LEADER 04982nam 22005891 450 001 9910824520703321 005 20200520144314.0 010 $a1-118-73379-7 010 $a1-118-73374-6 010 $a1-118-73387-8 035 $a(OCoLC)875241217 035 $a(MiAaPQ)EBC1368917 035 $a(Au-PeEL)EBL1368917 035 $a(CaPaEBR)ebr10805090 035 $a(CaONFJC)MIL545369 035 $a(iGPub)WILEYB0017291 035 $a(PPN)223936413 035 $a(EXLCZ)992550000001163231 100 $a20130517h20132013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe chemistry of beer /$fRoger Barth, Ph.D 210 1$aHoboken, New Jersey :$cJohn Wiley & Sons, Inc.,$d2013. 210 4$dİ2013 215 $a1 online resource (350 p.) 300 $a"Published simultaneously in Canada". 300 $aIncludes index. 311 $a1-118-67497-9 311 $a1-306-14118-4 327 $aCover; 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 327 $aCalories 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 327 $a3.10 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 Cha?telier's Principle; 4.3 pH; 4.4 Ions and Beer; Carbonate; Hard and Soft Water 327 $aIons 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 327 $aDiastereomersAxial 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 327 $aBibliography 330 $aDiscover 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 606 $aBeer 606 $aBeer$xAnalysis 615 0$aBeer. 615 0$aBeer$xAnalysis. 676 $a663/.42 700 $aBarth$b Roger$01695929 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910824520703321 996 $aThe chemistry of beer$94075508 997 $aUNINA