Rev 2 2145 - Chemistry of Beer Review 2 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 What

Rev 2 2145 - Chemistry of Beer Review 2 1 2 3 4 5 6 7 8 9...

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Chemistry of Beer Review 2 1. What is a lauter tun? How is it used? 2. Describe the action of a mash filter. 3. What does boiling accomplish? 4. What is a calandria? 5. What is the bitter compound from hops? 6. What is hot break? 7. How does a chiller work? 8. What is a whirlpool? How is it used? 9. What molecule is the currency of energy in cells? 10. During what brewing process is sugar converted to alcohol? What is the other major product? 11. What is the biological function of the alcohol synthesis reaction? 12. Why do yeast cells need oxygen? 13. What is a lipid? What biological structure needs lipids? 14. What contribution do esters make to beer? 15. Make a sketch of a lipid bilayer. 16. What structures are made up of lipid bilayers? 17. What are channels, pumps, and receptors? Where are they found? How are they similar and how do they differ? 18. What is a flavor unit? How is it calculated? 19. What are the three components of flavor? 20. What is diacetyl? What does it taste like?
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  • Fall '14
  • Chemistry, Brewing, Lipid Bilayers, alcohol synthesis reaction

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