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Nana76 [90]
2 years ago
11

What's changed into alcohol while in brew​

Chemistry
1 answer:
yuradex [85]2 years ago
8 0

Answer:

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley)[1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.[2] Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt[3] and Mesopotamia, brewed beer.[4] Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops.[5] Less widely used starch sources include millet, sorghum and cassava.[6] Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.[7] The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.[8]

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as Burtonisation, barrel-ageing, double dropping, and Yorkshire Square.

hope it helps...

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Match the following words.
azamat

Answer:

1. active site

2. substrate.

3. activity

4. cofactor

5. complex

6. coenzyme.

Explanation:

1. A substrate binds to an enzyme at the active site where the reaction occurs.

2. In a catalyzed reaction, a reactant is often called a  substrate.

3  activity is a measure of how fast an enzyme can convert the reagent to the  product.

4. An inorganic substance necessary for the function of some enzymes is called a cofactor.

5. When properly aligned, the enzyme and substrate form an enzyme-substrate (ES) complex.

6. A small organic molecule necessary for the function of some enzymes is  called a  coenzyme.

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3 years ago
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Ivenika [448]

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In the gaseous state, chlorine exists as a diatomic molecule Cl2 (Molar mass = 70.9 g/mol). Calculate the number of moles of chl
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Answer:

3.67 mol Cl

Explanation:

We need to convert g of Cl 2 to moles of Cl. First we divide 130 gCl2  by the molar mass (70.90 gCl2/mol) to find out how many moles of Cl2 do we have.

130 gCl2 x \frac{1 mol Cl2 }{70.90 gCl2} = 1.83 mol Cl2

Then we need to convert 1.83 mol de Cl2 to moles of Cl. We have 2 moles of Cl in every Cl2 molecule so we just need to multiply by 2.

1.83 molCl2 x \frac{2 molCl}{1 molCl2} = 3.67 molCl

8 0
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