1 Milling Malt (germinated barley) is cracked open. Mill 2 Mashing The ingredients of mash-malt, water, and sometimes adjuncts-are mixed. Enzymes in the mash convert starches into fermentable sugars. Spent grains are then removed. Mash bin Нops Spent grains з Bolling Hops are added and the mixture is boiled to extract the flavor, concentrate the wort, inactivate enzymes, kill most microbes, and precipitate proteins. Spent hops are then removed. Brew kettle Wort Yeast Spent hops Fermentation Fermenting tank Yeast is added. When fermentation is complete, excess yeast cells are then removed. Yeast 5 Aging The beer is aged, allowing time for flavors to develop. Lagering tank 6 Bottling The beer is filtered or pasteurized and then bottled. FIGURE 30.5 Commerclal Production of Beer

1 Milling Malt (germinated barley) is cracked open. Mill 2 Mashing The ingredients of mash-malt, water, and sometimes adjuncts-are mixed. Enzymes in the mash convert starches into fermentable sugars. Spent grains are then removed. Mash bin Нops Spent grains з Bolling Hops are added and the mixture is boiled to extract the flavor, concentrate the wort, inactivate enzymes, kill most microbes, and precipitate proteins. Spent hops are then removed. Brew kettle Wort Yeast Spent hops Fermentation Fermenting tank Yeast is added. When fermentation is complete, excess yeast cells are then removed. Yeast 5 Aging The beer is aged, allowing time for flavors to develop. Lagering tank 6 Bottling The beer is filtered or pasteurized and then bottled. FIGURE 30.5 Commerclal Production of Beer

Health Safety And Nutrition F/Young Child

9th Edition

ISBN:9781305144767

Author:MAROTZ

Publisher:MAROTZ

Chapter12: Nutrition Guidelines

Section: Chapter Questions

Problem 1CS

See similar textbooks

Similar questions

Bacteria that serve as decomposers are ___ . a. photoautotrophs b. photoheterotrophs c. chemoautotrophs d. chemoheterotrophs
The dried, presprouted grain that is soaked to activate enzymes forbeer isa. hops b. malt c. wort d. mash
The yeasts whose fermentation reactions produce the carbon dioxide that makes bread rise are a type of _____. a. chytrid b. zygote fungus c. sac fungus d. club fungus
The Flavr Savr Tomato: is a variety of vine-ripened tomato in the supermarket was created to have better flavor and shelf life does not undergo soft rot all of the above
Nitrogen deficiency stunts plant growth and causes leaves to turn yellow and then die. Why does nitrogen deficiency cause these symptoms? Hint: Think about which biological molecules incorporate nitrogen atoms.
4. For each variable note if there is an increase, decrease or if the process stays the same or is normal.Herbicide Chlorophyll AbsorptionOxygen ProductionNADPH ProductionATP Synthase ActivityG3P ProductionH-1H-2H-3H-4H-5
4. The primary sweetener in Choc Zero Keto bark is__________?
Laboratory Report Sheet – ENZYMES DATA & RESULTS Potato Peroxidase Observations potato extract + phenol + H2O2 __________________ potato extract + catechol + + H2O2 ____________ potato extract + Guiac + H2O2 ____________
9. What chemical reaction is undergone by acacia when borax is present? A. Hydrolysis B. Complexation C. Partial decomposition D. Precipitation 10. Which agent/s is unsuitable for Tragacanth mucilage? A. H2SO4 B. NaOH C. NaCl D. All of the above 11. What pressurized dosage forms containing one or more active ingredient? A. Inhalants B. Nebulizers C. Metered dose inhalers D. Aerosols 12. Which substances are prone to creaming? a. Inhalants b. Nebulizers c. Metered dose inhalers d. Aerosols 13. These are the reasons of formulating a topical emulsion, EXCEPT: a. Condition of the skin b. Emollient properties c. Tissue softening d. Anhydrous nature of agents
1. Discuss the freeze-drying process in details. 2. Compare between severe hating process and mild heating proces.
8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c
1. List bacteria, yeasts, and molds (two of each) associated with spoilage of vegetables and fruits. Discuss the major differences in spoilage by bacteria of these two groups of food. How are ready-to-eat vegetables, fruits, and germinated seeds and beans spoiled by bacteria?