sas30 Lec18

sas30 Lec18 - Midterm on Monday Same format as first...

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Midterm on Monday Same format as first midterm Covering material since first midterm Through today’s lecture Review questions on SmartSite
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Grading rubric Completeness: 30/50 points Respond to all points listed in the prompt Comprehension: 15/50 Proof read Quality of writing: 5/50 Ideas that are well rationalized
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0 50 100 150 200 250 300 A B C D Midterm scores 87% got an ‘A’ or ‘B’ Short answer total = 32 Multiple choice total = 18
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Endosperm Embryo starch Starch maltose Beer is made from barley Malting
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Barley Grain imbibes water Malting Grain germinates Drying Malted barley
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Mashing Crushed malt Hot water
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Hot water Malt Mashing Wort Wort contains maltose Hops Fermenter Boiled
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Hot water Malt Mashing Wort contains maltose starch maltose Hops Fermenter Add yeast to fermenter Boiled Wort
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What does yeast contribute to beer? Alcohol Carbon dioxide Flavor
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Lambic beer Belgium Spontaneous fermentation By yeasts present in the brewery > 80 microorganisms
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Not sterilized Sterilized before fermentation Year to year variation Consistent across years 14-18% alcohol 8-12% alcohol Seasonal All year Higher alcohol content wine yeasts more tolerant of alcohol
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This note was uploaded on 11/30/2011 for the course SAS 30 taught by Professor Wilhelm during the Spring '08 term at UC Davis.

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sas30 Lec18 - Midterm on Monday Same format as first...

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