04985nam 22005891 450 991013900930332120200520144314.01-118-73379-71-118-73374-61-118-73387-8(OCoLC)875241217(MiAaPQ)EBC1368917(Au-PeEL)EBL1368917(CaPaEBR)ebr10805090(CaONFJC)MIL545369(iGPub)WILEYB0017291(PPN)223936413(EXLCZ)99255000000116323120130517h20132013 uy 0engur|n|---|||||txtccrThe chemistry of beer /Roger Barth, Ph.DHoboken, New Jersey :John Wiley & Sons, Inc.,2013.©20131 online resource (350 p.)"Published simultaneously in Canada".Includes index.1-118-67497-9 1-306-14118-4 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 FoodCalories 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 Kinetics3.10 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 WaterIons 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 ChiralityDiastereomersAxial 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 ChillingBibliographyDiscover 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 aBeerBeerAnalysisBeer.BeerAnalysis.663/.42Barth Roger903402MiAaPQMiAaPQMiAaPQBOOK9910139009303321The chemistry of beer2019570UNINA01941nam2 22004573i 450 PUV049847520231121125616.020191004d1942 ||||0itac50 bagrcfrefrz01i xxxe z01n˜2: œPanégyriquePlataiqueA NicoclèsNicoclèsEvagorasArchidamosIsocratetexte établi et traduit par Georges Mathieu et Emile BrémondParisLes belles lettres1942205 p. (15-205 doppie)20 cmAlla fine del testo è presente una pagina di Errata et Addenda2001 Panègyrique.700 0IsocratesCFIV0618220702001 Plataique700 0IsocratesCFIV0618220702001 A Nicoclès.700 0IsocratesCFIV0618220702001 Nicoclès.700 0IsocratesCFIV0618220702001 Evagoras.700 0IsocratesCFIV0618220702001 Archidamos.700 0IsocratesCFIV061822070001UFI02374612001 DiscoursIsocratetexte établi et traduit par George Mathieu et Emile Brémond2IsocratesCFIV061822070186464Mathieu, GeorgesRAVV026489Brémond, EmileSBLV114774IsocrateCFIV061823IsocratesPseudo-IsocratesCFIV365116IsocratesITIT-0120191004IT-FR0017 Biblioteca umanistica Giorgio ApreaFR0017 NPUV0498475Biblioteca umanistica Giorgio Aprea 52DLM BLG /Iso. /1.2 52DUP0009031685 VMC RS A 2019100420191004 52Nicoclès939282Panégyrique939279Evagoras939283A Nicoclès939281Plataïque939280Archidamos939284UNICAS