top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
The chemistry of beer / / Roger Barth, Ph.D
The chemistry of beer / / Roger Barth, Ph.D
Autore Barth Roger
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013
Descrizione fisica 1 online resource (350 p.)
Disciplina 663/.42
Soggetto topico Beer
Beer - Analysis
ISBN 1-118-73379-7
1-118-73374-6
1-118-73387-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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
Bibliography
Record Nr. UNINA-9910139009303321
Barth Roger  
Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The chemistry of beer / / Roger Barth, Ph.D
The chemistry of beer / / Roger Barth, Ph.D
Autore Barth Roger
Pubbl/distr/stampa Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013
Descrizione fisica 1 online resource (350 p.)
Disciplina 663/.42
Soggetto topico Beer
Beer - Analysis
ISBN 1-118-73379-7
1-118-73374-6
1-118-73387-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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
Bibliography
Record Nr. UNINA-9910824520703321
Barth Roger  
Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui