Session S44b (Tuesday, 2pm, Wartik 111)

P516: Beer chemistry

Roger Barth (West Chester University, USA)

Apart from its obvious interest to potential students, the production of beer draws upon a broad and interdisciplinary cross-section of chemical concepts. This makes beer an ideal theme for a chemistry course at any level. Some of the concepts that are central to various aspects of the brewing process are as follows: water chemistry, ions, and pH; surface chemistry and heterogeneous processes; gas laws and Henry’s law; organic chemistry; carbohydrates, proteins and enzymes; fermentation and respiration; energy; redox, free radicals and photochemistry; analysis and measurement; and the history of chemistry.

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