I. What is Dimethyl Sulfide (DMS)? Dimethyl Sulfide (DMS) is a volatile organic compound that is commonly found in various foods and beverages, including beer. It is a sulfur-containing compound that is produced during the brewing process and can have a significant impact on the aroma and flavor of the final product. DMS is known … Read more
What is an exothermic reaction? An exothermic reaction is a chemical reaction that releases energy in the form of heat. This means that during the reaction, heat is given off to the surroundings, making the temperature of the surrounding environment increase. Exothermic reactions are the opposite of endothermic reactions, which absorb heat from the surroundings. … Read more
I. What is a precipitation reaction? A precipitation reaction is a chemical reaction in which two soluble compounds react to form an insoluble solid called a precipitate. This occurs when the cations and anions in the reactants combine to form an insoluble salt that separates from the solution. Precipitation reactions are commonly used in various … Read more
I. What is Ethanol Fermentation? Ethanol fermentation, also known as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into ethanol and carbon dioxide by yeast. This process occurs in the absence of oxygen, making it an anaerobic process. Ethanol fermentation is commonly used in the production … Read more
I. What is Cation Exchange? Cation exchange is a chemical process that occurs when positively charged ions, known as cations, are exchanged between a solid phase and a liquid phase. This process is commonly used in various industries, including agriculture, water treatment, and brewing, to remove unwanted ions from a solution and replace them with … Read more
I. What is the Standard Reference Method (SRM)? The Standard Reference Method (SRM) is a system used to measure the color of beer. It is a standard method established by the American Society of Brewing Chemists (ASBC) and is widely used in the brewing industry to quantify the color of beer accurately. The SRM scale … Read more
I. What is Phenol Coefficient? The Phenol Coefficient is a measurement used in the brewing industry to determine the level of phenolic compounds present in beer. Phenols are organic compounds that can contribute to the flavor, aroma, and color of beer. These compounds are often derived from malt, hops, yeast, or the brewing process itself. … Read more
What is Critical Micelle Concentration? Critical Micelle Concentration (CMC) is a term used in chemistry to describe the concentration of surfactant molecules in a solution at which micelles begin to form. Micelles are aggregates of surfactant molecules that arrange themselves in a spherical structure in a solution. Surfactants are compounds that have both hydrophilic (water-attracting) … Read more
I. What is Anion Exchange? Anion exchange is a process used in water treatment and brewing to remove negatively charged ions, such as sulfate, chloride, and nitrate, from water. This process involves passing water through a resin bed that is specifically designed to attract and bind anions while releasing other ions, such as sodium and … Read more
I. What is Fermentation Kinetics? Fermentation kinetics refers to the study of the rate at which fermentation reactions occur in a biological system, such as in the production of beer. In brewing, fermentation kinetics specifically focuses on the conversion of sugars into alcohol and carbon dioxide by yeast during the fermentation process. This process is … Read more
