The Chemistry of Beer

Roger Barth 지음

Wiley 2022년 07월 21일 출간

작품소개

책소개

The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From 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. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

목차

Preface to the Second Edition vii Reading Notes viii Acknowledgments viii About the Author ix 1 Introduction 1 Chapter 1 Overview 1 Brief History 1 The World of Beer 11 Beer and Technology 14 Beer and Chemistry 18 Alcohol and Prohibition 23 Beer Tradition 25 Chapter 1 Highlights 27 Chapter 1 Sources 27 Chapter 1 Questions 30 2 What is Beer? 33 Chapter 2 Overview 33 Beer Composition 33 Beer Ingredients 33 Beer as Food 37 How Beer is Made 39 Chapter 2 Highlights 46 Chapter 2 Sources 47 Chapter 2 Questions 47 3 Chemistry Basics 51 Chapter 3 Overview 51 Atoms 51 Compounds 54 Names of Chemical Compounds 60 Molecular Shape 62 Polarity and Electronegativity 65 Intermolecular Forces 67 Molecular Kinetics 70 Chemical Reactions and Equations 71 Oxidation Numbers 72 Amount of Substance (Moles) 74 Mixtures 75 Composition of Mixtures 75 Mass Relationships in Compounds 77 Chapter 3 Highlights 78 Chapter 3 Sources 79 Chapter 3 Questions 79 4 Water 85 Chapter 4 Overview 85 The Water Molecule 85 Acids and Bases 87 pH 89 pH&m-A Closer Look 91 Ions and Beer 92 Measuring Alkalinity 93 Measuring Hardness 93 Water Treatment 97 Osmosis&m-A Closer Look 98 Hydrates&m-A Closer Look 102 Chapter 4 Highlights 103 Chapter 4 Sources 103 Chapter 4 Questions 104 5 Introduction to Organic Chemistry 107 Chapter 5 Overview 107 Structural Formulas 107 Functional Groups 109 Using the Functional Group Guide 120 Naming Organic Compounds 121 Chapter 5 Highlights 123 Chapter 5 Sources 124 Chapter 5 Questions 124

작가정보

저자(글) Roger Barth

Roger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).