When you take the simple sugar you also release a lot of HEAT So when you

When you take the simple sugar you also release a lot

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When you take the simple sugar, you also release a lot of HEAT So when you produce alcohol, you get alcohol, CO2, and HEAT Brewing: looks like a boiling hot lava Yeast added to any simple sugar solution will eat all the sugar and kick out the CO2, alcohol, and heat is pushed off during the process o Boyer has tangential understanding of yeast o Even scientists do not know how classify these organisms Specialized, single cell, in the fungus category 600- 1600 different species, great variation. Maybe even 16,000 We aren’t entirely sure if they are single celled They are so unique that shouldn’t be in the fungi category But they aren’t an animal or plant o THEY MAY BE GETTING THEIR OWN KINGDOM BC THEY DON’T DESERVE TO BE IN THE FUNGI CATEGORY Saccharomyces cerevisiae o Brewer’s yeast that does this action we are talking about o Other species might ferment sugar into alcohol o One sole purpose in life is to make alcohol out of simple sugar Accessible sugar: sucrose or fructose THIS PROCESS IS CALLED FERMENTATION o They are everywhere!!!! If you mash some berries and leave it on your counter, it will make alcohol Rotting fruit under a tree will make alcohol The white haze on top of grapes is yeast o They will do this on any sugar fruit 1/3 of products in grocery stores consumed on a daily basis are used with yeast o Salami, beer, cheese, wine o Sourcrout and kimchi When humans manipulate the fermentation process for the sole purpose of making alcohol, we call that brewing o Fermentation is natural o Brewing: humans purposely do it Animals can get drunk too o Animals will naturally seek out alcohol o Boyer has personal stories about this Odorless and tasteless, and colorless o When it is 100% pure, there is nothing to taste or smell or see o Boyer highly recommends against taking a pure shot of grain alcohol It tastes like fire, burning, nasty
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o This is impossible to get 100% pure ethyl alcohol o Whisky, scotch are only about 40% ethyl You can never get it up to 100% Even if you can get it to 90%, you smell butane or isopropyl or methanol These smell horrible They are there in trace amounts o The taste you smell is a tactile sensation too much for the human to handle and it’s actually you burning the inside of your mouth off Ripping off the layer of epidermis in your mouth and throat You are physically getting burned Ethyl is 100% no color, no odor, no flavor o
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  • Spring '12
  • John Boyer
  • Alcoholic beverage, o Boyer,  Alcohol production

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