistry of beer. Druck-Ausgabe Hoboken, NJ : Wiley, 2013. XVII, 330 S.DDC-Klassifikation:

663.42
663/.42 23

RVK: RVK: VN 8200LOC-Klassifikation:

TP577

Online-Ressourcen:

Zugang im Netz des KIT

Zusammenfassung: 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 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, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.Zusammenfassung: 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 Beer -- Gluten 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 Equations -- 3.11 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.PPN: PPN: 1657672565Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE

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