{"product_id":"the-chemistry-of-beer-9781119783336","title":"The Chemistry of Beer","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThe Chemistry of BEER\u003c\/b\u003e  \u003cp\u003e\u003cb\u003eAn Engaging Introduction to Chemistry with a Popular Theme\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFrom the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. \u003ci\u003eThe Chemistry of Beer: The Science in the Suds, 2nd Edition \u003c\/i\u003eexplains the scientific basis of each brewing step as we understand it today. \u003c\/p\u003e\u003cp\u003eReaders of this second edition will find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eUpdates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer\u003c\/li\u003e \u003cli\u003eStreamlined language and structure to help clarify the chemistry\u003c\/li\u003e \u003cli\u003eOver 200 illustrations, now in full color throughout\u003c\/li\u003e \u003cli\u003eComplete glossary and index\u003c\/li\u003e \u003cli\u003eQuestion sets at the end of each chapter to check for understanding\u003c\/li\u003e \u003cli\u003eOnline solutions manua\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\" ... explains beer chemistry with a refreshing combination of rigor and accessability.\" -- Zymurgy, Nov-Dec 2022 issue\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface to the Second Edition vii\u003c\/p\u003e \u003cp\u003eReading Notes viii\u003c\/p\u003e \u003cp\u003eAcknowledgments viii\u003c\/p\u003e \u003cp\u003eAbout the Author ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1 Overview 1\u003c\/p\u003e \u003cp\u003eBrief History 1\u003c\/p\u003e \u003cp\u003eThe World of Beer 11\u003c\/p\u003e \u003cp\u003eBeer and Technology 14\u003c\/p\u003e \u003cp\u003eBeer and Chemistry 18\u003c\/p\u003e \u003cp\u003eAlcohol and Prohibition 23\u003c\/p\u003e \u003cp\u003eBeer Tradition 25\u003c\/p\u003e \u003cp\u003eChapter 1 Highlights 27\u003c\/p\u003e \u003cp\u003eChapter 1 Sources 27\u003c\/p\u003e \u003cp\u003eChapter 1 Questions 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 What is Beer? 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 2 Overview 33\u003c\/p\u003e \u003cp\u003eBeer Composition 33\u003c\/p\u003e \u003cp\u003eBeer Ingredients 33\u003c\/p\u003e \u003cp\u003eBeer as Food 37\u003c\/p\u003e \u003cp\u003eHow Beer is Made 39\u003c\/p\u003e \u003cp\u003eChapter 2 Highlights 46\u003c\/p\u003e \u003cp\u003eChapter 2 Sources 47\u003c\/p\u003e \u003cp\u003eChapter 2 Questions 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Chemistry Basics 51\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 3 Overview 51\u003c\/p\u003e \u003cp\u003eAtoms 51\u003c\/p\u003e \u003cp\u003eCompounds 54\u003c\/p\u003e \u003cp\u003eNames of Chemical Compounds 60\u003c\/p\u003e \u003cp\u003eMolecular Shape 62\u003c\/p\u003e \u003cp\u003ePolarity and Electronegativity 65\u003c\/p\u003e \u003cp\u003eIntermolecular Forces 67\u003c\/p\u003e \u003cp\u003eMolecular Kinetics 70\u003c\/p\u003e \u003cp\u003eChemical Reactions and Equations 71\u003c\/p\u003e \u003cp\u003eOxidation Numbers 72\u003c\/p\u003e \u003cp\u003eAmount of Substance (Moles) 74\u003c\/p\u003e \u003cp\u003eMixtures 75\u003c\/p\u003e \u003cp\u003eComposition of Mixtures 75\u003c\/p\u003e \u003cp\u003eMass Relationships in Compounds 77\u003c\/p\u003e \u003cp\u003eChapter 3 Highlights 78\u003c\/p\u003e \u003cp\u003eChapter 3 Sources 79\u003c\/p\u003e \u003cp\u003eChapter 3 Questions 79\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Water 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 4 Overview 85\u003c\/p\u003e \u003cp\u003eThe Water Molecule 85\u003c\/p\u003e \u003cp\u003eAcids and Bases 87\u003c\/p\u003e \u003cp\u003epH 89\u003c\/p\u003e \u003cp\u003epH—A Closer Look 91\u003c\/p\u003e \u003cp\u003eIons and Beer 92\u003c\/p\u003e \u003cp\u003eMeasuring Alkalinity 93\u003c\/p\u003e \u003cp\u003eMeasuring Hardness 93\u003c\/p\u003e \u003cp\u003eWater Treatment 97\u003c\/p\u003e \u003cp\u003eOsmosis—A Closer Look 98\u003c\/p\u003e \u003cp\u003eHydrates—A Closer Look 102\u003c\/p\u003e \u003cp\u003eChapter 4 Highlights 103\u003c\/p\u003e \u003cp\u003eChapter 4 Sources 103\u003c\/p\u003e \u003cp\u003eChapter 4 Questions 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Introduction to Organic Chemistry 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 5 Overview 107\u003c\/p\u003e \u003cp\u003eStructural Formulas 107\u003c\/p\u003e \u003cp\u003eFunctional Groups 109\u003c\/p\u003e \u003cp\u003eUsing the Functional Group Guide 120\u003c\/p\u003e \u003cp\u003eNaming Organic Compounds 121\u003c\/p\u003e \u003cp\u003eChapter 5 Highlights 123\u003c\/p\u003e \u003cp\u003eChapter 5 Sources 124\u003c\/p\u003e \u003cp\u003eChapter 5 Questions 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Carbohydrates 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 6 Overview 129\u003c\/p\u003e \u003cp\u003eMonosaccharides 129\u003c\/p\u003e \u003cp\u003eChirality 131\u003c\/p\u003e \u003cp\u003eAbsolute Configurations—A Closer Look 132\u003c\/p\u003e \u003cp\u003eDisaccharides 136\u003c\/p\u003e \u003cp\u003ePolysaccharides 137\u003c\/p\u003e \u003cp\u003eKnow Your Carbohydrates 140\u003c\/p\u003e \u003cp\u003eTesting Carbohydrates 141\u003c\/p\u003e \u003cp\u003eChapter 6 Highlights 141\u003c\/p\u003e \u003cp\u003eChapter 6 Source 142\u003c\/p\u003e \u003cp\u003eChapter 6 Questions 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Milling and Mashing 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 7 Overview 145\u003c\/p\u003e \u003cp\u003eMilling 145\u003c\/p\u003e \u003cp\u003eMashing 146\u003c\/p\u003e \u003cp\u003eEnzymes and Proteins 149\u003c\/p\u003e \u003cp\u003eAmylase Mechanism 155\u003c\/p\u003e \u003cp\u003eMashing Process 156\u003c\/p\u003e \u003cp\u003eDextrins, Light Beer, and Malt Liquor 159\u003c\/p\u003e \u003cp\u003eChapter 7 Highlights 159\u003c\/p\u003e \u003cp\u003eChapter 7 Sources 160\u003c\/p\u003e \u003cp\u003eChapter 7 Questions 160\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Wort Separation and Boiling 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 8 Overview 163\u003c\/p\u003e \u003cp\u003eWort Separation 163\u003c\/p\u003e \u003cp\u003eBoiling 166\u003c\/p\u003e \u003cp\u003eHops 167\u003c\/p\u003e \u003cp\u003eChilling 172\u003c\/p\u003e \u003cp\u003eChapter 8 Highlights 173\u003c\/p\u003e \u003cp\u003eChapter 8 Sources 174\u003c\/p\u003e \u003cp\u003eChapter 8 Questions 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Fermentation 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 Overview 177\u003c\/p\u003e \u003cp\u003eEnergy and Bonds 177\u003c\/p\u003e \u003cp\u003eEnergy from ATP 179\u003c\/p\u003e \u003cp\u003eGlycolysis 180\u003c\/p\u003e \u003cp\u003eEthanol Synthesis 182\u003c\/p\u003e \u003cp\u003eAerobic and Anaerobic Reactions 185\u003c\/p\u003e \u003cp\u003eFlavor Compounds 186\u003c\/p\u003e \u003cp\u003eChapter 9 Highlights 188\u003c\/p\u003e \u003cp\u003eChapter 9 Sources 188\u003c\/p\u003e \u003cp\u003eChapter 9 Questions 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Tests and Measurements 193\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 10 Overview 193\u003c\/p\u003e \u003cp\u003eMeasurement in Chemistry 193\u003c\/p\u003e \u003cp\u003eBrewing Measurements 197\u003c\/p\u003e \u003cp\u003eCarbohydrate Calculations 200\u003c\/p\u003e \u003cp\u003eTemperature 201\u003c\/p\u003e \u003cp\u003eColor 204\u003c\/p\u003e \u003cp\u003eLight and Color—A Closer Look 204\u003c\/p\u003e \u003cp\u003eAlcohol Concentration 205\u003c\/p\u003e \u003cp\u003epH 208\u003c\/p\u003e \u003cp\u003eCarbonation 210\u003c\/p\u003e \u003cp\u003eSensory Analysis 210\u003c\/p\u003e \u003cp\u003eChapter 10 Highlights 211\u003c\/p\u003e \u003cp\u003eChapter 10 Sources 211\u003c\/p\u003e \u003cp\u003eChapter 10 Questions 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 The Chemistry of Flavor and Style 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Overview 215\u003c\/p\u003e \u003cp\u003eFlavor 215\u003c\/p\u003e \u003cp\u003eFlavor Compounds 221\u003c\/p\u003e \u003cp\u003eOff-Flavors 232\u003c\/p\u003e \u003cp\u003eBrewing Water and Flavor 236\u003c\/p\u003e \u003cp\u003eBeer Styles 236\u003c\/p\u003e \u003cp\u003eChapter 11 Highlights 240\u003c\/p\u003e \u003cp\u003eChapter 11 Sources 241\u003c\/p\u003e \u003cp\u003eChapter 11 Questions 242\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Beer-Related Products 245\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 12 Overview 245\u003c\/p\u003e \u003cp\u003eNon-Alcohol\/Low Alcohol Beer 245\u003c\/p\u003e \u003cp\u003eCider 251\u003c\/p\u003e \u003cp\u003eFlavored Malt Beverages 252\u003c\/p\u003e \u003cp\u003eHard Seltzer 252\u003c\/p\u003e \u003cp\u003eMead 252\u003c\/p\u003e \u003cp\u003eSake 253\u003c\/p\u003e \u003cp\u003eKombucha 254\u003c\/p\u003e \u003cp\u003eVinegar 254\u003c\/p\u003e \u003cp\u003eChapter 12 Highlights 255\u003c\/p\u003e \u003cp\u003eChapter 12 Sources 256\u003c\/p\u003e \u003cp\u003eChapter 12 Questions 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Haze and Foam 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 13 Overview 259\u003c\/p\u003e \u003cp\u003eSurfaces 259\u003c\/p\u003e \u003cp\u003eSurfactants 261\u003c\/p\u003e \u003cp\u003eHaze 261\u003c\/p\u003e \u003cp\u003eFoam 265\u003c\/p\u003e \u003cp\u003eGases–A Closer Look 265\u003c\/p\u003e \u003cp\u003eGases and Liquids 268\u003c\/p\u003e \u003cp\u003eFoam Issues 273\u003c\/p\u003e \u003cp\u003eNitrogen and Widgets 273\u003c\/p\u003e \u003cp\u003eChapter 13 Highlights 275\u003c\/p\u003e \u003cp\u003eChapter 13 Sources 275\u003c\/p\u003e \u003cp\u003eChapter 13 Questions 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Beer Flavor Stability and Packaging 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 14 Overview 279\u003c\/p\u003e \u003cp\u003eTypical Flavor Changes 279\u003c\/p\u003e \u003cp\u003eThe Role of Oxygen 280\u003c\/p\u003e \u003cp\u003eStaling Prevention 283\u003c\/p\u003e \u003cp\u003eBeer Packaging 285\u003c\/p\u003e \u003cp\u003eBottling and Canning 289\u003c\/p\u003e \u003cp\u003eMicrobe Reduction 290\u003c\/p\u003e \u003cp\u003eChapter 14 Highlights 290\u003c\/p\u003e \u003cp\u003eChapter 14 Sources 291\u003c\/p\u003e \u003cp\u003eChapter 14 Questions 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Brewing at Home and as a Career 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15 Overview 295\u003c\/p\u003e \u003cp\u003eHomebrewing Methods 295\u003c\/p\u003e \u003cp\u003eSafety Issues 296\u003c\/p\u003e \u003cp\u003eCleaning and Sanitation 297\u003c\/p\u003e \u003cp\u003eAbout Yeast 298\u003c\/p\u003e \u003cp\u003eFull Mash Brewing 298\u003c\/p\u003e \u003cp\u003eExtract Brewing 310\u003c\/p\u003e \u003cp\u003eBottling 311\u003c\/p\u003e \u003cp\u003eUsing Liquid Yeast 315\u003c\/p\u003e \u003cp\u003eGetting Started Cheap 316\u003c\/p\u003e \u003cp\u003eBrewing Lager Beer 317\u003c\/p\u003e \u003cp\u003eBrewing as a Career 318\u003c\/p\u003e \u003cp\u003eChapter 15 Highlights 319\u003c\/p\u003e \u003cp\u003eChapter 15 Sources 320\u003c\/p\u003e \u003cp\u003eChapter 15 Questions 321\u003c\/p\u003e \u003cp\u003eGlossary 323\u003c\/p\u003e \u003cp\u003eIndex 357\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407150293335,"sku":"9781119783336","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119783336.jpg?v=1730498344","url":"https:\/\/bookcurl.com\/products\/the-chemistry-of-beer-9781119783336","provider":"Book Curl","version":"1.0","type":"link"}