One of the earliest organic chemical reactions understood by man is the fermentation of sugar-containing foodstuffs to make alcoholic beverages. The ability to perform this transformation dates back at least 5000 years. In this laboratory we will examine the process of making beer and the process of distillation as a means to concentrate alcohol solutions. Beer is made from grains which contain starch (carbohydrates) and this first process in beer making is soaking (steeping) and heating (mashing) the grains. This breaks down the starch (long chains of connected sugar molecules) into smaller units of sugars (also carbohydrates but smaller units) to give what is called a malt extract. We will start our beer making at this point with a malt extract and water. Malt extract is a thick syrup or powder which is combined with water. The malt extract contains sugar and as a result has a density greater than that of water (dH;O = 1.00 g/cc). This solution is heated to give a hot sugar solution called wort which is then allowed to cool. At this point we will add yeast which will feed on the sugar and convert it to carbon dioxide and ethanol in a closed (oxygen limited) vessel. Over time the yeast will produce CO, and ethanol until all
One of the earliest organic chemical reactions understood by man is the fermentation of sugar-containing foodstuffs to make alcoholic beverages. The ability to perform this transformation dates back at least 5000 years. In this laboratory we will examine the process of making beer and the process of distillation as a means to concentrate alcohol solutions. Beer is made from grains which contain starch (carbohydrates) and this first process in beer making is soaking (steeping) and heating (mashing) the grains. This breaks down the starch (long chains of connected sugar molecules) into smaller units of sugars (also carbohydrates but smaller units) to give what is called a malt extract. We will start our beer making at this point with a malt extract and water. Malt extract is a thick syrup or powder which is combined with water. The malt extract contains sugar and as a result has a density greater than that of water (dH;O = 1.00 g/cc). This solution is heated to give a hot sugar solution called wort which is then allowed to cool. At this point we will add yeast which will feed on the sugar and convert it to carbon dioxide and ethanol in a closed (oxygen limited) vessel. Over time the yeast will produce CO, and ethanol until all
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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